Superstar Baker Kristianna Zabala’s New Pastry Lineup at BIGA
The founding chef of Nomad Donuts recently landed a new role as consulting chef at BIGA, where she’s developing a bevvy of breakfast pastries.
Meet Puesto’s New Salt-Loving Pastry Chef
There’s a new pastry chef at Puesto and early signs point to delicious endings. Executive Pastry Chef Erik Aronow is a Los Angeles native who worked as executive sous chef under Food & Wine's Best New Chef Jordan Kahn and learned bakery classics during a stint at République.
Aronow says he drew inspiration for his menu from a culinary trip to Mexico City and Oaxaca with Puesto’s Executive Chef Luisteen Gonzalez, where he tasted regional cuisine, learned new cooking techniques, and discovered indigenous Mexican ingredients.
The new desserts are fun, imaginative, and balanced with salty, savory, and crunchy elements.
“I use a lot of salt in my baking,” says Aronow. “Just like you’d season anything in the savory side of the kitchen, you should also season pastry.”
The seasonally appropriate Rompompe Paleta is a cool spin on Mexican eggnog with canella (Mexican cinnamon) and nearly a full ounce of brandy.
It’s covered with a salty, crunchy sesame seed crust that lends a nutty flavor to the dish.
Its ice cream-adjacent texture is soft enough to eat with a spoon, which makes for an elegant presentation that’s easy to share.
You really can’t go wrong with the Coconut Crema Trifle, with rich devil’s food cake buried under fluffy coconut crema, crunchy cocoa streusel, salty shards of peanut butter crunch bar and a scoop of dulche de leche gelato made by Bobboi Gelato.
Each bite is slightly different, but your best bet is to dig to the bottom and get a bit of everything on your spoon.
Aronow says the crave-worthy treat is an homage to all of his mentors. “I took a technique or inspiration from every chef I’ve worked with to show off my skills and personality,” he says.
The fun and interactive mangoloco was inspired by a visit to a shop in Mexico City selling tostilocos, a sweet and savory snack with nuts, chips, pretzels, dried fruit and chocolate dressed with chamoy and other seasonings.
Smack the chocolate shell with the back of your spoon to reveal a colorful mound of mango crémeux with candied Jamaica.
The crunchy pepita streusel and sweet and spicy mango-chamoy coulis adds dimension and balance to the plate.
Puesto’s new winter desserts just debuted, but Erik says he’s already excited to work with spring produce. Looks like 2019 is going to be tasty.
Puesto
789 W Harbor Drive, Downtown San Diego
1026 Wall Street, La Jolla
eatpuesto.com
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