Universal Toppings

In Mexico City every street stand you go to, no matter how big or small, has an extensive bar of toppings. Standard fare includes chopped white onion, cilantro, two types of salsa, a bowl of limes and a bowl of sliced radishes. More extensive topping bars can include roasted nuts, sliced habañero, crema, whole fried chilis, dozens of varieties of salsas, pickled jalapeño and carrot, dried oregano, fried tortilla chips and countless other toppings. Each of these adds an additional, unique flavor and textural element to an already well seasoned dish. This layering of flavors creates an exceptional texturally and flavorfully complex eating experience. Once you get technique down, toppings, additions, and side dishes that complement and contrast the dish can be the key to cooking exceptional food.

In the Levant, they have a similar reverence for what my dad calls the “accoutrement.” In Lebanon, main dishes are bolstered by plates of sliced fresh cucumber, pickled radish, pickled wild cucumber, sliced and seasoned tomato, chunks of white onion, salads dressed in pomegranate molasses, whole green peppers, nuts fried in oil, toum, tahini and countless other dishes. These side dishes are often called Mezze. Why not add a cup of sliced green onions, grated parmesan and the juice of a lemon to a pot of beans? Why not serve a piece of roasted meat with a side of pickled chilis or a whole fish with a plate of lightly dressed white onion?

In the spirit of these great culinary traditions, and many others, I try to imbue my cooking with at least 2-3 toppings and 1-2 side plates for each main dish. Any mix of these can go on any relevant savory dishes. 

Castelvetrano Olives

Soft Herbs 

Parmesan Cheese

Buttery Toasted Panko

Chili Crisp

Crispy Shallot and Garlic

Pork Rinds

Lemon Zest

Scallions

Sliced Onion dressed in lemon juice and salt

Sliced Cucumber

Vinegary Chicories

Celery and pecorino

Creme Fraiche

Lemony Yoghurt

Roasted red peppers