Island favorites like loco moco and pig roasts are popping up from coast to coast
Chef and owner Troy Guard’s breakfast version of loco moco at HashTAG in Denver.
By now, diners are more than familiar with poke, the Hawaiian raw fish salad that has been sweeping the fast-casual segment. Now, another popular Hawaiian dish is gaining traction on menus: loco moco.
A popular comfort food in Hawaii, loco moco is a mound of white rice topped with a hamburger patty and a sunny-side-up egg, smothered in gravy. As locals tell it, loco moco was invented in Hawaii in 1949 to feed hungry teenage surfers, and over time the dish became a staple there.
Eureka!, adjacent to the El Cortez Hotel and Casino in Las Vegas, offers a modern spin on traditional loco moco, made with a rice patty topped with an Angus beef patty, shiitake mushrooms, gravy, a fried egg, chives and sesame seeds. Diners can enjoy the dish with a draft beer from Maui Brewing Co.
But the growing interest in Hawaiian cuisine doesn’t end with loco moco. It extends to other iconic dishes and ingredients as well.