Walnut “Chorizo” Tartine

Daniel Rios

Daniel Rios, innovation chef, Nordstrom Restaurant Group, thrives on new culinary ideas and experiences. At the California Walnut Board’s Harvest Tour Innovation Workshop, he took on the challenge of working with walnut cream and walnut meat, crafting a Walnut Chorizo Tartine that answers the call for craveable plant-based fare.

“This dish is a celebration of walnuts in various forms,” says Rios. “Built upon a slice of toast spread with a richly textured walnut cream sits a layer of smoky, spicy, walnut chile-flecked salsa macha. Nestled within is a poached egg, its rich, runny yolk binding the flavors together. Scattered throughout is spiced, meaty walnut chorizo, completing the dish’s thoughtful balance of flavors and textures.”

For Rios, the biggest surprise during the R&D process was discovering the adaptability of the walnut cream base and how well it paired with the salsa macha. “The walnut cream is a versatile culinary base that can be the soul of a rich pasta sauce, a vibrant dressing or a key component in Middle Eastern dishes, especially within the world of Persian cuisine, which has recently captured my culinary imagination,” he says.

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