Chef Alexander Sadowsky began a recent conversation with an admission:
“Swicy: I personally can’t stand the word. It’s a term I absolutely hate,” he told The Food Institute. “But I think the drive and the hunt for that sweet heat, and the acceptance to it, is just going to expand.
“I think you’re going to continue to see this treasure hunt for heat that’s globally inspired.”
Sadowsky serves as corporate executive chef with Twin Peaks Restaurants – a role that requires him to research emerging consumer preferences. His life’s travels have also seen him take up residence in Minnesota, Montreal, Washington, D.C., and now, Dallas. He searches TikTok and Instagram ad nauseum in search of intriguing new menu items.
One thing the chef has learned is that spicy flavors have virtually universal appeal.
“It’s finally coming to fruition where we’re seeing (spicy) stuff hit more mainstay restaurants, Blue Apron, Hello Fresh, and the higher-end grocery stores,” Sadowsky said. “It’s just hitting a really cool saturation point.
“We went through that Tex-Mex phase, then Mexican as a whole. Now we’re going into this really cool area where it’s regionalized,” the chef said. “It’s a good evolution.”
Bold flavors from Mexican states like Jalisco and Oaxaca are moving to the forefront, as well as dishes with heat from countries like Ecuador and Peru.
“We’re finally starting to see very regionalized callouts of ingredients and dishes, and it’s awesome,” Sadowsky said. “The food has always been good, and now we just have the (spotlight) on it.”
Latin ingredients and dishes that the chef sees gaining popularity lately include:
- Aji amarillo chili peppers
- Habanero peppers
- Anticuchos (marinated meat skewers)
- Ceviche
The inquisitive nature of Gen Z and Millennial diners has made Sadowsky’s job especially enjoyable in recent years. The chef has found great success with studying industry reports, noting trending dishes, and implementing them at Twin Peaks.
“We recently launched birria tacos in our restaurants – the guests demanded it,” Sadowsky said.
“The sales were so great during the test period that I had to go to our operators and say, ‘Hey … the guests are begging for this. We’ve got to figure it out.”
It’s not always easy for restaurants (or retailers, or food manufacturers, for that matter) to add new items from foreign cultures. But, in Sadowsky’s experience, the effort is undeniably worth it.
“It’s a never-ending chase,” the executive chef said. “You just try to look at it from the consumers’ perspective – they all want it, so let’s figure it out. Thankfully, we’ve had some really good partners, suppliers, manufacturers, and third-party people that are helping us tell that story.
“Doing a ceviche, or a spicy marinade, is a no-brainer.” Consumers, the chef added, “are begging for it, so let’s deliver on it.”
The Food Institute Podcast
When it comes to data in the food-away-from home sector, what are the major challenges and opportunities companies are facing today? Tibersoft’s Chris Hart joined The Food Institute Podcast to discuss how collaboration and data interoperability will be a key theme for the foodservice sector in the years to come.
