The Performance Table Hispanic 2022 by Performance Foodservice

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

HISPANIC CULTURAL TRENDS 2022

contents

Editorial William Moises

Culinary Corner Chef Tony Schmidt

A Cut Above Bryan Corsini

Welcome to Contigo Meghan Padgett

Italian and Latino Bryan Corsini

Flavors of the Sea Jeff Meagher

Easter in Mexico William Moises

Verduras Deliciosas Kevin Delevan

Agua de Jamacia and Pear Vanessa Hunter

Let’s TACObout Take Out Kristina McSpadden

The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Marketing Graphic Designer Victoria Reed Corporate Executive Chef Tony Schmidt

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Vice President of Sales Kyle Cottengim Vice President of Marketing Timothy Woods

3501 Old Oakwood Rd, Oakwood, GA 30566 770.532.7779 miltonsmktg@pfgc.com www.performancefoodservice.com

editorial

ur team at Performance Foodservice Atlanta is ready to break you free from the hibernating mindset and bring fresh, authentic flavors to the forefront of every menu. Let’s work together to inspire our customers and chefs with the flavors of Latin-America and integrate them creatively to any menu or concept. Performance Foodservice Atlanta has an incredible presence in the Hispanic market as we have continued to set records in customer growth and innovative products to support the market. Lead by William Moises for the last 8 years Performance has an entire team dedicated to supporting and growing the Hispanic segment. Our growth has given us the ability to carry a product portfolio like no other distributor in the market as well as support the community in dozens of events each year as we give back. Our team brings passion and experience to all those interested in folding the culture and cuisines of Latin-America into their concept and product mix. Planning your Spring menus and specials doesn’t have to be reinventing the wheel as we all like familiar and delicious. Although nothing new tacos are always an obvious choice for any concept to capture fresh sales any consumer is comfortable ordering anytime. Not only are tacos familiar to all consumers and highly profitable but they offer flexibility in construct and execution. This Spring spin Taco Tuesday with the demand for fish during Lent and put some Baja fish tacos on Friday’s lunch menu, almost any fish will work. Always having a case of Contigo flour tortillas to push out fast profitable creativity during your lunch or limited time offer menus is a guaranteed profit generator. Challenge your culinary team with tacos, they work for any concept with almost any ingredients

available. If you’re not feeling up to the creative challenge or you’re just short staffed we have a team of associates dedicated to help you in the creative and execution process. Consumers love tacos, they are all to easy to incorporate and a great way to utilize surplus and build profits. Tacobout a great idea! Don’t forget to spice up Easter brunch with Contigo chorizo and add real Mexican flare to traditional eggs or potatoes. Avocado toast, mole chicken & waffles, fire roasted Bloody Mary’s with pickle jalapeno or just a southwestern style omelet are just the tip of the iceberg to bring trendy South American flare to your Easter brunch menus. Keep your travel hungry customers inspired and lean into Spring Break by giving your menu a destination theme. Explore your menus and create an experience with enhanced Tapas-appetizers, salads and desserts featuring a modern spin on classic Hispanic flavors. Highlight your menu and specials with authentic profiles and cultural presence to take advantage of that desire we all have to experience the world. Adding the bold flavors of Mexico or the exotic Caribbean with sauces, spices and smells of our exclusive branded line of Hispanic products in Contigo. Whatever your needs are make time to sit down with our team to review your products and purchases and plans a head as you prepare for a new Spring season in 2022.

William Moises Business Development Manager - Hispanic Specialist

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Culinary

r e n r o C

TONY SCHMIDT DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF As the weekend approach, I am constantly thinking about where to get a great brunch. One thing that I don’t see often is an option to for a Latin themed brunch option. The flavors and ingredients of these cuisines lend themselves perfectly to brunch offerings without changing the inventory or flow of your kitchens. As this publishes, the weather will start to take a turn for the better. Those with patios can capitalize on this profitable business segment by adding some brunch themed menu options and cocktails. These flavors continue to be on trend for many seasons to follow. Below you will find recipes, a brunch menu, and some cocktails that I cannot wait to enjoy this spring on your patios!

HISPANIC BENEDICT

CHILAQUILES INGREDIENTS • 24 Tortilla Chips, Fried and Salted • 1.5 cup Fire Roasted Salsa • ¼ cup Poblano Pepper, Julienne • ¼ cup Onion, Julienne • ¼ cup Yellow Bell Pepper, Julienne • 3 tbsp Cotija Cheese • 2 Ea XL Eggs • 2 tbsp Sour Cream • 2 tbsp Fresh Guacamole • 1 Jalapeno, Fried Whole for Garnish DIRECTIONS 1. Sauté the bell pepper, poblano and onions until caramelized. Add the salsa and bring to a simmer 6

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2. Add tortilla chips and cook until slightly softened 3. Place tortillas into a bowl and top with Cotija, Sour Cream, Guacamole and 2 eggs 4. Top with the whole fried jalapeno

INGREDIENTS • 4 5 inch flour tortillas • ¼ cup Chorizo, Cooked • ½ cup Bacio Whole Milk Cheese • 3 tsp Queso Fresco, Crumbled • 2 tsp Cilantro, Rough Chopped • 2 XL Eggs • ¼ cup Fire Roasted Salsa DIRECTIONS 1. Prepare the 2 quesadillas using the Bacio whole milk cheese and chorizo 2. Fry the eggs to the customers liking 3. To plate, place each tortilla on the plate and top with the fried eggs. Garnish with the salsa, cilantro and queso fresco

BRUNCH RELLENOS INGREDIENTS • 2 Chile Relleno • 2 XL Eggs • 6oz Chipotle Hollandaise • 2 tbsp salsa • Cilantro DIRECTIONS 1. Heat the Chile relleno or fry fresh house made to order 2. Place onto a plate and top with the eggs and garnish with the chipotle hollandaise

SHRIMP COCKTAIL INGREDIENTS • 5 Cooked 16/20 Shrimp • 4 Oz Paloma Cocktail Sauce (3 OZ Cocktail Sauce, ½ Oz Tequila, ½ Oz Fresh Grapefruit Juice) 1/2 avocado

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SMOKEY BLOODY MARIA INGREDIENTS • 10 Oz Bloody Mary Mix • 2 Oz Fire Roasted Salsa • 2 Oz Mezcal • 1 tsp Worcestershire • 1 tsp Habanero Hot Sauce • 1 tsp Pureed Chipotle in Adobo • 1 Crab Leg • 3 Cooked 16/20 Shrimp • 1 5 Inch Quesasilla, Cut into ¼’s and skewered DIRECTIONS 1. Mix the bloody mary mix, mezcal, Worcestershire, hot sauce and chipotles and place into a glass. 2. Add the quesadilla skewer and crab legs. 3. Hang the shrimp on the outside of the glass

MIXED GRILL INGREDIENTS • 1 Chile Relleno • 4 Oz Grilled Skirt Steak • 4 Oz Carnitas • 6 Oz Chorizo Fried Potato DIRECTIONS 1. For the fried potato: 4 Oz Sliced Cooked Potato, 1 Oz Chorizo, 1 Oz Julienne Onion. In a hot skillet, sauté the onions and chorizo. Add the potato and cook until browned.

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A Cut Above Selecting Beef and Pork Cuts for the Latin Table

Bryan Corsini Business Development Manager Italian & Center of the Plate

am frequently asked about the beef and pork cuts traditionally used in the Latino community. The key word is TRADITIONALLY used. Many of these recipes have changed the main ingredient choices due to availability and cost. Some have been “Americanized” because the dish itself has been changed to appeal to a wider group of patrons. There is also the concept of Cultural Blending. A great example of this is the emergence of Tex-Mex cuisine. Tex-Mex reflects what makes this country great. Something cool is happening in Latin cuisine. It is a return to traditional ingredients and regional cooking. We are seeing many regional dishes being constructed from traditional ingredients and the result is a culinary trip around the world. So, lets make a list of familiar and perhaps, some unfamiliar menu selections featuring beef and pork. THE PERFORMANCE TABLE

FAJITAS Here we find that chicken, beef, and seafood are used. The primary idea of this dish is to marinate the meat, cook it quickly on a very hot, flat surface with peppers and onions and present the product as a “do it yourself” filling for a soft taco. These meats and cuts are the traditional ingredients used for fajitas. I have seen other meat products used from Flank Steak to Teres Major. As beef prices continue to rise, most are sticking to a more traditional Skirt or Flap Meat. Fajitas are always marinated, normally hot skillet cooked and served cut into strips.

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CARNE ASADA Is normally a beef dish, but it can also be done with pork to create Pork Asada. The word asada means “to grill.” This dish is always marinated and then grilled and is served as a whole piece of meat. Since it is normally a thinly cut steak, it is easily reportioned on the plate. I have heard many explanations regarding the use of thin cut ribeye as the traditional meat block when it comes to Carne Asada. Many operators express that the rounds, like top, inside or knuckle meat is the tradition. It appears that this is another item that is regionally motivated by the meat block available in that specific region. This could also be due, in part, to the cultural traditions or the preparation techniques in that region. The true difference between Carne Asada and Fajitas is that Carne Asada is always served as an entire piece of steak, rather that cut into strips, as in Fajitas.

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CHURRASCO This dish is normally different from one geographic area to another. Often, by the traditions of a country, rather than a region of the country. Cuba is a good example. Normally presented as a plate steak, this dish is simply grilled with salt and pepper and then accented with a squeeze of lime at service. South Americans will often have a Chimi Churri topping as an extra flavor boost. TACOS A taco, is a tortilla, filled with various ingredients and folded around them to eat. The tortilla can be composed of corn, flour or wheat flour, and the ingredients can be virtually anything. Here is a dish that can be composed of any meat, vegetable, or seafood. For our purpose, let’s talk about beef. Here are some suggestions. Now, we discuss the interior presentation. If the desire is to serve a Steak Meat Taco, then the Ribeye, Flank or any variety of the Fajita Meat

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suggestions are applicable. For a shredded beef taco, the Chuck Roll or Short Rib are desired for their ability to shred. Taco de Cabasa (Head Meat Taco) is the Cheek Meat. Very traditional and really delicious. For the American/Tex-Mex style dish, any ground meat will work well. The meat block could be ground turkey, chicken, or pork. In addition, if sufficiently cooked, whole muscles can be used in any chicken or turkey application. Seafood is a whole different conversation. I’ll feature that in a future article. CARNITAS Literal translation is “little meats” this dish has so many variations that I think a very simple approach, is the way to go. My observations have this dish prepared in 2 distinct ways. The first is shredded and flat topped. The other is cooked, cooled, diced and deep fried. Either way, most often, it becomes the filling for a Taco. This is not an inclusive list of recipes or products used to make them. There are as many styles of dinning and presentations, as there are countries and regions within them. Mole Pork Chops are on the menu at some innovative restaurants along with pork cutlet, Milanese, served with a salsa verde or that Contigo Chimi Churri. The world of Latin cuisine is an open book, subject to as many varieties as there are chefs to prepare them!

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One of the easiest ways to add flavor to any protein is the Latin American condiment Chimichurri. This sauce originated in Argentina and Uruguay. There are two traditional styles for this recipe, Green and Red. Our Contigo® Chimichurri is an herbaceous, green, flavorful sauce. It is made with carefully selected parsley, lime, garlic, jalapeno peppers and cilantro blended and frozen to preserve the fresh natural character and flavor.

Chimichurri Pasta Salad INGREDIENTS Penne GF Pasta Cherry Tomatoes, sliced Cucumbers, sliced in half moons Red Onion, sliced Feta Cheese Chimichurri Sauce Baby Carrots, Sliced in thirds Yellow Bell Pepper, diced DIRECTIONS Cook Pasta according to package directions. Cut vegetables. Mix pasta and vegetables together. Add Contigo Chimichurri sauce to pasta. Serve chilled or at room temperature.

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ELOTES Cotija is a traditional Mexican cheese that gets its name from the town of Cotija in the state of Michoacán, where it originated more than over 400 years ago. This hard, white, crumbly Mexican cheese is made from cow’s milk and has a bold, salty flavor and coarse texture. Cotija is Mexico’s parmesan. Cotija is ideal for sprinkling over beans, salads, soups, tacos, enchiladas, nachos, or even mixing into dressings and sauces. Sprinkle over grilled fish, burgers, grilled shrimp, pork, steaks, or corn on the cob for Elote. The saltiness, texture, and flavor of Contigo® Grated Cotija Cheese is an excellent way to add the finishing touch to an entrée. INGREDIENTS Roasted Corn Cobs, can keep on the cob or cut the kernels off Radishes, diced Green Onions, chopped Fresh Lime, juiced Cilantro, chopped Cotija Cheese Chipotle Peppers in Adobo Sauce, pureed Mayonnaise DIRECTIONS Mix Mayonnaise, lime juice, and chipotle pepper puree and whisk until incorporated. Add salt and pepper to taste. You can adjust the heat to this by monitoring the amount of chipotle peppers you add. Put aside to rest. This can be kept refrigerated for up to 10 days. Roast the corn on the cob on the grill for 10 minutes until the corn has a nice roasted look. Put aside to chill. Once chilled, cut kernels off of the cob and discard the cob. In a bowl combine the roasted corn, radishes, green onions, lime juice, and chipotle mayonnaise. Garnish with cilantro and cotija cheese

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Avocados have become one of the most popular fruits in and out of Latin American cuisine. They are super trendy in today’s day and age. They are filled with good fats and nutrients and are very versatile in cuisine and can be used in multiple avenues. Contigo® Avocados and Guacamole are made from Haas avocados and comes in a variety of styles. Available in fresh or frozen airtight pouches with a shelf life of 2 years.

Guacamole with Goat Cheese INGREDIENTS

Chunky Avocado – 1 2 lb. container Cilantro – 1 cup cilantro chopped Garlic – 3 cloved minced Jalapeno – 2 jalapenos minced Lime – juice of 2 limes Red Onion – ¼ of onion diced Tomatillo – 4 tomatillos diced (try roasting for additional flavor) Salt and Pepper – to taste Goat Cheese – 12 oz goat cheese crumbled Tortilla Chips for serving

DIRECTIONS

Scoop chunky avocado pulp into bowl. Add remaining ingredients (through goat cheese) and mix until incorporated. Serve with salted tortilla chips. To spruce this recipe up, serve individual tortilla chips with a tablespoon of the guacamole topped with a garnish of cilantro leaf, slivered tomatillo, and red onion.

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Chorizo Macaroni and Cheese INGREDIENTS Cooked Elbow pasta Cheese Dip (can use yellow or white) Chorizo, drained and crumbled Cotija Cheese DIRECTIONS Mix elbow macaroni, cheese dip, and chorizo in a baking dish. Bake at 450 degrees until bubbly. Add Cotija cheese and broil until browned.

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BLACK BEANS WITH CHORIZO INGREDIENTS Chorizo Yellow onion Jalapeno, chopped Salt and pepper, to taste Cumin Garlic, minced Chicken stock Black beans Colby Jack shredded cheese – enough for topping DIRECTIONS Heat chorizo until cooked through. Drain and put aside. Add to pan onion and jalapeno and sauté. Add salt and pepper, garlic sauté until incorporated. Add chicken broth and beans and bring to a boil. Once heated, mash to desired consistency. To serve portion into side dish, top with cheese and chorizo. Heat until cheese is melted and lightly browned.

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Our Contigo® proteins are perfect for labor shortages, skill-set challenges, and help to create a consistent flavor profile. The fully cooked fajita strips are perfectly seasoned with a mild seasoning of garlic, onion, salt, and pepper. The raw items are fully trimmed, cleaned, seasoned, and marinated. Ready-to-cook portions eliminate the prep of marinating and seasoning after thawing. Either way, Contigo® Beef and Chicken is consistent and delicious every time. PFS ITEM #529380 - 2/5 LB - CHICKEN BRST STRIP FAJITA FC PFS ITEM #529368 - 4/5 LB - BEEF DICED 1/2 IN MAR FZ PFS ITEM #529381 - 4/5 LB - BEEF STRIP FAJITA MAR FZ PFS ITEM #529390 - 4/5 LB - CHICKEN STRIP FAJITA MAR FZ PFS ITEM #515057 - 4/5 LB - BEEF OUTSIDE SKIRT MAR FZ PFS ITEM #515058 - 4/5 LB - BEEF INSIDE SKIRT SEASND MAR

Contigo® Desserts were created specifically to provide solutions to complement the wide array of Latin-inspired menu items in our Contigo® brand. Our Contigo® Desserts include the traditional Latin-inspired offerings you would expect. Just thaw, embellish, serve, and watch the compliments pile up! PFS ITEM #493090 - 2/5.5 LB - CAKE TRES LECHES TRAY FZ PFS ITEM #493101 - 12/4 OZ - FLAN 4OZ CUP IND RND FZ

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Cannoli Tacos INGREDIENTS 10 inch Flour Tortillas Chocolate Chips Cinnamon Cayenne Pepper, add to preferred spice level Ricotta Powdered Sugar Lime Zest DIRECTIONS Cut each tortilla into three triangles. Spray with cooking spray. Roll into cannoli shape and bake for 10 minutes at 350. Allow to cool. Melt chocolate chips in a double boiler. Stir in cayenne pepper and cinnamon. Dip the ends of the shells to coat. Allow to cool to harden the chocolate. Combine ricotta, powdered sugar, lime zest, and chocolate chips. Stir until incorporated. Place ricotta mixture in a pipping bag and pipe into the tortilla shells.

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Contigo® Chorizo is available in two carefully chosen flavor profiles, Traditional — flavored with vinegar and spices, and Southern Style — a spicier blend that includes a heavier mix of spices. Both flavors feature the distinctive reddish-brown hue from the paprika, whole muscle pork, pepper, garlic and other spices that are hallmarks of this Spanish sausage. Contigo® Chorizo can be served in multiple applications throughout breakfast, lunch, and dinner. Some of the most popular dishes include tacos, nachos, eggs, scrambles, and pizza toppings. PFS ITEM #577059 - 1/10 LB - SAUSAGE CHORIZO GRND TRDTNL F PFS ITEM #577070 - 1/10 LB - SAUSAGE CHORIZO GRND STHRN FZ PFS ITEM #577074 - 1/10 LB - SAUSAGE CHORIZO LINK 4/1 STHR

Who doesn’t LOVE a good cheese dip? This item is the number one appetizer item sold in most Tex Mex restaurants and bar/grill concepts. Contigo® EZ Melt Pasteurized Process American Cheese Loaf is a pasteurized process cheese made with natural cheeses and milk - no oils, just true dairy ingredients. It is offered in both a yellow and white block offering. Contigo® EZ Melt Pasteurized Process American Cheese Loaf is ideal for dips, queso, sauces and soups, or as a topping for nachos, veggies, fries, baked potatoes, macaroni and cheese, casseroles, and deli sandwiches. It is ideal for melting. PFS ITEM #624520 - 6/5 LB - CHEESE AMER WHI EZ MELT LOAF PFS ITEM #522284 - 6/5 LB - CHEESE AMER LOAF YLW FULL MEL

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Innovative Turnkey Program Featuring a Delicious Menu of Authentic Mexican & Southwest Products If the above product line has inspired you to offer more Latin flavors, I encourage you to discuss our Contigo Taqueria concept with your Area Manager. Performance Food Service has developed innovative, turnkey licensed foodservice programs, including Contigo Taqueria. Contigo Taqueria offers a delicious menu of authentic Mexican and Southwest products. The program allows a retail operator to easily participate in one of the most popular fastest growing segments of foodservice. The program consists of Performance Food Group’s private label brands, mainly its highly successful Contigo

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product portfolio. Our Brands are developed at the highest standards to provide quality to our customers and the consumer. Our concept can be designed as a build to order experience for the customer or assembled onsite and packaged for grab and go. I hope you enjoyed the deeper dive into our Contigo offerings and see how easy these products can be added to your menu. Keep those creative juices flowing. I look forward to seeing the dishes you come up with.

WELCOME TO CONTIGO Contigo® consists of a family of products that are true to the heritage of Latin foods — rich and robust, avorful, always inventive and as expansive and diverse as Latin America itself. The Contigo® brand is owned and exclusively distributed by Performance Foodservice. Contigo® means “WITH YOU” in Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses. We understand recipes and techniques vary from region to region so our Contigo® products range from staples found in most Latin kitchens to specialized ingredients targeted to specic cultures and ethnicities. THE PERFORMANCE TABLE

It alian and

Latino SHARED CULTURE, SHARED CUISINE

Bryan Corsini - Business Development Manager Italian & Center of the Plate

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hen we discuss Latin culture, I am always reminded of the history surrounding the colonization of the New World. Italy, Spain, and Portugal were instrumental in the discovery and colonization of the Americas. While Italy played a greater role in the discovery, both Portugal and Spain led the conquest of many nations from the United States, to Argentina. All three of these European powerhouses, with the help of the Catholic Church, are responsible for spreading European Culture through the America’s. Interesting that all three of the countries are connected through their proximity to the Atlantic and Mediterranean coasts and the historic connection they all have through the geography and cuisine of this region. The people of Spain, Italy and Portugal have a plethora of fresh ingredients that cross all three cultures and are shared in their cuisines. But are they used in different applications or are there crossover recipes that really are the same dish, but have different names in Spanish, Italian and Portuguese? While the ingredients are the same, the treatments, spices and recipes tend to be different.

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Let’s look at some ingredients that are the same throughout these cultures

SEAFOOD 1. Shrimp 2. Fish filets 3. Scallops 4. Clams 5. Mussels 6. Octopus 7. Squid

BEEF / VEAL / PORK 1. Cutlets 2. Steaks and Chops 3. Offal Cuts

PRODUCE 1. Peppers 2. Tomatoes 3. Onions 4.Garlic

GRAINS / NOODLES 1. Rice 2. Pasta

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These ingredients are common in many cultures and styles of cooking. The ingredients themselves are really the focus in Latin and Italian cuisine. All three cultures are taking the best, freshest and most readily available products and combining them to create fare that represents cultural comfort and identity. The discussion is infinite. We can argue that different applications are so close or far apart regarding techniques or the inclusion of key spice profiles but one thing, on which we can all agree, these dishes and presentations are delicious! PAELLA / RISOTTO / ARROZ DE MARISCOS Regional cooking is the real answer regarding the presentation of many dishes, worldwide. Regardless of the nationality, regional culture dictates food and the embodiment of culture. Italian, Portuguese, Spanish and/or Latin cooking are all hyper-regional. Italians are renowned for their use of the

simple noodle; it is important to recognize that the regional preference will dictate the ingredient. While pasta may be the choice in some places, rice is king in many others. The Italians call this Risotto. Risotto is made from a specific short, grained rice known as Arborio. What about the Spanish? The dish in question, is referred to as Paella. It’s interesting to note that Paella also calls for a short, grained rice called Bomba rice or Valencia rice. In Portugal they have their favorite called Arroz de Mariscos. Here I find it interesting that the Portuguese dish also calls for Bomba, short, grained rice. All three of these dishes feature the flavor and texture of the fish and incorporate the creaminess of a short, grained rice product. In addition, it is notable that while these three Mediterranean countries share these very similar dishes, many other countries and cultures also have dishes that combine rice and seafood. This seems to be a staple treatment worldwide! Let’s jump into making our own.

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PAELLA INGREDIENTS • rice • shrimp • calamari • octopus • clams • mussels • chicken stock • sausage • bell peppers • onion • garlic • tomatoes • peas DIRECTIONS In your cast iron pan (on medium heat), add olive oil, chorizo sausage, onion, garlic and red pepper. Sauté until onions starts to soften up. Add short grain rice and stir until the rice turns a little translucent. Add diced tomatoes, chicken stock (1 cup at a time), salt and pepper and turn the heat to medium low. Stir and let rice cook in the chicken stock. Once the chicken stock evaporates, continue to add the rest of the chicken stock in (one cup at a time until finished). Add all seafood, and frozen green peas. Stir to combine. Taste the paella to ensure it has enough seasoning. Adjust if necessary. Add parsley as garnish.

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A Pledge of Superiority Allegiance® Premium Pork is the highest level of pork available in the United States. The Allegiance® name makes a bold statement that all involved in the brand have a pledge to be in alignment to deliver the most consistent and exquisite tasting pork in the foodservice industry. Allegiance® comes from the top 20 of hogs available in the U.S. and the industry. Allegiance® is from a single-source Midwest family farm (24 farms) and a single-source packer. This, coupled with our PathProven® program, ensures the highest quality, great marbling, and fork-tender, delicious taste — all making for an incredible eating experience.

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theSea Flavors of

Jeff Meagher Business Development Manager Seafood and Center of the Plate

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The Spanish word “mariscos” translates to seafood or shellfish and refers to any number of edible marine animals such as shrimp, clams, crab, mussels, lobster, octopus, squid, oysters and other species of mollusks and crustaceans. Though fish (pescado) in translation is not technically a seafood, fish species are usually served alongside shellfish dishes. The two types of food are often lumped together in the same category on restaurant menus and in cookbooks as “Pescados y Mariscos” (fish and seafood). Mexico has over 6,000 miles of shoreline on two coasts, so naturally a great number of fish and shellfish species are processed and consumed in the country. Mexican cuisine offers a great variety not only of seafood species, but also of methods to prepare the dishes, cocktails, ceviches, soups, and baked, fried, or grilled dishes.

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WHOLE FRIED SNAPPER What about baked, fried and grilled dishes you may ask? How about the classic whole Snapper for two? First, start with our WHL GGS Snapper but wait, what does WHL GGS mean? Whole Fish with the Gilles removed, Guts removed, and Scales removed, hence WHL GGS. Just thaw and you’re ready to go. Snapper is most definitely one of the best fish to eat fried. This is a simple recipe for this classic. You can go with a small fish for one or the lager size to present a dish for two. INGREDIENTS Whole Snapper Lemon juice Sweet orange juice Olive oil Vegetable oil for frying Dry parsley Dry coriander Salt & pepper to taste

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DIRECTIONS 1. Blend the garlic, orange and lemon juice, parsley, coriander, and olive oil. Marinate whole fish with this mixture and let sit for at least 1 hour before cooking. 2. In a deep pan, pour enough vegetable oil to fry the whole Snapper. Heat to at least 350° F (176° C). 3. Carefully place the fish in the hot oil for about 4 minutes, turning once until golden brown. 4. Serve on a plate with a side of salad or fries!

Ceviche is a seafood dish that consists of fresh, raw fish, citrus juice, chopped onions, salt, and cilantro. Ceviche is a refreshing, sweet-savory dish that can come in slightly different forms. One form of a ceviche is “Vuelve a La Vida” that is a well-known Veracruzan dish, which is a ceviche cocktail of oysters, octopus, fish, clams, and any other available seafood. Ceviche cocktails are usually served in cocktail glasses and may come with tostadas and avocado. “Vuelve a La Vida” literally means “come back to life”, and it is the name of a seafood cocktail that will make you do just that! As there are many renditions of this cocktail, most all pescados y mariscos ingredients are similar. If you choose to use cooked or raw product, or shell on or shell off, we offer all for you choosing. Here is a list of basic ingredients.

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Our Bay Winds® brand is reserved for Performance Foodservice’s top tier seafood portfolio featuring all-natural, premium seafood sourced from prime, sustainable areas of the globe. Primarily wild-caught, each species that is selected for the Bay Winds® brand must meet our strict standards, tight specifications and be processed with the utmost craftsmanship. THE PERFORMANCE TABLE

México

EASTER in

William Moises - Business Development Manager – Hispanic

Second to only Christmas Day, the most celebrated holiday in Mexico is Semana Santa. This holiday continues from Palm Sunday and comes to an end on Easter Sunday. Traditionally in Mexico, people attend mass on Good Friday and Easter Sunday, however a growing trend is taking full advantage of the holiday for an extended vacation. Better make your plans early if you are planning to visit Mexico during Semana Santa! The Holy Week of Semana Santa celebrates the traditional Christian holiday of Easter. With Catholicism being the dominant religion in Mexico with nearly 90 percent of the population celebrating, so this religious holiday is widely celebrated within the entire country.

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Semana Santa is a national holiday, but of course certain cities and towns have a reputation as a destination to celebrate the holiday. Festivities can include reenactments of the events leading up to Christ’s crucifixion and silent torch lit processions. The best-known cities are Ixtapalapa (in Mexico City), Pátzcuaro, San Cristobal de las Casas (Chiapas), Taxco, Aguascalientes and San Luis Potosí. Celebrations vary from village to city to town as the holiday takes on its own regional flavors; but a tradition throughout the entire country is the breaking of cascarones, colorful eggshells filled with confetti, over friends and family in loving celebration. Churches will be filled for Mass on Good Friday and Easter Sunday.

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An emotional tradition for Semana Santa is the reenactment of the Passion of Christ. The events in the mentioned cities above are sponsored by religious or community groups and the ceremonies can include large processions of penitents, and a portrayal of the last supper or the crucifixion itself. In many cities, religious images from the church will be on full display and traditional altars are decorated in the home and throughout the streets. Floral decorations and a cross of palms can be found everywhere. The central colonial cities seem to celebrate this holiday with the most reverence and tradition. If you wish to see the beautiful traditions of Mexico, the ceremonial holiday of Semana Santa would be a one-of-a-kind experience in traditional fashion. EASTER IN SOUTH AMERICA Easter is considered one of the most important Catholic religious festivals in South America, also called the Holy Week or Semana Santa. This holiday celebrates the last days of Christ’s life, his Crucifixion and the Resurrection. It also marks the end of Lent. Semana Santa is observed with a wide range of celebrations, including some of the most solemnly religious, to a mix of pagan/Catholic influence and more modern commercial influences. Semana Santa begins on Domingo de Ramos (Palm Sunday) through Jueves Santo (Maundy Thursday) and Viernes Santo (Good Friday, culminating in Pascua or Domingo de Resurrección (Easter Sunday). Each day has its traditional rituals, processions through the streets with participants on their knees or carrying large wooden crosses. There are masses and religious observations, prayer meetings, and thousands of devout Catholics will be hosting homage. In many communities, the full Passion Play is enacted from the Last Supper, the Betrayal, the THE PERFORMANCE TABLE

Judgment, the Procession of the 12 Stations of the Cross, the Crucifixion and concluding with the Resurrection. Participants dress in traditional costumes, and each take their parts with reverence. During this week, most schools and offices are closed. You can expect resort areas to be very crowded during this holiday as people take advantage of the time away from work to be with family and friends. EASTER IN COLOMBIA In Colombia, the most famous Semana Santa celebrations take place in Popayán and Mompox, which marks the location the Spanish colonial forces erected six churches and a large chapel, all used in the Semana Santa observations. The events begin in Mompox the Thursday night before Palm Sunday, headed by Nazarenos dressed in turquoise robes, arriving at Inmaculada Concepción Church and throwing stones or kicking at the doors to gain entry. Once inside, their robes are blessed in a mass, after which the participants proceed to San Francisco Church. The next morning, the events begin at 4am with mass at Santo Domingo Church followed by more rites at San Agustín and Inmaculada Concepción churches. Palm Sunday starts with mass at several churches, the blessing of the palms at Santa Bárbara, then a procession commemorating Christ’s triumphant entry into Jerusalem, to Inmaculada Concepción. Monday through Thursday of Semana Santa are taken up with religious processions, retreats, sermons and

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other celebratory events. On Thursday, the Last Supper is reenacted, followed by the Viernes Santo (Good Friday) crucifixion with masses and solemn rites. Sábado de Gloria, or Saturday, is filled with anticipatory prayers and rites, processions and religious fervor. Domingo de Resurrección, (Easter Sunday) is a joyous day with masses, Eucharistic rites and processions. Semana Santa is an all-out celebration. In a town known for the ratio of churches to residents, the week-long events include religious processions and masses, including several residents playing the treasured roles of religious personages. Held at the same time, the Festival of Sacred Music joins together orchestras and choirs of several countries.

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HORCHATA DE ARROZ

PAMBAZOS INGREDIENTS • 8 soft rolls split and hollowed out slightly • 2 chicken breasts, cooked and shredded, or shredded Oaxaca or string cheese • 2 avocados peeled and sliced. • 1 large white onion, sliced into thin rings PAMBAZOS SAUCE • 1 pound plum tomatoes • 2 ½ ounces guajillo chiles seeded and deveined • 1/8 teaspoon cumin • 2 whole cloves • 2 whole allspice berries • ½ teaspoon oregano • ½ stick cinnamon • ½ medium white onions peeled and grated • 1 large clove garlic, crushed • 1 ½ tablespoons corn oil • Salt to taste 44

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DIRECTIONS 1.Make the sauce by placing the tomatoes, chiles and spices in a medium saucepan with water just to cover. 2. Boil until the tomatoes are soft, liquefy in a blender, push through a sieve or food mill, and set aside. 3. Heat the oil, add the onion and garlic and cook over medium heat until softened. 4. Add strained tomato mixture and cook until slightly thickened, about 15 minutes. 5. Assemble the sandwiches by filling the rolls with the chicken or cheese, ladling warm sauce over all, and topping with the avocado and onion.

INGREDIENTS • 1 cup rice • 2 quarts water, plus water for soaking • 1 cup sugar • Pinch cinnamon, or to taste • Juice of ½ limes DIRECTIONS 1. Place the rice in a colander and rinse it under running water until the water runs clear. Soak the rice in a bowl, with sufficient water to cover, for three hours. 2. Drain off the soaking water and place the rice in a large pot with the two quarts of water. Boil until the rice is cooked. 3. Allow to cool, and then push the rice through a strainer with a wooden spoon, along with the water left in the cooking pot. 4. Add the sugar, cinnamon and lime juice, stirring to dissolve the sugar. Serve ice cold.

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Deliciosas Verduras

Kevin Delevan - Category Manager Produce

Did you know? Hispanics are the largest and fastest growing ethnic minority in the United States? According to the most recent U.S Census Bureau statistics, over 53 million people that represent 17% of the total U.S. population and that is expected to grow to over 130 million people sometime around the year 2050. Most of this number is composed of Hispanics of Cuban, El Salvadorian, Mexican, and Puerto Rican descent. And with these numbers, the popularity of avocados, chili peppers, mangoes, tomatillos, amongst other items has surged to all-time highs.

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AVOCADOS

The top Mexican sate for production is Michoacan, which is the largest producer of avocados in the world, with exports topping 600,000 tons of fruit destines for Asia, Canada, Europe, and the United States.

CACTUS LEAVES

has several medicinal uses as cactus leaves have varied health benefits: antiviral/ protects nerve cells/ regulate blood sugar levels/ reduces cholesterol/ high in antioxidants (Healthline 2006). To prepare, scrape the spines off and peal back the leaves for the fleshy “meat”. Use in vegetable and fruit salads, soups, and omelets.

CHAYOTE SQUASH

Originating in Central America, this pear shaped squash has a mild taste and actually soaks up other flavors around it. Great for soups, spicy dishes, and desserts.

CHILE PEPPERS

Belonging to the family Solanaceae, peppers are the second most popular spice after salt. Whether sweet, mildly hot, or hot, peppers hold a specific place in every traditional cuisine. The 6 most popular (according to sources) are Jalapeno, Serrano, Cayenne, Chile De Arbol, Scotch Bonnet, and Habanero. The Scoville Unit of Measure for Chile Peppers is a measurement of pungency (“heat or spiciness”) of chili peppers and was developed by Dr. Wilbur Scoville in 1912. RANKING THE PEPPERS FOR HEAT UNITS Extremely Hot: 1.5 million, Carolina Reaper, Trinidad Moruga Scorpion, 7 Pot Douglah. Fiery Hot: 1 million, Bhut Jolokia, 7 Pot Lucy, Naga Viper, Komodo Dragon. Very Hot: 100 k-250k: Scotch Bonnet, Habanero. Mild Hot: 2000-50k: Jalapeno, De Arbol, Serrano, Cayenne. Mild: 0-2,000: Bell Peppers. Anaheim, Poblano. (These items and numbers represent only a small amount of overall fresh or dries chili peppers available). HABANERO PEPPERS Mostly grown in the Mexican Sates of Campeche, Quintana Roo, or Yucatan, this fiery flavor is not for everyone. Unripe Habanero peppers are green and can turn orange, pink, red, or even white or brown.

JICAMA

Appearing like a potato and often referred to as a Mexican Potato, that has a crunchy (like a water chestnut), sweet flavor and is usually peeled, sliced, and topped with lime juice and chili powder. Often served in salads and slaws.

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MANGOES

More popular worldwide than bananas? Yes! Mangoes originated in Asia and are related to cashews and pistachios. Year-round availability from Central and South America, Mexico, and the Caribbean. Mango consumption has jumped over 30% since 2010 and 1 out of every 20 mangoes consumed throughout the world are Mexican grown.

SWEET POTATOES

Sweet Potatoes, Boniato, and Yams are different names for the same vegetable, right? No they are not! Similar traits perhaps, but not the same. Boniato (also called Balata) is a smaller and less “sweet” variety of traditional Sweet Potatoes. Native to South America and cultivated since as early as 1000 B.C. and more than 5,000 acres are planted each year in Florida alone! Sweet Potatoes, falsely mislabeled as yams, are native to the Americas. Yams are tubers that are native to Africa

TOMATILLOS

Although similar is shape, tomatillos are not related to tomatoes and belong to the “Gooseberry” family. They have paper thin husks enveloping the fruit. The tomatillos turn yellow when ripe, however, most are prepared unripe/ green. Used in sauces, stews, fresh salsas, and salads.

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GRILLED CACTUS PADDLES (NOPALES) INGREDIENTS 6-8 Cactus Leaves 1 Tablespoon Olive Oil Salt to Taste DIRECTIONS 1. Using a sharp knife, hold the Nopales by its stem and scrape off its thorns. Then hold it on the other side and scrape down its stem until you get to the soft part. Rinse and pat dry. 2. Brush the oil onto the Nopales, and sprinkle on the salt and pepper. Grill on direct, medium heat, and flip once it is slightly charred, about two minutes. Grill for another two minutes. They are ready when they are soft and dark green. Slice and serve.

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AVOCADO CLUB SANDWICH

SAUTÉED CHAYOTE SQUASH INGREDIENTS 4 Chayote Squash 4 Minced Garlic Cloves 4 Thinly Sliced Shallots 3 Tablespoons Butter Salt & Pepper to taste Parmesan Cheese

DIRECTIONS 1. Melt butter in pan, add garlic, shallots, salt & pepper, and cook for 5 minutes, tossing frequently.

INGREDIENTS Artisan, Sourdough, or Whole Grain Bread Ripe Avocado Lettuce & Tomato Mayo Cheese (your choice) Bacon DIRECTIONS 1. Combine ingredients for a great sandwich

2. Sprinkle Parmesan Cheese over squash and serve.

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Agua de

Jamacia & Pear Vanessa Hunter - Business Development Manager Every year on the fifth of May, millions of people come together to celebrate Cinco de Mayo. Cinco de Mayo commemorates the battle that took place between Mexican and French armies in the 1862. In 1864 a San Francisco resident hosted a Cinco de Mayo dance that became an annual event through the 1950’s. Celebrations continued over the years at street parties, festivals, parades, and restaurants. We wanted to bring some thought to some yummy beverages to accompany all the Mexican cuisine highlighted during these parties. Today we are going to look at Hibiscus Tea, Prickly Pear tea and Mexican coffee. You don’t want to leave these drinks off your menu! Hibiscus tea or “Agua de Jamaica” as it is called in the Mexican culture is a popular beverage. Made with dry hibiscus petals, you can find this beverage enjoyed hot or cold. It is deep red in color and has a sweet, but tart flavor, like cranberry. Traditionally, you would steep hibiscus flowers called Flor de Jamacia to produce a concentrate that would then be diluted with water and sugar. This beverage is generally served at lunch or dinner and is a great compliment to some great dishes that include Tacos Al Pastor, Pork Carnitas Tacos, Traditional Mexican Tostadas and Shrimp Ceviche to name a few. Let’s look at some variations that are sure to WOW your customers!

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MANGO HIBISCUS ICED TEA INGREDIENTS • 3/4oz Monin® Hibiscus syrup • 2 Pumps Monin Mango Concentrate Flavor • 6oz Freshly Brewed Tea

GARNISHES • Edible Flowers • Mango • Mint

PREPARATION Fill 16oz glass full of ice. Pour ingredients in glass in the order listed. Pour mixture into a mixing tin and back into the glass. .

HIBISCUS MELON TEA SPRITZER INGREDIENTS • 1oz Monin® Watermelon Puree • 2oz Monin® Hibiscus Syrup • 1/2oz Fresh Lemon Juice • 6oz Freshly Brewed Guest House Tea • Splash Ginger Ale

GARNISHES • Mint • Watermelon • Lemon

PREPARATION Fill 16oz glass with ice. Pour ingredients in order. Pour mixture into a mixing tin and back into glass.

PRICKLY PEAR TEA SPRITZER INGREDIENTS • 1/2oz Monin® Desert Pear Syrup • 1/4oz Peak fresh lemon juice • 6oz Freshly brewed Guest House Tea • Club Soda • Blackberries • Mint Leaves

GARNISHES • Blackberries • Mint Leaves

PREPARATION In glass muddle blackberries, mint and syrup together with a splash of tea. Add in the rest of the tea and shake to incorporate all the flavors. Strain out the mashed fruit and mint as you pour tea over ice.

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A Kiss of Paradise Great for iced teas, lemonades, cocktails, mocktails, and sodas: our desert pear syrup combines sweet pear with the fruit of the prickly pear cactus to create a sweet, subtle, & earthy flavor. This tasty bright fuschia blend will liven up any drink. Enjoy the fruity pear blossom aroma while using this syrup. the combination of sweet pear taste with subtle, earthly prickly pear notes creates a uniquely sweetened citrus-like flavor.

The Flavor of the Dessert Our hibiscus syrup can liven up a luau or add an exotic twist to everyday teas and lemonades. With each sip of this sweet & tangy syrup, you’ll taste a hint of cranberrycherry flavor that’ll add a twist of the tropics to your favorite punches and lemonades. The light earthy aroma adds floral freshness to any beverage. Great for punches, cocktails, teas, & lemonades: just a splash of floral freshness brings enough island spirit to turn any beverage into a mini vacation.

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MEXICAN COFFEE Mexican Coffee is the perfect combination of freshly roasted coffee, chocolate and cinnamon. The delicious hot drink is topped with whipped cream for a decadent breakfast drink, or an afternoon pick me up. You can also enjoy this as an after-dinner beverage with your favorite dessert. Some say it is a perfect marriage between hot chocolate and coffee. INGREDIENTS • 1/2oz Monin® Vanilla Syrup • 1/2oz Monin® Cinnamon Syrup • 12 oz Notorious Dark Coda Coffee • 2oz milk

GARNISHES • Whipped Cream • Cinnamon

PREPARATION Pour ingredients into serving glass in order. Stir to mix. Garnish with whipped cream and cinnamon.

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WELCOME TO THE PERFECT CUP, PERFECTED From sourcing the best beans in the world to roasting and delivering an award-winning coffee, our cadence is excellence, our drive is to always be better. Every aspect of our craft is diligently nurtured. That’s because great coffee is our life’s work.

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LET’S TACOBOUT TAKE OUT Kristina McSpadden, Business Development Manager Non-Foods Specialist

To me there is no better food that those offered by the Hispanic culture. The rich, spicy, flavorful dishes make crave more and more. It’s no surprise the Hispanic Segment of the market has tripled in size since 2016. The best way to enjoy this food is indoor dining. That is a fact. Hot out of the oven, with steaming cheeses and sauces. The pandemic has changed a lot of things for us in terms of dining in and taking out. With these changes come challenges. We have been unable to serve things the same way we always have. We have had to find items that 58

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are comparable or better. This is the perfect time for you to embrace the change. We have an incredible group of Business Development staff to help you every step of the way. There have been so many advances in take out packaging which enables you to send your incredibly delicious meals home with the customers to enjoy a similar experience as they would eating while eating on-site. What do we look for in packaging a takeout meal? Food quality, preservation and a container that will withstand traveling. The integrity of your food shouldn’t stop when your customers walk out the door with a takeout bag. Saucy, cheesy food needs packaging that will not leak or spill in the bottom of a takeout bag. It’s time to upgrade to packaging that closes well, does not leak, is vented to prevent soggy items, and is recyclable or biodegradable. Everyone loves a good taco. These handheld jewels should never be soggy. Unfortunately, this happens too often. We carry packaging that can help you ensure tacos stay fresh and segmented. We also carry a catering box and inserts for a 24 pack of tacos, as well. This is a fantastic way to offer catering while keeping them fresh and separate.

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Burritos are another cheesy, saucy, and downright yummy dish that deserves respect. We offer small and large burrito bowls that will set you apart from your competition. Hot items, such as dips and soups require specialty packaging. The last thing you want is a melted container. We have microwave safe bowls from 8-16 ounces that will eliminate a disaster in the bag. Lastly, who can forget a margarita to go? We have municipality approved take home drink pouches in 16 and 32 oz. We want to share solutions with you. Your entire team at Performance Food Service is here to help grow your business and elevate your customer’s take home experience. If you need packaging help, we have a team of specialists that will assist you immediately.

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INCREDI-BOWL® Polypropylene, microwave safe bowls in several sizes from 5-16 ounces. Bowls can withstand temperatures up to 230 degrees, under heat lamps, warming units/tunnels, or microwaves. Each lid

multiple containers.

PFG Item #: 369289

PFG Item #: 292910

PFG Item #: 023834

PFG Item# PFG369289 Item# 369289 292910

Manu# Manu# M4805B M4805B M4808B

Description Description 4.75" Round Bowl 5 oz Microwavable Black 4.75" Round Bowl 5 oz8 oz Microwavable Black 4.75" Round Bowl Microwavable Black

Pack Pack 500 500500

292910 023834 023834 336454

M4808B LH4800D LH4800D M5816B

4.75" Round Bowl 8 ozLidMicrowavable 4.75" Round Bowl MicrowavableBlack Clear Anti-Fog Fits M4805B, M4808B 4.75" Round Bowl Lid 12-16 Microwavable Clear Anti-Fog 5. 75" Round Bowl oz Microwavable Black Fits M4805B, M4808B

500500 500250

336454 388302 388302 882925

M5816B M5820B M5820B LH5800D

5. 75" Round Bowl 12-16 oz oz Microwavable Black 5. 75" Round Bowl 16-20 Microwavable Black 5. 75" Round Bowl 16-20 oz Microwavable Black 5. 75" Round Bowl Lid Microwavable Clear Anti-Fog Fits M5816B, M5820B

250250 250250

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YOUR HISPANIC BUSINESS DEVELOPMENT SUPPORT TEAM WILLIAM MOISES, BUSINESS DEVELOPMENT MANAGER - HISPANIC SPECIALIST William Moises has extensive experience in the Hispanic segment of the hospitality industry. Over the last 11 years, Willy has served as a Hispanic Foodservice Specialist, specializing in Hispanic products, cultural education and training, and operational consulting to enhance the success and profitability of the growing Hispanic segment of the foodservice industry. Willy’s strength is in bringing together the customer and purveyor to identify areas of opportunity to strengthen the business and build mutually beneficial relationships between the operator and their supplier partners. His vast product knowledge and extreme understanding of the uniqueness of the Hispanic segment is Willy’s forte! You can contact Willy at william.moises@pfgc.com

DAWLISH CARMAUTA, VITT REGION HISPANIC SPECIALIST Dawlish offers extensive experience in the Hispanic segment within the hospitality industry. Since 2001 Dawlish has served the Hispanic community in Georgia through several industries, most recently as a representative with PFG’s exclusive tortilla manufacturer. During her time as a tortilla representative, Dawlish has worked with many of the AMs in PFG Atlanta, establishing crucial business relationships that allow her to serve our customers effectively. Dawlish connects the customer and AM to identify areas of opportunity to strengthen the business and build mutually beneficial relationships between operators and their supplier partners. Her expansive experience and understanding of the Hispanic segment is Dawlish’s strength. You can contact Dawlish at dawlish.carmauta@pfgc.com

MARIA URQUIJO, CROSSLEY/AMADOR REGION HISPANIC SPECIALIST Maria offers extensive experience in the Hispanic segment within the hospitality industry. Over the last 20 years, Maria has been in Sales with competitors from multiple broad liners, to Hispanic distributors and brokerages.Maria offers extensive experience in the Hispanic segment within the hospitality industry. Over the last 20 years, Maria has been in Sales with competitors from multiple broad liners to Hispanic distributors and brokerages. She comes to us with vast and expansive knowledge of the industry, and her hand on approach for listening and taking great care of her customers. Maria connects the customer and AM to identify areas of opportunity to strengthen the business and build mutually beneficial relationships between operator and their supplier partners. Her expansive experience and understanding of the Hispanic segment is Marias strength. You can contact Maria at maria.urquijo@pfgc.com

PAULINA SILVA, KRAHN REGION HISPANIC SPECIALIST Paulina Silva has 10 years of experience in the Food Service Industry. She brings a strong work ethic, passion for food and dedication to her customers. She has specialized in the Latino market and has engaged more than 300 restaurants as clients in the Atlanta and Southeast Region. Paulina is dedicated to making small changes in the way her clients do business by delivering practical and efficient solutions that improve the sustainability of her clients´ businesses. You can contact Paulina at paulina.silva@pfgc.com

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3501 Old Oakwood Rd, Oakwood, GA 30566 | 770.532.7779 | www.performancefoodservice.com

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