Mac & Chich: Creamy pasta with beer-cheese sauce and pork belly chicharrón in salsa verde; topped with crushed chicharrones and green onion
Credit: California Milk Advisory Board
Mac and Cheese Gets a Pork Belly and Beer Upgrade
Nixtaco Mexican Kitchen & Distillery | Roseville, Calif. In partnership with California Milk Advisory Board
Patricio Wise
Is there a better menu bet than mac and cheese? It’s a fan favorite with diners and a great platform for culinary innovation. Patricio Wise, chef/owner of Nixtaco Mexican Kitchen & Distillery, spins this king of comfort food into a signature menu item, nicely reflecting the restaurant’s Mexican-inspired sensibility. To build his Mac & Chich, he starts with a singular beer-cheese sauce, blending two California cheeses: Oaxaca and provolone. He adds chicharrón in salsa verde to the cheese sauce before using it to toss the pasta. For umami-rich textural contrast, the chef tops the dish with crunchy, crushed chicharrones, along with a sprinkle of green onion.
“I wanted to provide a new flavor profile that people could relate to but not necessarily know why,” says Wise. The Mac & Chich is a solid best-selling side dish thanks to its unique and craveable flavor narrative. “It hits that familiar spot while offering a new experience,” he says. “It evokes a memory and triggers a sense of exploration.”
About the Author
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. katie.ayoub@gmail.comRead More Stories by Katie Ayoub
Best of Flavor Insights: Drinks That Sparkle High-impact ingredients for a better beverage
Clockwise from top left: Red Dragon, Jarana,...
Best of Flavor Insights: Sauce Makes the Pizza Thinking beyond red, white and green
Thousand Island dressing is transformed into a tangy sauce in...
An Upscale Spin on Crab Rangoons Beautiful South | Charleston, S.C.
Crab “Rangoon”: Crab whipped with cream cheese, served with chile gastrique, scallion and wonton...
