Those who consider their sweet tooth a blessing may often say, "Sure, I guess I can look at the dessert menu." Alas, many desserts can be over-the-top sweet, or perhaps too traditional, making many diners abstain. But a few chefs and restaurants get sweets from an ulterior perspective, yanking savory dishes from the main event, twisting them through dreams of whirly pastry tubes, and plopping them onto the dessert list like a taco gone Animorphs.
Chef Carlos Gaytan, for one, doesn't necessarily stick to purity in his highly technical dishes. His take on the avocado—which he makes into a dessert—is no different. "When people expect traditional names and items, such as guac, they'll get them [at Mexique]," he says, "but not first and not in the way they expect." His dessert guacamole may confuse diners on paper, but its soft green color speckled with fresh fruit presented in a traditional molcajete insists that the accompanying chips be dipped. That's a familiar need indeed.
Beyond Nestlé's Choco Taco, these 12 sweet takes on savory dishes may encourage leaving room for that dessert. Presented in alphabetical order.Read More