MAJAMAYO

It’s time to rethink what healthy eating can be: not boring, bland, or flavorless, but delicious and full of taste.

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We are passionate about preparing satisfying, tasty dishes that are also nourishing. That’s why we carefully design the flavors of our dishes and create recipes from scratch that will change your perception of how good food can be for you.

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How do we do it? It’s all about balance. As a dish takes shape, we work with four key elements of flavor: sweet, sour, bitter, and salty. Each of them, even in small amounts, gives a dish maximum flavor without adding fat or too much salt.

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Food simply tastes better, and you feel full.

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1. Sweet

You may think that adding sugar is necessary to make a dish sweeter, but it isn’t. Look for foods with natural sweetness, even if that means thinking outside the box. Add a few pieces of carrot and sauté onion and garlic for a sauce. Or add pieces of mango to a sauce. A teaspoon of evaporated cane juice (a natural form of sugar) or a drop of honey also works well.

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2. Sour

Sour flavor rounds out and balances the sweetness of a dish and tends to enhance its flavor. Think about how a squeeze of lemon brings out the natural taste of a salmon fillet, or how a dressing changes the taste of a salad. A little acid in the form of vinegar, lemon, or lime juice brings subtle flavors to the surface.

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3. Bitter

There are many ways to create a bitter taste, so be creative. Olives and vegetables such as radicchio, arugula, and kale add some of that flavor while providing extra nutrients. Products such as pomegranate juice concentrate can also add bitterness and tartness to fruit.

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4. Salty

To avoid adding too much sodium, it’s wise not to overdo ingredients such as salt and soy sauce. But a little of this flavor, used strategically, can work wonders. For example, if you’re pan-frying a piece of chicken, don’t hesitate to add a little salt (and pepper) first. If you use salt at this stage of cooking, you’re less likely to add it at the table. Sea salt is the best option, a natural flavor enhancer that contains minerals (unlike iodized and kosher salt) that act on the tongue and open up the perception of aroma.