COVER STORY — The Perks of Instagrammable Plates

from el Restaurante Sep/Oct 2021 Issue

by MaidenNamePress

INDEPENDENT MEXICAN RESTAURANT

Chef Carlos Gaytan’s Tlacoyo Tzuco, Chicago

ALL TZUCO PHOTOS BY NEIL BURGER PHOTOGRAPHY, COURTESY OF TZUCO

THE PERKS OF

Instagrammable Plates

| BY KATHLEEN FURORE | How important is it to feature dishes that are not only delicious but Instagrammable, too?

In one word: “Hugely,” says restaurant consultant Izzy Kharasch, president of Hospitality Works in Deerfield, Illinois. “When we’re working with restaurants and focusing on plate presentation, ‘Is it Instagrammable?’ is the #1 question on our list!”

And that means improving plate presentation has become paramount in today’s social media-crazed world.

“I think presentation reflects a part of who you are and who you want to become,” says Michelin Star winner Carlos Gaytan, the chef-owner of the acclaimed Tzuco in Chicago’s Gold Coast. “You have to be creative, not only in making the dish, but also in the presentation and in how guests may interact with their food. I try to stay away from the typical stuff like enchiladas, tacos and tortas because I want to be creative — I’m doing it by presenting dishes with tortillas on the side so the guest can interact with their food by creating their own tacos. This takes extra time…[but] the guests are going to notice and appreciate it. It automatically sets you ahead of the competition.”

MORE THAN VISUAL VALUE

So why does Kharasch focus on plate presentation in his work with restaurants like Old Juan’s Cantina, the Mexican concept in Oceano, California he is working with now?

“The price of food is rising, so the perception of Mexican food needs to change…so restaurants have to step up their game,” Kharasch explains. “Any Mexican restaurant — especially those who have been around 15, 20, 25 years — has to look at their food in a whole different way. That’s what we’re doing at Old Juan’s. They’ve been in business for 45 years, and now they’re looking at the value of price to food. Customers are becoming more sophisticated, and great chefs at great Mexican restaurants are charging as much as chefs at an expensive steakhouse might charge — and they can do that because the presentation of the food is so spectacular.”

And it doesn’t matter your concept or price point, Kharash notes.

“It is inevitable that you will have to raise prices,” he stresses, noting that customers might jump ship if you’re charging the same amount as your competitor down the street with food similar to yours but presented in a more appealing — and yes, more Instagrammable — way.

BETTER PRESENTATION ON A BUDGET

With prices rising and pandemic challenges continuing to strike, creating Instagrammable dishes might seem a Herculean task. Not necessarily so, Kharasch says.

“Many restaurant businesses are small, many are struggling, and budgets are tight…so [owners] think they can’t go out and do what they want to do,” he says. “But there are ways! The first thing they should do is take out every dish, every piece of glassware, and say, ‘What can we do differently with what we have?’ If you serve a burrito with beans and lettuce, let’s upscale it a little — put it on an oval plate, put the lettuce [and other accompaniments] in small containers, then drizzle some sauce on the platter off to the side to decorate the plate. If you separate each element on its own little piece of china, it ups the game with the pieces you have…utilize different things to give a dish a different look and it becomes Instagrammable.”

Explore how Mexican restaurants are taking plate presentation to Instagrammable levels on the pages that follow…

“YOU HAVE TO BE CREATIVE, NOT ONLY IN MAKING THE DISH, BUT ALSO IN THE PRESENTATION AND IN HOW GUESTS MAY INTERACT WITH THEIR FOOD.”

– CHEF CARLOS GAYTAN, Tzuco

Celebrate the Seasons

“YOU CREATE FLAVORS BY THE SEASON — LET’S SAY PUMPKIN DURING FALL. YOU WANT TO HAVE SOME DESSERTS THAT ARE VERY CREATIVE – BUT NOT ALL OF THEM. SO HAVE AT LEAST ONE CREATIVE DESSERT THAT INCORPORATES SEASONAL FLAVORS.”

– CHEF CARLOS GAYTAN, Tzuco

Tzuco’s Pumpkin Mousse

Tzuco’s artfully plated Tetela Tzuco’s Snowman: Tangerine mousse, cardamom, yogurt streusel, white chocolate, and rosemary ice cream.

Get Artistic with Sauces

WHETHER YOU DOT IT, DRIZZLE IT, OR SWIRL IT AROUND THE PLATE OR ATOP LUCIOUS DESSERTS, SAUCES — CREATIVELY USED — CAN MAKE ALL THE DIFFERENCE IN PLATE PRESENTATION.

Repurpose Food as Serving Pieces

YOU’VE USED WHAT’S INSIDE…WHY NOT USE THE OUTSIDE, TOO? WATERMELONS, PINEAPPLES, PUMPKINS AND AVOCADOS ARE JUST A FEW OF THE ITEMS THAT CAN QUICKLY BECOME FOOD AND DRINK HOLDERS, TOO.

Cocktail for 2 Anafre, Washington, DC

Watermelon Cockail Petty Cash Taqueria & Bar, Los Angeles

The Optimal Automatics Autodoner is ideal for preparing cones of al pastor and other stacked meats. Comes in many sizes and models, including natural gas, electric, and LP.

Se habla espanolSe habla espanol 847-439-9110 847-439-9110 www.optimalautomatics.com www.optimalautomatics.com Family owned and operated for almost 50 years! The Rovey brand has been a trusted source of non-gmo and organic food grade grains and ingredients. *non-gmo & organic white, yellow, blue, red and other food grade grains.

WWW.ROVEYSEED.COM • (217) 227-4541 WWW.ROVEYSEED.COM • (217) 227-4541

Mini Pumpkin stuffed with Bay Scallops, Rock Shrimp, Green Peas and Saffron Risotto Maya Del Sol, Oak Park, Illinois

Pulled Pork Stuffed Avocados California Avocado Commission

› We want to see your Instagram-worthy dishes! Email them to Editor Kathleen

Furore at kfurore@restmex.com and we’ll feature them online and in upcoming issues.

SPECIALIZING IN FOR FOOD PRESENTATION!

UNIQUE PRODUCTS

Have A Bowl!

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Stay Original with the Original!

The preferred tortilla server since 1986, our server remains the best little tortilla server this side of the Rio Grande and the other side, too! Available in 5 sizes.

Molcajetes Make the Table!

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Rethink Mexican Favorites

“OLD JUAN’S CANTINA HAD WOODEN BOARDS IN-HOUSE THAT THEY COULD REPURPOSE…THEY USED THE BOARDS TO CREATE DINNER FOR TWO…THE PRESENTATION IS NEATER THIS WAY THAN WHEN EVERYTHING IS ALL ON ONE PLATE TOGETHER.”