The culinary world at South by Southwest (SXSW) received a soy-powered twist this year, thanks to the ingenuity of Carolina Carrillo-Aguirre, Banquet Sous Chef at the Thompson Austin Hotel. In the midst of SXSW’s vibrant activity, Chef Carillo-Aguirre and her team crafted a special menu showcasing the versatility and deliciousness of U.S. Soy.
With nine years of experience at Hyatt, Carillo-Aguirre has honed her culinary skills through various roles. She started as an entry-level line cook before rising to the position of Chef Tournant at Hyatt Los Pines Resort and Spa and, now, Banquet Sous Chef at Thompson Austin.
“We are feeding groups of up to 500 people in waves this week, and it has been insane but cool,” says Carrillo-Aguirre. “To meet the challenge, we incorporated soy into our existing menu items, making them delicious and adaptable to various dietary needs.”
One of the standout creations was the soy-marinated tomato tofu skewers, a flavorful alternative to traditional chicken skewers. She also prepared soy-fed chicken tinga quesadillas and soy-fed brisket mac & cheese bites to round out the menu.
The team also experimented with soy in their dessert offerings, developing a soy brownie recipe and chia soy pudding that have become a favorite among guests.
“The soy brownies are delicious,” says Chef Carrillo-Aguirre. “They’re a perfect option for those with dietary restrictions, and we plan to keep them on the menu even after SXSW.”
She emphasized that incorporating soy was surprisingly easy. “It was a fun challenge for our team to find creative ways to use soy. It’s a testament to the versatility of this ingredient.”
The use of U.S. Soy at SXSW highlights the growing trend of chefs and home cooks embracing plant-based proteins and soy-fed proteins. With its sustainability, nutritional value, and adaptability to various cuisines, soy is becoming a go-to ingredient for innovative chefs like Carrillo-Aguirre.
Event staff also created several signature cocktails featuring soy for the SXSW event. A Soy Colada made with soy milk, coconut rum and pineapple juice was served along with a Soy Ponzu Old Fashioned made with bourbon, ponzu sauce and triple sec.
As the culinary scene continues to evolve, it’s clear that U.S. Soy will play a delicious role in shaping the future of food.
