INSPIRE BOLD CREATIVITY WHERE FAMILY TRADITIONS
People are naturally drawn to different styles of cooking. Unique preparations and techniques connect us to family histories, regional traditions, and artistic creativity — they expand our ideas of what’s possible.
And that leads to growth. Hispanic-inspired cuisine, drawn from a host of countries, is among the fastest-growing segments in the industry. According to Datassential, Mexican food alone has grown more than 3% over the last 12 months, and the penetration of Hispanic dishes across menus suggests enormous potential in the coming years, as well. That kind of growth creates competition and the need to rise above the rest.
So, it's essential to have a partner that understands your business — whether it’s a family-run operation or you’re adding Latin touches to an existing menu. With roots that date back to the 19th century, Performance Foodservice® is an expert in a range of culinary styles. Meaning “with you,” our Contigo® brand was carefully designed to support a spectrum of Hispanic restaurants.
The brand offers solutions from authentic tortillas, to well-sourced proteins, dynamic sauces, traditional cheeses, specialty items — anything your kitchen requires, with regional specificity always in mind. A new Latin-focused brand, ¡Adelante!™, is fast on its heels, providing flexibility to help guide you forward.
The Performance collection of exclusive brands also extends well beyond international cuisine. In this issue of The Dish, we’ll plate brunch items, streetfood handhelds, shareables, and COP specials, crafted with a litany of our accessible, branded ingredients.
The stories behind your restaurants continue to inspire us, and Performance is with you every step of the way on your journey — a partner that truly knows how to help you grow.
Look for these callouts:
Get inside our chefs’ minds and find out what inspired their dishes.
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Performance Culinary Treasures
Our team of chefs worked thoughtfully behind the scenes to bring you the captivating recipes and well-seasoned advice found in this issue of The Dish. Meet the stellar lineup of experts, who offer applicable ideas coupled with an undeniable passion for restaurant success:
Chef Jon Vance, Thoms Proestler
Chef Jon made the transition from restaurants to foodservice distribution, bringing deep expertise from his broker background. He supports customers with kitchen design, equipment selection, menu development, and staff training. As a member of the Performance Foodservice – Thoms Proestler team, he’s dedicated to helping local operators overcome challenges and stand out from competitors.
Chef Nate Waugaman, Springfield
Chef Nate brings more than 30 years of experience to the table, crafting inspired dishes and elevating menus with creativity, expertise, and a passion for serving Performance customers.
Chef Richard Fisher, Twin Cities
Chef Richard is a seasoned consultant with more than 35 years of experience, helping restaurants grow through concept development, operational strategy, and culinary excellence.
Chef Chris Desens, Middendorf
With more than 40 years in the culinary industry, Chef Chris partners with sales teams to deliver creative, customerfocused foodservice solutions.
Chef Andrew Cagle, East Tennessee
A seasoned chef specializing in Appalachian fusion, Andrew crafts heartfelt, sustainable dishes that blend rustic simplicity, local ingredients, and innovative comfort inspired by nature.
Be Who You Are Embrace authenticity, regionality & techniques
by Harrison Gregory, Senior Writer – Performance Foodservice
Jon Vance has seen just about everything this volatile industry has to offer. But even the chef, who’s been working in foodservice since he was a dishwasher at 14, was surprised by the growing popularity of lengua — or beef tongue — with restaurants in the Upper Midwest.
“I wasn’t sure we’d see a lot of success with [Contigo® Beef Tongue] in our market,” said the corporate chef and brands manager out of Performance – Thoms Proestler, about 170 miles west of Chicago.
“It was cool to see that product embraced by our Hispanic market, but not just that market,” he continued, “a lot of our business in general.”
“We’re seeing traditional applications with lengua for tacos, burritos, some braised dishes as well,” Chef Jon said, describing a rich, intense, beefy flavor profile.
“Authentic, traditional Hispanic restaurants were already sourcing it from specialty providers. Well, as soon as we got [lengua] in, we were able to fill that gap for them.
There are authentic, regional restaurants doing very well
— combining that with the simplest marketing to let [consumers] know, ‘Hey, we’re different than what’s out there. We’re doing beautiful street tacos, items that are made from scratch as much as possible.’ And that’s helping them stand out.”
Sell Your Story
Having run restaurants and served as a chef in the broker community, Chef Jon tells operators that they aren’t just selling a plate of food, they’re selling themselves — and their stories.
“Maybe you learned how to make this tamale from your abuela. Or these recipes have been passed down in your family for generations,” he explained. “It’ll help you build a following that much faster. Don’t try and be everything to everyone, with a 10-page menu. Do what you do, and do it better than anyone else.”
The chef’s seeing smaller, successful restaurants limit their menus, playing up fresh, bold flavor profiles. “They’re experimenting with seafood, aguachile (a dish from the Sinaloa region of Mexico). We’re seeing head-on shrimp, octopus — items that aren’t typical Latin fare in a lot of places.
“There’s such a wide selection of regional cooking methods: Peruvian, Ecuadorian, the Molcajete heated stone bowls (from pre-Hispanic Mesoamerican cooking) — you know, the Instagram statement pieces, where diners say, ‘I was at XYZ location and had this amazing dish.’”
“Maybe you learned how to make this tamale from your abuela. Or these recipes have been passed down in your family for generations. It’ll help you build a following that much faster. Don’t try and be everything to everyone, with a 10-page menu. Do what you do, and do it better than anyone else.”
– Chef Jon Vance
Sabor Auténtico
According to the chef, authenticity is all about how ingredients are sourced, and Performance is uniquely intentional when it comes to finding the highest quality products for the Contigo® line.
“We’ve got queso fresco, Cotija cheese. We just partnered in the last year with a group that produces some really fantastic, authentic tortillas,” Chef Jon continued. “We’ve got any size you could want in flour, white and yellow corn.
“The Contigo Kan Kan is our impressive Puerto Rican-style pork chop, complete with a built-in chicharrón feature. It’s been really, really embraced here.
“I wasn’t sure how our pre-made Contigo Tamales would be received by traditional Hispanic restaurants — they’ll say, ‘Yeah, these aren’t quite as good as we can make, but they’re really close. They save us hours of labor, they’re affordable, and the quality’s outstanding.’
“Same thing with our Contigo Chile Rellenos: It’s an amazing product, and many Hispanic operators love it. Also, the tres leches cake — it’s phenomenal!
I’ve had restaurants go, ‘This is as good as my grandmother makes, but now I don’t have to have her come in on weekends to make it!’”
What’s Cooking with Chef Jon
As a kid, chef first fell in love with Creole and Cajun-style cooking. And before training to support the Latin market, he developed a passion for Thai food.
“I went out and bought every [Hispanic] cookbook from every respected chef in that world,” he said, laughing. “I mean, I dove into Costa Rican, Peruvian, Spanish — and there are some similar methods between [Hispanic and Thai]. Different flavor profiles, of course, so you have to learn what plays well together and what doesn’t.
“I’ve been working with sofrito (an aromatic Hispanic blend of spices and ingredients) and really fell in love with the idea of a kind of uncooked, fresh sauce. You take all the vegetables and seasonings, put them into a food processor, and pulse ‘till it’s a smooth, versatile base for a sauce, soup, a condiment. And then you have Sofrito Rojo, Sofrito Verde, these amazingly flavorful sauces you can take different approaches with.
“I can take the sofrito and blend that into McCormick® Mayonesa to make a nice sofrito aioli, for example.
“One of my favorite flavors of the year is a Peruvian hot chili pepper — aji amarillo — which has a fantastic profile and a vivid, yellow color. That’s a lot of fun to play with.”
Take it from a chef with his finger on the pulse: Not only is the Hispanic market growing, its bold tastes and techniques are having a huge influence on other segments as well. Staying true to who you are, while introducing unique culinary dimensions, can help you carve out an in-demand reputation in a competitive dining industry. n
Buried Treasure
Brunch and Latin-style food go together like chips & dip — fitting as this plate’s big players are fried Contigo® Corn Tortillas, scrumptiously transformed.
It’s all in the components: Crisp ingredients play really well against dairy elements, sauces, and seafood. In no time, your breakfast has turned into brunch, and then into your hard-earned siesta. Not only that, but it’s a great way to cross-utilize inventory across dayparts, saving you a little cash as well.
The authentic, golden-brown tortillas serve as your base for chilaquiles, a traditional dish that originated in central and northern Mexico. After the tortillas are submerged in savory, smoky ¡Adelante! Ranchero Sauce, pile on succulent Empire’s Treasure® Super Lump Crab Meat, diced green onions, and Contigo Cotija Cheese.
Then you’ll gently cook Nature’s Best Dairy® Eggs, sunnyside-up, and drape them over the tortillas, along with Contigo Guacamole, Contigo Queso Fresco, pickled onions, jalapeños, and cilantro for splashes of tropical color — a flavor treasure trove.
Super Tempting
The ocean offers up many treasures — none more so than Super Lump Crab Meat from Empire’s Treasure. And it’s easy to dive into an assortment of versatile options with this comprehensive seafood line. Pasteurized for safety, convenience, and an 18-month shelf life, Empire’s Treasure Crab Meat is made with 100% Asian Blue Swimming Crab. Pieces of jumbo lump are combined with larger flakes for outstanding, supple flavor and texture.
¡ADELANTE!™
Rich and hearty, made with Midwestern tomatoes, to complement traditional dishes
Made from Hass avocados and comes in three styles: Mild, Western, and Spicy
CONTIGO GUACAMOLE
RANCHERO SAUCE
CONTIGO® 6-INCH CORN TORTILLA
Authentically produced, with a range of diameters and pack sizes to stay fresh longer
EMPIRE’S TREASURE®
SUPER LUMP CRAB MEAT
Excellent for hot or cold applications
FIND THIS RECIPE ONLINE!
EMPIRE’S TREASURE CRAB CHILAQUILES by Chef Nate Waugaman - Springfield
At the intersection of street food, handhelds, and Hispanic cooking lies the rapidly-growing-inpopularity, torta.
This take on the meaty Torta Cubana combines roasted, bone-in Allegiance® Pork Shoulder, West Creek® Smoked Pit Ham, and West Creek Bacon. Interestingly, this torta is unrelated to the classic Cuban sandwich, having been named for the Calle Republica de Cuba in Mexico City — although it bears striking similarities.
Split a telera roll in half and slather puréed Contigo® Black Beans across the bread, then add a few schmears of Mexican crema. Top the delectable protein pile with Contigo Avocado, Contigo Pickled Jalapeños, and Contigo Salsa Verde. Melted Contigo Oaxaca & Cotija flow like a cheesy lava field over the mountainous layers of meat. Come up with a fun name for this soon-to-be neighborhood fave.
Good to the Bone Torta Power
When you serve pork, it pays to have proven products. The Allegiance Pork portfolio sources only the top 20% of hogs available in the U.S., so you can have faith in its quality, consistency, and recipe performance.
Guided by the industry-leading PathProven® program, Allegiance Pork, including cuts like the bone-in shoulder, is guaranteed 100% all natural and processed in a singlesource, state-of-theart facility.
CONTIGO® TOMATILLO SALSA VERDE
Traditional green salsa made with tomatillos, roasted jalapeños, serrano peppers, onion, and garlic
ALLEGIANCE® BONE-IN PORK SHOULDER
Cornfed for enhanced marbling and flavor
FIND THIS RECIPE ONLINE! ALLEGIANCE® TORTA DE PORK
by Chef Richard Fisher - Twin Cities
WEST CREEK® WHOLE MUSCLE SMOKED PIT HAM
Naturally smoked, with added water to maintain juiciness
Oaxaca cheese has a predicted menu growth of 30% through 2029, reflecting its versatility and appeal in Mexican entrées
Discover delicious salsas, creamy avocado, & guacamole products crafted to elevate every dish. Ready for a taste? Scan the QR code or contact your Performance Representative today!
Katsu Got Your Tongue?
Tacos are the most ubiquitous Hispanic-style items on menus — they’re relatively easy to prepare, versatile, portable, and so darn craveable — any type of restaurant can serve them.
But let’s face it, many are developed using the same triedand-true playbook. To help you stand out on a specials board, we came up with something a little different.
Chicken katsu tacos fuse the Mexican classic with the flavors of Japan — katsu is Japanese for cutlet. Fry West Creek Chicken Thighs in Perfectly Southern®
Breading and traditional Asian Pride Panko Breadcrumbs, then place them in crispy, slightly charred Contigo® Flour Tortillas
A tangy, spicy napa cabbage slaw is draped over the katsu, then drizzled in a sweet & spicy housemade tonkatsu sauce — featuring Sriracha and Worcestershire. A pinch of sesame seeds, scallions, and cilantro adds dots of color and texture.
Your guests will certainly make a return visit to get their paws on this fusion taco.
Thigh High
Where other proteins fall in and out of favor, chicken stands out as a consistent performer. Cost-effective and applicable across dayparts, chicken thighs from our pastoral, staple brand West Creek are minimally processed, antibiotic- and hormonefree, and meet rigorous USDA and halal standards. These are quality products, with sourcing and affordability at the core.
WEST CREEK® BONELESS, SKINLESS CHICKEN THIGH
Packed fresh using Controlled Vacuum Packaging for optimal safety and shelf life
Crafted from crustless bread, these come light, airy, and unseasoned
ASIAN PRIDE® PANKO BREADCRUMBS
Chef Talk
To add a little Korean flair, you can swap out the slaw for kimchi instead. And make sure not to toast your tortillas when warming them for service. You want to add heat to make them more pliable and easier to eat, so in a pinch you can wrap them in a damp paper towel and microwave for 30 second increments until warm and pliable.
PERFECTLY SOUTHERN® CHICKEN BREADING
Developed by fried chicken experts with a proprietary blend of herbs, spices, and flour
by Chef Jon Vance - Thoms Proestler
McCORMICK MAYONESA
Creamy Texture & Authentic Flavor with a Touch of Lime Juice
Let Plant-Based Lead SUB PRODUCE IN PLACE OF PROTEIN
by Gabriella Lacombe, Contributing Writer
atin cuisines have long centered on plant-based staples like nopales, yuca, beans, plantains, and chiles. Today, chefs are reimagining these traditional ingredients into modern, meat-free dishes that are rich in flavor and cultural heritage.
As demand for plant-forward meals grows, Latininspired restaurants are well positioned to meet the moment. A 2021 Plant Based Foods Association report* found that one-third of millennial and Gen Z diners prefer vegetarian or vegan entrées, along with 27% of older adults. That interest represents a major opportunity — especially for chefs who focus on fresh, whole ingredients like mushrooms, jackfruit, and tofu rather than lab-grown or
Let Produce Shine
Rather than trying to imitate meat, many diners are seeking dishes where vegetables and other whole foods take the lead. Ingredients like jackfruit, mushrooms, tofu, and tempeh provide rich textures and can stand in for various meats, from barbacoa to carnitas. But some of the most memorable dishes are those that don’t try to imitate meat at all — instead, they celebrate the natural flavors of high-quality produce.
That’s where sourcing becomes critical. Peak Fresh Produce® offers fruits and vegetables grown to the highest standards, harvested at the peak of freshness, for the best flavor and color. From lettuce wraps to potato flautas, letting produce take center stage can surprise even meat eaters with how satisfying these produce-forward meals can be.
Remix the Classics
Classics like tacos al pastor, tamales, and pozole can all be reimagined with plant-based ingredients. Mushrooms, with their satisfying chew and savoriness, can be paired with pineapple, chiles, and other spices for a delicious spin on tacos al pastor. Pozole, made with jackfruit instead of pork or chicken, can deliver the same heartiness as pork, especially when served with rich toppings like cabbage, avocados, and radishes.
From lettuce wraps to potato flautas, letting produce take center stage can surprise even meat eaters with how satisfying these produceforward meals can be.
Instead of depending on imitation meats, dishes that use whole foods help avoid the letdown some diners feel when lab substitutes don’t meet their meat expectations. They also offer a more natural, clean-label appeal and often reduce ingredient costs.
Snacks & Sides That Deliver
Don’t overlook the power of snacks and sides to bring in flavor. Contigo® Plantains and Tostones are made exclusively from the rare Hawaiian-style plantain, known for its texture and taste. Fried ripe for a sweet maduro or pressed and fried green for a salty tostone, they make a show-stealing side.
Bring on the Sauce
One of the strengths of Mexican cuisine lies in its sauces — salsas, moles, and marinades built on a base of chiles, spices, herbs, and more. Sauces like adobo, traditionally made from dried ancho and guajillo chiles, can be used to season tofu, chickpeas, or jackfruit for dishes like plant-based birria, adobada, or "chicken" adobo. Contigo Adobo and Chile Pastes make it easy to build flavor without sacrificing authenticity or depth.
Whole Foods, Real Flavor
While lab-grown and processed meat alternatives can play a role, plantbased dishes rooted in whole foods resonate more deeply with diners. They Source: * 2021
Problem Nada
CONTIGO GUACAMOLE WESTERN STYLE
Available in fresh or frozen pouches for a 2-year shelf life
BAY WINDS® 21/25 COUNT PEELED, DEVEINED SHRIMP
Sourced from eco-friendly farms, primarily in Ecuador, Peru, and India
CONTIGO® SHREDDED BEEF EMPANADA
The delicious, flaky dough has a lower fat content than similar products
Street Smart
Performance is plugged into the challenges facing restaurants. Knowing that time, labor, and cost control are all major issues, we’ve designed solutions to help you reach guests wherever they are, with low-touch items that make your life easier — while still tasting phenomenal.
Contigo® Empanadas are expertly crafted with topquality ingredients and a scratch-made look. They’re super easy to prep, too — just heat, serve, and plate.
Here, we’ve jazzed up shredded beef empanadas with a Bay Winds® Shrimp and pineapple pico de gallo topping, alongside melted Contigo Cotija Cheese, warm Contigo Street Corn Dip, and zesty Contigo Chorizo Crumbles.
A variation of “dirty” guacamole, studded with corn and black beans, provides a great visual and an alternative dipper for the empanadas or Contigo Tortilla Chips
FLAKE OUT
Empanadas are highlighted as a key trend for 2025, with their adaptability to both traditional and innovative culinary approaches making them a standout item in the evolving food landscape.
SOURCE: DATASSENTIAL 2025 TRENDS PREVIEW
CONTIGO BEEF EMPANADAS W/ GRILLED BAY WINDS SHRIMP & PINEAPPLE PICO DE GALLO
by Chef Chris Desens - middendorf
Performing under pressure is what we do. And always holding it together with Philly. Originals
Pass the Bowl, Por Favor
Everywhere you look there are bowls — veggie bowls, breakfast bowls, protein bowls. Heck, there are chains that specialize exclusively IN bowls.
Clearly the demand for a tidy assemblage of ingredients in a portable package is there. But we invite you to wow both on-the-go diners and in-house guests with this flamboyant Contigo® Al Pastor Birria Rice Bowl
The components: Tender Contigo Pork Al Pastor Strips cooked in Brilliance® Butter Flavored Oil with Peak® Green Onions. Add fluffy Contigo Jasmine Rice to an earthy, simmering Contigo Birria Base
Then turn to Peak Fresh Produce to craft a tangy apple, black & pinto bean salsa. Slice Peak Avocado for some verdant color and creamy texture. Spoon a lovely dollop of Nature’s Best Dairy® Sour Cream on top with a smattering of Contigo Queso Fresco crumbles.
There’s no place this trend-forward bowl won’t be a hit.
A good source of nutrients like folate FIND
by Chef Lonnie Varisco - corporate
Packed with vitamins, antioxidants, and capsaicin to help metabolism
PEAK® AVOCADO
PEAK JALAPEÑOS
PEAK® FRESH LIMES
An excellent source of Vitamin C to boost the immune system
CONTIGO® BIRRIA BASE
A cross-generational blend of onion, garlic, and spices
CONTIGO PORK AL PASTOR
Marinated pork, cooked on a vertical spit and shaved off for best service
Upcycled
INGREDIENTS ARE MAKING THEIR WAY INTO MAINSTREAM MENUS, ESPECIALLY IN BOWL CONCEPTS. EXPECT TO SEE CRISPY CHIPS MADE FROM IMPERFECT POTATOES & OTHER REPURPOSED COMPONENTS THAT ALIGN W/RISING CONSUMER DEMAND FOR SUSTAINABILITY & CULINARY INNOVATION.
SOURCE: DATASSENTIAL 2025 TRENDS
Behold Lo and Chef Talk
To determine if the cooking oil is just below its smoke point, watch for tiny wisps of smoke appearing on the surface of the oil. The oil will also appear to have a slight shimmer when the pan is still. This indicates that the oil is close to, but not yet at, its smoke point where it begins to degrade. If you see rolling smoke, it's best to remove the heat source and lower the temperature to avoid burning the oil.
BRAVEHEART® SIRLOIN COULOTTE
One of 29 certified lean cuts of beef
FIND THIS RECIPE ONLINE!
BRAVEHEART LOMO SALTADO
by Chef Jon VAnce - Thoms Proestler
CONTIGO® ADOBO PASTE
All natural, free of preservatives, colorants, and stabilizers
WEST CREEK® SEISMIC CRUNCH FRIES
Skin off coated fry, with an extra crunchy batter
Cause a Stir
This plate — with its combination of street-food accessibility and high-caliber Braveheart® quality — should gain some fans among your regulars.
Lomo saltado is a well-loved Peruvian dish, but it actually developed out of the chifa tradition (Cantonese cuisine in Peru). Here, Braveheart Sirloin Coulotte is sliced thin and marinated in soy sauce, oyster sauce, Roma® Red Wine Vinegar, and Contigo® Adobo Paste, then mixed with stirfried onions and tomatoes.
West Creek Seismic Crunch Fries are outstanding complements to the seasoned beef with their crispy, deep-fried, salt-and-pepper characteristics that soak in the sauce. Add a side of Contigo Jasmine Rice to fully absorb the clash of cultural flavors.
Heart to Heart
When it comes to the heart of the plate, we always have premium quality in mind. The Braveheart Black Angus Sirloin Coulotte — also known as the Sirloin Cap — is an adaptable cut backed by our exclusive PathProven® program. Through DNA traceability technology, each cut is genetically linked to its source, confirming a majority Black Angus pedigree — for the most flavorful beef in the business.
PulpO
Fiction
What was once an acquired taste, has become a stunner on many Hispanic-inspired menus. Pulpo a la Gallega — or Galician-style octopus — is not only visually daring, seducing diners with its oceanic allure, but the tender, buttery, seasoned meat melts in one’s mouth.
We took Bay Winds® Wild Caught Spanish Octopus, sustainably sourced, and drizzled it in Brilliance® Butter Flavored Oil, garlic, parsley, and cilantro, before grilling to a light char. Then we boiled and fried Peak® Yukon Gold Potatoes to a golden-brown crisp.
The key to this dish is sprinkling the octopus and potatoes with Piancone® Extra Virgin Olive Oil, Contigo® Smoked Paprika, and West Creek® Sea Salt for a deluge of Mediterranean flavors. The Bay Winds Pulpo can be served tapas-style or as a shareable, and consider upselling with a basket of crusty bread and a glass of white wine to fully elevate this plate.
Bites from the Bay
Wow guests with Bay Winds Wild Caught Spanish Octopus, also known as Spanish Pulpo — sustainably sourced exclusively from boats operating in the pristine waters of the Eastern Atlantic near Morocco. Caught in warm waters that yield a sweeter, more tender product with higher fat content and better yield, this octopus represents the gold standard in quality.
Raw seafood
dishes like ceviche & sushi are rising in popularity, with Hispanic cuisine increasingly featuring raw or cured proteins in line with broader trends.
SOURCE: DATASSENTIAL SEAFOOD, 2024
BAY WINDS FULLY COOKED OCTOPUS TENTACLES
Lean, pristine white meat, rich in protein
PEAK® MEDIUMSIZED YUKON GOLD POTATOES
Subtly sweet, rich, and buttery
Also known as "pimentón," it can add smoky, sweet, or spicy flavors
FIND THIS RECIPE ONLINE!
BAY WINDS® OCTOPUS PULPO A LA GALLEGA by Chef Richard Fisher - tWin cities
CONTIGO® PAPRIKA
¡Viva la Brunch!
FIESTA ALL DAY
by Ellie Woolet, Content Manager – Performance Foodservice
Icouldn’t help but wonder — if breakfast is the most important meal of the day, why should it end before noon? It’s not just a question of timing — it’s a revenue opportunity.
Today’s brunch is less of a trend and more of a cultural ritual. It’s where guests decompress over cocktails and conversations, fill their feeds with perfectly plated goodies, and reconnect with friends across platters of pastries.
Brunch isn’t just for weekend sabor anymore — it’s a highmargin, all-day menu fiesta, and Hispanic-inspired favorites are leading this shift, turning traditional staples into daypartspanning hits.
Hot Plate, Hot Take
Brunch may have started as a late-morning meal, but now, it’s a lifestyle — and a profitable one at that. Studies show that 71% of Americans wish restaurants served breakfast all day*. By tapping into these trends, you can serve up easy-to-prep dishes that keep costs low and deliver on the delicious.
Consider batch-prepping popular components like salsa and beans, and utilize authentic, ready-made products like Contigo® Tamales, Empanadas, and Pupusas — helping you reduce labor costs while offering consistency.
Ease your back-of-house and elevate your menu with already trusted pantry staples. From authentic Contigo ingredients to Magellan® seasonings and Heritage Ovens® artisan breads, these essentials make it easy to add Latin-inspired dishes without overcomplicating prep.
Eggconomics 101
Eggs are a brunch staple and my personal go-to. And with Nature’s Best® Eggs you can make any dish stand out at every hour — just add a fried egg to almost any Latin dish to boost protein content, value, and flavor.
Kick off the morning rush with authentic hits like chilaquiles — a simmered tortilla-salsa base topped with a perfectly cooked egg. Easily turn it into a dinner main with shredded chicken, roasted veggies, and queso fresco. Migas also pull double duty, served as breakfast bowls or burritos, then revamped with peppers, onions, and shredded beef for a hearty evening option.
Think outside of the main, add Latin touches to traditional sides — think avocado crema on potatoes or queso fresco over griddled bread.
Tip Bold Latin flavors Culinary stories. A vibrant community.
Scan the QR code to follow us on Instagram & bring the flavor to your feed!
Cocina
Pair chilaquiles or loaded burrito bowls with micheladas to balance out the spice & serve cucumber-mint agua fresca alongside arepas for a refreshing, cool contrast.
Tostadas are a versatile favorite as well: load up with eggs and avocado for a savory brunch plate, or pile high for later with Bay Winds® Shrimp, mango chunks, and spicy jalapeños for a fresh, feisty twist. Arepas con huevos also work beautifully as a shareable brunch item or entrée when paired with ham, cheese, or ground beef.
Pocket Power
Menu structure matters — especially for transitioning from brunch to other dayparts. Tapas-style options make it easy with small plates and customizable combos. Consider creating mix-and-match boards, trio samplers, or “build-your-own” bars. This lets guests try more and spend more, while also encouraging group dining, upselling, and sharing.
Powerhouses like tamales and empanadas bring big flavor in compact form and flex across the entire menu. Tamal de elote, with its naturally sweet corn profile, makes a standout dessert, while savory versions filled with pork or chicken work as entrées or shareables.
Empanadas are just as versatile. Think grab-and-go breakfasts, happy hour snacks, or desserts when filled with guava, chocolate, or dulce de leche.
Drizzle with signature sauces or serve with a dipping trio to easily transition across dayparts. Cocina Tip
Sip Happens
Whether boozy or booze-free, drinks are among the easiest ways to upsell and elevate the entire dining experience. Spiked horchata offers a creamy, cinnamon-kissed contrast to savory dishes, while agua frescas — light, fruity Mexican drinks made from blended fruit, water, and a touch of sugar — offer a refreshingly sweet way to stay hydrated.
And make room for micheladas. This trendy, spicy, and tangy Mexican beer cocktail is made with lime, hot sauce, and tomato or clamato juice; basically, a Bloody Mary’s bolder, beer-loving cousin. It brings that perfect briny punch to cut through rich or spicy plates.
Carry coffee across dayparts with Café de Olla. This traditional Mexican coffee, steeped with cinnamon and piloncillo, has gone viral on TikTok — its warm, spiced-sweet flavor profile pairs perfectly with desserts like tres leches cake or flan, creating the kind of menu synergy that guests (and algorithms) love.
Pairing Rec
Offer tamal de elote with Café de Olla and a splash of milk; it plates well for breakfast or dessert.
And just like that — Latin-inspired flavor is more than a trend, it’s a strategy. When the flavor is this good, every hour becomes brunch hour. From huevos at happy hour to tamales for dessert, these dishes connect, delight, and deliver. So, crack an egg, spike the horchata, and give your menu a glow-up that brings home the bacon! n
*Source: Not Just a Millennial Thing: The History of Brunch | QSR Automations Blog
Sourced from the Andes Mountains of Peru
MAGELLAN® PEANUTS
An assortment of roasted options
CONTIGO® OUTSIDE SKIRT
USDA Choice ready-to-grill, no thawing required
MAGELLAN QUINOA
Light This Fuse
Can’t stop, won’t stop — stop us if you’ve heard this: Birria continues to be outrageously popular.
According to analysis by Datassential, birria tacos have reached the “infinite growth” stage because of their now-widespread presence on menus.
That doesn’t mean tacos are the only delivery systems for this ancestral sauce, however. With Contigo® Birria Base, the applications for your restaurant may be “infinite” as well. Like this fusion dish, which balances birria-marinated Skirt Steak against an Asian-inspired broccoli and quinoa stir fry.
Just add Peak® Broccoli, ginger, scallions, and garlic to the sauced steak — ready to place atop a simply cooked Magellan® Quinoa featuring pineapple, carrots, onions, and a Nature’s Best® Egg, scrambled.
The cross-cultural combination, garnished with the crunch of peanuts and sesame seeds, works well as a main, or folded into a wrap, bowl, or salad application. Hold my birria, while I go to town on this yummy plate.
by Chef Chris Desens - Middendorf
FROM STREET FOOD TO SIGNATURE DISHES
Pep Talk
What originated in the home of Cinco de Mayo — Puebla, Mexico — has become one of the most popular Hispanic specials to customize. Chile relleno also fits the stuffed and plant-forward categories that spark so many adventurous eaters. And the distinctive presentation doesn’t hurt either!
Char, steam, then scoop out Peak® Poblano Peppers, before coating them in sublime Perfectly Southern® Original Chicken Breading to fry. Now it’s time to prepare some flavor-packed fillings: Contigo Southern Style Chorizo sautéed with onions, plus fried Contigo Sweet Plantains and two types of indulgent cheese — Ultimelt® American White E-Z Melt and Contigo Cotija
Stuff the peppers with the bold, spicy, tangy, and sweet concoction, then place them on a circular swath of walnut cream sauce that pops out from the plate. Sprinkle cubed Peak Oranges, Delancey Street Deli® Pickled Red Onions, and cilantro for a little added tropical panache. This is the stuff dreams are made of!
Melt in Your Mouth
Designed for superior meltability, Ultimelt American White E-Z Melt Cheese is made by blending fresh and aged natural cheeses into a creamy, flavorful product that’s ideal for Southwestern and Latin recipes. With excellent burn resistance, reheating properties, and a smooth, consistent melt that won’t separate, Ultimelt is a go-to solution for dips, sauces, quesos, and more.
CONTIGO® SOUTHERN STYLE CHORIZO
Free of offal, organ meat, and soy/ vegetable fillers
CONTIGO SWEET PLANTAINS
Green plantains from Ecuador are fried, mashed, then fried again
The Stuff of Legend
ULTIMELT® CHEESE AMERICAN WHITE E-Z MELT LOAF
A blend of fresh and aged natural cheeses for a smooth, creamy melt that doesn't separate when cooking
VeggieCentric
sides & fillings in Mexican cuisine are in the “adoption” stage, reflecting increased integration of plant-based ingredients like elotes & nopales into traditional dishes such as tacos.
SOURCE: DATASSENTIAL
MEXICAN CUISINE, 2024
FIND THIS RECIPE ONLINE! CONTIGO® CHORIZO & SWEET PLANTAIN CHILI RELLENO by Chef Nate Waugaman - Springfield
SER PAN COMIDO
Your guests go wild for luscious desserts, but you might not have the time or the labor to craft them from scratch. We’ve got the solution, with readymade, Latin-inspired desserts from Contigo®
This one’s "a piece of cake," folks, and oh so extravagant. Just drop Heritage Ovens® Graham Cracker Crumbs in the bottom of a Mason jar, topped with a scoop of Contigo Tres Leches Cake. Layer on a portion of West Creek® Blueberries and toasted Magellan® Sliced Almonds. Keep the sweet touches coming with a top tier of Contigo Pina Colada Cheesecake and a dusting of Magellan Coconut Flakes.
For a second cake-in-a-jar option, place a scoop of Contigo Cinnamon Churro Cheesecake in the bottom of a glass and cover it in Magellan Bordeaux Cherries. And for the last, but certainly not least, lavish touch, blanket the top of the jar with Contigo Strawberry Margarita Pie, loaded with sliced Peak® Strawberries, West Creek Whipped Topping, and either a fresh mint sprig or additional coconut flakes. The best things come in pairs!
Tres leches, a traditional Hispanic dessert, has seen a 67% 12-month growth in social engagement & is predicted to grow by 20% on menus through 2029
SOURCE: DATASSENTIAL TREND BITES - ELEVATE 2025
Velvety with a hint of boozy warmth, balancing sweetness and a touch of tang
CONTIGO PINA COLADA CHEESECAKE
CONTIGO TRES LECHES CAKE
Covered with a white, satiny cream topping
CONTIGO® STRAWBERRY
MARGARITA PIE
Infused with the subtlest tequila and a splash of lime
A traditional graham crumb crust is packed with a
POCKET CAKES by Chef Andrew Cagle - East Tennessee
TACOS WITH RANCHAMOLE DRIZZLE Your customers will love this fresh take on Tacos de Mariscos combining guacamole and ranch dressing, drizzled over Alaskan Pollock Wild Wings™ (#289151) served on a warm, soft
and
tortilla topped with shaved purple cabbage
pico de gallo. Yum.
Chip & Dip Tricks TURN STANDARD INTO EXTRAORDINARY
by Amy Gerhart Favreau, Contributing Writer
ransform everyday chips & dip into high-margin, multimenu power players. Creative takes on the familiar tempt taste buds while streamlining prep and reducing food waste. No magic wand needed.
Chips & Dip Go Yard
To maximize profitability, cross-utilization is the name of the game. Chips & dip are your all-stars, doing double and triple duty across menus. Housemade, pre-made, or both, think outside the bowl and repurpose these dynamic duos into:
Salad fixins
A power-punch for salads, dips and their chips add taste and texture. Amp up your greens game with coveted protein from dips like hummus, Buffalo chicken, or anything with beans.
Sides
Was your guest eyeing a dip, with no one to share? Suggest pairing with Contigo® Yellow Round Tortilla Chips — perfectly crisp, endlessly dippable, and a fun alternative to the usual sides. Whether paired with queso or enjoyed solo, they bring a little extra crunch to the table.
Toppers
From burgers and sammies to tacos and more, top it with dippy deliciousness. Think: a zesty guac burger, ultimate cheese-pull beer cheese sliders, or tangy Zebec® Tzatziki on a chicken panini.
Chips bring their A-game to mains. Crushed tortillas amp up every-day dredge for chicken, shrimp, & fish, boosting the allimportant crunch factor.
All-new apps
Repurpose dips in next-gen apps. For a bite-sized twist on guac, try pairing it with spicy shrimp atop a cucumber slice or a halved fingerling, with a generous drizzle of crema.
Chopped salads
Choose a salad. Chop it. Serve it with chips. Watch guests scoop all that flavor in a fun new way. Girls’ night, amiright?
Power bowls
Dips like spinach-artichoke and hummus add zing to plant-forward bowls built around greens and grains.
Mains
Chips bring their A-game to mains, too. Crushed tortillas amp up every-day dredge for chicken, shrimp, and fish, boosting the all-important crunch factor, amplifying that salty zip, and giving you a gluten-free breading option. Score more cross-utilization points with a dip-as-a-side, like Mexican street corn.
Classics Rock
Perennial faves up your dip game with cool spins on crowd-pleasing classics, such as core dishes or LTOs.
Corn
America’s superstar veg headlines dips like Contigo® Mexican-Style Roasted Street Corn Dip or black bean and corn salsa — both can be menu workhorses as stand-alone dips or sides, taco toppers, and more. Try the Cajun sensation, corn maque choux, a subtly spicy stewed corn with pinch-hitters like tomatoes, okra, and even bacon. It’s a dippable delight that can be a main plus-protein (I vote for shrimp!) and raises housemade cornbread to celebrity status.
Deviled eggs
Instead of “Does it burrito?” ask “Does it devil?” Take a new crack at this nostalgic staple. Say yes to guacamole and bacon deviled eggs! Conjure more egg-citingly devilish creations with hummus, pimento cheese, crab dip, and even Buffalo chicken.
Farm-fresh veg
Add color and crunch by cross-utilizing fresh veggies as dippers while they also feature in mains, sides, and salads.
Appy Days
Maximize your dip repertoire with this trio of inspo:
Dream teams
From flights and samplers to boards, group your dips with chips and invite guests to choose their own taste adventure.
Nacho ordinary chips
Mix and match to build nacho combos, perfect for sharing. Hummus on pita chips. Buffalo chicken dip on tortilla chips. ¡Qué rico!
Snack-sized
Downsize dip into a mini-me. Stuff jalapeños or mushroom caps. Fill taquitos, wontons, or lumpia. Top round tortilla chips or crostini. It’s true: Good things do come in small packages. n
This Hispanic Heritage Month, bring tradition to the table with Knorr Professional Caldo - the authentic base behind traditional dishes. READY IN MINUTES, RICH WITH LATIN TRADITION
PERFORMANCE IS EXPANDING IT ' S LATIN ROOTS
¡Adelante!™ means “to move forward”— and we do just that with a dynamic portfolio of Latin and Hispanic ingredients. Honoring tradition while embracing growth, ¡Adelante! complements our Contigo® line — empowering you to craft bold, authentic flavors that resonate with today’s consumers and help move your business forward.
