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Ever Had Lamb with Avocado? Chili’s Makes The Unconventional Delicious

October 12, 2017

Everyone loves a good routine. In the rush of unpredictable traffic, and the hustle and bustle of living in Manila, wanting a sense of normalcy is totally warranted. Sometimes it just makes sense to go with the safe, no matter how mundane, because things might not be worth the risk. When it comes to food, the unadventurous might feel the same way: why order something unexplored on the menu when you can get something that won’t disappoint?

Chili’s new limited Top Fusion menu, which is in stores until January 7, 2018, makes the case for spontaneity. Routine might be good for most things, but heck, when it comes to food, there is no such thing as uncharted territory. In fact, it might even be the weirdest, most odd-ball combinations that actually work best, creating surprisingly delicious treats.

There are six items on the menu, but it’s the four mains where these supposedly unmatchable flavors go together best. BBQ steak is already loaded with sweet and smoky flavors on its own, but when paired with their tangy, lime-and-cilantro-packed chimichurri, there is even more to be celebrated. Another steak is glazed in hot and sweet chipotle balsamic, but is served with both chimichurri and creamy garlic spread. This sounds like it might be too much for the tastebuds, but a bite and it makes total sense. The heat of chipotle needs the chimichurri’s zest, while the creamy garlic is necessary for toning things down.

Things get even better with the Salmon with Aji Amarillo Sauce, which introduces a Peruvian salsa made of yellow bell pepper. The bright dressing goes so well with the fish, that you’ll wish you could make it at home. But it’s really the lamb dish you should look out for. The premium ingredient can be incredibly gamey, making it tricky to partner it with, but Chili’s throws convention out the door by pairing untraditional creamy avocado and a surprisingly fruity chipotle pepper sauce.

If you’re still thinking about going for your same old lunch order, maybe it’s time to go way left-field. Especially if the results are as delicious as this.

Pamela Cortez Pamela Cortez Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr. FOLLOW
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