Feasting on exceptional food plays an essential role in travel, connecting travelers over shared meals and exquisite culinary experiences. In addition, a recent survey from Hilton shows that one-third of global travelers also make physical well-being a priority while traveling. This balance of memorable dining opportunities and wellness-centric thinking leads 32% of global travelers to seek out locally-sourced food and beverage products as part of their vacation experience.
Recognizing the needs of today’s travelers, Hilton hotels are not only prioritizing partnerships with local and regional purveyors, but many resorts are also offering expanded cuisine to cater to all types of dietary preferences. From the Big Apple to the sunny shores of Cancun, here’s how Hilton chefs across the Americas are serving up a selection of plant-based and vegan dishes sure to please every palate.
Sample Korean Cauliflower “Chicken” in New York City
“Food is such an important component of well-being and we want to make it easy for our guests to stay healthy throughout their stay,” said Peter Betz, director of culinary, New York Hilton Midtown. “In addition to the health benefits of plant-based items, providing these options aligns with our commitment to sustainability and being a positive member of the community, helping the hotel and our guests cut down their carbon footprints.”
Keeping health and sustainability in mind, a popular dish at the hotel’s Herb N’ Kitchen restaurant, Lobby Lounge, and banquet spaces offers a unique plant-based take on Korean-style chicken. Follow the recipe below to try this specialty at home.
- For the Sauce
- For the Batter
- 1 tablespoon honey
- 1 ¼ cup all-purpose flour
- 2 ½ tablespoon sesame oil
- ½ teaspoon kosher salt
- 4 tablespoons sweet rice wine vinegar
- 1 ¾ teaspoon baking soda
- 8-9 tablespoons gochujang paste (depending on preference)
- ¾ cup water
- 1 ½ tablespoons toasted sesame seeds
- For the Cauliflower
- 2 tablespoons maple syrup
- 1 head cauliflower (1.5-2 pounds)
- For the Garnish
- canola oil (for- deep frying)
- ¼ cup thin-sliced scallions
- In a stainless bowl, combine all of the dry ingredients for the batter. Add the water and whisk until smooth.
- Wash cauliflower and thoroughly dry.
- Cut cauliflower into medium-sized florets.
- In a stainless bowl, combine all ingredients for the sauce.
- Fill a pot halfway with the oil (enough to cover half of the cauliflower) and heat to 350 degrees Fahrenheit.
- Working in batches, coat the cauliflower and deep fry until golden brown.
- Place on a rack to dry.
- Toss in a stainless bowl and add the sauce slowly until fully coated but not soggy.
- Garnish with sliced scallions.
Snack on Scrumptious Vegan Pizza in Cancun
“We offer a diverse range of options for all our vegan and vegetarian guests, so it’s important to be up-to-date in all the current healthiest trends,” said Ruben Ruelas, executive chef, Hilton Cancun, an All-Inclusive Resort.
At the resort’s La Luce restaurant, travelers can enjoy their favorite guilty pleasure prepared in a healthier way. Treat yourself to at-home vegan pizza by following the recipe below.
- Homemade or store-bought dough
- Vegan mozzarella cheese
- Vegan goat cheese
- Baby spinach
- Caramelized pistachio
- Coriander pesto
- Preheat your oven to 450 degrees Fahrenheit.
- Make your dough (or buy it pre-made).
- Lightly grease a baking sheet.
- Add pesto to your crust, followed by the vegan mozzarella cheese and toppings listed above.
- Cook for 15-20 minutes, or until golden brown.
- Take the pizza out of the oven and let rest before serving.
Savor Spiced Sweet Potato Bisque in San Francisco
“I love to prove that vegan and vegetarian food can be just as tasty as meat, seafood, and cheese,” said Mary O’Neill, executive chef, Parc 55 San Francisco - a Hilton Hotel. “The common misconception is that vegetarian food is boring or tasteless, but if you think about it, all spices are vegan to start with.”
This philosophy is showcased at the hotel’s Cable 55 restaurant, which is brimming with flavorful plant-based options, including a popular cauliflower ceviche avocado toast, a delectable hummus and smoked almond wrap, and a creamy sweet potato bisque, which you can make at home by following this recipe.
- 4 tablespoons coconut butter/oil
- 2 cups onion, diced
- 1/8 cup garlic, rough chop
- 1/4 teaspoon herbs de Provence
- 2 granny smith apples, cored and quartered
- 3 pounds sweet potatoes, peeled and quartered
- 1/2 gallon vegetable stock
- 1 cup coconut milk
- 1/2 tablespoon cumin
- 1/4 tablespoon cayenne
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground clove
- Sliced toasted ciabatta or baguette
- Kosher salt and white pepper to taste
- Melt butter in a large pot and add onions, garlic, and thyme.
- Cook until onions are soft.
- Add the apples, sweet potatoes, and stock, adding just enough to cover the vegetables.
- Simmer, uncovered, until tender.
- Allow to cool, then puree the soup to smooth and return it to the pot.
- Add the coconut milk and spices, reheat, and season as needed with salt and white pepper.
- Serve with toasted bread.
Graze on Guilt-Free Roasted Vegetables in Houston
“Creative plant-based menu options allow for diversified and inclusive offerings that cater to all guests,” said Ruffy Sulaiman, executive chef, Hilton Americas-Houston. “I believe this to be an indication that the chef cares about the community of diners, their dietary preferences, and their health.”
Hearty vegetable dishes are a staple of vegan diets, and at the Hilton Americas-Houston’s 1600 Bar + Grille visitors will delight in a roasted vegetable offering made with fresh ingredients from the hotel’s hydroponic garden that’s sure to satisfy the taste buds. Make this dish at home using this recipe.
- For the Dressing
- 1 bunch red komatsuna (Japanese mustard spinach), julienne
- 1/4 cup extra virgin olive oil
- 1 large carrot, sliced into 1/2-inch pieces on the diagonal
- 2 tablespoons red wine vinegar or sherry vinegar
- 1 medium red onion, cut into 1/2-inch strips
- 2 teaspoons Dijon mustard (whole grain or regular)
- 1/2 red bell pepper, cut into 1/2-inch strips
- 2 teaspoons finely chopped fresh thyme
- 1/2 green bell pepper, cut into 1/2-inch strips
- 2 tablespoons finely chopped fresh Italian basil or parsley
- 1/2 yellow bell pepper, cut into 1/2-inch strips
- 5 garlic cloves, pressed
- 1 large beetroot, peeled, quartered, and sliced into 1/2-inch pieces
- 1 teaspoon freshly ground black pepper
- 1/2 butternut squash, peeled, quartered, and sliced into 1-inch pieces
- 1 teaspoon kosher salt
- 1 Brussels sprouts cut in half (or whole)
- For the Drizzle
- 1 zucchini, sliced into 1/2-inch rounds
- 1/2 teaspoon balsamic vinegar reduction
- 1 yellow squash, sliced into 1/2-inch rounds
- 1/2 teaspoon extra virgin olive oil recipe
- Preheat oven to 400 degrees Fahrenheit.
- Line a large, 15x21-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you’ll need to roast the vegetables in two batches, or on two baking sheets.
- Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper, and salt in a small bowl until well combined.
- Place the vegetables in a large bowl, pour the dressing all over the vegetables, and toss well to coat the veggies.
- Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
- Roast for about 35 minutes.
- Serve the roasted vegetables immediately by drizzling balsamic syrup and olive oil on top.
Consume Craveable Cashew Ceviche in Rio de Janeiro
“Adopting a more plant-based lifestyle can lessen the impact of climate change by reducing greenhouse gas emissions that result from food production,” said Pablo Ferreyra, executive chef, Hilton Rio de Janeiro Copacabana.
At the hotel’s rooftop Isabel Lounge travelers can enjoy a vegan take on ceviche that’s big on taste and light on environmental impact. Try this one in your own kitchen using the recipe below.
- 4 medium fresh cashews
- 1 large red onion
- 1 large yellow pepper
- 1 large red pepper
- 1 small chili pepper
- 2 medium baroa potatoes
- ½ ounces olive oil
- 1 small green lemon
- Tabasco sauce
- 10 cilantro leaves
- Fleur del salt
- Cut all ingredients brunoised (finely diced) and mix with lemon juice, olive oil, and Tabasco.
- Finish with the cilantro and fleur de salt to taste.