Latin American Chefs Take Mamey From Sweet to Savory Dishes

Thin slices of mamey topped the toast, sprinkled with hazelnuts and over a layer of goat cheese, served at San Juan, Puerto Rico’s Vianda. The bread, a house-made sourdough, had been pan-fried, bringing together the earthiness of cheese and the sweet, creamy nuttiness of the orange fruit, amplified by the crunch of the toasted edges. The mamey here acted almost like avocado would in a similar dish, but its more structurally sound...