Taste of the West

1

2

A gastronomic journey through the Western United States.

In this recipe book you will find recipes created by the most recognized Chefs in Mexico in collaboration with the Western United States Agricultural Association (WUSATA). Discover new flavors and experiences through products from the United States, which are distinguished by their high level of quality. Each of the recipes has a different origin, but one bite is enough to be part of this gastronomic tour of the Western United States.

Western United States Agricultural Trade Association (WUSATA), is a nonprofit organization that promotes products from the Western United States.

3

Index Traditional farmer’s rice with egg.....................

7

Dried fruit mole .................................................. 11 Pork sandwich with gouda cheese sauce ............... 15 Canary tamale with cherry sauce........................... 19 Persian meatball with Western flavors..................... 22

Russet potatoes with cheese .................................. 27

Fresh young green garbanzo beans sauce with fish.. 31

Breakfast polenta bowl ........................................ 35

4

Medjool dates and tequila truffles ......................... 39 Delightful lemon dessert ....................................... 43

Margarita straight american ..............................

47

Western beef chili .........................................

51

Pumpkin biscuit ..............................................

55

Chicken wings with pomegranate sauce ................. 59

Surimi tacos Baja style .....................................

63

5

6

Traditional Farmer´s rice with egg

Recipe by Chef Chuy Elizondo

A traditional recipe made with Farmer’s Select white rice, it can be served with butter and salt to enhance its flavors.

Ingredients:

Farmer´s Select Calrose Rice 1 cup Water 1.5 cups Salt Butter 1 tablespoon Egg 1 piece Process:

• Put the rice in a strainer and rinse with water, let it run on top of the rice for approximately 10 minutes, until the water runs clear.

• Put the rice in a pot with the water and warm at medium heat, cover with a lid and cook for approximately 20 minutes or until the rice absorbs all of the liquid, add salt and butter, then mix.

• In a frying pan with hot oil, cook the egg until golden in color and fried, then serve over prepared rice.

Tip

Enjoy with sriracha sauce Product of the USA

7

8

Product of the USA

Product Description: Calrose rice is the predominant variety grown in California and known the world over. It is the most popular variety of rice in the Pacific islands accounting for 90% of the rice consumed there. This non-glutinous variety is Medium in length, and full in width. When cooked, the rice tends to be soft and sticks together which makes it ideal for dishes like sushi, rice bowls, risotto, mansaf and mahshi.

About the company: Farmers’ Rice Cooperative (FRC) is a grower-owned rice cooperative and the largest medium grain marketer in the United States. The company was founded in 1944 and today represents over 700 member-owners and supplies rice products to over 65 countries around the world. For over 70 years FRC has focused its efforts toward delivering the highest quality products possible to its customers. A commitment to aggressive capital improvement has maintained our competitive edge on both quality and efficiency. The result is a stable mix of both domestic and export consumer products and a stable membership of growers to supply our many customers.

@FarmersRiceCoop

www.farmersrice.com

9

10

Dried fruit mole

Recipe by Chef Josefina Santa Cruz

One of the most representative dishes of Mexico made with naturally dried fruits from the Western United States that give flavor and smoothness compared to any other mole.

Ingredients for 2 liters:

Chicken broth Mulato pepper Pasilla pepper Thickly sliced onions Garlic cloves Tomato Tortilla Peeled and roasted hazelnuts Toasted sesame Plum Traina Foods dried apricots Black pepper grain Cinnamon stick (8-10 cms) Molasses

1 1/4 liters 3 pieces 2 pieces 150 grams 1 1/2 1 piece 1 piece ½ cup 1 ½ tablespoon ¼ cup 1 cup 3 pieces ½ piece 60 grams

Process:

• The peppers are opened and cleaned. They must be completely opened to be able to roast. They are placed on the skillet and carefully roasted so that they do not turn sour.

• The onion, garlic, tomato and tortilla are roasted and added to the vegetable or chicken broth along with the Traina sun dried apricots and boiled gently until the ingredients soften.

• Put in a blender at high speed to make it smooth, heat a little oil in a pot or casserole and “fry” the sauce.

• Boil gently for 45 min to 1 hour, season with a little salt.

Product of the USA

11

12

Product of the USA

Product Description: Naturally sweetened by the California sun, our dried apricots are a healthy, glutenfree treat and flavorful, unique recipe ingredient with no added sugar and plenty of fiber. Our California Sun Dried Apricots have a complex sweet-tangy flavor and moist texture with a vibrant orange color. Their natural sweet flavor is a delicious compliment to pork and poultry dishes, as well as baked muffins, scones, quick bread, and cookies recipes

About the company:

From the family ranch in California’s San Joaquin Valley, Traina® Foods grows, sun dries and produces premium sun dried fruit for industrial ingredient and foodservice customers around the world. Our sun dried fruit and tomatoes are also used in and for our own line of Traina products including award-winning Traina California Sun Dried Ketchups. That’s what we do. Why we do it is another story.

Traina® Foods was founded on traditions our family brought from the old world, including time-honored methods of sun drying tomatoes and a food-lover’s belief in the slower-is-better lifestyle.

Then we grew with California, harnessing the vast energy of its sun, enlisting its spirit of technological innovation, including sustainable and organic farming, zero food waste and solar energy.”

@Trainafoods

www.trainafoods.com

13

Pork sandwich with gouda cheese sauce

Recipe by Chef Pablo Salas

We transform something as simple as a sandwich into a gastronomic experience to enjoy the flavor and texture of a gouda cheese.

14

Ingredients:

Butter Brioche bread Pork loin Dijon mustard Green olive Black olive

10 grams 2 slices 200 grams 30 grams 10 grams 10 grams

Ingredients cheese sauce:

Whipped cream ½ cup Milk ½ cup Agropur gouda cheese 100 grams Salt As needed Pepper As needed

Capers White onion Garlic Carrot Olive oil Agropur gouda cheese (grated)

10 grams 15 grams 10 grams 10 grams As needed 300 grams

Ingredientes for the pork loin:

Loin Water Water Clove Pepper Bay leaf (laurel)

200 grams 1 liter 50 mililiters As needed

Process:

• Cut onion, garlic, and carrot in brunoise • Thinly slice the olives • Mix olives, capers, onion, garlic, carrot, and olive oil in a bowl and set aside For the cheese sauce:

• Heat all the ingredients over low heat and emulsify until they are combined and seasoned.

For the Pork Loin:

• • • •

Make a brine, with added spices Add the tenderloin to the brine and let it rest for 12 hours Cook at 180ºC until the internal temperature reaches 63ºC (time approx. 30 min) Finally slice and reserve

For the dish presentation:

• • • • •

Brown the bread tops with butter Spread mustard on the bread Place the tenderloin and the gouda cheese Add a little of the olive mixture Cover with brioche top and drizzle with cheese sauce

Tip Garnish with paprika or pepper

Product of the USA

15

Product of the USA

16

Product Description: Agropur’s gouda style is a natural cheese that maintains its buttery and nutty flavor without compromising, flavor texture, stretching and melt. Its elastic qualities and texture make it a desirable cheese for cooking. The deep flavor and smooth texture makes it great for a wide array of applications.

• Great performance and elasticity • Attractive, yellow color • Made with 100% cow’s milk • Excellent functionality & Flavor About the company:

Owned by 3,024 dairy farmers who have joined forces to process and market the highquality milk they produce on their farms.

Agropur uses this milk to create the wide range of dairy products and the strong brands that our customers and consumers love.

When you purchase an Agropur product, you are helping to build a better world. You are choosing a natural product that meets the highest quality standards, makes a difference in rural communities throughout North America and is good for both you and your community.

Being a cooperative means helping to build a fairer, more equitable world. The more of us there are who share these values, the more we will participate in building a better world.

We contribute to the economic vitality and well-being of our communities.

We are building a better world.

Better dairy. Better world.

We are Agropur.

www.agropur.com/en

@agropur_us_ops

17

18

Canary tamale with cherry sauce Recipe by Chef Pablo Salas

The traditional taste of Mexico combined with the fruit of the Western United States results in a dish that is out of the ordinary and exceeds any taste expectations.

Ingredients:

Butter 300 grams Refined sugar 150 grams Egg yolks 4 pieces Cream cheese 125 grams Rice flour 250 grams Baking powder 1 tablespoon

Whole milk Egg whites Refined sugar Salt Tamal leaves (corn husks)

75 mililiters 4 pieces 75 grams 9 pieces

Ingredients for cherry sauce:

Butter 60 grams Sugar 60 grams Dry sherry 80 mililiters Stone Orchards 100 grams Dried Cherries Water As needed Process for the sauce: • Gradually add the yolks with the cream cheese, continue mixing until smooth.

• Add the rice flour, alternate with the milk so the preparation can be well mixed then add the baking powder.

Process for the dough: • In a separate bowl beat the whites with a pinch of salt, when they are about to form peaks add a little sugar to make a meringue • Mix both preparations in a wrapping way in order that you do not remove the air • Blend remaining ingredients in a separate bowl until smooth and then fold meringue mixture to create filling.

• In a pan add butter, sugar and cherries • After a couple of minutes add the dry sherry, after it is perfectly blended add a little water and set aside • Finally add the cherries to the mixture • The tamale leaves are previously hydrated • Make the 100 gr tamales, cook them 25 to 30 minutes in a steamer.

Product of the USA

19

20

Product of the USA

Product Description: Premium Dried Fruit. Enjoy the sweet taste of perfectly ripened fruit throughout the year with Stoneridge Orchards Dried Fruits.

• • • • • •

Non-GMO Free of Preservatives and Sulfites Allergen Free Gluten Free No Artificial Colors or Flavors High in Antioxidant Vitamin C

About the company: From humble beginnings in 1962, when Karl Dorsing won 160 acres of prairieland in central Washington State through a state-sponsored lottery, the Dorsing family has grown into one of the largest tart cherry growers in Western United States.

Today, Dorsing Farms continues to farm in Washington’s fertile Columbia Basin. Now under third-generation family management, the farm has grown to over 2,500 acres planted in conventional and certified organic tart and sweet cherries, blueberries, raspberries, tree fruits and other crops.

Royal Ridge Fruits was born in 2009 to ensure that the premium quality fruits grown on Dorsing Farms were processed into equally premium fruit ingredients for regional, national, and global food manufacturers, as well as packaged dried fruit products for retailers’ store brands.

royalridgefruits.com

21

Persian meatball with Western Flavors (stuffed with roasted hazelnuts and dried fruit)

Recipe by Chef Josefina Santa Cruz

22

Ingredients 6-7 pieces For the meatballs

Ingredients for the filling:

Ground beef 500 grams Cooked rice 125 grams Finely chopped red onion ½ Cup Chopped parsley 20 grams Minced peppermint 20 grams Turmeric

½ Tablespoon Rice flour 1 Tablespoon Salt 2 Teaspoons Beaten egg 1 Piece

Chopped apricot

½ Cup Chopped Northwest Hazelnut ½ Cup Raisins 50 grams Chopped red onion ½ Cup Ground cumin ½ Teaspoon Powdered cardamom ½ Teaspoon Salt ½ Teaspoon Sugar 2 teaspoons Parsley 10 grams

Tomato sauce and roasted pepper , ingredients for 1 liter:

Olive Oil 2 ½ Tablespoons Minced Garlic 4 Cloves White onion thinly sliced 1 Cup Roasted peppers 2 ½ pieces Ground Star Anise ½ Teaspoon

Salt 10 grams Paprika 2 ½ Teaspoons Sugar ½ Tablespoon Chopped tomato 300 grams Water ½ Liters

Process:

• The ingredients for the meatball are mixed, except for the nut filling. For the filling, in a hot pan add olive oil and add the onions. When it is transparent, add the apricot, raisins and hazelnuts and sauté a few seconds. Then add the spices, salt, and sugar and mix well.

• Add the parsley.

To assemble the meatball: • Divide the meat mixture into 6-7 equal portions and the same step is done with the filling. Once portioned, take a piece of the meat mixture, flatten it, and make a small hole in the center.

• A portion of the filling is placed, closed, and rolled again to create a sphere. When you finish assembling the meatballs, reserve them.

• To cook them, put the meatballs in water to the boiling point with onions and salt.

• Cook for about 10 minutes.

• When they are ready, they are removed from the water and served with the tomato sauce and roasted pepper.

Process for the sauce:

• The oil is heated, and the garlic, onion and peppers are sautéed to soften. It is cooked until the vegetables are soft- The Paprika is added.

• Mix well and add the tomatoes and water. It is gently boiled at until it takes consistency, grind and adjusts the seasoning.

• The combination of sun-dried fruits such as apricots, hazelnuts and raisins make the perfect mixture to fill a beef or lamb meatball with a delicious roasted pepper sauce to accompany.

Product of the USA

23

24

Product of the USA

Product Description: The flavorful whole hazelnut with skin is perfect for garnishing premium baked goods, candies, snacks and more! Smooth to the touch with soft flaky skin.

• Color: Brown/reddish colored tint with vanilla colored kernel meat • Flavor: Slightly sweet with great hazelnut taste • Smell: Distinctive hazelnut aroma

About the company: At Northwest Hazelnut Company, we cultivate partnerships between northwest hazelnut growers and premium buyers of hazelnuts. Customers and growers alike depend on the consistent quality and personalized service they receive when working with our team.

Northwest Hazelnut Company is proud to be the most experienced and longestserving packing company in the region, always leading the industry in innovation and advancements.

The George family is a grower-processor team who have been serving hazelnut growers and buyers for 25 years, and growing hazelnuts for 40 years. This legacy has helped build a repeat customer base with the world’s premier buyers of hazelnuts.

@NWHazelnut // @georgepackingcompany

@nwhazelnut

hazelnuts.com

25

26

Russet Potatoes with cheese Recipe by Chef Oscar Herrera

The dish that can never be missing at the table! Some classic cheesy potatoes, but none quite as creamy as this recipe.

Ingredients:

Colorado Russet 4 pieces Potatoes Tomato 3 pieces Jalapeños 2 pieces Onion ¼

Garlic 2 cloves Butter 400 grams Cream 1 cup Whey ½ liter Cheddar cheese 300 gr

Process:

• Peel the Russet potatoes and cut them into small cubes, cook 25 minutes (from cold water) with salt. Verify the cooking, the cubes should be soft, but firm, take care not to sew, strain excess water and set aside.

• Cut the peppers, tomatoes and, onions into pieces. Set aside.

• In a pot, heat butter, stir fry the garlic, onions, and tomatoes. Cover 4 minutes.

• Uncover and add jalapeño pieces, stir, and cook for 15 minutes, add whey when the chilies are soft.

• Pour the mix into blender and pulse. Set aside the sauce.

• Pour the sauce over the cooked potato cubes, stir, and incorporate well. Make it in a pot over medium heat.

• Add cubes of Cheddar cheese and wait for them to melt. Serve hot.

Product of the USA

27

28

Product of the USA

Product Description: Russets are characterized by an even oval shape, russet brown color, net-textured skin and few shallow eyes. They have a delicate earthy flavor, a light and fluffy texture, and a hearty skin that is chewy when cooked. Russets are ideal for mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking

About the company: The Colorado Potato Administrative Committee (CPAC) was founded in 1941 to support local growers and shippers with the quality standards, sustainability best practices, research and marketing. Together with the Colorado potato growers from the San Luis Valley and beyond, CPAC has overseen expansion into new potato varieties and a multilevel inspection process that ensures that over two billion pounds of Colorado potatoes each year are the highest possible quality.

Colorado’s San Luis Valley is the second largest fresh potato growing region in the U.S. for good reason. Situated at an elevation of 7600 feet, nestled between the Sangre de Cristo and San Juan Mountains, the valley enjoys mild temperatures and 350 days of sunshine a year. Part of an ancient lakebed, the fertile soil has been enriched by a unique mix of mineral deposits and is further enhanced by abundant annual snow melt. That is why over 150 potato growing families have made the San Luis Valley their home for generations.

@ColoradoPotatoAdministrativeCommittee

@coloradopotatoes

www.coloradopotato.org

29

30

Fresh young green garbanzo beans sauce with fish Recipe by Chef Oscar Herrera

Ingredients:

Fresh Nature Green Garbanzo beans 300 grams Garlic 4 cloves Onion ½ White wine 100 milliliters Butter 100 grams

Oil 3 tablespoons Cream ½ cup Flour 200 gr Fish fillets of your choice 4 pieces

Process:

• Preheat a pan, add butter until it is melted.

• Once the butter is melted, add garlic and onion, wait for the onion look “transparent and soft” • Add fresh young green garbanzo beans, while continuing to stir, add white wine and mix with the onion and garlic which we already had in the pan.

• Once we have a more intense green color in the peas, add the cream and let it incorporate with the rest of the ingredients for 5 minutes.

• Pour the mixture into the blender, blend. It should have a smooth and light texture.

• Cover the fish fillets in flour.

• In another pan, place the 3 tablespoons of oil and one more of butter, and fry the fish fillets until they get golden brown.

• In that same pan fry a little more of the fresh young green garbanzo beans to have two textures to the plate.

• In a plate spread the mashed fresh young green garbanzo beans as base and above that place the fish fillet and the sauteed fresh young green garbanzo beans.

Product of the USA

31

32

Product of the USA

Product Description: Fresh young green garbanzo beans are simply picked early, still in their fresh green state, at the peak of flavor and nutrition. They are shelled, washed, blanched and flash frozen locking in their natural moister, color and sweet fresh flavor with year-round availability. Non-GMO project verified, all natural, allergen & gluten free, sodium and cholesterol free and vegan. A low carbon footprint food and a water efficient plant-based source of protein. A true ancient super food.

About the company:

Fresh has a new flavor, and Fresh Nature Foods is in the forefront bringing fresh young green garbanzo beans to markets around the world! As a family owned agricultural company dating back four generations in the beautiful rolling hills of the Pacific Northwest, Fresh Nature is the first company in the world to grow, harvest and supply IQF shelled fresh young green garbanzo beans making this once seasonal delicacy available year-round.

Fresh young green garbanzo beans are a Non-GMO, gluten and allergen free plantbased protein. As the newest super-food to hit the market, our wide variety of fresh young green garbanzo beans products truly are what is new in Fresh.

@freshnaturefoods

@freshnaturefoods freshnaturefoods.com

33

34

Breakfast polenta bowl Recipe prepared by Chef Bianca Castro

A recipe full of family traditions of Italian origin, it is considered a blank canvas since it is the perfect dish to give it more flavor with different sweet or savory accompaniments to meet the expectations of different palates.

Ingredients:

Water 2 cups Bow & Arrow corn meal 1 cup Cinnamon ½ teaspoon Fruit As needed

Process:

• Heat water until it starts to boil.

• Once it boils add the corn meal and sugar, beat over medium heat for about 8 min.

• We serve on a plate and sprinkle cinnamon and sugar to taste with added fresh fruit.

Product of the USA

35

36

Product of the USA

Product Description: Bow & Arrow Brand Non-GMO Corn Meal.

About the company:

At the base of the legendary Sleeping Ute Mountain, between Four Corners Monument and Mesa Verde National Park, lies the home of the Ute Mountain Ute Tribe. That is where Bow & Arrow started in 1962.We’ve been proudly producing high quality products ever since. Bow & Arrow is part of the Ute Mountain Ute Farm & Ranch Enterprise.

The tribe’s 7,700-acre farm uses state-of-the-art sustainability practices to proudly produce our award-winning NON-GMO Bow & Arrow corn products. All of our corn starts in our fields. We harvest and mill the corn on the reservation then package it to send to you and your family. We also raise cattle and alfalfa.

We are dedicated to providing the best products available.

@BowandArrowBrand

@bowandarrowbrandllc

bowandarrowbrand.com

37

38

Medjool Dates and tequila truffles

Recipe by Chef Bianca Castro

These truffles with a slight tequila flavor can be used as a starter or dessert at a gathering with family and friends.

Ingredients:

Purepalm Fresh Medjool Dates 1 cup Pecan or walnut

½ cup

Tequila or Mezcal

2oz

Process:

• Remove the seeds from the dates • In a processor or blender start to beat the dates piece by piece • Add the liquor or vanilla • Add the walnuts • Once there is a uniform mixture, make uniform balls by hand • Pass it through the nuts so the truffles get covered.

Tip

It is suggested to remove the tequila when offering the recipe to children.

Product of the USA

39

40

Product of the USA

Product Description: Fresh Medjool Dates About the company:

Shipper of only the finest Fresh 100% California Medjool Dates. Sustainably grown under the California sun in nutrient-rich soil irrigated by clean Colorado River water to produce fantastic tasting dates year-round.

www.purepalmproduce.com

41

42

Delightful lemon dessert Recipe by Chef Chuy Elizondo

A complement for breakfast, lunch or dinner that you can enjoy for its freshness and slight natural sweetness. The same flavor as a lemon pie.

Ingredients:

Lemon juice 300 mililiters (from Limoneira Lemons) Eggs 6 pieces Sugar 400 grams Butter 300 grams White chocolate 140 grams Vanilla 1 tablespoon Salt 1 pinch

Process:

• In a pot over low heat put the lemon juice, sugar, egg, vanilla and salt, heat while stirring with a silicone spatula or a wooden spoon until it reaches 83 degrees Celsius and has a good thickness. • Strain the cream to remove any remaining cooked yolk and empty into a bowl, continue mixing to lower the temperature to approximately 45 degrees Celsius, when this happens, start adding the butter and white chocolate, mix every time we add until these are fully incorporated into our cream.

Tip

Cool and consume as a spread, lemon pie stuffing, sweet bread stuffing or as you prefer.

Product of the USA

43

44

Product of the USA

Product Description: The versatile lemon comes in many sizes and shapes. It can be round and have a slightly elongated shape. The appearance is yellow when fully matured.

The rind can be thin to thick and the internal color is pale yellow. The lemon is packed full of juice. The flavor profile is sour with an incredible fresh aroma.”

About the company:

With 3,500 acres of lemons throughout California, Limoneira is one of the largest lemon producers in North America. In its 125 years of operation, the Company has introduced a number of innovations that have added significantly to the industry such as improved storage methods and sophisticated harvest practices and equipment. In the 1940’s, Limoneira developed the Limco 8A (bred in Limoneira’s Olivelands 8-A orchard), a new lemon variety that proved more resistant to disease, yielded more fruit, was high in quality and maintained a strong shelf life. This variety remains one of the standard bearers for lemon production throughout the world.

Today, Limoneira maintains a demonstration orchard of over 300 citrus varieties on Limoneira Ranch property in Santa Paula to satisfy consumer tastes and to help keep the Company at the cutting edge of new citrus products. Research continues to be vital. We partner with the University of California’s Agriculture and Natural Resources Program to further agriculture’s forward momentum, and we work with leading partners in our Northern and Southern farming operations to grow, harvest and pack efficiently and sustainability.

@Limoneira

@LimoneiraCo limoneira.com

45

46

Margarita straight american Ingredients:

Rocky´s Fresh Sweet & Sour Mix Premium Tequila

Grand Marnier

Natural syrup

American whiskey

2 oz 1/2 oz 1/4 3/4 oz 1 oz

Process:

• Incorporate all the ingredients (except whiskey) in a cocktail shaker with ice and perform a vigorous shake.

• Put ice on lowball glass and over this is pour up to 4/5 parts the result of our shake.

• On the 4/5 parts served, place a layer of 1 oz of whiskey using a mixing spoon.

• Give an orange twist and decorate with it.

Product of the USA

47

48

Product of the USA

Product Description: Rocky’s Fresh Sweet & Sour and Watermelon mixes were introduced to the marketplace 29 years ago and have been a Las Vegas favorite ever since. It is the choice liquor mix in Las Vegas among sommeliers, bars, taverns, and casinos.

About the company:

Rocky’s was founded and formulated by Mr. Rocky Parks, who has been on ground floor with several major juice companies helping to bring unique flavors and tastes to the market.

Rocky’s Sweet & Sour Mix was scientifically formulated in a special unique way to induce the molecules of alcohol, bringing the flavor and quality of the chosen spirit to the forefront. The prime specialty is Tequila. Combined with its unique essence and aroma, Rocky’s Sweet & Sour Mix delivers the premium quality taste that customers prefer.

Without a doubt, Rocky’s has been a leading margarita mix in Las Vegas for over 16 years. We are very proud to introduce this well demanding product, that stands alone as a bar mix and is very desirably used as a food and non-alcoholic drink additive – making an enjoyable lemonade drink or watermelon cooler.

It is our pleasure to acquaint you with these two products within the beautiful country of Mexico, home of the best, and only, Tequilas in the world.

www.smilefoods.com

49

50

Western Beef chili

Recipe by Chef Chuy Elizondo

For a weekend with friends, prepare this homemade chili with beans that make this dish an experience of incomparable flavor and texture.

Ingredients:

Barber´s Foods pinto beans 500 grams (cooked with broth) Chorizo 150 grams Bacon 150 grams Onion 1/2 piece Ground beef 300 grams Ground pork 100 grams Tomato sauce 200 milliliters Brown Sugar 60 grams Paprika Chili powder Cumin Oregano Garlic salt Salt and pepper Process:

• In a pot add a bit of oil and warm over medium heat, add the chopped bacon and chorizo, ​when cooked, add the onion and fry.

• Add the beef and pork and cook, add the tomato sauce, the spices and pour the bean broth, let it reduce until it is thick, finally we add the pinto beans and that’s it.

Tip

It can be served on hotdog bread or with a fried egg in a bowl.

Product of the USA

51

52

Product of the USA

Product Description: Barber’s Farms pinto beans are grown in the high elevations of Colorado. The cool, dry climate produces the highest quality, light colored pinto beans found. We pack pinto beans in 50 lb bags and and 1 lb (16 oz) bags for retail.

Our Colorado grown, harvested, and packaged pinto beans are available year-round.

We offer pinto beans, yellow beans, and black beans About the company:

Barbers is a family owned, Colorado-based business. We know the people who produce our products. Unlike large retailers and other home delivery companies, we don’t hide behind our label. You will find that our prices are far more affordable for the same highquality products.

We only source from family farms who are committed to sustainable and humane practices and are proud to serve their products to our own family and friends.

@barbersORGANICfoods

@barbersfoods

www.barbersfarms.com

53

54

Pumpkin biscuit Recipe by Chef Bianca Castro

A taste of autumn with hints of cinnamon, pumpkin and butter. Perfect for the season

Ingredients:

Flapjacked gluten free 1 cup buttermilk pancake and waffle mix Cream cheese 2 oz Butter 2 teaspoons Sugar 2 teaspoons Pumpkin (canned) ¼ cup A pinch of cinnamon Milk 2 tablespoons

Process:

• Preheat the oven to 350 F or 180 C • Mix the cream cheese, butter and FlapJack mix in blender.

• Add the canned pumpkin sugar, a pinch of cinnamon and milk, until it is a uniform mixture.

• We add non-stick in a mold and bake for 15 to 18 minutes, depending on the oven.

Product of the USA

55

56

Product of the USA

Product Description: Made using Certified Gluten-Free, Purity Protocol Oats, sweet cream buttermilk and coconut flour providing a nutty, yet mild buttery flavor. FlapJacked Certified Gluten-Free Buttermilk Pancake and Baking Mix is delicious, wholesome, and convenient. Simply add water to make pancakes or use as a flour replacement in your favorite recipes.

About the company:

David and Jennifer Bacon founded the company based on the premise that healthy meals should not only fuel bodies but also taste great. Nutrition and fitness have always been at the forefront for the FlapJacked Founders and their family.

FlapJacked’s first product, the Protein Pancake & Baking Mix, was initially developed to better serve the needs of their 5 children and their son Jace, who has autism and was a very picky eater.

It was a constant struggle trying to get Jace to eat, and when he did he wasn’t getting proper nutrition. This daily battle encouraged the Bacons to change the eating habits of their entire family.

Since the family loved pancakes, and couldn’t find a healthy pancake mix on the market that they were happy with (and would feed their children), they developed a nutritious, easy-to-prepare, protein-packed pancake mix that’s perfect for active people with busy lifestyles. It has since then become a staple in many active households.

FlapJacked continues to innovate high-protein, macro-friendly indulgences aimed to satisfy cravings and keep you on track with your fitness goals.

@ FlapJacked / @RealMarket

@flapjacked / @realmarket.mx

www.flapjacked.com 57

58

Chicken wings with pomegranate sauce

Recipe by Chef Pablo Salas

A very popular dish such as chicken wings, but this time they are bathed with a pomegranate molasses-based sauce that will make you fall in love with the dish at first glance.

12 Chicken Wings Ingredients:

Sadaf Foods Pomegranate 125 mililiters Molasses Green onions (chopped) 15 grams Salt As needed Pepper As needed For the Brine

Water 1 liter Salt 80 Grams Sadaf Foods Pomegranate 125 mililiters Molasses Process:

• Mix all the ingredients and empty them into a container that can cover the wings.

• Clean the wings and incorporate them in the brine, leave in refrigeration.

• Put the 125 ml of Sadaf foods molasses over low heat, add salt and pepper.

• Let it reduce to half.

• Cook the wings in the oven at 180 ºC for 12 minutes.

• Fry between 5-6 minutes in deep fryer.

• Remove from the frying, remove excess of fat and sauté in a bit of molasses.

• Stir with the reduction of molasses and green onions.

Product of the USA

59

60

Product of the USA

Product Description: Sadaf’s pomegranate molasses is made with ripe and juicy pomegranates that are picked to make this distinctively sweet and tart syrup that packs a powerful punch of rich flavor. Most commonly used in Middle Eastern cooking for rice dishes, stews, meat, fish and vegetable marinades, but its uses are endless.

Brighten any sweet or savory recipe by mixing into salad dressings, cocktails, or drizzle over dessert.

About the company:

Sadaf Foods is an importer and distributor of Mediterranean and specialty foods.

Dedicated to providing a diverse selection of products, consistent quality, and superior service. With global presence, international recognition, and extensive knowledge we are able to meet the ever-changing need of the specialty market.

You can our information and products on our website www.sadaf.com

@sadaffoods

@Sadaf_Foods

www.sadaf.com

61

62

Surimi tacos Baja style Recipe by Chef Josefina Santa Cruz

6 Pcs

Ingredients:

Shining Ocean Surimi 12 sticks Flour 2 cups Eggs 3 pieces Panko 3 cups Vegetable oil 2 liters Flour tortilla 6 pieces Spicy mayonnaise Ingredients:

Mayonnaise Shriracha sauce Yuzu juice

1 Cup 2 teaspoons 2 teaspoons

Pico de gallo Ingredients:

Chopped Tomato 1 cup Chopped white onion ½ cup Chopped Cilantro 1 cup Chopped Serrano pepper As needed Lemon juice 2 teaspoons Olive oil 1 tablespoon Salt As needed Cold relish Ingredients:

Thinly sliced red cabbage ​1 Cup Thinly sliced white onion ½ Cup Olive oil 2 teaspoons Lemon juice 1 teaspoon Salt As needed Sliced avocado 1 Piece Product of the USA

63

64

Process:

• In 3 separate bowls place the flour, a lightly beaten egg and panko.

• Surimi pieces are placed in the flour using one hand, covered well with flour and with the same hand, they are passed to the egg container. Using the other hand, cover them with egg and put them in the panko container. Using the hand with which they were floured cover well with Panko and place on platter.

• Heat the oil in a pot or deep-frying pan.

Meanwhile, make: Pico de gallo mix the ingredients in a bowl.

Spicy mayonnaise mix the ingredients in a bowl.

Red cabbage relish mix the ingredients in a bowl.

• Once the oil is hot, add the pieces of SURIMI covered with Panko and cook until lightly darkend • They are removed from the oil and placed on a plate with absorbent paper.

To assemble the Tacos

• The tortillas are heated in a frying pan. Once hot, they are removed and piled.

• Spread the tortilla with the SPICY MAYONNAISE and place 2 pieces of fried SURIMI, add a little • Pico de Gallo, red cabbage relish and finish with avocado slices. It is served on a plate.

• Repeat the process with the remaining tortillas.

Product of the USA

65

66

Product of the USA

Product Description: Shining Ocean has a full line of products for foodservice and food processors.

We make both traditional and clean label/no phosphate surimi seafood products suitable for use for natural applications. Our products come in all styles and varieties, including surimi scallops.

About the company:

Since 1985 Shining Ocean has been a leader in the surimi seafood business.

Since the beginning the name Kanimi has been an indicator of quality. Some things do not change. From our original Kanimi brand to Seafarer and Crab Smart Natural, the Kanimi logo has always meant that we sweat the details.

Shining Ocean is also known for introducing innovative new products into the marketplace. We pioneered the healthy surimi trend. Among our innovations are the first branded retail product fortified with Omega 3 fish oil, the first retail product to use no phosphate surimi with all natural flavors, and the first to color our surimi with lycopene, made from tomatoes.

www.kanimi.com

67

68