FOOD & BEVERAGE TRENDS
GLOBAL: PAN CON CHICHARRON University of New Mexico
Ingredients: pork butt, water, salt, bay leaves, onion, garlic, black peppercorns, sweet potatoes, vegetable oil, salt, aji Amarillo maoy sauce, aji Amarillo paste, mayonnaise, lime juice “This sandwich reminded me of home. It won a competition for Best Breakfast Sandwich, representing Peru. It’s a classic street food enjoyed as a traditional breakfast.” (Franco Lossio, executive chef)
GLOBAL: BANH MI Cal Poly SLO Ingredients: slow roasted pork, blended spices, cilantro, mint, Thai basil, pickled vegetables, spicy aioli sauce, French baguette, chili paste “The Banh Mi sandwich at Cal Poly Campus Dining holds a special place on our menu because of its authentic roots. During International Education Week, we developed the recipe by collaborating with our international students, incorporating their own traditional recipes and flavors. The sandwich was so incredibly well-received by the campus community that we decided to make it a permanent staple rather than a limited-time offering.”
GLOBAL: SOUTHERN VADA PAV North Carolina A&T State University
Ingredients: sesame seed bun, potato ball and batter, curry, collards, corn meal, green tomato or jalapeño chutney, cumin, coriander, butter- and garlic- toasted panko “Chef Alex [Governale] entered the culinary world fueled by his passion for street food and food trucks. Vada Pav, one of India’s most iconic street foods, serves as the inspiration for this dish, which is Alex’s personal take on the classic, reimagined with a modern American Southern twist that reflects his roots.”
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