Hispanic Festival Booklet for review

Pepe Toro

Pepe Toro is a seasoned Foodservice Distribution leader celebrating 20 years in the industry. For the past 15 years, he's held various sales and leadership roles at Performance Foodservice. Pepe currently leads the charge in the Hispanic /Latin Segment across Performance Foodservice's expansive network of 60+ locations nationwide, enjoying remarkable market share gains and skyrocketing growth of the Contigo® brand during his tenure.

Pepe immigrated from Guayaquil, Ecuador to the United States at age 15 and immediately started working in restaurants for 7 years before switching gears to Foodservice Distribution. His unwavering commitment to excellence is evident in his relentless pursuit of customer satisfaction with every case of Contigo® sold. By fostering strong relationships with customers and associates alike, Pepe cultivates a collaborative environment that encourages innovation and mutual success. He wholeheartedly believes he’s in the relationship-building business…he just happens to sell incredible food!

KAN KAN PORK CHOP

You may be asking yourself: What is a Kan Kan Pork Chop?

The Kan Kan Pork Chop is a Puerto Rican-Style Pork Chop that offers several different eating experiences all in one very generous portion. The Kan Kan Pork Chop begins with Duroc Pork, a variety that offers exceptional marbling and a rich, flavorful bite. The Kan Kan Pork Chop offers a juicy and meaty bone-in pork loin, with a sliver of ribs, and a hearty portion of pork belly which can be made into the traditional Kan Kan-style pork chop by scoring the raw pork chop, brining, baking and then frying it to achieve the symbolic mohawk presentation complete with built-in chicharrón!

AUTHENTIC LATIN

FLAVOR AND QUALITY!

Ingredientes

•Aceite de canola

•Vinagre blanco des�lado

•Jugo de limón fresco

•Jugo de naranja fresco

•Ajo picado

•Jalapeño, picado

•Cilantro fresco, finamente picado, más hojas enteras para servir

•Sal Kosher

•Cilantro molido

•Comino molido

•Pimienta negra molida

•Chili en polvo

•Bistec de Res

•Tor�llas de maíz, 4,5 El Milagro

•Pico de gallo, para servir

•Guacamole, para servir

•Salsa fresca (verde/roja)

Choose a few ingredients from Peak Fresh Produce!

#907446 - Fresh Cilantro 4/1LB

#283987 - Garlic Whole Peeled 1/5lb

#616944 - Avocados 1/60ct

Ingredients

•Canola oil

•Dis�lled white vinegar

•Fresh lime juice

•Fresh orange juice

•Garlic, minced

•Jalapeño, minced

•Fresh cilantro, finely chopped, plus whole leaves for serving

•Kosher salt

•Ground coriander

•Ground cumin

•Ground black pepper

•Chili powder

•Flank steak

•Corn tor�llas, 4.5 El Milagro

•Pico de gallo, for serving

•Guacamole, for serving

•Fresh Salsa (Green/Red)

Ingredientes

•10 lbs. De Espaldilla de Res, cortado en trozos de 2".

•5 litros de agua

•5 lbs. Concentrado de Birria Con�go

•Tor�llas de maíz Con�go

•Queso Oaxaca o Mozarella - Rallado

•Cebolla picada Peak® Fresh Produce

•Productos frescos Peak® Cilantro picado

Quesabirria Tacos

#176490 - Base Birria Liquid 2/5lb

#503828 - Oaxaca Shredded Cheese 4/5lb

Ingredients

•10 lbs. Beef Shoulder Clod, cut in 2” pieces

•5 Liters of Water

•5 lbs. Con�go® Birria Concentrate

•Corn Tor�llas

•Oaxaca or Mozarella Cheese - Shredded

•Diced Onion

•Chopped Cilantro

•1 libra de camarones crudos medianos o grandes; pelados y desvenados

•1 cebolla roja cortada en rodajas finas

•5-6 mangos, puede usar todos los mangos maduros (pero firmes) o una mezcla de maduros y verdes para un contraste de sabores/textura

•10 limones

•1 taza de jugo recién exprimido de unas 3 naranjas grandes

Ingredientes Shrimp Mango Ceviche

•2-3 habaneros y/o chiles rojos sin semillas ni venas para los habaneros - ajústelo a su gusto

•1-2 cucharadas de aceite de aguacate - opcional

•½ manojo de cilantro - aproximadamente 2-3 cucharadas de cilantro finamente picado

•Sal al gusto

Use some of our stocked shrimp from Baywinds!

#421121 - Shrimp White 5/2lb

Ingredients

•1 lb. raw shrimp medium or large; peeled & deveined

•1 red onion thinly sliced

•5-6 mangoes can use all ripe (but firm) mangos or a mix of ripe & greenish ones for contrast of flavors/texture

•10 limes

•1 cup of freshly squeezed juice from about 3 large oranges

•2-3 habaneros and/or red chilies seeds and veins removed for habaneros – adjust to your preference

•1-2 tablespoons of avocado oil - op�onal

•½ bunch of cilantro about ~2-3 tablespoons of

finely chopped cilantro

•Salt to taste

Ingredientes

CURTIDO

•½ cabeza de repollo, descorazonada y rallada

•1 cebolla blanca pequeña, cortada en rodajas

•2 zanahorias medianas, ralladas

•4 tazas de agua hirviendo

•1 taza de vinagre blanco des�lado

•1 cucharada de orégano seco

•2 cucharaditas de sal kosher

MASA DE PUPUSA

•4 tazas de Maseca #0

•2 cucharaditas de sal

•3 tazas de agua fría

CHICHARRÓN

•1 cucharadita de aceite vegetal

•1 libra de espaldilla de cerdo deshuesada, cortada en cubos de 1 pulgada (2 cm)

•1 cucharadita de sal

•1 tomate mediano, cortado en dados

•½ pimiento verde picado

•1 cebolla blanca pequeña, picada

RELLENO

•1 taza de queso mozzarella rallado

•1 taza de frijol rojo refrito, cocido

•1 cucharada de aceite vegetal, para freír

Salvadorian Pupusas

#993270 - Carrot Sliced Medium 1/20lb

#273740 - Vinegar White Distilled 4/1gal

#878218 - Tomato Diced in Juice

Ingredients

CURTIDO

•½ head green cabbage, cored and shredded

•1 small white onion, sliced

•2 medium carrots, grated

•4 cups boiling water

•1 cup dis�lled white vinegar

•1 tablespoon dried oregano

•2 teaspoons kosher salt

PUPUSA DOUGH

•4 cups Maseca #0

•2 teaspoons salt

•3 cups cold water

CHICHARRÓN

•1 teaspoon vegetable oil

•1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes

•1 teaspoon salt

•1 medium tomato, diced

•½ green bell pepper, diced

•1 small white onion, diced

FILLING

•1 cup grated mozzarella cheese

•1 cup refried bean, cooked

•1 tablespoon vegetable oil, for frying

Use West Creek’s finest selections to make your meal stand out!

Refreshing peach forward margarita. During the summer, you’ll want a second one.

Ingredients

•2oz Reposado Tequila

GLASS: DBL ROCKS

TIME: 40 Seconds

TOOLS: Shaker �n, Jigger, Strainer.

•0.5oz peach syrup from Cesh

•0.5oz Vanilla Syrup From Cesh

•0.5oz Lemon juice

•Dash of cinnamon

Ain’t that Peachy

Mix up some drinks with Cesh syrups!

Instruc�ons

1. Setup the shaker �ns and measuring jigger in front of you.

2. Grab the correct glass (if the drinks have a rim garnish go ahead and do that before mixing).

3. Begin pouring in all the ingredients into the small shaker �n.

4. Fill the larger shaker �n with ice. Then pour the ingredients into the �n and seal both �ns together.

5. Shake it up! A fast shake can be good on �me. Remember just like dancing. Make sure you got rhythm!

6. Take your strainer and pour the cocktail slowly into the Double Rocks Glass.

7. Finish by placing a unique garnish floa�ng on top or laying on the rim of the glass. Drink and enjoy!

If you ever wanted a Blackberry Smoothie with tequila. Look no further.

Ingredients

•1.5oz Reposado Tequila

GLASS: Coupe

TIME: 50 Seconds

TOOLS: Shaker �n, Measuring Jigger, Strainer.

•0.75oz Blackberry Syrup from Cesh

•0.5oz Vanilla Syrup From Cesh

•0.5oz lime Juice

•one egg white

•Pinch of West Creek Kosher Sea Salt

•Garnish: Cinnamon S�ck

El Morado

Shake up the normal & create something unique & flavorful!

Instruc�ons

1.Setup the shaker �ns and measuring jigger in front of you.

2.Grab the correct glass (if the drink has a rim garnish go ahead and do that before mixing).

3.Begin pouring in all the ingredients into the small shaker �n.

4.With the egg white do a “DRY SHAKE” first.

5.Fill the larger shaker �n with ice. Then pour the ingredients into the �n and seal both �ns together.

6.Shake it up! A fast shake can be good on �me. Remember just like dancing. Make sure you got rhythm!

7.Take your strainer and pour the cocktail slowly into the coupe.

8.Garnish a cinnamon s�ck.

Drink and enjoy!

View the full recipes by scanning this code. (drink recipes are shown in full)