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.

Read More

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.

Read More

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.

Read More

3 Trends to Watch in 2024

It’s that time again. When industry experts make their predictions about which foods, flavors and consumer behaviors will take center stage. This year’s lists include everything from social media’s increasing influence on restaurant menus to the growing acceptance of lab-grown meats. (Oh my.) Here are the trends we think are worth paying attention to in 2024.

Read More

Creating a Perfect Guacamole

While we consider ourselves Mexican food experts, we’re not the authority when it comes to defining the perfect flavor, texture and spice level of your guacamole. Like everything else on your menu, it’s simply a matter of personal preference. What we can share, however, is our formula for creating the perfect balance of flavor.

Read More

The Mexican Street Food We’re Loving Right Now

We are always on the lookout for the next big Mexican dish, and there’s one in particular that’s getting us excited. The tlayuda! Let’s dig in to get a better understanding of what it is, how it became so popular and why you’re going to want it on your menu.

Read More

3 Things To Love About Hispanic Heritage Month

Diners are always looking for reasons to get together and try new dishes. What better way to draw them in than by celebrating the contributions Hispanic and Latino Americans have made on some of our favorite cuisines?

Read More

Two Pepper Flavors We’re Loving Right Now

With global flavors becoming more mainstream, it’s no surprise the popularity of chile peppers continues to grow. These ingredients seem to be showing up on menus everywhere. What’s got our attention right now is the way ancho and pasilla peppers are making a splash in everything from condiments and marinades to entrees and desserts. What does this mean for you? We believe it opens up a whole new world of flavor opportunity to draw in more diners. Let’s dig in and see what makes these peppers so unexpectedly special.

Read More