Forget Hot Sauce, Shake Shack’s Experimenting With a Bug-Based Condiment
Chef Enrique Olvera is collaborating with the burger chain, and ant mayo is one of the star ingredients
Things are once again heating up in the Shake Shack kitchen. The beloved burger chain is known for collaborating with chefs like Dominique Crenn and J.J. Johnson, and recently developed a Spicy ShackSauce using Hot Ones hot sauce. Now, Shake Shack is partnering with renowned Mexican chef Enrique Olvera for a one-night tasting menu at its West Village location in Manhattan and Santa Monica outpost in Los Angeles.
Olvera is known for being a pioneer in Mexico City’s fine-dining food scene with his restaurant Pujol and brought his talents to NYC when he opened Cosme in 2014. The chef champions Mexican ingredients and flavors while putting his own contemporary spin on traditional dishes. The upcoming Shake Shack collaboration — which will take place on November 10 in NYC and November 15 in L.A. — will feature three courses, as well as a special michelada and selection of wine and beer.
According to Shake Shack, the star of the evening will be “The Ant Burger,” topped with Monterey Jack cheese, smoked tomato, shredded lettuce and mayo made with chicatana ants (a signature Pujol condiment), which will no doubt offer a nutty, protein-packed punch to the dish. Sweet potato fries with guacachile salsa for dipping will be served alongside the burger. As a first course, guests will enjoy a corn and potato tamal with mustard greens and broccoli cream, and dessert will be corn cream vanilla custard topped with husk meringue.
Tickets go on sale October 24 and will cost $75 per person, a steal considering Olvera’s culinary pedigree and limited-time availability. Three seatings will be available per city.
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