CHILES EN NOGADA
ideas for success VoL. 10 _ Regionally inspired
Mexican Cuisine
brought to you by
HERITAGE Slow cooked carnitas
FLAVOR Creamy avocado pulp
CREATIVITY Barbacoa-style Mahi Mahi & more
We’re Going Mad for Mexican!From street eats to a fine dine, our newest DISH brings you a cuisine rich in:
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With a nod to the undisputed wisdom of the late, great chef, this issue of the DISH takes you deep inside a cuisine stunning for its sheer versatility and exquisite flavors. Our chefs have created a collection of extraordinary recipes that pay homage to a wide range of Mexico’s regional traditions, and will be eagerly devoured by today’s customers, who seek authenticity in every bite. We’ll provide the back stories, the recipes and access to the industry’s best ingredients…you’ll finish with your signature touch.
As you dig into this glorious cuisine, we wish you “buen provecho,” the traditional Mexican salutation used before starting a meal or when you enter or leave the presence of someone who is eating. Originating from the word “aprovechar,” meaning “to make the most of it,” we hope you do just that with our latest issue of the DISH. Call, email, invite us out to your operation, and let’s make the most of it together.
The Reinhart Team
Chef Talk
readyto use
Look for these call-outs:
Get inside our chefs’ brains and find out what inspired their dishes.
Find out how you can start utilizing our products right away – without too much preparation or time in the kitchen.
EXPLORE & GET INSPIRED
Check out rfsdelivers.comfor full copies of all recipes and more menu inspiration.
Mexico is perhaps the most misunderstood country and cuisine on Earth ... undervalued, under-appreciated, with tremendous, tremendous potential. These are in many cases really complex, wonderful sauces and cuisines, and I think we should pay more attention to it, learn more about it, and value it more.
– Chef Anthony Bourdain
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Our perfect-ly-sized fillets
cook from frozen with little prep
needed
HIDDEN BAY® Distinctions Wild-Caught Mahi Mahi, 2 to 4 oz. skinless, once-frozen, individually vacuum packed 11474
Chef TalkThe Barbacoa style of cooking refers to meats, turkey and fish, along with beans and other side
dishes, slow-roasted over an open fire, or more traditionally, in a fire pit covered with succulent leaves of the maguey or agave
plant. The Veracruz style fish is an elegant mix of flavors, bringing in tomatoes, chili and onion from Mexico and olives, capers and
oregano from Spain. Premium product is deep skinned and fully trimmed to eliminate back of the house waste
Multiple portion sizes available for varied menu applications
Consistent supply for year-round offering
Why Mahi Mahi? Everyone’s favorite catch of the day, this sturdy white fish packs in high-end quality and affordability. Mild-flavored and an adaptable team player, Mahi Mahi pairs well with a wide range of sauces, and makes a fully satisfying filling for a sandwich or soft taco.
Boasting over 6,000 miles of spectacular shoreline on two coasts, it’s no surprise that the bounty of the sea has been a mainstay of Mexican cuisine for centuries – in ceviches, soups and cocktails; baked, fried or grilled. Let fresh marlin, sailfish, black sea bass snapper, tuna, porgy, swordfish and especially, Mahi Mahi, swim to the top of your Mexican-inspired menu.
Make it Mahi
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ingredients
24 oz Mahi Mahi Buffet Cuts 2-4 oz Frozen, 8 pieces ½ C Syrup Agave¼ C Vinegar Cider1 C Black Rum, any dark rum2 Tsp Cajun Seasoning1 Ea Onion Red Jumbo Carton Fresh, peeled, cut in 1/4" rings2 Tbsp Extra Virgin Olive Oil In Tin 16 oz Tomatillo Whole, medium diced3 Ea Persian Lime16 oz Bean Pinto, drained & rinsed2 ½ oz Cilantro, wash & trim, chop2 Ea Cucumber, peel, chop¾ Tsp Salt Coarse Kosher½ Tsp Ground Black Pepper
Mahi Mahi Barbacoa with Black Rum Agave Glaze
PREPARATION Preheat the char-grill to medium high heat. Remove husk from tomatillos and dice in to medium pieces a little larger than the size of the beans. Juice the limes, drain/rinse the beans, peel and chop cucumbers and chop cilantro. Mix all of the above in a bowl with salt and pepper and 1 Tbsp of olive oil. Set aside.Separate the red onion slices in to rings and toss in olive oil, salt and pepper. Cook on the char-grill until have some color and are soft. Place the rum, agave syrup, and cider vinegar in a small sauce pot. Bring to a simmer and reduce until it has reached a thickened syrup like consistency. Oil and season the Mahi Mahi with the cajun seasoning. Place on the grill to cook. As the fish is cooking, brush with the agave glaze.
MAHI MAHI VERACRUZANA
5
the equivalent
of 46 lbs. of fresh avocados
per case
100% usable product – no waste in pits, peel or trim loss
Ripe, ready to serve and available throughout the year
Consistent flavor and texture year round
Chef Talk!Tiradito, the lesser known but equally delicious cousin to ceviche, boasts a fusion approach of Peruvian origins and Japanese inspiration. It’s sliced rather than cubed like ceviche, and sauced on the plate right before eating instead of being marinated for hours beforehand. Add topping with a welcome crunch in the form of veggies, corn nuts or even crumbled potato chips.
Dynamic DuoStart the convo with the classic guac & chips combo. Check out our crazy good guac recipes on p. 17.
Make a toast to avocados, one of the star performers on every menu. For the past 10 years, they’ve grown steadily in popularity, topping hamburgers, adorning salads, making guacamole, and of course, being spread on toast for a Millennial’s favorite breakfast. Adding to their luster is the superfood halo, containing no less than 20 essential nutrients like fiber, potassium, Vitamins B and E, folic acid, and enabling the body to absorb more fat-soluble nutrients like alpha and beta-carotene and lutein.
Power of the Pulp
SAN PABLO® Avocado Pulp, 100% Hass, 12/1 lb 12200
TUNA TIRADITO
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ingredients 2 oz Avocado Pulp2 oz Heavy Cream 1/8 oz Seed Sunflower Kernel Roasted & Salted, No Shell1/8 Tsp Cumin Seed Ground1 Tbsp Chili Ancho Powder1/8 oz Radish Red, Sliced thin½ Tbsp Oil Olive Extra Virgin In Tin¼ oz Green Scallion, Diced½ Tsp Garlic Chopped2 oz Potato Fingerlings Yellow4 oz Octopus T-3 Wild Caught Morocco Frozen
Octopus over Avocado Mousse
PREPARATION Boil the potatoes in salted water. Remove and slice thin into coins.
FOR THE MOUSSE: Whip the heavy cream with the cumin and a pinch of kosher salt. Whip it into stiff peaks. Place the avocado, garlic and green onion into a food processor and blend until smooth. Pass the avocado mixture through a drum or Tamis. Once passed through, slowly fold in the cream until well incorporated.Boil the octopus in salted water for 1 hour. Cool down and marinate in half the olive oil and the ancho powder. Marinate in the refrigerator for 2 hours. Grill the marinated octopus until golden brown and tender.
Place the avocado mousse and spread lightly. Place the potatoes sliced in the middle and stack the octopus on top. Drizzle with remaining olive oil. Garnish with radish and the sunflower seeds.
Our Avocado Pulp is no waste, no work and all flavor, ready to serve as a base for your signature guacamole, dips, salad dressings, spreads & smoothies.
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readyto use
Made from lean boneless pork shoulder cushions
Marinated and cured with unique spice blend for authentic flavor
Pork is prime in the Mexican American cookbook, from pork-laden pozole soup, to the spit-roasted pork packed in Tacos al Pastor, to carnitas, made by braising or simmering pork in oil or lard for three to four hours. Literally meaning ‘little meats,’ carnitas are typically served with chopped cilantro, diced onion, salsa, guacamole and refried beans, and fill tacos, burritos, salads and quesadillas with a satisfying richness.
We’ve made it effortless to replicate the juicy tenderness of carnitas with our exclusive brand of fully cooked meat, ideal as the centerpiece of the traditional recipes pictured on these two pages.
Heat in the bag up to 200 degrees
Slow Cooking in a Flash
“Earth and fire…to me, those are two defining smells of real Yucatecan food.”
– Chef Rick Bayless, long-time champion of
Mexican cuisine in the U.S.
The Yucatan’s most famous dish, Panucho Pibil, or Pork in Banana Leaves, starts with a pit and a fire. Once the fire burns down, the meat is wrapped in banana leaves and buried for six hours, for a one-of-a-kind incredible flavor. Our version, made with Cobblestreet Mkt Carnita Meat: faster, easier, still incredible.
COBBLESTREET MKT™ Fully Cooked Carnita Meat, 2/5 lb avg 12468
Earth, Wind, Fire … & Bananas
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ingredients
¼ Tsp Cloves Ground 1 Tsp Cumin Seed Ground3 oz Pepper Chili Jalapeño1 lb Tomatillo Fresh, Cleaned 6 oz Onion White Peeled, cut into chunks 1 Tbsp Garlic, Chopped ¼ oz Thyme 1 Tsp Herb Marjoram 3 lb Broth Chicken Canned 8 oz Flour Corn Masa Dry, Mix with 1 cup of water ½ Ea Parsley Bunched, chopped ¼ Tsp Herb Epazote Fresh 2 oz Cilantro 1 ½ lb Pork Carnita Meat, Boneless Style Fully Cooked
Pork Carnitas Verde
PREPARATION Combine cloves and cumin together and grind in a spice mill. Add to jalapeños, tomatillos, onion, garlic, thyme and marjoram with ½ cup of chicken stock and blend. Heat rest of stock on the stove combine with blended mixture, and bring to a simmer.
Take masa paste, thin with about a cup of water and whisk into stock. Continue to simmer and whisk. Cook for about 10 minutes. Sauce should have a cream sauce like consistency. While sauce is thickening, combine and blend epazote, parsley, and cilantro. Add water if needed to create a smooth green paste. Add to sauce and continue to simmer. Serve with heated carnita meat.
Fully cooked, just heat and serve
PANUCHO PIBIL
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readyto use
Thigh Time for Great Chicken
This trend has legs: Look beyond the always popular chicken breast and discover why thighs are top choice with today’s creative chefs. Packed into those meaty limbs is a versatility that’s hard to match. They stay juicy, flavorful and tender whether grilled, pan fried, baked, braised, broiled or smoked…and deliver some of chicken’s best pricing.
Popular for as a snack or small meal food, salbutes are puffed deep fried tortillas topped to order with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion. The base is fried masa, a white corn that has been boiled and then ground into a flour. Native to the Yucatan peninsula, salbutes are frequently found at fast food restaurants called panucherias which also serve panuchos (similar to salbutes but with black beans), tostadas and tortas.
Salute to the Salbute
SILVERBROOK® 4/10 lb Chicken Thigh No Bone Or Skin Raw Controlled Vacuum Packaged Refrigerated 20242/25420
Fat is flavor - more flavorful than white meat
Boneless and skinless for labor savings
Traditional cut used in Latin cooking
SMOKED CHIPOTLE LIME CHICKEN
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readyto use
Skinless and boneless for minimal prep.
ingredients
2 C Corn Masa Harina ½ Tsp Salt Table Iodized ¾ C water ¼ Tsp Baking Powder Tub6 Tbsp Oil Salad Liquid Soybean 2 C Cabbage Green 1/8" Shred w/Color Separate4 Ea Persian Lime ½ Tsp Salt Coarse Kosher4 oz Tomato, small diced 2 Ea Avocado Halves Hass SUB-RECIPE: Chicken En Escabeche (See online)
Salbutes con Pollo
PREPARATION Juice the limes and toss the cabbage with the lime juice and salt. Set aside.
Place the masa harina, baking powder, and salt into a mixing bowl. Using your hands, gradually add the water, mixing until a dough forms. Divide dough into 12, then roll these into perfect balls. Flatten each ball between two pieces of plastic, pressing down evenly to form round discs.
Heat the oil in a large skillet on medium. When hot enough, drop 2 to 3 pastry discs into the oil and let it cook for about 2 minutes before flipping over. Drain on paper towel lined plate.
To assemble, lay the fried tortillas flat. Top each with the lime marinated cabbage and then the chicken en escabeche. Be sure to include some of the vegetables with the shredded chicken en the escabeche. Finish by garnishing with diced tomato and sliced avocado.
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HIDDEN BAY® Shrimp 5/2 LBS 10328 Uncooked, white, peeled and deveined, tail off 31/40
Premium quality
Expertly quick frozen for best flavor and firm, fresh texture
Higher yields, less waste and reduced labor costs
Huitlacoche, a corn mushroom or Mexican truffle may be inelegantly known as a fungus that grows on corn ears as they ripen, but it has become a sought-after ingredient appearing on the menus of fine restaurants across the country. It can be used wherever a mushroom is called for – in soups, salads, tamales, stews, corn patties and quesadillas. An added bonus is its strong nutritional creds: abundant amounts of the beneficial amino acid lysine, more cholesterol reducing beta-glucens than oatmeal, and more protein than most of the mushroom family.
Shrimp, Soups, and Stews
As the most frequently eaten seafood in the U.S., shrimp needs no introduction but rather an expanded book of recipes to grow even more popular. In Mexico, where shrimp is served everywhere from rickety seaside stands to white tablecloth restaurants, inspiration abounds. We’ve taken two distinctly delicious paths to tap into shrimp’s big-time appeal with an authentic Hispanic touch.
CALDO DE CAMERON
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Chef TalkFor a quick and delicious homemade
filling, add diced huitlacoche to sautéed onions or garlic, cook for a few minutes until it blackens, add tomatoes and chiles
and slow-cook another 20 minutes.
ingredients 6 oz Shrimp White Raw Headless Shell On, Sauté 2 oz Seasoning Blend Parsley Celery, Yellow Onion, Green Bell Pepper, Red Pepper 1/8 oz Huitlacoche 2 oz Tequila2 oz Scallion, cut on bias2 oz Heavy Whipping Cream 2 oz Sweet Cream Butter, diceSUB-RECIPE: Roasted Poblano Grits 5 lb Grits Corn Enriched, Boil2 lb Bacon Slice, Crisp. Retain Fat2 lb Heavy Whipping Cream 8 oz Chicken Base, make 64 oz2 lb Pasilla Poblano Chili Pepper, Char, Deseed, Dice16 Ea Corn Cob, Char.6 oz Creole Seasoning3 lb Cream Cheese Loaf
Huitlacoche Shrimp
Preparation Heat 6 oz Grits. Season shrimp and dry. No Moisture!
Saute the trinity (celery, bell peppers, and onion) in bacon fat for 2 minutes. Add the Huitlacoche. Add the seasoned shrimp. Flip after 60 seconds. Deglaze with splash of tequila. Stir in heavy cream. Stir briskly. When you see small bubbles, add the butter. Turn down heat.
Mold the grits and plate in center. Remove the shrimp. Pour sauce around the grits. Place Shrimp around the grits. Tail up. Garnish with freshly cut green onions on the bias.
Shrimp, Soups, and Stews
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ECUADOR: shrimp and ketchup are added to the lime juice.
CHILE: made with Chilean sea bass, grapefruit juice and cilantro.
PERU: garnish with thinly sliced onions and aji limo, aji amarillo or rocoto chili peppers; serve with sweet potatoes and large-kernel corn on the cob.
This South American dish is simple, basic and utterly irresistible. Raw fish cut into bite-size pieces is completely transformed when marinated in lime juice, salt and chili peppers. The magic is in the citric acid of the lime juice, changing the texture of the fish without losing its raw, fresh taste. Ceviche is usually made with sea bass or flounder, but just about any fish or shellfish will work – our recipes deliciously feature shrimp and Mahi Mahi. Adventurous chefs may want to experiment with ingredients such as passion fruit, coconut milk, octopus, shark, celery and mango.
Craving
Feed Your
Ceviche
Chef TalkA perfect hangover cure: Try downing
the leftover ceviche marinade, known as tiger’s milk ("leche de tigre"). Serve in a
small glass; vodka is optional.
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readyto use
Our Hidden Bay Shrimp needs no prep …it’s already peeled, deveined and tail off.
ingredients
4 oz Mahi Fillet 2-4 Ounce 3 oz Shrimp White Raw Peeled & Deveined 31-40 No Tail4 Ea Persian Lime, Juice only1 ½ oz Tomato Roma Fresh, Diced¼ oz Jalapeño Pepper 1/8 oz Red Onion Jumbo, Diced 1/8 Ea English Cucumber Seedless, Diced ¼ oz Cilantro, Diced ¼ Tsp Crushed Red Pepper2 oz Orange Juice 2 oz Avocado Hass, Diced
Mahi & Shrimp Ceviche
Preparation Cut the shrimp in half and dice the Mahi Mahi. Add the lime juice, onion, tomato and cilantro.
Marinate in the refrigerator for 2 hours while stirring occasionally. Add in the rest of the ingredients and gently fold in.
Marinate for another 2 hours and Serve.
HIDDEN BAY®
Distinctions Wild-Caught Mahi Mahi
11474
HIDDEN BAY®
Shrimp Uncooked, white, peeled & deveined, tail
off, 5/2 LBS 31/4010328
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Guac Beloved since the days of the ancient Aztecs, guacamole consisted of creamy avocados, salt and tomatoes. Today’s out of the bowl thinkers have added, tweaked and amplified, creating as many versions of guacamole as there are restaurants, and it’s just the beginning. Try some of the latest, uber-creative takes on a Mexican classic that has found a permanent place on the American menu.
How to Rock the Guac at Your Restaurant
The Frozen EdgeSolve your fresh avocado challenges easily by subbing in our San Pedro frozen avocado products. Here’s why fresh is good, but frozen is better:
• No concerns about inconsistent ripeness (under/over ripe fruit)
• Price and quality are not dictated by the market
• No additional handling and storage
• No loss of volume:
o 10% lost in the ripening process
o 35-37% lost in pit/peel and 2-5% trim loss
– Add production value by preparing tableside. Use a molcajete, a Mexican mortar and pestle, and mix cilantro, onion and jalapeño into a paste, mash sliced avocado to a chunky consistency and add tomatoes and another round of onions and jalapeños.
– Press it into service as a condiment. As a topper for burgers, hot dogs or turkey sandwiches, guacamole plays beautifully with cheese and bacon; or try an avocado relish a la Bobby Flay.
Check out more ideas online at www.rfsdelivers.com/thedish
Stars
MANGO JALAPEÑO GUACAMOLE
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When the power goes out, you improvise! Using natural light for food photography is a great alternative to studio and kitchen lighting.
Ingredients
4 oz Avocado Halves Hass ½ Ea Cilantro Bunched Fresh ½ oz Garlic1 oz Red Onion, Jumbo1/8 oz Salt Coarse, Kosher 1/8 oz Black Pepper1 oz Lime Juice, Unsweetened 3 oz Parmesan Cheese Blend, Grated 6 oz Applewood Bacon 8 oz Baby Corn1/8 oz Cayenne Pepper, Ground
Roasted Corn Bacon Parmesan Guacamole
Preparation Remove pit and skin from avocados and place in bowl.
Place corn on a flat sheet pan and bake at 425 degrees F for 15 minutes until golden brown.
Cook bacon until crispy and dice into 1/2 in pieces. Finely dice onions, garlic, and cilantro and add them to the bowl. Add all ingredients into the bowl and mix thoroughly.
Chef TalkIn addition to avocado toast, avocados
have been at the center of numerous recent social media trends, from
avocado “roses” to avocado halves used as burger buns.
GORGONZOLA GUACAMOLE WITH FRIED SAGE
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Tacos Fresh Takes
on We’ve already seen the taco become a breakfast staple, a handheld lunch mainstay and an entrée embraced by high profile chefs the likes of Alex Stupak at Empelleon, Paul Kahan at Big Star and Jean-Georges Vongerichten at ABC Cocina. We bring you delightfully unexpected twists and turns on the classic taco - Mahi Mahi and tequila-soaked salsa, chicken tinga with a touch of elegant avocado crema - to take your diners to places they may never have been but will want to return to often.
The home of Poblano food, an indigenous cuisine influenced by the settlement of Spanish nuns in the 1800s, Puebla’s famous dishes are the delight of culinarians worldwide. These include mole poblano and chiles en nogada (see p. 29). For a look at more Puebla favorites, or go online: www.rfsdelivers.com/thedish.
Chef TalkThe keys to Chicken Tinga, a dish hailing from the Mexican region of Puebla, are onions, tomatoes, garlic, and smoked, dried chipotle chilies, cooked in a clay
pot. Use as a filling not just for tacos, but empanadas and tlacoyos; as a topping for tostadas; or as a main dish with rice and a salad. Make it even more flavorful with
queso fresco on top.
Puebla, a Mexican mecca for foodies
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Mahi Tacos with Tequila Soaked H2Omelon-mango Salsa
Ingredients
4 ½ oz Mahi Mahi Fillet, 8 oz2 oz Extra Virgin Coconut Oil½ oz Garlic, Chopped1/3 oz Ground Paprika, Smoked 1 ½ oz Avocado Halves, Hass3 Ea Tortilla Corn White, 5.5"4 ½ oz Cream Cheese Loaf1/8 oz Chipotle Chili Pepper, Ground SUB-RECIPE: Tequila soaked watermelon salsa6 oz Watermelon, Cubed ¾" 1 Ea Tequila1 1/3 oz Sugar Beet, Extra Fine6 oz Mango Chunks2 oz Jalapeño Pepper1 ½ oz Green Onion, Slice ¼" 2 oz Basil1 Ea Lime1/4 oz Salt
Preparation Heat the grill, grill pan or large frying pan to medium-high heat. Brush the Mahi Mahi with the coconut oil and smoked paprika, chipotle and salt and pepper. Grill or pan fry for 3 to 4 minutes per side.
Remove and chop into chunks and then drizzle with the remaining 1 Tbsp of melted coconut oil and lime juice.
After 30 minutes, remove the watermelon from the tequila and place in a clean bowl. Add the mango, jalapeno, green onions, basil, lime juice, salt and pepper. Toss well.
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It’s been said that a Mexican table without tortillas is an empty table. Fill yours with our updated, authentic takes on traditional Oaxacan and Yucatan cuisine.
Tlayuda is a popular snack food made of a large, thin, tortilla that is seared or grilled, then covered with a base of refried beans, lard and vegetables, and topped with a variety of meats (chorizo, shredded chicken or beef, or thin strips of chili-powder encrusted pork) or fish. We’ve lightened it up a bit with a healthier black bean paste and a shrimp topping.
Wake up the breakfast menu with huevos motuleños, which originated in the Yucatan, but has extended its tasty reach to Oaxaca, Quintana Roo as well as Cuba and Costa Rica. A truly delectable dish, the base is a fried tortilla topped with black beans, a sunny-side-up egg, and a spicy tomato sauce; peas, crumbled fresh cheese and slices of golden fried plantains are strewn on the sides. We’ve spiced it up even more with some judiciously placed chorizo, for a breakfast dish that satisfies throughout the day.
Find the recipe for
our Gorgonzola Guacamole with
fried sage online!
Table
Tortillas
at the
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The first tortillas were made of native corn with dried kernel. Today, corn tortillas are made from either corn cooked in a
lime-based solution or by using corn flour to produce a doughy pancake and oven baking. Our
exclusive brand tortillas and wraps are made fresh, never frozen, offering you superior handling, quality and taste.
ingredients 12 oz Black Bean2 Ea Flour Tortilla,12" ½ Tbsp Garlic Whole, Minced 1 Tsp Cumin Seed, Ground2 oz Yellow Onion Jumbo, Diced ¾ oz Pepper Pasilla, No Stem 1 ½ Tsp Brown Sugar, Light1 Tbsp Oil Olive 4 oz Shrimp White Raw, Peeled and Deveined1 Tsp Ancho Chili Powder 3 oz Chihuahua Cheese, Shredded 4 oz Lettuce, Shredded2 oz Roma Tomato Fresh, Diced 1/8 oz Red Onion Jumbo, Sliced thin 1/8 Ea Cilantro, Chopped fine ½ oz Sour Cream 2 Ea Lime, Juice only
Shrimp Tlayuda
Preparation In a hot sauté pan, add the pasilla Chile’s, yellow onion, garlic and cumin with the oil. Cook for about 4-5 minutes. Place the mixture into a blender with the black beans. This should create a paste. Whisk the sour cream vigorously until it is a sauce like consistency.
Toss the shrimp in the ancho powder and sauté until cooked through.
Place the black bean paste onto the tortillas and top off with the chihuahua cheese. Bake at 375°F for about 12 minutes and remove. Toss the shredded lettuce with the lime juice and cilantro. Top off the tortillas with the lettuce mixture, diced tomato, shrimp, red onion and drizzle the sour cream on top.
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Tortas: in the crisp
Pambazo: stuffed w/flavorLook between the slices of these lunchtime treats, and you’ll understand why they’re so amazingly satisfying. Pambazo is made with a sturdy white bread that holds up when dipped in a warm red guajillo pepper sauce and filled with papas con chorizo (potatoes with chorizo). It’s then fried until crispy on both sides, and garnished with shredded lettuce, salsa, crema and queso fresco. Each region has their own spin, with some subbing in ham for chorizo, others filling the sandwich with meat, vegetables or cheese. Ours features a memorable filling of sautéed potatoes, chorizo and Mahi Mahi.
Tortas, similar to pambazos, are crusty white sandwich rolls filled with a collection of meats that vary from tortaria to taqueria and from truck to stand. They can be eaten cold or hot, and grilled or toasted in a press like a Cuban sandwich, filled with poblanos, or smothered with red chile. Our unique take: deep fried coconut shrimp with fresh figs and sweet peppers.
MAHI MAHI PAMBAZO
OUR TRI-COLOR CORN CHIPS ADD EYE-POPPING
APPEAL TO THE PLATE.
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ingredients
4 oz Shrimp White Raw Peeled & Deveined1/3 Ea Fig½ oz Wild Arugula5 oz Coconut, Sweetened Flake 1 Ea Egg, large2 oz Corn Starch3 oz Bean Refried Pinto with Lard¾ oz Scallion1 ½ oz Cotija Cheese1 Ea Baguette French Demi Partial Baked 4 oz2 oz Mini Sweet Pepper: Red, Yellow, Orange
Coconut Shrimp Torta with Figs
Preparation In a bowl, add egg and milk and whisk. In another bowl, add cornstarch and raw shrimp. Dredge shrimp in egg wash and roll in shredded coconut and set aside.
Heat refried beans to temp. Slice bread lengthwise and toast. Spread the refried beans on bottom and start assembling the Torta. Deep fry shrimp for 3 minutes and drain. Add shrimp to the bottom of bread. Thinly slice the figs and the sweet peppers. Add arugula then figs and sweet peppers.
Rough chop scallion and place on top of sandwich.
readyto use
Hidden Bay® Mahi Mahi cooks from frozen, requires very little prep.
Bite
Sandwiches
with
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CakeCorn
Takes the While America may grow it as high as an elephant’s eye, corn began with the Mayans in Mexico, Guatemala and the Honduras more than 3,000 years ago. We’ve put it to work in cake form, ideal for hearty breakfast and lunch sandwiches, substantial appetizers and small plates.
Arepas, a staple food in Venezuela and Colombia, are corn cakes made from a special precooked corn flour called masarepa. Simple and satisfying, they’re delicious in their most basic form with butter or cream cheese. But don’t stop there – try our Venezuelan-style arepas, filled with a piquant mix of Mahi Mahi, black beans, sliced avocado and crumbled queso blanco (white cheese).
Polenta cakes are likewise the master of many guises, adaptable to all styles of cooking and flavors, spices and seasonings, ideal for a main entrée or a side dish. Typically the grain used for polenta, maize flour or cornmeal, is gluten free, making this a good alternative for diners with celiac disease or gluten sensitivity. Our spicy polenta cakes are replete with the cuisine’s distinctive ingredients – chorizo sausage, chimichurri sauce, queso blanco cheese and jalapenos, complemented by fresh herbs and spices.
Venzuelan-Inspired Arepas
Find the recipe for our Spicy Polenta
Cakes with Mahi, Chorizo and Chimichurri
online!
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ingredients
2 Mahi Mahi Portions, 4 oz. 2 C arepa flour (pre-cooked cornmeal) 1 Tsp salt 3 C water 4 Tbsp olive oil, divided TT Blackening seasoning TT Black beans, cooked TT Avocado, sliced TT Crumbled queso blanco
Mahi Mahi Arepas
PREPARATION TO MAKE THE AREPAS: Mix together the arepa flour, and salt in a large bowl. Slowly add in the water, mixing with a wooden spoon. Cover, and let it rest for about 25 minutes. Start making patties that are about 4" in diameter by 1/2" thick.
Heat oil in a large non-stick skillet over medium heat and place the arepas in the pan. Cover and cook for 6-8 minutes on one side, then flip and cook uncovered for 6-8 minutes on the other side.
TO MAKE THE MAHI MAHI: Season each side of the fish with blackening seasoning. Heat 2 Tbsp of oil in a large non-stick skillet over medium high heat. Place mahi mahi in the pan and let cook for about 3 minutes, then flip over and let cook for another 3-4 minutes, until the fish is opaque. To assemble the arepas, split the rolls halfway to make a "pocket." Place the broken up mahi mahi on the bottom half of the roll, then top with the black beans, sliced avocado and crumbled queso blanco. Serve warm.
Chef TalkArepas are a versatile street food, enjoyed
for breakfast, lunch and dinner, with a wide range of accompaniments, including plantain, avocado, cheese and tomatoes.
One of our favorites is the breakfast comfort food known as Arepas con Huevo. For a delicious start to the day, fry corncakes in
oil, split, fill with an egg and fry again until the egg is cooked.
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Since the original mole was made in the 1680s in the kitchen of a Mexican convent, thousands of moles have been artfully created throughout the country. With an eye toward simplicity, replicability and authenticity, we’ve created some standout recipes based on the classics from Oaxaca, to help you become a mole master. Read more online: rfsdelivers.com/thedish.
Oaxaca: Land of the Seven Moles
MoleMaster
the One of the oldest and most treasured parts of Mexican cuisine, mole was until recently considered the bastion of traditional Mexican restaurants. Today’s chefs, inspired by global mash-up trends and a deep respect for authenticity, are discovering the vast potential of this earthy, complex sauce to elevate their menu. Mole ingredients can be grouped into chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas). Mole enhances the flavors of beef, turkey or chicken as a thick, rich sauce, and can also be used to prepare enchiladas and fill tamales.
For some quick and easy mole recipes, check online at rfsdelivers.com/thedish.
Mole, a multi-layered delight
Chef TalkThere’s no limit to making mole magic
with out-of-the-box mash ups like the one we recently sampled at Old Vine Café, an Italian restaurant in California that crossed cuisines and categories with
amazing results. Their recipe for success: a mole blend of pasilla chiles, cashews, sesame seeds, cocoa, garlic and white wine atop braised rabbit, with a side of
slightly sweet cornbread. Sources: Epicurious, Flavor and the Menu
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ingredients
1 oz Chicken Base Paste 18 oz Tomatillo 1/8 oz Bay Leave Whole Sweet 3 oz Seed Pumpkin, Shell Off Raw, Unsalted 2 oz White Sesame Seed2 oz Jalapeño Pepper, Diced 1 oz Garlic Whole 2 oz Onion Yellow, Diced3 oz Romaine Lettuce Chopped ¼ oz Cilantro, Chopped6 oz Squash Zucchini, Chopped
Quick Mole Verde
PREPARATION Cut up the tomatillos and place in a sauce pan.
Turn on medium high heat and cook for approximately 3 minutes, stirring occasionally. Add 2 cups of water and the chicken base.
Cook for another 5 minutes or until the tomatillos are tender. Add the tomatillos and chicken stock to a blender.
Add the rest of the ingredients and puree. Season with salt.
Serve over any pork or poultry dish.
Find more Mole recipes online at rfsdelivers.com
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ProudPork
Pork is at the center of these iconic Mexican recipes, representing the cuisine’s tasty legacy with bold flavors, juicy meats and abundant fresh vegetables.
CALABACITAS CON PUERCO, a beloved zucchini and pork dish, is traditionally made by sauteing pork in butter, oil or its own fat, and adding to a combo of zucchini, corn, tomatoes and poblano pepper topped with melted cheese. Serve with a side of rice and a generous pile of warm tortillas.
CHILES EN NOGADA, chile in walnut sauce, is a delectable dish with a legendary back story. Created by Puebla nuns in honor of Mexico’s independence in 1821, the recipe features poblano chiles stuffed with meat and dried fruit picadillo, and ingeniously incorporates the colors of flag with white walnut sauce, a sprinkle of red pomegranate seeds on top, and green parsley as a garnish.
Find the recipe for our Calabacitas con Puerco
online!
TM
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#SECONDTONUNMake the most of the unique legacy of Chiles en Nogada on social media by sharing the story on your restaurant's social channels with a fun hashtag on Twitter, a promo offer on Facebook and colorful pix that pop off the page on Instagram.
ingredients 6 oz Pepper Poblano Chili Fresh 4 oz Pork Carnita Meat Boneless Style Fully Cooked 1 Tbsp Almond Sliced Blanched Raw 2 Tsp Garlic Whole1 Ea Potato, Diced and boiled¼ oz Cilantro, Chopped1 oz Tomato Roma, Diced 1 oz Yellow Onion, diced small 1 oz Currant Zante, Dried 2 oz Goat Cheese, Crumbled2 ½ oz Milk, Whole 3 oz Walnut Halves & Pieces, Raw1 Ea White Pullman Bread, Diced 1/8 Ea Parsley, Chopped fine ½ Tsp Pomegranate Arils, Dried
Chiles en Nogada
PREPARATION Take the poblano peppers and cook on a grill or open flame until the skin is charred and loose. Cover them in a bowl wrapped in plastic wrap for 10 minutes and scrape the charred skin off. Carefully cut a slit into the poblano pepper and remove the seeds. Meanwhile, mix together the carnita meat, onion, garlic, tomato, cilantro, almonds and black currants and sauté for 4-5 minutes until the flavors come together. Place the mixture inside of the 2 poblano peppers.
For the sauce, place the milk, goat cheese, bread and walnuts into a blender with a pinch of kosher salt and puree until smooth. Place the poblano peppers on a plate and garnish with the sauce. Finish off with the chopped parsley and pomegranate tendrils.
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The coastal state of Veracruz plays a key role in many of Mexico’s most famous fish dishes. The phrase ‘a la Veracruzana’ immediately conjures up a freshly caught white fish served with a mild tomato sauce chunky with olives, capers and herbs, but no chiles…one of the few sauces in Mexico without any chile at all. Not to be missed: Huachinango a la Veracruzana, Snapper Veracruz style, delicious, beautiful, healthy and easy to prepare.
Like snapper, redfish is a sweet, mild tasting fish that appeals to every type of diner, from pescatarian to beef eater. Its firm flesh remains moist during cooking, resulting in a very tender and flavorful entrée. Because redfish works beautifully in a variety of dishes, it’s perfectly positioned as a blank canvas for your own signature masterpiece. We’ll get you started with the Guajillo Painted Redfish at right.
Pescado Uno, Pescado Dos,
Pescado Rojo, Pescado Azul
A Deep Dive into Mexico's Freshest Fish
Our Redfish Fillets are farm raised; CO-enhanced to retain their original color, and turn snowy white when cooked.
Chef TalkGuajillo chiles are widely used in the cuisine of Mexico, with a subtle flavor
and a mild to medium heat rating. The slightly fruity undertones add a
complex and welcome heat to pastes, butters and rubs.
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ingredients
½ oz Sweet Cream Butter ½ oz Vegetable Oil8 oz Rice Medium Grain Pon Lai 3 oz Onion White Peeled Fresh 4 oz Tomatoes, Oven Roasted1 ¼ lb Juice Clam Ocean Canned8 oz Tilapia Fillet 3-5 Ounce, cut into 1" chunks 8 oz Shrimp White Raw 31-40 Peeled, Tail Off 4 oz Octopus Tentacles 8 oz Clam in Shell 5 oz Bay Scallop
Seafood Veracruz Style
PREPARATION In a heavy wall sauté pan, heat oil, then add butter. Add rice, garlic and onion and cook, and keep stirring mixture until rice starts to brown.
Add crushed tomatoes, continue cooking till fully incorporated by the rice. Add clam juice and seafood and bring to a boil.
Reduce heat to a simmer and continue cooking until all liquid has been absorbed by the rice.
Mexican Rice Stuffed Avocado
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There’s a rich collection of Mexican desserts to balance the savory and sometimes fiery cuisine, and satisfy the sweet tooth. A few classics:
• FLAN, a creamy caramel custard
• PAN DE ELOTE, a sweet bread made from corn
• PALETAS OR MEXICAN ICE POPS, made with fresh fruit and nuts
• CHURROS, a fried treat similar to funnel cakes; Churro Relleno, or stuffed Churro has a choice of chocolate, vanilla or cajeta fillings
• MARIA COOKIES, thin, round, slightly sweet biscuits used in numerous dessert recipes
• TRES LECHES CAKE, a rich sponge cake soaked in a sweet milky liquid of three dairy products, usually evaporated milk, sweetened condensed milk and heavy cream
• ARROZ CON LECHE or Rice Pudding
• PAY DE QUESO, cheesecake in a wide choice of flavors, such as chocolate, strawberry and limón
• MEXICAN WEDDING COOKIES, buttery pecan or walnut cookies rolled in confectioner’s sugar
Lots of Sugar, Not Much
Spice
Chef TalkOne of the most popular ways
of eating cajeta in Mexico is by spreading it on a piece of bolillo, a Mexican bread, just like you would
spread jelly on a piece of toast.
Sources: The Spruce, My Latina Table, Saveur
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ingredients
2 oz Butter, Salted 2/3 oz All Purpose Flour 3 Ea Egg, Large 9 ¾ oz Dulce De Leche SpreadSUB-RECIPE: Peanut Butter Powder16 oz Tapioca Maltodextrin Molecular Gastronomy Dry 32 oz Peanut Butter Creamy
Molten Dulce De Leche with Peanut Butter Powder
Preparation Preheat oven to 425°F. 2. Butter and flour 6 (4 oz) ceramic ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat 2 egg yolks and 1 whole egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add Dulce De Leche; beat until well blended, then gradually add flour; beat until well blended. Divide batter among ramekins until 2/3 full.
Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12-14 minutes.
Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes.
Invert cakes onto plates or into shallow bowls. Serve hot with ice cream.
FRY 'EM UP: FUNNEL
CAKES WITH A TWIST OF
LIME
find these great dessert recipes &
more online!33
Offer your customers a taste of the Mexican beverage experience, from the thirst-slaking delight of agua fresca to the more potent pleasure of mezcal. Take a big gulp of these refreshing potables:
AGUA FRESCA, or fresh water with fruit. This classic light drink is composed mostly of water with fruit blended or squeezed into it, or vegetables such as cucumbers and celery, dried hibiscus flowers, rice or tamarind.
MEXICAN SODA, far more interesting than their U.S. versions, with flavors like tamarind, sangria and hibiscus, and use of cane sugar vs. high-fructose corn syrup. Among the fizzy faves:
• JARRITOS, or little pots, the best-selling Mexican soda in the states, in 11 flavors including guava and mango.
• APPLE SODAS, such as Mundet's Sidral red apple variety, Coca-Cola’s Manzana Lift and PepsiCo’s Manzanita Sol.
• TOPO SABORES SODAS, in a range of sweet, vibrant flavors including orange, strawberry and pineapple.
• SANGRÍA SEÑORIAL resembles a mixed-fruit wine cooler, but contains no alcohol. Serve with a squeeze of lemon or lime to brighten the grape and cherry flavors.
• MEXICAN COKE, which has gathered a cult following in the U.S. with its use of only cane sugar.
Drink IT IN
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THE KEY IS LIME Whether a garnish or an ingredient, limes pop up everywhere in Mexican beverages – micheladas, margaritas, cuba libre (rum and Coke), agua de limon (water with lime juice or leaves), and limonada preparada (lime juice and club soda).
TEQUILA AND MEZCAL. These liquors, from specific regions of Mexico, are made with different kinds of agave – the famed tequila only from blue agave, and the smokier mezcal from more than 30 varieties. Tequila is produced by steaming agave inside industrial ovens before being distilled in copper pots, mezcal is traditionally cooked inside earthen pits lined with lava rocks and then distilled in clay pots.
HORCHATA DE ARROZ, made by soaking white rice in water and/or milk and blending with cinnamon and sugar.
MARGARITA, the classic Mexican cocktail, blends high-quality tequila, fresh lime juice and triple sec.
MICHELADA, a savory combo of cold beer spiked with lime juice, hot sauce and Worcestershire sauce, served in a salt-rimmed glass.
PALOMA, made by spiking grapefruit soda with tequila and lime juice.
Sources: The Spruce, Serious Eats
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Powell & Mahoney (P&M) Craft Cocktail Mixers for foodservice are made to exacting standards and are produced aseptically, which is a gentler pasteurization process. It better preserves the essences, oils and aromas of the natural ingredients – giving you amazing flavor and craft quality in every case, every carton, every drink.
• All Natural Ingredients
• NO HFCS (High Fructose Corn Syrup)
• NO Artificial Flavors
• NO Preservatives
• NO MSG
• Gluten Free
• Clean Label – a “Better-for-You” product!
Elevating your drink menu with Powell & Mahoney Craft Cocktail Mixers will increase your beverage sales.
Customers will love the fresh, clean-taste, and new variety that changing to craft offers — and you’ll love the additional sales on your bottom line!
Craft Cocktailswith a twist
According to Mintel, millennials are interested in profiles, ethnic infusions and flavors that are imparted by using specific preparation methods. Since strawberry is the most popular margarita flavor variation, taking it a step further and roasting the strawberries allows this one to stand out and command greater interest. Picture here is the Roasted Strawberry Mezcal Margarita. It's sweet, smoky, and delicious. This variation on a ubiquitous classic is sure to attract attention.
Find this recipe and more online at rfsdelivers.com/thedish
Roasted Strawberry Mezcal Maragrita
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ingredients
1.5 oz 100% Blue Agave Blanco Tequila 3 oz Powell & Mahoney Margarita 5 Blackberries 4 leaves Fresh Basil ½ oz Fresh Lime Juice
Blackberry Basil Margarita
Preparation In a cocktail shaker lightly muddle blackberries and basil. Add a squeeze of lime, P&M Classic Margarita and Tequila. Top the shaker off with ice and shake. Fill a rocks glass with crushed ice and strain contents of shaker over glass. Garnish with a blackberry and sprig of basil.
The sweetness and mild bitter flavor of blackberries are
complimented incredibly by the subtly sweet Powell & Mahoney
Classic Margarita and fresh herbal notes
of basil.
ingredients
1-2 oz Powell & Mahoney Bloody Mary Mixer 1 bottle Mexican beer of choiceSqueeze Lime Dash Worcestershire sauceTT Hot Sauce – a few dashesTT Tajín (chili-salt mixture)Garnish Olives
Michelada
Preparation Rim a glass with Tajin and fill to the top with ice. Add P&M Classic Bloody Mary and then fill to the top with your favorite Mexican beer. Squeeze in the juice from a wedge of lime and drop it in the glass, add a dash of Worcestershire and hot sauce and serve.
The Michelada is the Bloody Mary’s
Mexican cousin. Technically a shandy rather than a cocktail because it uses beer instead of a spirit,
this is a lighter and more refreshing take on the
American classic.
Roasted Strawberry Mezcal Maragrita
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Our checklist of tools for prepping to perfection and serving with flair:
Serve up guacamole, salsa and dips in a classic, three-legged molcajete bowl.
Blenders and food processors are essential for moles, seed-based sauces and adobos.
Put a flat griddle to work making tortillas, quesadillas, and sopes, and dry roasting the basic ingredients for salsa.
Keep your food hot, fresh and delicious in a tortilla server.
Ensure effortlessly quick and uniformly neat cuts of fruits and vegetables with a wedger for garnishes, sides, toppings and beverages.
Crisp fry ups and perfectly formed tortillas are yours with a tortilla fryer basket, ideal for taco salads, dips, salsas and guacamole.
Taco holders give this iconic dish an upright presentation on the table.
Preserve the freshness of your produce in food storage boxes.
Use food storage containers to slow soak seafood, beef and vegetables in deliciously acidic marinades.
Must-Haves for the Mexican Kitchen
MOLCAJETE 4 OZ BOWL CHARCOAL
35806
8 CUT WEDGERT8296
GRIDDLE T8308
12" IMMERSION BLENDER D3092
CAMSQUARE FOOD 12QT CLEAR 87014
COVER CAMSQUARE: 12/18/ 22 QT, MIDNIGHT BLUE, 87020
12.5 GAL 18" X 26" X 9" FOOD BOX, POLYCARBONATE, M2890
CAMSQUARE FOOD 18QT CLEAR 87016
WOOD UNDERLINER T8312
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Molcajetes may well be the world’s first kitchen appliance, developed nearly 6,000 years ago as a tool
for grinding corn. Just as useful now, as grinding spices and herbs with a mortar and pestle actually
releases more of the essential oils and enhances the flavors. That’s why we have this solid performer front and
center in our kitchen, always ready to create salsas, moles and guacamole.
TACO HOLDER H9298
6.5" BASKETFRYER FOR TORTILLA 58706
8 OZ SALSA BOWL PLASTIC
MELAMINE, 73742
MOLCAJETE 8 OZ BOWL,
CHARCOAL 35802
PROWARE™ ALUMINUM FRY PAN10" - T65648" - T65707" - 27794
7" TORTILLA SERVER PAPRIKA , P9366
ROBOT COUPE PROCESSOR FOOD 3 QUART BJ292
5 GAL 12" X 18" X 9" FOOD BOX, POLYCARBONATE, T5554
12" X 18" LID, POLYCARBONATE, T5556
GRIDDLE R7186WOOD UNDERLINER T8310
39
dishthe Reinhart-Springfield Sales Consultant
A Memo fromMemo Latapi
For these recipes and more go to
rfsdelivers.com/thedish
Me complace presentar esta edición de DISH, en la que destacamos una gastronomía de mi tierra. Actualmente podemos disfrutar de emocionantes momentos para adentrarnos en las tradiciones culinarias mexicanas, que nos ofrecen algunos de los sabores más diversos en el mundo. Me apasiona compartir estas recetas asombrosamente creativas y estos ingredientes que cuidadosamente fueron seleccionados por nuestros 5,000 asociados de Reinhart y sus clientes, que representan a miles de restaurantes.
Tómese su tiempo para explorar esta edición de DISH y verá que la cocina mexicana no se trata solamente de lo picante, como por lo regular se cree. Se trata del sabor … y de ingredientes frescos, locales, hechos con el más grande respeto hacia tradiciones ancestrales. Cada región tiene su propio sello distintivo, desde la renombrada carne asada del norte, las carnitas y dulces postres del área de Michoacán hasta los complejos moles hechos en Oaxaca.
Como vecinos y amigos desde hace mucho tiempo, la cocina de México ha influenciado virtualmente cada área de los Estados Unidos. En nuestras dos culturas, el servir los mejores platillos con los mejores ingredientes es un fuerte motivo de orgullo. Es por eso que no podría estar más orgulloso de ser parte del equipo que entrega esta edición de DISH. Usted encontrará nuestra dedicación para brindarle lo mejor en cada una de las páginas.
It is my pleasure to introduce this edition of the DISH, highlighting a
cuisine that I’m delighted to call my own. These are exciting times
to dig into Mexican culinary traditions, providing some of the most
beautifully diverse tastes and flavors in the world. I’m passionate
about sharing these amazingly creative recipes and carefully selected
ingredients with our 5,000 Reinhart associates, their customers, and
the thousands of diners who come through their doors each day.
Take some time to explore this DISH and you’ll see that Mexican
cuisine is not about the heat, as is often thought. It’s about flavor …
and fresh, local ingredients, made with the greatest respect for age-old
traditions. Each region has its own distinctive stamp, from the North’s
renowned carne asada to the fried carnitas and sweet desserts of the
Michoacán area to the complex moles of Oaxaca.
As long time neighbors and friends, Mexico’s cuisine has influenced
virtually every area of the United States. In both our cultures, serving
the best dishes with the best ingredients is a strong point of pride. It’s
why I couldn’t be prouder to be part of the team delivering this DISH.
You’ll find our dedication to the best on every page.
Buen provecho, Memo Latapi
©2018 Reinhart Foodserivce, L.L.C.
