WELCOME TO YOUR PASSPORT TO FLAVOR- 2021 Edition
This year’s journey will take us to 12 new destinations as we explore the rich food culture of India, Jamaica, Egypt and more. The culinary team at Dole Packaged Foods has developed a collection of 38 plant-forward regional dishes, utilizing trending ingredients that deliver bold flavors, bright colors and high consumer appeal. So once again it’s time to pack your (virtual) bags as we get ready to explore our second destination – Europe.
Click a region to explore
Flavors from Northern California
Surrounded by a wealth of fresh seafood and one of the most well-known wine regions in the United States, the cuisine of Northern California is known for being both seafood and produce centric with influences of French, Italian, Mediterranean, Mexican and Asian. These various influences have popularized what is known as fusion cuisine, taking a traditional dish from another culture and recreating it with non-traditional ingredients.
A prime example of this is our Asian BBQ Jackfruit Steam Buns, a culinary staple in Asian culture that has been reinvented with a savory jackfruit filling and topped with pickled red onions and spicy mango. We also highlight the region’s seafood and plant-forward roots with a Citrus Beet Salad featuring Pickled Peaches and an Olive Oil Poached Cod served with a Mandarin Chorizo Sofrito.
Flavors from Mexico
The origin of Mexican cuisine dates back to 7000 BCE, when the indigenous people of the area would use hunting and scavenging methods as their sole food source. This changed when the Spanish entered the country, bringing with them ingredients such as rice, olive oil, and other spices, as well as domesticated animals, which served as new sources of protein. Today you will see how the traditional indigenous cuisine and Spanish influences have combined to create many of the traditional Mexican dishes we know today.
However, the global influences don’t stop there. Throughout the 19th century, an influx of immigrants arrived in Mexico, which resulted in a diverse food culture including influences from France, Germany, China, Italy and more. While early ingredients such as chiles and corn continue to be staples in Mexican cuisine, you’ll see a blend of grains, meats and spices as well as various cooking techniques that are a result of the many cultural influences this country has experienced over the years.
Puchero
Mexico-Sonora
A hearty beef and lamb stew originally from the Sonora region of Mexico is cooked with garbanzo beans, sweet corn, plantains, sweet potatoes, turnips, carrots and squash. The meat and vegetables are then separated from the broth and served together with caramelized peaches and bananas.
Mango Braised Chicken Tlayuda
Mexico-Oaxaca
A Mexican flatbread consisting of a flour tortilla spread with black bean purée, mango braised chicken, pickled mango, Oaxacan cheese, roasted serrano peppers, and red onions baked until bubbly and crisp and topped with fresh herbs, queso fresco, and corn salsa.
Flavors from Jamaica
However, the global influences don’t stop there. Throughout the 19th century, an influx of immigrants arrived in Mexico, which resulted in a diverse food culture including influences from France, Germany, China, Italy and more. While early ingredients such as chiles and corn continue to be staples in Mexican cuisine, you’ll see a blend of grains, meats and spices as well as various cooking techniques that are a result of the many cultural influences this country has experienced over the years.
Another distinct characteristic of Swedish cuisine, is their affinity for culinary innovation. While traditional dishes such as meatballs, pickled herring and dumplings are abundant, you’ll also find some unique flavor combinations. One of the most infamous is a Swedish take on pizza known as Pizza Africana; combining bananas, curry powder and pizza to create a truly one-of-a-kind culinary experience.
Explore Our Journeys Past and Present
