Flavor Shock
No rules experience
Unexpected combinations
Sensory Overload
No-holds-barred cooking
About the trend
We’re in an era of sensory overload, and it’s time to lean into that. Diners are keen to see chefs tear up the rulebook and experiment more, using authentic Mexican sauces like salsa poblana to create modern burgers, for example. They want wild fusion, chaos cooking and a no-holds-barred approach to the dishes they see on the menu.
"Operators aim to differentiate their menus with unique flavor combinations and interactive dining experiences. This is especially challenging when creating plant-forward dishes for a market that predominantly prefers meat.”
Este desafío es especialmente complicado cuando se crean platos primordialmente vegetales para un mercado que prefiere predominantemente la carne.
Chef Patricia Dios
Flavor Shock Recipes
Kushi Plate
For Casual Independent Restaurants
The concept of multiple kushi or skewers provides a perfect canvas for this trend, as it weaves together an array of textures and tastes in a single dish. This plant-forward recipe intertwines an assortment of flavors from the Middle East, crafting a delightfully unexpected combination that serves as an ideal appetizer.
