Now that everyone is free and clear to use “Taco Tuesday” across their menus, how can you make your taco offerings exciting? And why stop at just Tuesday? Let’s dive into ways we can make delicious Mexican flavors a feature every day of the week.
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Think Global With Avocado
Consumers seldom have a problem paying more for avocado products – cue the chorus saying, “We know, guac is extra.” But while guacamole is a dip beloved by many, you may find yourself wondering what else you can do with all that avocado in the pursuit of more upcharge opportunities. Today, we’re taking a trip around the world to see how avocados show up in different global cuisines and how you can easily translate those tasty items to your menu.
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Give Your Mexican Menu Items A Plant-Based Boost
Going meat-free doesn’t need to be dull. We’ve put together some ways you can add in the delicious Mexican flavors your customers crave to your plant-based menu options.
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3 Mexican Cuisine Trends Heating Up Menus in 2025
Mexican cuisine is not a monolith—it’s an ever-changing, ever-evolving, ever-exciting canvas to create with. We don’t need to tell you that, of course. But we do need to tell you about the biggest Mexican-inspired flavor trends of 2025. Which of these top 3 will inspire your menu in the coming months?
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The Value of Ingredient Versatility
From do-it-all kitchen gadgets to “goes on everything” spice blends, there are countless shortcuts that claim to help your back of house craft delicious flavors quickly and effectively. But what if we told you the answer to more efficient, cost-saving menu planning was already in your kitchen?
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Generational Food Habits: Interpreting the Hype and Influence of Gen Z
When it comes to food, are Z-ers really that different from the generations that came before them? We set out to answer this question in hopes of identifying which Gen Z traits and habits could have the most impact on your operation.
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Bigger Flavors. Bigger Profits.
And other reasons to elevate your salsas.
What if — by utilizing distinct and on-trend flavors — you could elevate your dishes and charge a premium? What if your salsas could deliver more creative inspiration back of house? We believe rethinking this seemingly ordinary ingredient could have a big impact on your apps, entrees and check sizes. Why? Let’s dig in by starting with the basics.
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It’s Mole Time
How can a dish that’s been around for hundreds of years be hitting its culinary peak right now? Let’s dig into why mole could be the next big, bold flavor to spice up your menu.
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TO GUAC OR NOT:
The power of a tableside experience
There’s something incredibly alluring about tableside guacamole. Consumers adore it and you can charge a premium for it. That said, not all establishments have the time, staff or space to do it right. And even though we can make the avocado part a lot easier, the extra effort that a tableside offering requires might take it off the table for you.
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