Hot Global Flavors: What's New? What's Next?
If you're a foodservice operator, you must have noticed: Consumers are stalking flavor. Big flavors. Global flavors. Mexican chilies and Vietnamese herbs. Thai curries. Indian masalas. Peruvian ceviche.
Mexican chilies have practically become mainstream.
From supermarket prepared-food counters to quick-service chains, customers are more adventurous than ever. New immigrants have introduced ingredients—like Thai fish sauce or Mexico's chipotle chili—that have practically become mainstream. Operators who don't respond to their clients' desires for new taste experiences will be left in the dust.
Even so, new flavors have to be introduced gradually, says Joyce Goldstein, a restaurant consultant, former restaurateur and author of numerous books on Mediterranean cooking.
Make it easy for customers to try an unfamiliar food in a low-risk way, advises Goldstein. Offer a taste as a complimentary appetizer. Or sneak the new item onto an antipasto or meze platter with dishes customers already know and love.
Sandwiches and salads are particularly non-threatening to diners and an easy way to introduce new tastes, says Goldstein. Among the Mediterranean flavors that she sees as up-and-coming:
Joyce Goldstein
- Tahini: Mix this Middle Eastern sesame paste with lemon juice, garlic and water to make a dressing for salads or spread for sandwiches. Drizzle in pita bread sandwiches with small meatballs or thin-sliced grilled lamb; spoon over grilled fish; or use as a dressing for tabbouleh.
- Moroccan charmoula: This Mediterranean marinade complements chicken, fish or shrimp. Stir it into a mayonnaise for a salmon sandwich or for topping a fish soup.
- Spanish romesco: "Catalan catsup," Goldstein calls it. Use it as a dressing for a composed salad with grilled tuna, on lamb chops, on a burger, with shellfish or with grilled vegetables.
- Tunisian harissa: Tunisia's fiery pepper sauce is the classic condiment for couscous, but you can stir it into vinaigrette or mayonnaise to take it beyond. Use harissa vinaigrette on a salad of chick peas, roasted peppers or seafood. Serve harissa mayonnaise on a grilled sausage or chicken sandwich with onions and peppers or on a vegetarian platter with beets, green beans, potatoes, leeks and hard-cooked eggs.
Choose menu language carefully so that these new dishes are enticing. You have to merchandise the unfamiliar, says Goldstein, but customers will appreciate and remember the experience.
