From teas to aguas frescas, hibiscus adds a splash of color and brightness to beverage and cocktails, but be on the lookout for hibiscus on dessert menus or as a supporting ingredient in sauces.

Hibiscus is in the Adoption stage. It’s gaining traction on menus but is still considered unique. It can be found at independent casual-dining and progressive fast-casual restaurants.

Earlier this year for Mardi Gras in March, Velvet Taco, a Dallas-based fast-casual brand owned by Front Burner Restaurants L.P., served a gator taco on a hibiscus corn tortilla at its then-10 locations. The taco filling was fried alligator, house “shred” (a slaw of Napa cabbage, red cabbage, carrots and red onion tossed in a Creole vinaigrette), chipotle crema, corn pico de gallo and micro cilantro.