Cocina Latinoamericana (Latin American Cuisine)

Cocina

Latinoamericana

Los ingredientes de la cocina latinoamericana presentados por Performance Foodservice (The ingredients of Latin American Cuisine presented to you by Performance Foodservice)

TOSTADA CON chorizo Y salsa `

Receta en la pagina 13 (TOSTADA with Chorizo & Salsa Recipe on page 13)

page 2

Bolder Flavors Article................................................5 - 9 Perfect Chip, Perfect Dip................................................6 Guacamole in a Minute Recipe........................................7 Bold Building Blocks......................................................10 Beef...............................................................................11 Chicken and Pork..........................................................12 Chicken and Chorizo Recipes..................................12 - 13 Shrimp and Seafood......................................................14 Cheese and Dairy..........................................................15 Fresh Additions..............................................................16 From the Pantry.............................................................17 Bar and Beverage.........................................................18 Fantastic Finishers........................................................19

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kick your business up with

BOLDER FLAVORS It can't be denied that Mexican and Latin American flavors have become a staple on mainstream menus. Many menus feature popular items like Tacos, Nachos and Quesadillas. Tacos alone, appear on 25% of all US menus and have seen steady growth since 2005, according to Datassential. However as consumer's tastes continue to evolve, Latin American offerings will need to evolve along with them. Customers are accustomed to flavors like chilis and cilantro, but are looking for more flavors like tomatillos, Chiptole en adobe, chorizo sausage and Latin Cheeses (Cotija and Queso Fresco). A simple way to introduce these flavors, if you haven't already, is to incorporate them into current favorites. For example, chorizo and beer cheese dip or a chipotle infused chicken quesadilla with Queso Fresco.

Latin American flavors lend themselves especially well to the appetizer menu.

It's a great way to pack a lot of flavor into small bites and wake up the taste buds. A simple place to start is to offer chips and a variety of dips. Chips & Salsa are the perfect appetizer to add some value. Rather than just offering one salsa with your chips, offer a variety of five or six and allow patrons to choose up to three. This will give your customers the power of choice and the opportunity to sample new flavors. In an effort to kick the chip and dip experience up from what your customer typically does at home, fry your chips fresh, often and always serve them warm. Warm chips with a squeeze of lime juice and a sprinkle of sea salt are hard to resist and can pump up your sales. (article continued on page 8)

Chip

Perfecta,

(Perfect CHIP,

CHIP TORTILLA WHI CORN TRIANGLE CHIP TORTILLA WHI CORN ULTRA CHIP TORTILLA WHI RAW 1/4 CUT GUACAMOLE SOUTHWST STYLE SALSA FRSH PICO DE GALLO SAUCE CHEESE QUESO BLANCO TOMATO DICED 3/4” IN JUICE TFF TOMATO DICED FIRE RSTD IN JUICE TOMATO SALSA RDY BIENVENIDO

Fresh Pico De Gallo page 6

Salsa

Perfect

SANTITAS RUDYS T ABUELITA WHLLGCML ITALROSE CONTIGO WEST CRK CONTIGO BIENVENI

Perfecta DIP)

8 / 16 OZ 1 / 25 LB 1 / 20 LB 12 / 1 LB 4 / 1 GA 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / #10 CN

242170 246846 856829 425709 227798 313165 878218 493387 61807

Queso Blanco

Guacamole Avocado Onion, yellow, minced Mayonnaise, heavy duty Garlic Powder Lemons, juice Tomato, plum, diced Salt Pepper 1.

2.

3.

4.

5.

in a Minute 8 each 2 tablespoons 3 tablespoons 1 teaspoon 3 each 1 tablespoon to taste to taste

61699 907426 201350 264685 483087 878056 56291 261441

Half avocados, remove pit. Scoop pulp into large mixing bowl.

Add minced onions, mayonnaise, lemon juice, and garlic powder.

Mix and smash avocados until nearly smooth.

Adjust seasoning with salt and pepper.

Place into cold bowl. Top with diced tomatoes and serve.

Chips & Salsa are the PERFECT appetizer to add some value FRY YOUR CHIPS FRESH, OFTEN AND ALWAYS SERVE THEM WARM Other Latin American small-bite foods that are on trend to be contenders for your appetizer menu are Empanadas, Tostadas and Sopes, a traditional Mexican dish of fried corn masa piled with various toppings. Empanadas alone, according to Datassential, have grown in menu popularity 119% over the last 10 years. Although there are traditional ways to make each of these items, they are all a perfect canvas for creativity.

Empanadas can be stuffed with just about anything and served with a whole host of interesting dipping sauces. You could go traditional and stuff them with spicy seasoned beef served with pico de gallo or you could stuff them with buffalo chicken served with Bleu cheese dip. These stuffed pies can also be a perfect way to use up prior day ingredients by offering an "Empanada of the Day" special appetizer.

Tostadas and Sopes are also perfect blank canvases for packing a lot of flavor into a few bites. The base of each is a little different. A Tostada, a Spanish word meaning "toasted," starts with a small (6 inches or smaller) crispy fried tortilla, typically a corn tortilla is used.

Tostadas find their origin as a dish made to use up "not fresh enough" tortillas that could no longer be used for tacos. They can be topped with a host of ingredients, typically the same ingredients as a taco, but let your creativity run wild. Some protein ideas may be diced beef, pulled chicken, carnitas, shrimp, tuna, chopped octopus, crab or a fresh ceviche. The only rule to keep in mind, is that due to the fragile nature of a tostada choose something that will stay on the tortilla. From there the sky is the limit with fresh ingredients, spices, sauces and more.

At first glance a Sopas looks like a thick tortilla with a vegetable and meat topping. The page 8

sopas

TOSTAdaS

base is made from a circle of fried masa (ground maize soaked in lime, also used as the basis for tamales and tortillas) with pinched sides.

A typical sopas is topped with refried black beans and crumbled cheese, lettuce, onions, red or green salsa and sour cream. However, like a Tostada you can take the base and get creative. Sopas are another item to get extra use out of left-over ingredients. With both Tostadas and Sopas creating a "flight" is a great way to try a variety of different flavors and give customer's taste buds a wake up before the meal. Appetizer flights are a great way to increase appetizer sales as they are the perfect way to get multiple flavors on one plate.

And because diners are more likely to order shareable appetizers, you will likely get an appetizer sale that you would not have gotten otherwise.

Food trucks are helping boost the popularity of Latin and Mexican street foods by offering authentic options that go beyond Americanized dishes like Tacos or Fajitas, according to Datassential. So go out and experience these bold flavors where you can and bring them back to your restaurant. When you are ready Performance Foodservice - Maryland and our exclusive Contigo brand have the ingredients you need to make these offerings work for you! We are contigo, which in Spanish means with you!

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BEAN BLK BEAN BLK TFF BEAN PINTO TRIPLE CLEAN TFF BEAN REFRIED VEGETARIAN TFF RICE CONVERTED ORGNL TFF RICE LONG GRAIN 4% BROKEN POLY RICE LONG GRAIN PARBOILED CUBE

SLVR SRC WEST CRK SLVR SRC ROSARITA UNCL BNS WEST CRK WEST CRK

1 / 50 LB 6 / #10 CN 1 / 50 LB 6 / #10 CN 1 / 50 LB 1 / 50 LB 1 / 25 LB

516718 863475 262999 48372 27607 194609 194606

Bloques de Construccion ` (Bold

Building Blocks)

TORTILLA CORN YLW 6 IN TORTILLA CORN MINI 4 IN TORTILLA CORN WHI 6” ENCHILADA TORTILLA CORN WHI ULTRATHIN TORTILLA CORN YLW 6” TORTILLA CORN YLW RND 6 IN TORTILLA YLW CORN 6 IN TFF TORTILLA 5.5” WHI CORN TORTILLA FLOUR 6 IN PRESSED TORTILLA FLOUR 7 IN PRESSED TORTILLA FLOUR 8 IN PRESSED TORTILLA FLOUR 10 IN PRESSED TORTILLA FLOUR 12 IN PRESSED TORTILLA FLOUR 14 IN 4 OZ TORTILLA FLOUR 6 IN DIE CUT TORTILLA FLOUR 6 IN PRESSED TORTILLA FLOUR 6.25 PRESSED TORTILLA FLOUR 9 IN WHL WHEAT TORTILLA FLOUR 10 IN PRESSED TORTILLA FLOUR 12 IN PRESSED TORTILLA FLOUR CHEESE JALAPENO TORTILLA 4.5 IN FLOUR PRESSED TORTILLA 6 IN FLOUR PRESSED TFF TORTILLA 10 IN FLOUR PRESSED TFF TORTILLA FLOUR 10 IN FRY RDY TORTILLA FLOUR 12 IN FRY RDY TORTILLA FLOUR 14 IN 4 OZ TORTILLA FLOUR 5 IN page 10

DONPANCH LABNDRTA LABNDRTA LABNDRTA LABNDRTA LABNDRTA MEX ORIG MISSION LABNDRTA LABNDRTA LABNDRTA LABNDRTA LABNDRTA OLE MEX ORIG MEX ORIG MEX ORIG MEX ORIG MEX ORIG MEX ORIG MEX ORIG MISSION MISSION MISSION MISSION MISSION OLE OLE

360 / 0.92OZ 480 / .66OZ 6 / 90 CT 1 / 32 LB 6 / 160 CT 6 / 5.5 LB 6 / 10 DZ 6 / 60 CT 288 / 1.17OZ 144 / 1.56OZ 144 / 2.11OZ 144 / 2.33OZ 8 / 12 CT 8 / 12 CT 24 / 12 CT 24 / 1 DZ 24 / 1 DZ 12 / 1 DZ 144 / 2.33OZ 144 / 3.66 OZ 6 / 1 DZ 288 / .92 OZ 24 / 12 CT 12 / 12 CT 16 / 12 CT 8 / 12 CT 8 / 12 CT 288 / 1.28OZ

422437 373680 339911 402837 5163 349975 37024 553427 41167 959308 41160 346345 485251 353089 21760 984921 227795 395451 266841 271634 37122 349760 989930 75113 491998 488986 353089 437364

Carne

de vaca

(Beef)

BEEF ANG INSIDE SKIRT STK WHL BEEF BOTTOM SIRLOIN BALL TIP NR BEEF BRISKET CH BNLS BEEF CHUCK PECTORAL MUSCLE CH BEEF FLANK STK CH BEEF FLAP MEAT CH BEEF GRND FINE 81/19 CHUB TFF BEEF INSIDE SKIRT MAR FZ BEEF OUTSIDE SKIRT CH BEEF SKIRT OUTSIDE BEEF SKIRT OUTSIDE PLATE PLD BEEF SPECIAL TRIM BEEF TNDR HANGING BEEF TOP RND CH

BRVHRT IBP IBP SURETY IBP IBP WEST CRK CONTIGO SURETY IBP PACKER PACKER IBP IBP

4 / 5 AV 4 / 20 AV 5 / 12-14LB 6 / 12 LB 7 / 10 LB 1 / 65 AV 8 / 10 LB 4 / 5 LB 6 / 9 LB 6 / 11 AV 1 / 55# AV 6 / 12 AV 8 / 3.75LB 3 / 22 AV

517400 992429 292963 538331 44281 994002 296565 515058 538381 992466 493704 961181 320321 34461

CHICKEN BRST 8 OZ B/S DBL CVP CHICKEN BRST B/S MAR JUMBO CVP CHICKEN BRST FIL CHEF RDY CHICKEN BRST RAND JUMBO B/S CVP CHICKEN BRST STRIP FAJITA FC FZ CHICKEN BRST WHL B/I CVP CHICKEN THIGH B/S CVP CHICKEN THIGH MEAT RAND B/S CVP CHICKEN WING 1ST & 2ND JUMBO CHICKEN WING BRD 105 TO 180 PCS

Pollo

WEST CRK SLVR SRC RDGCRST WEST CRK CONTIGO WEST CRK HRVSTLND WEST CRK WEST CRK TYSON

2 / 10 LB 4 / 10 LB 4 / 10 LB 4 / 10 LB 2 / 5 LB 5 1 / 40 LB 2 / 10 LB 4 / 10 LB 4 / 10 LB 2 / 7.5 LB

y Cerdo

(Chicken

BACON 18-22 L/O BACON TOPPING PCS LG THICK FC PORK BUTT BNLS 1/4" CRYO PORK BUTT BNLS VP TFF 8.5# AVG SAUSAGE CHORIZO 4/1 LINK FZ SAUSAGE LINK SMKD SPLIT 4 1/8" SAUSAGE PORK MX CHORIZO BULK FZ

and

Pork)

WEST CRK TYSON WEST CRK SMITHFLD ENCORE HILLSHIR LGNSSAUS

1 / 15 LB 2 / 5 LB 8 / 8.5 LB 4 / 2 CT 1 / 10 LB 70 / 2.75OZ 1 / 10 LB

158776 887556 460072 887551 29380 158794 529076 158758 998314 77067

883843 274473 464407 931959 481030 957501 485134

Chicken Poblano Bites Chicken Breast diced (4 oz) 1 each 158774 Butter, melted 1 tablespoon 518702 Onion, diced 1 teaspoon 354007 Poblano Peppers, diced 1 tablespoon 72016 Salt pinch 56291 Mixed Cheese ½ cup 235408 Sopapilla Sheets 6 each 48307 1.

2.

3.

4.

5.

Place all ingredients in a bowl and mix thoroughly Thaw the sheets and place one in each of a small muffin size tin. Shaping them into each space Spoon the mixture into each muffin space Fold over the dough over the top and brush with butter and bake When done, place on a plate with your choice of garnish

Tostada with chorizo & chipotle salsa Chipotle Salsa 3 oz Tomatoes, chopped 4 each Poblano Peppers 2 each Chorizo 6 oz Onion, diced 2 oz Chopped Garlic ½ teaspoon Cumin ½ teaspoon Chili Powder ½ teaspoon White Pepper ¼ teaspoon Corn Tortillas 3 each Arugula 1/2 cup Chotija Cheese, shaved 1 cup Sour Cream ½ cup Jack & Cheddar Cheese 1/2 cup

227798 493387 72016 481030 354007 370251 264680 242834 242882 373680 232176 252313 337679 235408

1. Place each corn tortilla in the fryer making a crispy flat tortilla, set aside 2. In a sauté pan, add chorizo, tomatoes, peppers, onion, garlic, cumin, chili powder and white pepper 3. Heat on medium to bloom the spices in the chorizo 4. In separate bowl, mix the onion sauce and sour cream 5. Center one tortilla on plate 6. Spread 3 of the mixture from the sauté pan over the tortilla 7. Top with ½ of the Jack & Cheddar cheese 8. Layer with another tortilla and repeat process 9. Top with last tortilla with remaining mixture from the sauté pan 10. Layer arugula, shaved Cotija cheese, serve with salsa

SHRIMP BRWN 16-20 S/ON GULF FZ SHRIMP WHI 13-15 HDLS/O RAW IN. SHRIMP WHI 16-20 EZ PEEL FZ IN. SHRIMP WHI 16-20 HDLS/O RAW IN. SHRIMP WHI 16-20 RPDT/ON FZ IN. SHRIMP WHI 21-25 HDLS/O RAW IN. SHRIMP WHI 21-25 RPDT/OFF IN. SHRIMP WHI 21-25 RPDT/ON FZ IN. SHRIMP WHI 26-30 EZ PEEL FZ IN. SHRIMP WHI 26-30 HDLS/O RAW IN. SHRIMP WHI 26-30 RPDT/OFF IN. SHRIMP WHI 31-40 EZ PEEL FZ IN. SHRIMP WHI 41-50 RPDT/OFF IN. SHRIMP WHI 71-90 RPDT/OFF IN.

TEXBAY BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS

10 / 5 LB 6 / 4 LB 5 / 2 LB 6 / 4 LB 5 / 2 LB 6 / 4 LB 5 / 2 LB 5 / 2 LB 5 / 2 LB 6 / 4 LB 5 / 2 LB 5 / 2 LB 5 / 2 LB 5 / 2 LB

959398 431637 431657 431638 421091 431639 421098 421092 431659 431648 421121 431667 421129 421153

Camaron y Marsicos (Shrimp and

CRABMEAT BACKFIN LUMP ASIA MAHI MAHI FIL 6 OZ B/S VP FZ EC MAHI MAHI FIL BUFFET B/S IQF EC SALMON FIL SKN-ON 3-4 LB CI SALMON FIL SKN-ON 4-5 LB CI SQUID TUBES 5-7 IN FZ CHN TILAPIA FIL 5-7 OZ B/S FZ TILAPIA FIL 5-7 OZ C-O B/S CHN TILAPIA FIL 7-9 OZ C-O B/S CHN page 14

Seafood)

CHICOSEA EM TREAS EM TREAS FRSHCTCH FRSHCTCH LUIGI PACKER WRLDDCK WRLDDCK

12 / 1 LB 1 / 10 LB 2 / 5 LB 1 / 10 LB 1 / 10 LB 4 / 2.5LB 1 / 10 LB 1 / 10 LB 1 / 10 LB

298468 402887 418506 454977 454978 414552 320524 858049 858047

Queso y

` Productos Lacteos (

Cheese

CHEESE AMER WHI BLND LOAF CHEESE AMER WHI EXTRA MELT CHEESE AMER WHI LOAF E-Z MELT CHEESE CHED JCK FINE SHRED CHEESE CHED MONT_JCK FCY SHRED CHEESE CHED MONT_JCK FTHR SHRED CHEESE CHED YLW MILD BLOCK CHEESE CHIHUAHUA SHRED CHEESE MONT_JCK BLOCK CHEESE MONT_JCK FTHR SHRED TFF CHEESE MOZZ LMWM FTHR SHRED CHEESE QUESO COTIJA GRATED CHEESE QUESO FRESCO RND CHEESE QUESO FRESCO RND CHEESE SPREAD GLDN VELVET LOAF SOUR CREAM GRD A HVY BODY TFF SOUR CREAM NAT GRD A TFF SOUR CREAM R/F SOUR CREAM REAL SOUR CREAM STICK PACK TFF

and Dairy) EL VALLE LOL ULTIMELT CORAZO WEST CRK WEST CRK WEST CRK V&V WEST CRK WEST CRK PIANCONE V&V V&V V&V LOL NTRSBST NTRSBST SLVR SRC DAISY NTRSBST

6 / 5 LB 6 / 5 LB 6 / 5 LB 4 / 5 LB 4 / 5 LB 4 / 5 LB 1 / 42 LB 4 / 5 LB 1 / 42 AV 4 / 5 LB 6 / 5 LB 6 / 2.2 LB 4 / 5 LB 1 / 5 LB 6 / 5 LB 4 / 5 LB 4 / 5 LB 1 / 32 LB 4 / 5 LB 100 / 1 OZ

284177 48154 231510 235411 158814 158813 157185 938919 157186 158812 232989 252313 277520 341657 975164 199411 337679 480307 75430 245494

page 15

Nuevas

Adiciones

(Fresh Additions)

AVOCADO GRN 48 CT PACKER 1 / 48 CT 61699 CILANTRO FRSH PACKER 1 / 60 CT 304332 CILANTRO FRSH W&T PEAK 4 / 1 LB 907446 LETTUCE BLND ARCADIAN HARVEST PEAK 4 / 3 LB 322035 LETTUCE ICEBERG LINER PEAK 24 / 1 CT 907437 LETTUCE SHRED 1/8" PEAK 4 / 5 LB 880488 LIME PACKER 1 / 175 CT 951931 ONION GRN W&T TFF PEAK 4 / 2 LB 907545 ONION JUMBO YLW US #2 PACKER 1 / 50 LB 934709 ONION RED JUMBO PEAK 1 / 25 LB 907425 ONION YLW JUMBO FRSH PEAK 1 / 50 LB 907426 PEPPERS BELL RED TFF PEAK 1 / 11 LB 875443 PEPPERS GRN BELL MED TFF PEAK 1 / 1.11BU 875406 PEPPERS JALAPENO WHL FRSH PACKER 1 / 35 LB 287165 PEPPERS POBLANO PACKER 1 / 10 LB 72016 TOMATO 5X6 PEAK 1 / 25 LB 878065 TOMATO 6X6 PEAK 1 / 25 LB 878064 TOMATO CHOPPER #2 PACKER 1 / 25 LB 954795 TOMATO DICED 3/8 IN TUB PEAK 1 / 5 LB 520148 TOMATO ROMA PEAK 1 / 25 LB 878056 TOMATO TOMATILLO MEXICAN GRN PACKER 1 / 10 LB 993469

page 16

CASSAVA YUCCA IQF CORN WHL KERNEL MILK CONDENSED SWTND CAN PEPPERS CHIPOTLE IN ADOBO SAUCE PEPPERS GRN CHILE DICED PEPPERS JALAPENO NACHO SLCD PEPPERS JALAPENO SLCD PEPPERS JALAPENO WHL

De la

CRBN BST WEST CRK CONTIGO CONTIGO CONTIGO ROMA ROMA CONTIGO

6 / 5 LB 6 / #10 CN 24 / 14 OZ 12 / 7 OZ 12 / 28 OZ 4 / 1 GA 6 / #10 CN 6 / #10 CN

872376 863494 515409 522520 522508 128341 231210 522474

Despensa

(From the

PLANTAIN SWEET FRIED IQF PLANTAIN SWEET SLCD IQF FC TFF SAUCE CHIPOTLE SAUCE HOT TOMATILLO WHL TOMATO PEAR VALOROSO TOMATO PUREE 1.06 CONC TFF TOMATO WHL PLD VEG BLND RSTD MEDIT TFF VEG MIX 4 WAY FZ

Pantry) CONTIGO BGBANANA TABASCO CHOLULA CONTIGO VALOROSO WEST CRK CONTIGO RSTWRKS NONPAREL

6 / 4 LB 4 / 6 LB 12 /5 OZ 12 / 5 OZ 6 / #10 CN 6 / #10 CN 6 / #10 CN 6 / 106 OZ 6 / 2.5 LB 12 / 2.5 LB

504323 962853 17875 983030 522490 47067 878206 534295 34604 355287

BAR MIX COCONUT CREAM OF BAR MIX MARGARITA LEMON CKTL BAR MIX MARGARITA LIME CKTL

COSTAMAR LASCO LASCO

24 / 2.2 LB 12 / 34 OZ 12 / 34 OZ

358 935798 935789

BAR MIX MARGARITA W/TRIPLE SEC BAR MIX SWEET & SOUR BEV MIX MANGO GF FZ BEV MIX STRWBRY GF FZ DRINK PINEAPPLE GLASS DRINK STRWBRY GLASS DRINK TAMARIND GLASS JUICE WHI GRAPE RTS

DAILYCKT DAVINCI ISLAND O ISLAND O JARRITOS JARRITOS JARRITOS BOMBAY

9 / 64 OZ 12 / 24 OZ 12 / 32 OZ 12 / 1 QT 24 / 12.5 OZ 24 / 12.5 OZ 24 / 12.5 OZ 12 / 46 OZ

370266 501465 900675 944434 269884 269889 269873 559189

Bar y Bebida (Bar and Beverage)

page 18

Finalistas

` Fantasticos

(Fantastic Finishers)

CHURRO APPLE WHL GRAIN MINI 5" ICE CREAM SCOOP VANILLA BEAN IW PASTRY DGH SOPAPILLA LG TRES LECHES TRAY FZ

TIO PEPE BLUEBUNY PENNANT CONTIGO

100 / 1.9 OZ 36 / 4 OZ 96 / 1.4 OZ 2 / 5.5 LB

384014 243936 48307 493090

1333 Avondale Road • New Windsor, MD 21776 443.487.5300 • 800.755.4223 Scan to view this catalog online as well as other product categories!

PerformanceFoodservice.com

September 2018