Haven't you ever bitten into a doughnut and thought to yourself, "this really needs some salsa, lamb, and maybe an edible flower blossom or two"?
No? Well you will after you try this new savory-sweet dessert. Michelin-starred Mexican eatery Oxomoco has teamed up with the deliciously creative minds over at The Doughnut Project for a one-weekend-only treat that turns everything you know about doughnuts on its head.
As part of its third annual Restaurant Series, the doughnut hot spot known for its daring creations has taken a page from Chef Justin Bazdarich's recipe book and turned one of his fan-favorite taco dishes into this must-try bite. It's made with blue corn cake, topped with salsa verde, lamb barbacoa, watercress, and bright squash blossoms. And you don't have to go all the way to the Greenpoint restaurant to get it (although we definitely recommend a visit at some point).
Get the Oxomoco Doughnut at The Doughnut Project (10 Morton St.) from Friday (2/1) to Sunday (2/3). It's like a taco - but better.
View this post on InstagramRestaurant Series Week 3 - taking inspiration from the lamb barbacoa dish from @_oxomoco_ we have created a blue corn cake doughnut with lamb, salsa verde, and squash blossoms. Available 2/1 - 2/3 at our West Village location. #yummy #restaurantseries #donut #tdpnyc #foodshares #eeeeeats #thrillist #gothamist #eaterny #eater #eatthis #nyc #westvillage #westvillagenyc #westvillagelife #lamb #newforkcity 📷 @alexstaniloff
A post shared by The Doughnut Project (@thedoughnutproject) on
[Photo courtesy The Doughnut Project]