Consumers’ appetite for fiery flavors has long been on the upswing. But a new trend focusing on dishes that combine sweet and spicy flavors – “swicy” – began last year and continues to grow, with fast-food spots testing the waters with limited-time menu additions. Meanwhile, swicy dishes have been forever favorites at several finer restaurants.
Swicy is a Sichuan tradition. Iconic examples include kung pao chicken or shrimp at Culver Plaza’s Meizhou Dongpo and new Kuan Zhai Alley at Los Olivos Marketplace, and the less-spicy orange chicken at Meizhou Dongpo. Kung pao dishes mix sweet and sour notes with fiery dried chiles and numbing peppercorns.
Pizzas topped with hot honey – honey infused with chile peppers – are popping up everywhere. Inspiring predecessors include the hot-honey-drizzled pepperoni pizza at Irvine Spectrum Center’s Cucina Enoteca and the Pepperoni Stinger with hot honey and Calabrian chili oil at Sessions West Coast Deli at Woodbridge Village Center.
You could have an entire swicy meal at Mexico City-inspired Puesto. Start with the peach and habanero cocktail and the Nogada guacamole, which incorporates pomegranate, mango pico de gallo, chile de árbol and candied walnuts. The tamarindo shrimp tacos at the striking Los Olivos Marketplace venue pair crispy Mexican shrimp with tamarindo-chile sauce.
