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Menu development, recipes and culinary tactics for creating global flavors and regional American tastes in your foodservice operation
6 fresh ways to bring tropical Caribbean flavors to summer menus6 fresh ways to bring tropical Caribbean flavors to summer menus
Ingredients like plantain, avocado, lime juice, salsa and cilantro turn summer menus into an escape on a plate (or bowl).
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While it may be some time before most are entirely comfortable getting on a plane, thankfully there’s a virtual passport in the form of your summer menu.
Whether you decide to get authentic with mofongo or go easy-breezy with a simple salsa on grilled chicken, there are many ways to bring the cool ocean breezes, fiery flavors and a hopefully a little food folklore into your dining rotation.
Mofongo alone has a story worth sharing. The dish—a mash of fried green plantains, pork and garlic—has roots in Africa. A starchy vegetable dish called fufu originated in West Africa with some Spanish influences mixed in. In Cuba, it became fufu de platano; in the Dominican Republic, it’s called mangu; and in Puerto Rico, it’s known as mofongo, and the dish has traveled all the way to onsite dining in Arkansas via a chef who knows his roots. See what that chef and others are doing to make menus light, bright and tropical for summer.
Contact Tara at [email protected].
Follow her on Twitter @Tara_Fitzie.
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