Flavor Discoveries
At Mi Roti at San Antonio's Bottling Department Food Hall at the Pearl, Chefs Nicola and Lionel “Butch” Blache serve up Caribbean-inspired street foods
Often found within Korean kimbap rolls, pickled radishes can imbue an array of dishes with a refreshing kick of tart and slightly sweet notes.
Made from fermented soybeans (meju), ganjang is lighter and saltier than Japanese and Chinese soy sauces.
Japanese noodle dishes may call to mind hot soups, but chilled variations of both ramen and soba bring the same depth of flavor albeit at a cooler temperature.
Popular on their own or when combined, matcha and mochi are cornerstones of Japanese cuisine.
Fermented black beans (also known as douchi) punch above their weight, with just a small amount bringing rich, smoky flavor.
Boasting citrus notes that differentiate it from Sichuan pepper, mac khen is often used in seafood and poultry dishes.
Global flavors, ingredients and menu concepts inspire modern menu development
At Palm & Pine in New Orleans, huitlacoche butter is served alongside these "Corn Babies," a shareable buttermilk cornbread dish.
Sea salt from South America brings a singular terroir (or in this case, “merroir”) to any dish.
Global flavors, ingredients and menu concepts inspire modern menu development
According to a 2023 study by Datassential, menu mentions of cacao have increased 11 percent in the past four years.
For millennia, mastic trees have been harvested for their resin, which can be used as a spice, chewing gum and digestive aid.
With an herbaceous flavor profile, caraway seeds are an ideal ingredient for more nuanced cocktails and liqueurs.
Technically a legume, the baru nut has long been a popular snack in Brazil, but is still an untapped ingredient stateside
The plating and strict adherence to basic ingredients make oeuf mayonnaise a French bistro favorite
Merquen typically sees a combination of dried and smoked aji cacho de cabra (a chile pepper also known as goat’s horn red pepper), salt and ground coriander.
