Page 22

Stir it up magazine AUGUST 2017

tacos Myoeuxr umpe nu The Mexican wave continues It’s a trend that has filtered across all areas of foodservice so it’s time that all caterers turned up the heat on their menus. Here, seven “hot” chefs share their tips and advice on how to “Mex” things up… Emma Macdonald founder of The Bay Tree www. thebaytree.co.uk Hands-on food like tacos, burritos and nachos appeal to children. ‘Build your own’ has the added fun factor of getting a little bit messy. The smoky, spicy flavours of Mexican dishes can be easily toned down for young palates by adding yoghurt, giving a gentle introduction to heat. The trend for pulled pork continues. Carnitas – the Mexican version - translates as ‘little meats’. Pork is cooked low and slow then deep-fried to add crispy bits before being packed into tacos and topped with coriander and a wedge of lime. Armando Gomez de Orozco head chef at Lupita We can observe a trend on street food where tacos, tostadas and wraps (mainly burritos) are the main attraction all over, from the mainly traditional restaurants, to the more recent ones offering a version or a fusion. We can find any combination from octopus, tuna tartare, sea bass and lobster to rib eye, pork pibil, pork belly, duck and venison and recently insects, most notably grasshopper have been a popular, albeit trendy, delicacy. Always the base ingredient of any good taco is the one that has a good quality corn tortilla. (Serving tacos on a fresh prepared tortilla is the only way this trendy dish to sweep across the UK, with 2017 being billed as the year of the big ‘taco takeover’. should be served in order to do justice to a Heritage of Humanity Cuisine. Many providers are now realising this is quickly becoming a necessity to maintain authenticity and be considered one of the better quality restaurants). Steve Love principal research chef EMEA, McCormick (UK) Ltd Flavour Forecast 2017 highlights Plancha: Flat-Out Grilling, as a red-hot trend. From Mexico, and also Spain and France’s Basque region, the plancha (a thick, flat slab of cast iron) creates a sizzling, smoky, sear-flavoured crust. Grillers can use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes. 22 AUGUST 2017 THE MELTING POT Pork


Stir it up magazine AUGUST 2017
To see the actual publication please follow the link above