The Mexican & Latin American Guide
THE RISE OF AUTHENTIC MEXICAN & LATIN AMERICAN CUISINE
CORE MENU ELEMENTS
TRENDING INGREDIENTS
REGIONAL INFLUENCES
MENU TIPS FOR TAQUERIAS & CASUAL DINING
AUTHENTICALLY MEXICAN, Proudly Shared
Over 37 million people in the U.S. trace their ancestry to Mexico. Those families carry with them an uncountable wealth of regional and indigenous traditions.
Now a TOP 3 cuisine in the U.S., Mexican food is everywhere.
Yet it’s never the same on any two tables.
At Shamrock Foods, we understand that authenticity is at the heart of Mexican Cuisine.
The Sobremesa brand represents a world of Mexican and Latin American flavor, ready to enliven your table.
Deepening Our Roots
Nostalgia is at the Heart of Authentic, Bold and Emotional Food Experiences
Second- and third-generation Mexican Americans under 30 are driving the demand for authentic Latin flavors. People are feeding their souls and their senses by revisiting recipes passed down from grandparents, yearning for those dishes that take them back to family gatherings – even if they’re not exactly traditional.
Over 40,000 Mexican Restaurants in the Western U.S.
Latin American Cuisine
(including flavors from Peru, Brazil, Argentina and the Caribbean):
HIGHEST GROWTH RATE of all global cuisines on U.S. menus over the last 4 years
Sobremesa is Where Mexican Cuisine is Being Defined – Around Your Table
Nearly 10% of all U.S restaurants are Mexican –80,000 total.
99% of Americans live near at least one Mexican restaurant.
What Makes a Dish Authentic?
It’s Personal
Mexican and Latin American cuisine defies a single definition, because it’s about each family’s particular sense of place, ingredients, tradition and taste.
It’s Regional
From desert to mountains to coastlines, Mexico’s varied terrain has shaped local ingredients which in turn bring us a rich tapestry of culinary traditions.
Coastal Mexico have an abundance of fresh seafood like shrimp, leading to ceviche and aguachiles.
Get to Know the Regions of Mexican Cuisine
Northern Mexico with its cattle ranches leans heavily on grilled meats like carne asada.
Central Mexico is where corn dominates, shaping dishes like tamales, tacos and sopes.
Southern Mexico is known for rich moles and staple ingredients like corn, beans, and hoja santa.
Mi Mesa
Es Su Mesa
Sobremesa by Shamrock Foods celebrates the art of lingering over a meal to share in conversation and laughter. It’s about a sense of togetherness and community that makes us who we are.
You don’t truly understand a dish until you know where it comes from. The history, the local ingredients and the hands that prepare it. No two abuelas’ recipes are the same. No two operators are the same.
Sobremesa represents all the ingredients you need to make abuela’s recipes from a single, trusted supplier. We take great care to understand your personal family stories, so we can help you bring your own culinary traditions to life.
From one family company to another.
Our Commitment to You
Shamrock Foods launched the Sobremesa brand as a deep commitment to our Mexican and Latin cuisine operators.
A PORTFOLIO OF OPTIONS:
Wide & Deep
Our diverse product range goes wide and deep to cover the full spectrum of Mexican and Latin American regional cuisine – providing everything you need for your own family recipes in one trusted place.
Origin Story
We build strong relationships with trusted suppliers who are experts in their category and share the same value of continuing family traditions as you do.
Community
We recognize the importance of cultural alignment and bilingual support for your Mexican and Latin American menus.
Profitability
Our shared buying power enables us to leverage better pricing and pass the savings along.
Use This Guide To:
Inspire Your Heritage Recipes:
• Bring your family recipes to life Find authentic sourcing partners all in one place
• Add efficiency across the menu by leveraging our shared buying power
• Round out your menu with trending flavors
Elevate Your Taquerias:
• Go ALL IN with ultimate, authentic tacos
Attract diners with street food influences
• Slash labor costs while amplifying taste
• Grow your menu while keeping prices affordable
Add Authentic Mexican Taste to Any Menu:
• Explore core Mexican and Latin American ingredients
Understand key menu growth opportunities
• Incorporate authentic taste in a way that feels accessible
• Balance low-labor items with signature finishes
Bringing Tradition to the Table With Authentic Mexican Ingredients
Explore the Core Ingredients of Mexican and Latin American Cuisines with
Sobremesa
The Heart of the Meal
Tortillas
Transcending its role in any single dish, the tortilla represents a way of life and coming together. From the earthy crunch of maize chips for dunking, to the soft bite of a pillowy wrap.
Get to know the mighty tortilla!
Mano a Mano Corn
& Flour
Corn
The original Mesoamerican staple and menu icon.
• Firm texture with earthy flavor
• Generally small and thick
• Served warm or fried
Use for: Enchiladas, Tostadas, Gorditas, Sopes, Street Tacos
Flour
The relative newcomer and fastest growing grain product.
• Soft, chewy and flexible
• Generally large and thin
• Preferred in Northern Mexico and the U.S.
Use for: Burritos, Soft Tacos, Buñuelos, Tortilla Chips, Quesadillas
Nixtamalization
Did you know?
The calcium hydroxide used in tortilla making originally came from limestone rock.
Hecho a Mano vs. Premade
Use Handmade For: Fresh taste and warm texture
• Special dishes that call out “fresh housemade tortillas”
• Custom recipes made by experienced staff
Use Premade For:
• Consistent and dialed-in thickness, size, etc.
• Longer shelf life (weeks vs 1 day) Serving high-volume dishes with cost savings
This process was developed over 3000 years ago and unlocks essential nutrients in the corn. Corn is first soaked and cooked in an alkaline solution of calcium hydroxide, to produce the pliable texture and earthy Nixtamal taste.
Masa Harina –
A finely ground, nixtamalized corn flour
Water – Warm water hydrates the masa
Salt (optional) –Enhances the flavor
Flour –
All-purpose or specialty flour to build levels of flavor and texture
Fat – Lard (traditional, for flavor), shortening (for flakiness) or butter (for richness)
Water or Milk –
Warm liquid helps create a pliable dough
Salt – Enhances the flavor
Baking Powder (optional) –Creates a fluffier, softer texture
RIGHT TORTILLA For Every Use Finding the
When orders are flying and the tortillas are frying, you need high-performing and consistent product solutions. We’ve got you!
Consider the type of corn or flour, moisture level and thickness.
Corn Tortillas:
Table Corn Tortillas
Thicker, pliable corn tortillas
Use for: Stand-alone applications like Soft Tacos and Enchiladas
Corn Tortillas for Frying
Thinner and lower in moisture for frying
Use for: Taquitos, Taco Shells and Fresh Chips
Nixtamal Method
A slower process using stone ground Nixtamal produces the most traditional tortilla texture and flavor.
Maseca® Corn Flour Method
The patented Maseca corn flour process used by Mission Foods produces virtually no waste and considerably higher yield and consistent texture.
3 Steps to Keep It Fresh
From Mission Foods
1 2 3
Flour Tortillas:
Heat Pressed Flour Tortillas
High moisture, soft, most pliable tortilla
Use for: Hand-held burritos and wraps
Fry Ready Flour Tortillas
Low moisture, thin and light –with a hint of corn
Use for: Housemade chips
Hand Stretched Flour Tortillas
Low moisture with handmade appeal
Use for: Housemade chips
Frying Tip
Corn tortillas perform best when fried with an oil temperature between 350ºF-360ºF.
Flex. Before the bag of tortillas is opened, hold with both hands and gently flex back and forth to loosen the tortillas.
Warm. Tabletop Steamer: 3-7 seconds; Flat top grill: 5-10 seconds/side at 350ºF; Microwave: 10-20 seconds.
Cover. After the bag is opened, cover or seal the remaining tortillas to keep them from drying and cracking.
That’s a Wrap!
Watch how to wrap a wrap, from Mission Foods.
BEST OF FRESH Handmade Tortillas:
Shamrock Foods partners with local tortillerías to bring you authentic Mexican staples, ready to serve and impress. We support local makers who enrich our communities and honor their family’s traditions while accelerating your menu growth.
Fresh from...
Phoenix
Named after Dolores Casillas and continuing her family’s legacy for over 40 years, Mama Lola’s is dedicated to making the freshest, all-natural tortillas, wraps and chips in the Southwest.
What We Love: Their hand-stretched Authentic Flour Tortillas, Nixtamal and Hojas Enconchadas (Corn Husks) are customer favorites.
My Nana’s Best Tasting tortillas and chips, from La Canasta Tortillas, are “Made to Order”, following the original recipes since 1962.
What We Love: The fresh taste with fewer preservatives, along with a higher moisture content that keeps the tortillas soft longer.
LOS ANGELES
Rooted in East L.A. and inspired by founder Trinidad Garcia’s original recipe, La Fortaleza has been crafting authentic, high-quality tortillas and chips since 1975. For over 50 years, they’ve honored a legacy of tradition, flavor and community.
What We Love: All products are vegan, kosher-certified and made without lard or dairy, making them a clean, reliable choice for a wide range of dietary needs.
Delivered
Ask about local tortilla makers in your market!
• Elevated Flavor
• Specialty Appeal
• Local & Exclusive
Denver
Raquelitas Tortillas has been a Denver staple since 1960 and symbol of unwavering quality and blending tradition with innovation.
What We Love: They support sustainable menus by using locally sourced ingredients, 100% wind and solar power, and recycling 95% of their food processing waste.
Sobremesa Recommends:
Elevate Your Tortilla Dishes to an Art Form
Try these unique offerings from Raquelitas Tortillas that command specialty pricing on the menu and win customers’ hearts.
Bison Tallow
Crafted with rich, flavorful bison fat sourced from a local Rocky Mountain buffalo ranch.
Menu Tip: Use to add bold taste and unbeatable texture to tacos, burritos or wraps; try with potato tacos
Pueblo Green Chile
Packed with real Pueblo Green Chiles for a bold and addictive flavor.
Menu Tip: Use it to add a kick to any dish; perfect for tacos, burritos and beyond; try it paired with fried avocado
Hibiscus
Soft, subtly sweet and floral, infused with hints of cinnamon and clove.
Menu Tip: Use the game-changing tortilla for attention-grabbing specialties, like sweet potato veggie tacos with raspberry-chipotle sauce
Nixtamal Yellow
Made using traditional Mexican lava stone-ground masa – unmatched in both flavor and durability.
Menu Tip: Use to elevate taco and enchilada offerings by calling out “Nixtamal Mexican lava stone-ground masa tortillas”; try it with smoky watermelon and carnitas tacos
stone ground
A CORN TORTILLA THAT REALLY rocks!
Rocks, you ask? Yes, we are one of the few manufacturers who still stone grind our corn in the traditional manner of our ancestors, using ancient lava rocks from Mexico in our machinery to grind our corn. The result is a superior corn tortilla with full-bodied, true corn flavor and authentic texture. Bueno Foods' stone-ground corn tortillas are the number one choice of chefs and restaurateurs for creating authentic dishes their customers love.
At the Center: Fire & Flavor
Explore Authentic Mexican Meats
Deep from the heart of cattle country in Northern Mexico comes a rich tradition of smoky, spicy meats. Time-honored preparations transport diners with a captivating sense of time and place. Slow-fired, marinated and braised –use these regional techniques to bring authentic taste and irresistible depth to the center of the plate.
CarneBeef
Shredded Beef
Slow-cooked in a simmering liquid, served as filling for tacos, burritos, tamales or quesadillas
• Lifter meat, pectoral meat, chuck roll, check tender, shoulder clad
Drink pairings: margarita, paloma, grapefruit mezcal spritz, hoppy IPAs
Want to prep less?
The Sobremesa portfolio includes authentically prepared heat-andserve meats. Perfect for LTOs.
5 Ways to Muy Rico:
Carne Asada
Evoke the hearty vaquero culture, where beef is the centerpiece of flavor.
Grilled and diced or sliced for tacos and burritos, or served as a main dish
• Acid helps tenderize tougher cuts! Marinated in citrus (lime or orange), garlic, chiles, cilantro and spices
• Trending: bowls, tacos with global twists (e.g., Korean carne asada tacos), nachos, quesabirria, and pizza
Birria
Slow-cooked shredded meat, often served in corn tortillas and dipped in the flavorful broth (consommé)
• Lifter meat, pectoral meat, chuck roll, check tender, shoulder clad Consommé Craze! Dunking tacos into the stewed broth has exploded in popularity
Fajitas
Grilled and sliced, typically served with peppers, onions and tortillas
Sirloin flap, flap steak, inside skirt, outside skirt
• The famous sizzling platter started in Texas in the 1960s to capture attention – the sound and aroma the purest form of mouthwatering marketing
Cooking in-house?
Find expertly crafted beef, pork and poultry for signature Mexican cuts with Gold Canyon Meat CO.® and Riverhill Poultry®.
Barbacoa
Slow-cooked beef in a pit, served in tacos or burritos with a flavorful broth
• Lifter meat, pectoral meat, chuck roll, check tender, shoulder clad
• Barbacoa refers to the traditional method of slow-cooking meat over an open fire or in a pit covered with agave leaves – an ancient practice dating back to the Taíno people of the Caribbean
CERDOPork
Cochinita Pibil
Marinated in achiote and slowly cooked in banana leaves, typically served in tacos
Pork butt, pork leg
• Cochinita pibil dates back to the Mayan civilization, with the word “pib” meaning “pit oven” – the slow-roasting method of cooking meat underground
Top Traditional Preparations:
Tacos al Pastor
Marinated with adobo and cooked on a vertical spit (trompo), served as tacos
• Pork butt, chicken thighs
• Street food icon! Tacos al pastor are considered one of Mexico’s most beloved street foods, brought in by Lebanese immigrants adapting shawarma techniques
PolloChicken
Pollo Asado
Marinated and grilled or roasted, served in tacos or as a main dish
• Chicken thighs, breasts
• A top protein choice, try adding to a breakfast/brunch menu with fire-grilled chilaquiles or mesquite wood-fired tostadas to add some smoky appeal; don’t forget to add a fried egg!
Trending Techniques:
Bring a sense of abundance to the menu with carnitas and other savory preparations.
Carnitas
Braised and then fried with a crispy texture, served in tacos, burritos or as a main dish
Pork butt
• The secret to great carnitas is the balance of a juicy interior and crispy, caramelized edges, achieved by slow-cooking followed by higher-heat crisping
Try as an LTO:
• Carnitas Enchiladas
• Orange-Ancho Carnitas Rice Bowl
• Crispy Carnitas Street Tacos
Pollo en Mole
Cooked in a rich, spiced mole sauce, served with rice or tortillas
• Airline chicken, chicken leg quarters Mole is one of Mexico’s most iconic sauces, made from chiles, spices, nuts, seeds and often chocolate, creating a complex, layered flavor
More VarietyNose-to-Tail
Customers are ready to embrace traditional offal – rich, savory organ meats – also known as variety meats.
Why it’s Time to serve up Offal:
Less Waste: Mexican cooking values using the whole animal.
Deep Umami: Offal delivers unmatched flavor and texture.
In-Demand Delicacies: Dishes like menudo are synonymous with comfort food delicacies in Mexican culture.
4
Menu Tips
Highlight texture and flavor over the cut name by itself.
E.g. Pair “beef cheek” with “slowbraised,” “buttery,” “crispy” or “tender”
• Example Menu Descriptions:
• Tacos de Lengua – Slow-braised, melt-in-your-mouth beef in a warm corn tortilla, garnished with fresh cilantro and salsa verde
Offer tasting portions.
• Entice customers to try new meats in small bites
Serve specialty cuts alongside familiar proteins.
• Sample: Barbacoa Duo – slow-cooked cachete & brisket, served with consommé Position these items as specialty foods.
• Example price policy: regular beef tacos $3, specialty tacos cachete $4 1 2 3 4
MARISCOS
Enliven Any Dish
Seafood anchors the fresh taste and character of so many coastal cuisines. Sobremesa is here to make seafood as profitable as it is alluring.
3 Secrets to Better Seafood
Succulent SHRIMP at great savings.
Need only pieces? Use Pier 22 Seafood CO.® Broken Shrimp. Shrimp pieces are a cost-effective alternative to whole shrimp, with the same quality and flavor.
• Ideal for dishes where flavor matters more than presentation: Ceviche, Seafood Burritos, Soups or Stews
Need shell-on flavor? Use Pierport® EZ Peel Shrimp. Cooking shrimp in-shell imparts great depth of flavor and locks in moisture.
EZ Peel is a hassle-free solution for any dish that uses shell-on shrimp.
• Staff can quickly peel before serving
• OR diners can easily zip off the shell
2
1 3
Let seafood experts do the cooking.
100% Yield. 100% Delicious. Precooked CLAMS and OCTOPUS are ready to heat and serve, with all the natural juices locked in. Save kitchen prep for tasks that count, like custom seasoning and plating.
Premium Fillets = Higher Check AVGs.
Ask about eye-catching fish from Pier 22 Seafood CO.®. Pre-portioned fillets with fresh-caught quality earn a premium on the menu.
• Expert sourcing, handling and trimming is guaranteed The Sobremesa portfolio includes highly sought species, including: Tilapia, Basa Swai, Mahi
Ceviche de Camaron (Shrimp Ceviche)
ACHIOTE & GUAJILLO STYLE ROJO MARINATED CARNE ASADA
Recipe by Gold Canyon Meat CO.®
INGREDIENTS
• Gold Canyon Meat CO. Homestyle Diced Beef Carne Asada
• 2 qts Sour Orange Marinade
• 1 cup Achiote Paste
• 1 pack (7 oz)Guajillo Chile Paste
• 1/4 cup Mexican Oregano Leaf
• 1 cup Ready-Set-Serve™ by Markon Garlic Cloves
• 2 tbsp Katy’s Kitchen® Ground Cumin
• 1 Markon® Yellow Onion, Peeled
• 2 tbsp Katy’s Kitchen Black Pepper
• 2 cups Aspen Gold® Canola Oil
• 1/2 cup Granular Beef Soup Base
• 2 tbsp Katy’s Kitchen Kosher Salt
PREPARATION
1. Blend all ingredients until smooth.
2. Pour over carne asada and marinate for one hour. Drain excess marinade.
3. Preheat a lightly oiled griddle on high until smoking.
4. Cook carne asada in batches, avoid crowding the griddle. Cook to 160°F internal temperature.
5. Adjust seasoning with salt if needed.
6. Incorporate into desired dish!
Learn
Bring on the
Melt, Crumble, Stretch
the Bold World of Mexican Cheeses
Crumbling cheeses hold up strong to high heat. And melting cheeses? They won’t hold anything back when it comes to bringing together the spicy and savory notes of a memorable meal.
what to look for in a good Mexican cheese.
MEXICAN CHEESES Rich Texture Takes It Home
The types of cheeses that emerged from Mexican artisans over time reflect local climates, tastes and food customs. Bring their best characteristics to light on the menu.
The Signature FINISH
Cotija
Named for Cotija, Michoacan, in Mexico
• Sharp tasting, aged grating cheese
Known as the “Parmesan of Mexico”
Menu Tips:
• Use to top cob, guacamole, beans, tostadas, sopes and tacos
• Mix into salad dressings or soups
• Pan fry slices to a beautiful golden crisp
Queso Panela
Known as queso de canasta, “basket cheese”
Salted curd-style fresh cheese
• Made in the traditional way of molding in a basket
• Can be cubed, crumbled, sliced, fried or grilled
Menu Tips:
• Add to sandwiches, wraps, tortas and salads
Pair with potatoes and beans
Try fried panela on a cracker with jalapeno jelly or salsa!
The Irresistible MELT
Queso Oaxaca
Named after the state of Oaxaca in Southern Mexico; known as Quesillo in Oaxaca
String-type braided cheese, similar to mozzarella
• Stretchy-melty texture that defines quesadillas and enchiladas
Menu Tips:
• Best used in fondues, enchiladas, quesadillas and baked casseroles
• Can be grated, cubed, sliced or melted
• Serve with fresh fruit and crackers for unique wine or drink pairings
Queso Asadero
The name translates as “roastable cheese” or “grilling cheese”
Firm and creamy texture makes it well suited to slice, cube or melt
• Perfect for jalapeño poppers!
Mexican Queso Manchego is a mild, semisoft cheese made from cow’s milk, crafted to offer a smooth, creamy texture ideal for melting in a variety of dishes. Unlike its Spanish namesake, it is not made from Manchega sheep’s milk nor aged for extended periods.
Queso Manchego
Famous Spanish cheese, made from the milk of Manchega sheep
• Queso Manchego has a nutty, sweet flavor with hints of fruit and herbs
The flavor becomes more complex and toasty with age, and very mature cheeses can develop spicy notes
Menu Tips:
• Use Manchego to add depth of flavor to melty tacos, quesadillas and burritos
• Highlight its nutty taste by serving whole cubes in salads
Queso Menonita
Originated in the Mennonite communities of Northern Mexico
Mild and buttery with hints of boiled milk and butter that develop over time, similar to Gouda
• Great for melting in a variety of dishes, including quesadillas, enchiladas, nachos, pizza, lasagna and casseroles
Balance the Heat With Crema Mexicana
How is Crema Mexicana Different From Sour Cream?
It’s slightly salty, with a silky-thin texture that’s great for drizzling.
Menu Tips:
• Use crema as a cool counter to the chile-forward spice in flautas, enchiladas, nachos and other traditional dishes – spoonable & pourable
• Great for dips, casseroles or as a secret thickening ingredient
Sobremesa Recommends:
Shamrock Farms® Crema Mexicana Fresh From our Local Family of Farms
Better Dishes Start with Better Dairy
• Made with a touch of sea salt and moderate butter notes The versatile texture is ideal for a range of Mexican cuisines and beyond Try Shamrock Farms® Natural Sour Cream too!
Partner Highlights: Queso Campesino
From Colorado Ranchers
The Queso Campesino label was introduced in 2001 under the leadership of Gabriel Robles, a Mexican-born immigrant who was confident the growing U.S. Hispanic market would embrace his concept for culturally authentic, high-quality Mexican cheese products.
El Mexicano
From Marquez Brothers El Mexicano was founded in 1981 and is still family owned. As the secondlargest Hispanic Food Company in the U.S., their portfolio spans over 500 products and includes a robust selection of Mexican cheeses and ingredients.
Taste the Richness
Pierport seafood adds a rich depth to dishes that complement bold and vibrant flavors. Pair Pierport Shrimp, mussels, or clams with fresh salsa and tangy herbs to create desirable dishes that have both taste and texture.
EXPLOREMOS PIERPORT
Your Guide to CHILES
Bring the heat by choosing the perfect chile.
Across Mexico, the smell of roasted chile signals the change of seasons and even more importantly, a cultural moment where families gather to roast, peel and preserve.
Find the Right Format
Fresh
Features: Bright flavor, vibrant color, crisp texture
Use for: Garnishes, raw salsas, grilling
Dried
Features: Bold, concentrated flavor
Use for: Moles, sauces, adobos, seasoning blends –often toasted or rehydrated
Canned
Features: Consistent flavor (fire roasted, pickled, etc.)
Use for: Sauces, toppings, marinades
Frozen
Features: Peak-season freshness locked in Use for: Soups, stews, sautéed dishes
Type
Taste the RANGE of Chiles
Get to know traditional chile varieties and uses.
Jalapeño Bright, grassy heat
Poblano Mild, earthy, slightly sweet
Serrano Sharp, clean, hotter than jalapeño
Chipotle Smoky, spicy (smoked jalapeño)
Ancho Sweet, raisiny, mild (dried poblano)
Guajillo Bright, tangy, medium heat
Pasilla Earthy, rich, mild to medium heat
Chile de Árbol Hot, nutty, sharp
Hatch Chile Mild to medium heat, smoky-sweet
Fresh, canned, frozen Salsas, nachos, garnishes
Fresh, canned, frozen Rellenos, rajas, sauces
Fresh
Dried, canned (in adobo)
Dried
Pico de gallo, guacamole, raw salsas
Marinades, stews, sauces
Moles, adobos, rich sauces
Dried Enchilada sauces, marinades
Dried Moles, soups, braises
Dried
Fresh, roasted, frozen
Salsas, oils, spice blends
Roasted chiles, rellenos, sauces
CHILES
Mexican cuisine centers around the fresh taste of these five produce stars.
MORE VIBRANT PRODUCE
From the Ground Up
Tomatoes
Hint of acidity, sweetness and umami
Avocados Rich, buttery texture and healthy fats
Tomatillos
Unmistakable tangy brightness
Onions Foundational sharpness and sweetness
Cilantro
Citrusy, grassy aroma balances spices and rich meats
Ready-Set-Serve® by Markon eases the burden of prep across many produceforward Mexican recipes, allowing chefs to be more creative. Here are our top time-saving picks:
• Tomatoes: Sliced and Diced
• Pico de Gallo: Ready to Serve
• Yellow Onions: Sliced, Diced, Whole Peeled
• Avocadoes: Pulp, Chunks, Halves
• Guacamole: Ready to Serve
Ready Made Authentic Ingredients
Ready-to-use products offer labor savings and high rewards.
Not serving Mexican dishes yet?
1
Add a Sauce (or Two!)
Try: Chipotle Aioli and Habanero Ranch dunking sauces for wings
Fresh Salsa Upgrade
Start with prepared chile verde salsa; stir in pineapple, or blend in avocado
#1 Seller: White Queso
Ready to use as a side or smother that earns an upcharge
2
Start Small and Experiment
Try: Pork chorizo nachos, burgers, pizza and breakfast burritos; carne asada fries; chile relleno burgers
Street Corn Chowder
Use in new lunch combos, or to smother burritos and flautas
Menu Tip: Tamale Waffles
Slice tamales in half and cook in a waffle iron with shredded cheese layered on the bottom of the iron. Let cheese melt and cook, approx. 6-8 mins.
Top with eggs, avocado & Mexican crema.
Round out your Mexican menu
Easily add authentic items without affecting your back of house preparation.
Sobremesa Recommends:
Red Chile Sauce
Your new no-labor birria base!
Fully Prepared Meats
• Made from scratch using family recipes and traditional cooking methods
Clean label options with no preservatives or additives
Pozole
This fragrant Mexican stew has three popular iterations: rojo, verde and blanco. Save time using precooked hominy and tender pork.
Tripas
Best when fried on a flat grill until golden and crispy. Ideal for tacos!
Tamales Made by Hand for Generations
From Del Real
• All masa is made in house to ensure the highest quality Corn is soaked for hours before it’s stone ground
• Each tamale is hand wrapped before being packaged
Starts With Your Secret Recipe SPICE
Build your Mexican spice pantry with Sobremesa.
OREGANO MEXICANO
Mexican Oregano
Canela Cinnamon
Tasting notes: Sweet, warm, soft
Use for: Mole, chocolate, arroz con leche, and savory dishes like birria
Clavo de Olor
Cloves
Tasting notes: Pungent, sweet-spicy
Use for: Mole, adobo and tamales
Achiote
Annatto Seed
Tasting notes: Mild, slightly peppery and earthy
Use for: Recado rojo and Yucatecan dishes
Tasting notes: Bold, slightly citrusy and floral (different from Mediterranean oregano)
Use for: Salsas, marinades, adobo, pozole and slowcooked meats
Comino
Cumin
Tasting notes: Earthy, warm
Use for: Spice rubs, taco seasoning, soups, stews and beans
Hoja de Laurel Bay Leaf
Tasting notes: Subtle herb, slightly floral
Use for: Stews, soups (like caldo de res) and beans
Did You Know?
Mole (pronounced MOH-leh) can contain up to 30 different ingredients – many of them spices!
Pimienta Gorda Allspice
Tasting notes: Similar to a blend of cinnamon, clove and nutmeg
Use for: Yucatecan dishes (like cochinita pibil) and moles
Mole is one of Mexico’s most iconic and complex sauces, and it’s a masterclass in spice layering. Traditional versions like mole poblano or mole negro often include a mix of toasted chiles, cinnamon, clove, allspice, cumin, coriander seed, anise, and even chocolate and nuts.
BEANS, HOMINY, RICE
Bountiful Harvest’s beans, hominy, and rice provide a hearty and comforting foundation that balances bold, vibrant flavors of the traditional dishes. Beans offer a creamy, earthy base for tacos and burritos. Hominy adds depth to dishes like pozole and soups, making them satisfying and filling. Rice provides a light, aromatic essence that enhances the meal’s overall flavor.
FROM OUR FARM TO YOUR TABLE
EXPLOREMOS
Peppers, red onions, cilantro, and tomatoes are the vibrant backbone of flavorful dishes. Adding crisp, a spicy kick, a sweet and tangy crunch, and a burst of herbal brightness, Markon produce delivers fresh flavors perfect for sauces and salsas.
L AT IN F L AV ORS
Vista Verde adds bold flavors and Latin appeal to your menu, transforming recipes into enticing options for your customers. Vista Verde offers a wide selection of vibrant and bold ingredients, as well as time-saving solutions, such as sweet and spicy salsas, marinated meats, mild and creamy cheeses, delicious tortillas, and more. Capitalize on the popularity of Latin American cuisine with Vista Verde, providing memorable flavors and reliable performance.
AGUAS FRESCAS
Complete the Table
“Fresh waters” are as bright and beautiful as they are thirst-quenching.
Light, refreshing aquas frescas have been a beloved staple in Mexican culture for generations.
Made with a blend of water and any combination of:
Fresh fruits (like mango, watermelon, pineapple, cantaloupe, tamarind, lime)
• Flowers (like jamaica/hibiscus)
• Seeds or grains (like horchata made from rice, chia)
• Herbs (like mint)
• Touch of sugar
3 Reasons Aguas Frescas are FLOWING Across the U.S.
1 2 3
Healthier Sips by Request
• A clean-label, naturally refreshing alternative to sugary sodas and artificial drinks
Perfect Pairing
• Complements the heat of popular Mexican and Latin-inspired cuisines
Crafted-Bev Movement
• Made with real ingredients customers can see and taste
Sobremesa
Recommends:
Porto Alegre Aguas Frescas
Family-owned and based in Sonora, Mexico, Porto Alegre makes their aguas frescas with real fruit, natural ingredients and just the right touch of sweetness. Each sip brings a taste of Mexican heritage in a format today’s customers love.
BEVERAGEs
A Culinary Tour of Mexican Cuisine Across the U.S.
Talk to any restauranteur specializing in Mexican cuisine and they’ll all agree: Authentic Mexican food begins with authentic Mexican ingredients – the kind passed down through generations, shaped by geography, and rich with cultural meaning. From the smoky deserts of Sonora to the vibrant markets of Oaxaca, the ingredients and techniques of each region have given rise to a rich culinary heritage.
Across the United States, this heritage has evolved into 5 to 7 distinct styles of Mexican cuisine, each influenced not only by its region of origin, but also by local availability, American cultural evolution and the creativity of Mexican American communities.
“What truly makes each ‘style’ of Mexican cuisine is simply what is most naturally available in the area, particularly the freshest chile and protein the chef has access to,” said Ray Flores, Flores Concepts President.
What you find at a taco stand in San Diego, California, may look different from a Tex-Mex restaurant in Houston, Texas. But ask any Mexican chef or abuelita, and they’ll tell you that the ingredients are the starting point, but the heart, memory and regional pride are what make the food come alive.
Tips for Menuing Regional Styles
Highlight regional specialties as LTOs.
• Mole from Oaxaca Hatch Green Chile
Use language that connects food to place. Simple descriptions like “Sonoran-style carne asada”
Mix traditional formats with modern trends. Baja-style grilled fish bowl, or Tex-Mex brisket taco
Train staff to explain the stories behind dishes and ingredients. Use table tents, chalkboards or social media to reinforce these stories
Bythoughtfully weaving regional styles intoyourmenu,you’re notonlyfeedingyour guests–you’repassing on stories, traditions and pride.
Baja Style | Coastal Mexican
This popular Mexican cuisine from California is known for fresh seasonal ingredients, lighter proteins and plant-forward dishes. It often uses pinto beans, grilled meats and seafood, taking advantage of California’s proximity to the Pacific Ocean. Dishes are often served in handheld formats, like tacos, burritos or tostadas, that echo the street food traditions of Mexico but lean West Coast in presentation.
Tijuana, just across the border from San Diego, has been a major culinary incubator. Many coastal Mexican dishes are directly inspired by or evolved from Baja and Tijuana. Typical menus might feature items like breakfast burritos with eggs, potatoes, beans and salsa verde, or a crispy fish taco topped with cabbage slaw and chipotle crema. Loaded nachos with fresh guacamole, and salads with roasted corn and queso fresco are also common.
Sonoran
Northern Mexican cuisine, especially from the state of Sonora, is shaped by ranching life, open skies and cooking over flame. This cuisine focuses on fresh, quality ingredients combined in a simpler approach to cooking and strong emphasis on carne asada and mesquitefired grills.
Tucson, Arizona, was once part of the Sonora region of Mexico and today’s cuisine reflects this heritage. Daniel Contrereas, from El Guero Canelo, has built a fan base for his Sonoran-style hot dogs wrapped in bacon and topped with beans, tomato, jalapeno sauce and more. At El Charro, Ray Flores’ family restaurant, the tradition continues with carne seca. His family restaurant still uses the rancher method of preserving meat by drying it in the desert sun.
Fernando Gallego of Nando’s Mexican Café also keeps Sonoran traditions alive through his family recipes for enchiladas, burritos and soups. “Everything is a family recipe,” said Gallego. “These are the recipes I grew up on.”
Central Mexican
Often considered the soul of Mexican cuisine, Central Mexico – including Mexico City and Puebla – is home to the beloved street food culture with dishes like tacos al pastor, mole poblano, barbacoa, elote (street corn), tamales and churros. Here, food is layered, bold and deeply influenced by both indigenous and Spanish techniques.
The street food culture from this region, also known as antojitos, is more than casual dining. It’s a daily ritual. It’s food eaten on sidewalks, in plazas, at celebrations or surrounded by la familia.
COLORADO-STYLE MEXICAN
While not rooted in a specific region of Mexico, Colorado-style Mexican food represents a unique regional expression of MexicanAmerican cuisine. One of its most iconic dishes is green chili –a hearty, savory stew made with tender chunks of pork simmered in a sauce of green chiles, garlic and spices. Often smothered over burritos, served alongside eggs or eaten as a stew with warm tortillas, Colorado green chili is beloved for its bold flavor and comforting heat. This dish has become a staple in local taquerias across the state, blending regional ingredients with time-honored techniques in a way that’s distinctly Colorado.
New Mexican
In New Mexico, cuisine takes a bold, unmistakable turn. This is chile country – especially the revered Hatch chile, grown in the Rio Grande Valley in both red and green varieties. Many dishes feature green chiles, prepared in a variety of ways – fire roasted, battered and fried into chile rellenos, chopped fresh in salsas, and the main ingredient for flavorful green chile sauces.
Melva Aguirre, owner of The Pepper Pot in Hatch, New Mexico, serves chiles that are grown just miles from her restaurant. “We know people want the real thing, so we only use everything fresh,” said Aguirre. “We also grill and not fry our food and smash beans instead of using lard.”
Oaxacan
Oaxaca is a state where ancient traditions remain alive in every dish. It’s often referred to as the “land of seven moles,” each with its own complex blend of chiles, spices and local ingredients –some taking days to prepare. The most well-known, mole negro, features toasted chiles, warm spices, seeds, nuts and a hint of chocolate which create a smoky, layered sauce often served over chicken.
Other signature dishes
include tlayudas (oversized, crispy tortillas layered with beans, cheese and meat) and tamales. Another hallmark of Oaxacan cuisine is quesillo, or Oaxacan cheese. A stringy, semi-soft, white cheese that’s gently stretched and wound into a ball. It melts beautifully making it ideal for quesadillas. In Oaxaca, it’s often pulled by hand in local markets and wrapped in corn husks.
In the U.S., Oaxacan moles are finding a place on menus through tamales, enchiladas or short ribs glazed in mole negro. While it’s not fast or easy to prepare, mole brings depth and storytelling to any dish.
A Common Thread
Whether it’s Cal-Mex or Sonoran, Tex-Mex or Central Mexican, these styles all come from a place of deep connection to the land, to its people, and to their roots. For many operators, the dishes they serve aren’t just ingredients, they’re heirlooms. They’re celebrations of where they come from and reminders of who taught them how to cook. Sobremesa by Shamrock Foods honors these traditions with a portfolio of authentic ingredients made to support your heritage. Talk to your Shamrock Foods rep today to schedule a tasting.
Tex-Mex
Tex-Mex cuisine emerged where Mexican tradition met American comfort foods, creating bold, craveable dishes rich in cheese, refried beans and flour tortillas. This style of Mexican cuisine features beef and chicken proteins prepared multiple ways.
Fajitas are perhaps the region’s most famous dish – served sizzling on cast-iron with peppers, onions and that iconic sizzle and burst of steam. Other classic dishes including chimichangas (deepfried burritos) and queso fundido served bubbling in a cast-iron skillet with tortillas for dipping. Tex-Mex also popularized the use of yellow cheese (typically cheddar), which is rarely found in Mexican cuisine but became a signature of this regional style. Even the widespread use of flour tortillas and ground beef in tacos reflects Tex-Mex’s evolution across generations of Tejano cooks adapting Mexican flavors to what was locally available.
While sometimes considered “less traditional”, Tex-Mex is a tradition, rooted in Tejano culture and the blending of two fronteras.
Gracias
From our family business to yours, thank you for sharing this culinary journey. The experts at Shamrock Foods are ready to assist every step of the way with unwavering service, consistency and a deep passion for the many traditions and flavors of authentic Mexican and Latin American cuisine.
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