Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.
“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (Greece), romesco (Italy) and mole (Mexico).
“We have been very successful with creating recipes that cut across three menu options with one application: rice plate, salad bowl or wrap,” Sullivan says.
At Skidmore College in Saratoga Springs, N.Y., offering a diverse lineup of condiments helps students find comfort and familiarity in an item from a country they have a connection to. “Students today come from all around the world,” Director of Dining Services Mark Miller says. “Our freshman class this year comes from 39 different countries and 34 different states.”