Classic combo with a twist
Cronuts and Ramen Burgers made it to the top hybrid food combos in last year’s local food trends. In Hong Kong and Singapore, burgers in different forms and textures were the craze: “Black Burger” made from squid ink and mashed potato base in truffle sauce and “Samurai Burger” with patty dipped in teriyaki paste.
Fast food chain Wendy’s brings in “Pretzel Bacon Cheeseburger” exclusively to the Philippines, obviously a take from the Bacon Nation of America.
“What’s really good about this hamburger concoction is that it is anchored on our all-time favorite American comfort food. The play of bacon, patties, and pretzel is a quirky yet ingenious food invention. Its appeal and taste are universal,” said Elizabeth Pardo-Orbeta, Wendy’s Philippines chairman.
Pretzel Bacon Cheeseburger is a combination of the fast food chain’s classic and well-loved ingredients. Sitting on a warm and crispy pretzel bun is a beef patty complemented with strips of bacon, melted cheddar cheese, honey mustard, lettuce, tomatoes, and onion rings. Its chewy and crunchy bun matches, without overpowering, the flavors of the bacon and patty. The star of this creation is the bun with a cross on top to signify that it is fresh off the oven. Each bun is actually handmade and baked to perfection.
A pretzel is a crispy biscuit that has a salty crust and soft dough on the inside. This German invention has a dark brown color owing to the process it undergoes. Each pretzel is dunked promptly in water and sodium hydroxide (lye) mixture before it is finally baked. This technique gives the bread its unique taste and color. Pretzels are commonly served in a knot shape and often mixed with chocolate, honey, caramel, or peanut butter. This time around, pretzel is mixed with our favorite comfort food.
But crazy food creations like hybrid food combos, while apparently originating from the West, aren’t ingenious at all. Come to think of it, marrying two different ingredients dates back to our old tradition. Filipino food lovers have a way of juxtaposing dishes based on their own silly preferences. Some voracious eaters even put ketchup on their sinigang. This savory dish in fact has different provincial permutations like Pampanga’s pomelo sinigang and sinigang sa pakwan, which use the innate sweetness and sourness of pomelo and watermelon in lieu of tamarind.
So, what crazy combinations do you usually do with your food?
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