Cocina Consuelo, initially a supper club, pivoted to offer a masa pancake after a gluten-free customer requested an alternative to wheat pancakes. Chef Karina Garcia used heirloom corn from Masienda, creating a recipe that became a runaway success. With toppings changing seasonally, the pancake now dominates the breakfast menu, leading to impressive sales. Similarly, at Hen House, chef-owner Antony Nassif introduced a knafeh pancake, inspired by Middle Eastern pastry, contributing to the restaurant's ongoing success. These culinary innovations reflect a growing trend in the restaurant scene, capitalizing on unique ingredients and cultural inspirations.
Garcia didn't envision it as the "star dish" of her restaurant, but now, it's the most popular item on the breakfast menu.
After serving a gluten-free diner a masa pancake, Garcia's unintended recipe became a sensation, leading to its prominence on the menu.
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