[ Fresh-mex Flavors ]
delivered
issue 14 | Spring Guide
Chorizo Stuffed
BEEF
LOIN
Recipe on page 16
[ Fresh-Mex Flavors ]
delivered
Appetizer Items ....................................................... 4 - 5
Bolder Flavors: Trend Article .................................. 6 - 10
Contigo™ Base Items .................................................... 11
Appetizer Recipe Ideas ......................................... 12 - 14
Peak Fresh Produce™ Items ........................................ 15
Entreé Recipe Ideas .............................................. 16 - 17
Dessert Product Ideas .......................................... 18 - 19
Spicy Guacamole • 511501
CHEESE CUBE HOT PEPPER BRD
CORN NUGGET JALAPEÑO CHEDDAR
CORN NUGGET SPICY BRD
EGG ROLL CHICKEN SOUTHWEST
JALAPEÑO BOTTLE CAPS BB
JALAPEÑO BRD CREAM CHEESE
JALAPEÑO CREAM CHEESE BRD
CLASSIC
POPPER CREAM CHEESE STUFFED
POPPER JALAPEÑO CHEDDAR
POPPER JALAPEÑO CREAM
POTATO BITE CHEDDAR JALAPEÑO
POTATO MUNCHERS SOUTHWEST
QUESADILLA CHICKEN
QUESO DIP TORTILLA BRD
RED JALAPEÑO BRD STFD
TACO BEEF CHEESE MINI
TACO CHICKEN MINI
6 / 3 LB
4 / 3 LB
6 / 2 LB
72 / 3 OZ
6 / 40 OZ
4 / 3 LB
6 / 2 LB
993933
471852
277419
296881
913161
485930
372128
ROMA
ROMA
WEST CREEK
GLDNCRSP
TANTLZRS
ENTC CUL
TANTLZRS
POPPER
POSADA
POSADA
4 / 3 LB
4 / 3 LB
4 / 3 LB
4 / 3 LB
6 / 3 LB
4 / 25 CT
6 / 2 LB
98 / 1.3 OZ
568 / .45 OZ
4 / 4 LB
416077
416078
998660
433439
067630
256341
252640
851545
922818
251020
Beginnings
Mexican Pinwheels
Cream Cheese
8 oz
Chicken
5 oz
Monterey Jack & Cheddar Cheese
1 cup
Coriander
1 teaspoon
Jalapeños, diced
2 tablespoons
Cumin
2 teaspoons
Tortillas3 each
Salsa
2 oz
Sour Cream
2 oz
Guacamole
2 oz
page 4 | Spring Guide
ANCHOR
ANCHOR
FRDSFRST
GLDNTIGR
BREWCITY
FRDSFRST
LAKEERIE
246294
158774
235408
987172
128341
264680
517367
327002
201096
511501
1.
2.
3.
4.
5.
In bowl, mix all ingredients except the tortillas,
sour cream & guacamole
Marinate in the fridge for four hours
Spread the mixture evenly over the three tortillas
Roll up the tortillas and cut into 1” thick slices
Shingle over platter and serve with salsa or salsa verde
kick your business up with
BOLDER FLAVORS
It can't be denied that Mexican and Latin American flavors have become a staple on
mainstream menus. Many menus feature popular items like Tacos, Nachos and Quesadillas.
Tacos alone, appear on 25% of all US menus and have seen steady growth since 2005,
according to Datassential. However as consumer's tastes continue to evolve, Latin American
offerings will need to evolve along with them. Customers are accustomed to flavors like chilis
and cilantro, but are looking for more flavors like tomatillos, Chiptole en adobe, chorizo sausage
and Latin Cheeses (Cotija and Queso Fresco). A simple way to introduce these flavors, if you
haven't already, is to incorporate them into current favorites. For example, chorizo and beer
cheese dip or a chipotle infused chicken quesadilla with Queso Fresco.
Cheddar sauce • 504386
Western Guacamole • 511468
Queso Blanco • 478694
Fresh-Mex Flavors | page 7
White Corn Chips,
uncooked • 515291
Yellow Corn CHIPS
Round • 522124
WHITE Corn Chips
• 522074
Perfect CHIP, Perfect DIP.
CHIP TORTILLA CORN WHI
CHIP TORTILLA CORN YLW RND
CORN SWEET RSTD W/BLK BEAN
GUACAMOLE SPICY FZ
GUACAMOLE WSTRN FZ
SALSA FIRE RSTD RTU
SALSA MED THICK & CHNKY
SALSA MED THICK & CHNKY
SALSA MILD THICK & CHNKY
SALSA MILD THICK & CHNKY
SALSA PICO DE GALLO TRAY
SAUCE CHEESE CHED DSPNSR POUCH
SAUCE CHEESE JALAPENO DSPNSR
TOMATO DICED FIRE RSTD IN
TORTILLA CHIP CORN WHI 1/4 CUT
TORTILLA CHIP CORN YLW 1/4 CUT
QUESO BLANCO
page 8 | Spring Guide
CONTIGO
CONTIGO
RSTWRKS
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
FRSH EXP
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
WEST CRK
12 / 16 OZ
522074
12 / 16 OZ
522124
6 2.5 LB
077776
12 / 1 LB
511501
12 / 1 LB
511468
6 / #10 CN
493485
4 / 1 GA
303564
1 / 1 GA
327002
4 / 1 GA
303563
1 / 1 GA
327874
4 2.5 LB
849850
4 / 110 OZ
504386
4 / 110 OZ
504372
6 / #10 CN
493387
1 / 30 LB
515291
1 / 30 LB
515290
4 / 5 LB478694
Latin American flavors lend themselves especially well to the appetizer
menu. It's a great way to pack a lot of flavor into small bites and wake up
the taste buds. A simple place to start is to offer chips and a variety of
dips. Chips & Salsa are the perfect appetizer to add some value. Rather
than just offering one salsa with your chips, offer a variety of 5 or 6 and
allow patrons to choose up to 3. This will give your customers the power
of choice and the opportunity to sample new flavors. In an effort to kick
the chip and dip experience up from what your customer typically does
at home, fry your chips fresh, often and always serve them warm. Warm
chips with a squeeze of lime juice and a sprinkle of sea salt are hard to
resist and can pump up your sales.
Fresh Pico De Gallo • 849850
Chips & Salsa are the PERFECT
appetizer to add some value
FRY YOUR CHIPS FRESH, OFTEN
AND ALWAYS SERVE THEM WARM
Other Latin American small-bite foods that are on trend to be contenders
for your appetizer menu are Empanadas, Tostadas and Sopes, a
traditional Mexican dish of fried corn masa piled with various toppings.
Empanadas alone, according to Datassential, have grown in menu
popularity 119% over the last 10 years. Although there are traditional ways
to make each of these items, they are all a perfect canvas for creativity.
Fire Roasted Salsa • 493485
Empanadas can be stuffed with just about anything and served with a
whole host of interesting dipping sauces. You could go traditional and stuff
them with spicy seasoned beef served with pico de gallo or you could stuff
them with buffalo chicken served with Bleu cheese dip. These stuffed pies
can also be a perfect way to use up prior day ingredients by offering an
"Empanada of the Day" special appetizer.
Tostadas and Sopes are also perfect blank canvases for packing a lot of
Chipotle Salsa • 511471
flavor into a few bites. The base of each is a little different.
A Tostada, a Spanish word meaning "toasted," starts with a
small (6 inches or smaller) crispy fried tortilla, typically a corn
tortilla is used. Tostadas find their origin as a dish made to
use up "not fresh enough" tortillas that could no longer be
used for tacos. They can be topped with a host of ingredients, typically the same ingredients as a taco, but let your
creativity run wild. Some protein ideas may be diced beef,
pulled chicken, carnitas, shrimp, tuna, chopped octopus,
crab or a fresh ceviche. The only rule to keep in mind, is
that due to the fragile nature of a tostada choose something
that will stay on the tortilla. From there the sky is the limit
with fresh ingredients, spices, sauces and more.
sour cream. However, like a Tostada you can take the base
and get creative. Sopas are another item to get extra use
out of left-over ingredients. With both Tostadas and Sopas
creating a "flight" is a great way to try a variety of different
flavors and give customer's taste buds a wake up before
the meal. Appetizer flights are a great way to increase
appetizer sales as they are the perfect way to get multiple
flavors on one plate. And because diners are more likely to
order shareable appetizers, you will likely get an appetizer
sale that you would not have gotten otherwise.
At first glance a Sopas looks like a thick tortilla with a
vegetable and meat topping. The base is made from a circle
of fried masa (ground maize soaked in lime, also used as
the basis for tamales and tortillas) with pinched sides.
A typical sopas is topped with refried black beans and
crumbled cheese, lettuce, onions, red or green salsa and
Food trucks are helping boost the popularity of Latin and
Mexican street foods by offering authentic options that go
beyond Americanized dishes like Tacos or Fajitas, according
to Datassential. So go out and experience these bold
flavors where you can and bring them back to your
restaurant. When you are ready Performance Foodservice TPC and our exclusive Contigo brand have the ingredients
you need to make these offerings work for you! We are
contigo, which in Spanish means with you!
Spanish Rice • 945277
Refried Beans • 502821
page 10 | Spring Guide
BEAN BLK
BEAN BLK DRY SEASONED
BEAN PINTO PRE-WASH TFF
BEAN PINTO REFRIED DEHYDRATED
BEAN REFRIED ORGNL #10 CAN
BEEF DICED 1/2 IN MAR FZ
BEEF PATTY MIX LOG FZ
BEEF STRIP 1/2 IN FAJITA FC FZ
Bold
LA PREF
SANTIAGO
CONTIGO
CONTIGO
ROSARITA
CONTIGO
CONTIGO
CONTIGO
6 / #10255866
6 / 26.9 OZ052403
1 / 50 LB
262996
6 / 30 OZ
502821
6 / 112 OZ059053
4 / 5 LB
529368
20 / 1 LB
498026
2 / 5 LB529369
CONTIGO
WEST CRK
CONTIGO
CONTIGO
TEZZATA
CAFÉ H
NEAR EAST
MCCRMCK
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
CONTIGO
PIONEER
HRTG OVN HRTG OVN HRTG OVN 4 / 5 LB
529381
2 / 10 LB
158774
2 / 5 LB
529380
4 / 5 LB
529390
2 / 5 LB
276468
6 / 4.5# AV982194
6 / 36 OZ945277
1 / 30 OZ056634
18 / 50 CT
517366
6 / 90 CT
515283
18 / 50 CT
517344
6 / 160 CT
515284
12 / 12 CT
515312
8 / 12 CT
515313
6 / 10 CT
517367
12 / 24 CT
515277
12 / 12 CT
515278
1 / 50 LB
092051
6 / 10 CT
517346
6 / 10 CT
517347
6 / 10 CT
517354
Building Blocks
BEEF STRIP FAJITA MAR FZ
CHICKEN BRST 6 OZ B/S DBL CVP
CHICKEN BRST STRIP FAJITA FC FZ
CHICKEN STRIP FAJITA MAR FZ
CHORIZO FC TOPPING FZ
PORK CARNITA MEAT FC FZ
RICE SPANISH
SEASONING & MARINADE FAJITA
TORTILLA CORN WHI 6 IN
TORTILLA CORN WHI 6" TABLE
TORTILLA CORN YLW 6 IN
TORTILLA CORN YLW 6" HRD TACO
TORTILLA FLOUR 10 IN
TORTILLA FLOUR 12 IN
TORTILLA FLOUR 12 IN
TORTILLA FLOUR 6 IN
TORTILLA FLOUR 8 IN
TORTILLA MIX MASA CORN
WRAP SPINACH, 12 IN
WRAP TOMATO BASIL, 12 IN
WRAP WHL WHEAT, 12 IN
Chicken
Poblano Bites
Peruvian Minestrone
Beef Broth
8 cups
Chicken Broth
6 cups
Chipotle Broth2 cups
Kidney Beans
3 cups
Bacon, chopped
½ cup
Bay Leaves
2 each
Tomatoes, diced
1 cup
Onion, diced
1 each
Potato, diced
2 each
Celery, chopped
2 stalks
Carrots, diced
2 each
Spinach, chopped
2 cups
Zucchini, half moon2 each
Chopped Garlic
1 tablespoon
Shaved Parmesan, garnish 1 teaspoon
Angel Hair Pasta
1 pound
1.
2.
3.
4.
5.
6.
7.
343185
343431
868255
863477
883844
242830
493387
354007
076816
865009
857829
247059
061467
370251
267652
251736
Place first 14 ingredients into a stock pot & cook over medium
heat, bring to slow boil, cook until veggies are slightly tender,
turn heat to warm
Bring water and oil mixture to a rolling boil and add pasta
Stir pasta 4 minutes then place into strainer and run
cold water over to shock pasta
Add oil and set aside
Ladle desired amount of soup into a bowl
Twist pasta onto fork & place in center of the bowl of soup
Garnish with shaved Parmesan, serve
page 12 | Spring Guide
Chicken Breast diced (4 oz) 1 each
158774
Butter, melted
1 tablespoon
518702
Onion, diced
1 teaspoon
354007
Poblano Peppers, diced
1 tablespoon
866986
Saltpinch
463312
Mixed Cheese
½ cup
235408
Sopapilla Sheets
6 each
498051
1.
2.
3.
4.
5.
Place all ingredients in a bowl and mix thoroughly
Thaw the sheets and place one in each of a small muffin
size tin. Shaping them into each space
Spoon the mixture into each muffin space
Fold over the dough over the top and brush with
butter and bake
When done, place on a plate with your choice of garnish
Tostada with chorizo
& chipotle salsa
Chipotle Salsa
3 oz
Tomatoes, chopped4 each
Poblano Peppers
2 each
Chorizo
6 oz
Onion, diced2 oz
Chopped Garlic
½ teaspoon
Cumin
½ teaspoon
Chili Powder
½ teaspoon
White Pepper
¼ teaspoon
Corn Tortillas3 each
Arugula
1/2 cup
Chotija Cheese, shaved
1 cup
Sour Cream ½ cup
Onion Sauce3 oz
Jack & Cheddar Cheese
1/2 cup
511471
493387
866986
276468
354007
370251
264680
242834
242882
517344
242470
355858
201096
462999
235408
1. Place each corn tortilla in the fryer making a
crispy flat tortilla, set aside
2. In a sauté pan, add chorizo, tomatoes, peppers,
onion, garlic, cumin, chili powder and white pepper
3. Heat on medium to bloom the spices in the chorizo
4. In separate bowl, mix the onion sauce and sour cream
5. Center one tortilla on plate
6. Spread 3 of the mixture from the sauté pan over the tortilla
7. Top with ½ of the Jack & Cheddar cheese
8. Layer with another tortilla and repeat process
9. Top with last tortilla with remaining mixture from
the sauté pan
10.Layer onion sauce, arugula, shaved Cotija cheese,
serve with salsa
Black
Bean masa Cakes
Corn ¼ cup
993305
Black Beans
¼ cup
863475
Red Onions
1 tablespoon
354007
Poblano Pepper, sliced
1 each
866986
Roma Tomato, diced
1 each
328729
Cilantro, chopped
1 teaspoon
907446
Lime Wedge
1 each
854419
Olive Oil
2 tablespoons
247735
Saltpinch
463312
Pepperpinch
463313
Avocado
½ sliced
061702
Masa Mix
1 cup
092051
1. Mix the masa per directions. Let stand for 2 hours, chilled
2. Shape the mix into half-moon shape
3. In bowl, add corn, beans, onions, peppers, tomatoes and cilantro then mix
4. Squeeze lime wedge into mixture
5. Squeeze olive oil onto flat top grill
6. Grill masa cakes on each side until golden brown
7. Slice ½ the avocado
8. Shingle the masa cakes onto a plate
9. Spread mixture evenly over top of the cakes
10.Place the avocado slices on side of the plate, serve
AVOCADO
CACTUS PADDLE FRESH
CHEESE CHED JCK FTHR SHRED R/F
CHEESE COTIJA 1/8 WEDGE
CHEESE MANCHEGO 6 MONTH AGED
CILANTRO FRSH W&T
GARLIC BULK
JUICE LIME PREM REG
LEMON CH
LETTUCE CHPD 1.5 X 1"
LETTUCE ICEBERG TFF
Fresh
1 / 12 CT
1 / 10 LB
4 / 5 LB
4 / 3.5 LB AV
1 / 6 LB AV
4 / LB
1 / 3 LB
1 / 1 GA
1 / 10 LB
4 / 5 LB
1 / 6 CT
061702
859284
235408
355858
337471
907446
310168
510426
504270
880493
859080
PEAK
PEAK
PACKER
PEAK
PEAK
PEAK
PEAK
PEAK
PEAK
WEST CRK
PACKER
PEAK
PEAK
PEAK
PEAK
PEAK
PEAK
PEAK
2 / 5 LB
1 / 12 CT
1 / 9-12 CT
1 / 2 LB
1 / 10 LB
2 / 5 LB
2 / 5 LB
1 / 10 LB
1 / 8 CT
2 / 5 LB
1 / 10 LB
1 / 20 LB
1 / 20 LB
1 / 25 LB
1 / 25 LB
12 / 1 PT
12 / 1 PT
1 / 10 LB
880487
854419
859353
854420
354007
880532
880528
866986
310172
201096
989825
878061
878060
878065
878064
423594
419221
328729
)
Additions
LETTUCE SHRED 1/8"
LIMES FRESH TFF
MANGO
ONION GRN ICELESS FRSH
ONION RED JUMBO
ONION YLD DICED 1/4"
ONION YLW DICED 3/8"
PEPPERS POBLANO
PEPPERS RAINBOW
SOUR CREAM GRD A HVY BODY TFF
TOMATILLO
TOMATO 4 X 5
TOMATO 5 X 5
TOMATO 5 X 6 TOMATO 6 X 6
TOMATO CHRY
TOMATO GRAPE 12 PINT
TOMATO ROMA
) - Indicates a 48 Hour Notice Item
PACKER
PACKER
CORAZO
SIERRA
PACKER
PEAK
PEAK
ASCNDJMX
PEAK
PEAK
PEAK
Fresh-Mex Flavors | page 15
Chorizo Stuffed loin
Baja Fish Tacos
Haddock
Texas Spicy Breading
Mexican Beer
Corn Tortillas
Shredded Cabbage
Black Bean & Corn salsa
Sour Cream
Onion Sauce
Fresh Cilantro
Lime Wedge
Sliced Jalapeños
1 portion
405207
1 1/2 cup
1 cup
3 each
517344
3 oz
880514
3 oz
077776
3 oz
201096
3 oz
462999
1/2 oz
907446
2 each
854419
6 each
128341
1. Mix together ½ cup of breading and beer to make a batter
2. In a bowl, combine sour cream and onion sauce,
mix together and set aside
3. Coat haddock in the 1 cup breading, dredge in the batter
then place back into the breading
4. Fry haddock in fryer
5. Fry corn tortillas, 1 quick dip in the fryer to warm them,
making them foldable but not crispy
6. Place 1 oz of raw cabbage in each tortilla
7. Pat dry Haddock,when done and rough chop into a few
large pieces
8. Divide haddock evenly and place into the 3 tortillas
9. Drizzle the sauce over the haddock in each tortilla
10.Place 2 Jalapeños on each tortilla
page 16 | Spring Guide
Beef Tenderloin
6 oz
Olive Oil
1 teaspoon
Apple Cider Vinegar½ teaspoon
Lemon Juice
½ teaspoon
Chopped Garlic
1 teaspoon
Fresh Cilantro
¼ cup
Green Onions
¼ cup
Beef Broth
1 cup
Chopped Red Onion
1 each
Tomato Paste
½ teaspoon
Saltpinch
Pepperpinch
Jack & Cheddar Cheese½ cup, shredded
Bread Crumbs
¼ cup
Salsa Verde
½ cup
Chorizo
1 cup
1.
2.
3.
4.
5.
6.
7.
8.
9.
234512
247735
021009
512564
370251
907446
854420
343185
354007
231869
463312
463313
235408
956056
511474
470876
Place all ingredients in a bowl, except tenderloin
and salsa verde
Cut tenderloin into two pieces and then butterfly each
In bowl, thoroughly mix all ingredients
Roll tenderloin over mixture and place in a pan to be baked
Repeat with other tenderloin
Sprinkle with seasoning and bake to desired temperature
Remove from oven and let stand for 4 minutes
Slice in half and arrange on plate
Ladle the verde sauce over top and serve
Chili Stuffed Chicken Breast with Chipotle Salsa
Chipotle Salsa½ cup
Chicken Breast1 each
Manchengo Cheese, sliced4 slices
Poblano Peppers
2 each
Fresh Cilantro
1 stalk
Cumin
1 teaspoon
Chipotle Seasoning
¼ teaspoon
Olive Oil
1 teaspoon
Lemon Juice
1 teaspoon
Chicken Stock
1 tablespoon
Chopped Garlic1 teaspoon
511471
158774
337471
866986
907446
264680
488776
247735
512564
343431
370251
1. Pound out chicken breast
2. Combine all other ingredients, except the salsa, in a bowl
3. Mix all ingredients and place on one side of the
chicken breast
4. Roll the chicken breast over mixture and place in a pan with fold side down (to pin it against the bottom so it doesn’t
open while baking)
5. Cook in oven until it reaches 165º
6. Take out and let stand for 4 minutes
7. Place salsa on plate, spreading with a spoon
8. Slice the chicken 3 times making 4 slices
9. Shingle on top of the salsa
10.Put a cilantro sprig on top and serve
Tres Leches Cake • 493090
Fantastic
CAKE BANANA FOSTER RND 10" FZ
CAKE BANANA SHEET ICED 12X16
CAKE MANGO MOUSSE RND 10" FZ
CHEESECAKE KEY LIME IW FZ
FLAN 4 OZ CUP IND RND FZ
PIE BANANA CREAM 10" TRDTNL
PIE COCONUT CREAM 10" TRDTNL
PIE COCONUT MERINGUE GRAND 10"
PIE KEY LIME 12" 14 SL
PIE KEY LIME DP DISH 64 OZ FZ
SOPAPILLA DGH SHEET FZ
TOPPING WHIPPED DAIRY AERO TFF
TOPPING WHIPPED DAIRY AERO TFF
TRES LECHES TRAY FZ
page 18 | Spring Guide
Flan • 493101
Finishers
SWTENCR
SARA LEE
CONTIGO
SWTENCR
CONTIGO
CHF PIER
CHF PIER
HRTG OVN
SWT STRT
SWTENCR
CONTIGO
NTRSBST
NTRSBST
CONTIGO
2 / 14 SL
4 / 75 OZ
2 / 3.5 LB
24 / 4 OZ
12 / 4 OZ
6 / 27 OZ
6 / 27 OZ
4 / 46 OZ
1 / 1 CT
2 / 12 SL
576 / 0.33 OZ
12 / 15 OZ
12 / 32 OZ
2 / 5.5 LB
475667
008242
493102
468257
493101
005075
005083
199378
855742
471767
498051
337699
997152
493090
Mango Mousse Cake • 493102
Chili Stuffed
CHICKEN BREAST
Recipe on page 17
8001 51st Street West • Rock Island, IL 61201
(309) 787-1234 • 1-800-747-1234
www.performancefoodservice.com
i 14 | 4-17