![]() ![]() “One is the influence coming through European chefs in Waikiki hotels the other is from plantation managers who were also of European stock but who had local, usually Asian, housekeepers and chefs and gardeners.” People adapted the dish to suit their pantries and budgets, boiling dry elbow macaroni because the noodles were cheap and imperishable (unlike potatoes) and mixing it with heaps of mayonnaise because it was easy to whisk together at home.Įventually mac salad became a staple of the plate lunch: an affordable meal that first emerged on plantation fields around the 1900s. ![]() But according to Arnold Hiura, the author of Kau Kau: Cuisine & Culture in the Hawaiian Islands, the dish has a few possible origins. With its European-leaning ingredients-namely, pasta and mayonnaise-mac salad is an unlikely dish for Hawaiians to rally around. Zippy’s, Hawaii’s favorite diner, makes 46,000 pounds of it every month. He’s talking about Hawaiian mac salad: a clumpy and creamy dish that resembles a Midwestern mush yet remains beloved by locals. “There’s nothing indigenous or rooted to the land of Hawaii,” Maui chef Sheldon Simeon tells me. ![]() It’s a creamy, mutable, cost-effective way to round out a classic plate lunch of salty meats and fluffy white rice.
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