The Dish - Volume 10 - English Version

ideas for success

We’re Going Mad for Mexican!

VoL. 10 _ Regionally inspired Mexican Cuisine

CHILES EN NOGADA

From street eats to a fine dine, our newest DISH brings you a cuisine rich in:

HERITAGE Slow cooked carnitas

FLAVOR Creamy avocado pulp

CREATIVITY Barbacoa-style Mahi Mahi & more

brought to you by

Mexico is perhaps the most misunderstood country and cuisine on Earth ... undervalued, underappreciated, 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

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.

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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

Look for these call-outs:

Chef Talk Get inside our chefs’ brains and find out what inspired their dishes.

y d a e rto use 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.com for full copies of all recipes and more menu inspiration.

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Make it Mahi 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 Mexicaninspired menu.

Our perfectly-sized fillets cook from frozen with little prep needed

Why Mahi Mahi?

Everyone’s favorite catch of the day, this sturdy white fish packs in highend quality and affordability. Mildflavored 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.

Chef Talk

HIDDEN BAY® Distinctions Wild-Caught Mahi Mahi, 2 to 4 oz. skinless, once-frozen, individually vacuum packed 11474 Premium product is deep skinned and fully trimmed to eliminate back of the house waste

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Multiple portion sizes available for varied menu applications

Consistent supply for yearround offering

The 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.

Mahi Mahi Barbacoa with Black Rum Agave Glaze ingredients 24 oz

½C ¼C 1C 2 Tsp 1 Ea

2 Tbsp 16 oz 3 Ea 16 oz 2 ½ oz 2 Ea ¾ Tsp ½ Tsp MAHI MAHI VERACRUZANA

Mahi Mahi Buffet Cuts 2-4 oz Frozen, 8 pieces Syrup Agave Vinegar Cider Black Rum, any dark rum Cajun Seasoning Onion Red Jumbo Carton Fresh, peeled, cut in 1/4" rings Extra Virgin Olive Oil In Tin Tomatillo Whole, medium diced Persian Lime Bean Pinto, drained & rinsed Cilantro, wash & trim, chop Cucumber, peel, chop Salt Coarse Kosher Ground Black Pepper

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.

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Power of the Pulp 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.

the equivalent of 46 lbs. of fresh avocados per case

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.

TUNA TIRADITO

SAN PABLO® Avocado Pulp, 100% Hass, 12/1 lb 100% usable product – no waste in pits, peel or trim loss

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Ripe, ready to serve and available throughout the year

12200 Consistent flavor and texture year round

Dynamic Duo Start the convo with the classic guac & chips combo. Check out our crazy good guac recipes on p. 17.

Octopus over Avocado Mousse

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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.

ingredients 2 oz Avocado Pulp 2 oz Heavy Cream 1/8 oz Seed Sunflower Kernel

Roasted & Salted, No Shell 1/8 Tsp Cumin Seed Ground 1 Tbsp Chili Ancho Powder 1/8 oz Radish Red, Sliced thin ½ Tbsp Oil Olive Extra Virgin In Tin ¼ oz Green Scallion, Diced ½ Tsp Garlic Chopped 2 oz Potato Fingerlings Yellow 4 oz Octopus T-3 Wild Caught

Morocco Frozen 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.

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Slow Cooking in a Flash 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.

Earth, Wind, Fire … & Bananas “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.

COBBLESTREET MKT™ Fully Cooked Carnita Meat, 2/5 lb avg 12468 Made from lean boneless pork shoulder cushions

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Marinated and cured with unique spice blend for authentic flavor

Heat in the bag up to 200 degrees

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-akind incredible flavor. Our version, made with Cobblestreet Mkt Carnita Meat: faster, easier, still incredible.

Pork Carnitas Verde ingredients

PANUCHO PIBIL

¼ Tsp 1 Tsp 3 oz 1 lb 6 oz

1 Tbsp ¼ oz 1 Tsp 3 lb 8 oz

½ Ea ¼ Tsp 2 oz 1 ½ lb

Cloves Ground Cumin Seed Ground Pepper Chili Jalapeño Tomatillo Fresh, Cleaned Onion White Peeled, cut into chunks Garlic, Chopped Thyme Herb Marjoram Broth Chicken Canned Flour Corn Masa Dry, Mix with 1 cup of water Parsley Bunched, chopped Herb Epazote Fresh Cilantro Pork Carnita Meat, Boneless Style Fully Cooked

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.

Fully cooked, just heat and serve

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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.

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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.

Salute to the Salbute 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.

SMOKED CHIPOTLE LIME CHICKEN

Fat is flavor more flavorful than white meat

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Boneless and skinless for labor savings

Traditional cut used in Latin cooking

SILVERBROOK® 4/10 lb Chicken Thigh No Bone Or Skin Raw Controlled Vacuum Packaged Refrigerated 20242/25420

Salbutes con Pollo ingredients

Skinless and boneless for minimal prep.

y d a re to us

e

2C Corn Masa Harina ½ Tsp Salt Table Iodized ¾C water ¼ Tsp Baking Powder Tub 6 Tbsp Oil Salad Liquid Soybean 2C Cabbage Green 1/8"

Shred w/Color Separate 4 Ea Persian Lime ½ Tsp Salt Coarse Kosher 4 oz Tomato, small diced 2 Ea Avocado Halves Hass SUB-RECIPE: Chicken En Escabeche

(See online) 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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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

HIDDEN BAY® Shrimp 5/2 LBS 10328 Uncooked, white, peeled and deveined, tail off 31/40 Premium quality

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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.

Huitlacoche Shrimp ingredients 6 oz Shrimp White Raw Headless

Shell On, SautĂŠ 2 oz Seasoning Blend Parsley

Celery, Yellow Onion, Green

Bell Pepper, Red Pepper 1/8 oz Huitlacoche 2 oz Tequila 2 oz Scallion, cut on bias 2 oz Heavy Whipping Cream 2 oz Sweet Cream Butter, dice SUB-RECIPE: Roasted Poblano Grits 5 lb Grits Corn Enriched, Boil 2 lb Bacon Slice, Crisp. Retain Fat 2 lb Heavy Whipping Cream 8 oz Chicken Base, make 64 oz 2 lb Pasilla Poblano Chili Pepper,

Char, Deseed, Dice 16 Ea Corn Cob, Char.

6 oz Creole Seasoning 3 lb Cream Cheese Loaf Preparation Heat 6 oz Grits. Season shrimp and dry.

No Moisture!

Chef Talk

For a quick and delicious homemade filling, add diced huitlacoche to sautĂŠed onions or garlic, cook for a few minutes until it blackens, add tomatoes and chiles and slow-cook another 20 minutes.

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.

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Feed

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.

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.

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Your Ceviche

Craving

Chef Talk

A 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.

Mahi & Shrimp Ceviche ingredients 4 oz

Mahi Fillet 2-4 Ounce

3 oz

Shrimp White Raw Peeled & Deveined 31-40 No Tail

4 Ea

Persian Lime, Juice only

1 ½ oz Tomato Roma Fresh, Diced

HIDDEN BAY® Distinctions Wild-Caught Mahi Mahi 11474

¼ oz 1/8

oz

Jalapeño Pepper Red Onion Jumbo, Diced

1/8 Ea English Cucumber Seedless, Diced

HIDDEN BAY® Shrimp Uncooked, white, peeled & deveined, tail off, 5/2 LBS 31/40 10328

¼ oz

Cilantro, Diced

¼ Tsp

Crushed Red Pepper

2 oz

Orange Juice

2 oz

Avocado Hass, Diced

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.

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Our Hidden Bay Shrimp needs no prep … it’s already peeled, deveined and tail off.

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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.

Guac Stars

MANGO JALAPEÑO GUACAMOLE

How to Rock the Guac at Your Restaurant – 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

The Frozen Edge Solve 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

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Roasted Corn Bacon Parmesan Guacamole

Chef Talk

In 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.

Ingredients 4 oz

Avocado Halves Hass

½ Ea

Cilantro Bunched Fresh

½ oz

Garlic

1 oz

Red Onion, Jumbo

1/8

oz

Salt Coarse, Kosher

1/8

oz

Black Pepper

1 oz

Lime Juice, Unsweetened

3 oz Parmesan Cheese Blend, Grated 6 oz

Applewood Bacon

8 oz

Baby Corn

1/8

oz

Cayenne Pepper, Ground

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.

GORGONZOLA GUACAMOLE WITH FRIED SAGE

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.

When the power goes out, you improvise! Using natural light for food photography is a great alternative to studio and kitchen lighting.

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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.

Puebla, a Mexican mecca for foodies 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.

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Fresh Takes on

Tacos

Chef Talk The 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.

Mahi Tacos with Tequila Soaked H2Omelon-mango Salsa Ingredients 4 ½ oz Mahi Mahi Fillet, 8 oz 2 oz Extra Virgin Coconut Oil ½ oz Garlic, Chopped 1/3 oz Ground Paprika, Smoked 1 ½ oz Avocado Halves, Hass 3 Ea Tortilla Corn White, 5.5" 4 ½ oz Cream Cheese Loaf 1/8 oz Chipotle Chili Pepper, Ground SUB-RECIPE: Tequila soaked

watermelon salsa 6 oz Watermelon, Cubed ¾" 1 Ea Tequila 1 1/3 oz Sugar Beet, Extra Fine 6 oz Mango Chunks 2 oz Jalapeño Pepper 1 ½ oz Green Onion, Slice ¼" 2 oz Basil 1 Ea Lime 1/4 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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Tortillas 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.

at the

Table

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.

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Find the recipe for our Gorgonzola Guacamole with fried sage online!

Shrimp Tlayuda ingredients 12 oz Black Bean 2 Ea Flour Tortilla,12" ½ Tbsp Garlic Whole, Minced 1 Tsp Cumin Seed, Ground 2 oz Yellow Onion Jumbo, Diced ¾ oz Pepper Pasilla, No Stem 1 ½ Tsp Brown Sugar, Light 1 Tbsp Oil Olive 4 oz Shrimp White Raw,

Peeled and Deveined 1 Tsp Ancho Chili Powder 3 oz Chihuahua Cheese, Shredded 4 oz Lettuce, Shredded 2 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

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.

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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Pambazo: stuffed w/flavor Look 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.

OUR TRI-COLOR CORN CHIPS ADD EYE-POPPING APPEAL TO THE PLATE.

Tortas: in the crisp 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.

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MAHI MAHI PAMBAZO

Coconut Shrimp Torta with Figs ingredients 4 oz

1/3 Ea ½ oz 5 oz 1 Ea 2 oz 3 oz ¾ oz 1 ½ oz 1 Ea

2 oz

Sandwiches

with

Bite

Shrimp White Raw Peeled & Deveined Fig Wild Arugula Coconut, Sweetened Flake Egg, large Corn Starch Bean Refried Pinto with Lard Scallion Cotija Cheese Baguette French Demi Partial Baked 4 oz Mini Sweet Pepper: Red, Yellow, Orange

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.

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Rough chop scallion and place on top of sandwich.

Hidden Bay® Mahi Mahi cooks from frozen, requires very little prep.

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VenzuelanInspired Arepas 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.

Corn

Takes the

Cake

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.

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Find the recipe for our Spicy Polenta Cakes with Mahi, Chorizo and Chimichurri online!

Mahi Mahi Arepas

Chef Talk

Arepas 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.

ingredients 2 2C

1 Tsp 3C 4 Tbsp TT TT TT TT

Mahi Mahi Portions, 4 oz. arepa flour (pre-cooked cornmeal) salt water olive oil, divided Blackening seasoning Black beans, cooked Avocado, sliced Crumbled queso blanco

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.

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Mole, a multilayered delight 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.

Master the

Mole

For some quick and easy mole recipes, check online at rfsdelivers.com/thedish.

Oaxaca: Land of the Seven Moles 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.

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Chef Talk

There’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

Quick Mole Verde 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 Seed

2 oz

JalapeĂąo Pepper, Diced

1 oz

Garlic Whole

2 oz

Onion Yellow, Diced

3 oz

Romaine Lettuce Chopped

Âź oz

Cilantro, Chopped

6 oz

Squash Zucchini, Chopped

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 27

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Pork 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.

Proud

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.

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Find the recipe for our Calabacitas con Puerco online!

Chiles en Nogada #SECONDTONUN Make 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 4 oz

1 Tbsp 2 Tsp 1 Ea ¼ oz 1 oz 1 oz 1 oz 2 oz 2 ½ oz 3 oz 1 Ea 1/8 Ea ½ Tsp

Pepper Poblano Chili Fresh Pork Carnita Meat Boneless Style Fully Cooked Almond Sliced Blanched Raw Garlic Whole Potato, Diced and boiled Cilantro, Chopped Tomato Roma, Diced Yellow Onion, diced small Currant Zante, Dried Goat Cheese, Crumbled Milk, Whole Walnut Halves & Pieces, Raw White Pullman Bread, Diced Parsley, Chopped fine Pomegranate Arils, Dried

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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A Deep Dive into Mexico's Freshest Fish 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.

Our Redfish Fillets are farm raised; COenhanced to retain their original color, and turn snowy white when cooked.

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Pescado Uno, Pescado Dos,

Pescado Rojo, Pescado Azul

Chef Talk

Guajillo 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.

Seafood Veracruz Style ingredients ½ oz

Sweet Cream Butter

½ oz

Vegetable Oil

8 oz

Rice Medium Grain Pon Lai

3 oz

Onion White Peeled Fresh

4 oz

Tomatoes, Oven Roasted

1 ¼ lb Juice Clam Ocean Canned 8 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

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

Lots of Sugar,

Not Much Spice

• 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 Sources: The Spruce, My Latina Table, Saveur

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Chef Talk One 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.

Molten Dulce De Leche with Peanut Butter Powder ingredients 2 oz 2/3

oz

3 Ea

Butter, Salted All Purpose Flour Egg, Large

9 ž oz Dulce De Leche Spread SUB-RECIPE: Peanut Butter Powder 16 oz

Tapioca Maltodextrin Molecular Gastronomy Dry

32 oz

Peanut Butter Creamy

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.

FRY 'EM UP: FUNNEL CAKES WITH A TWIST OF LIME

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.

find these great dessert recipes & more online!

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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, CocaCola’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.

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Drink IT IN

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 saltrimmed glass.

PALOMA, made by spiking grapefruit soda with tequila and lime juice.

Sources: The Spruce, Serious Eats

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Craft Cocktails 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!

with 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. Pictured 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

Elevating your drink menu with Powell & Mahoney Craft Cocktail Mixers will increase your beverage sales.

Customers will love the fresh, cleantaste, and new variety that changing to craft offers — and you’ll love the additional sales on your bottom line!

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Roasted Strawberry Mezcal Maragrita

Blackberry Basil Margarita ingredients 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.

1.5 oz 100% Blue Agave Blanco Tequila 3 oz

Powell & Mahoney Margarita

5

Blackberries

4 leaves Fresh Basil ½ oz

Fresh Lime Juice

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.

Michelada ingredients 1-2 oz Powell & Mahoney

Bloody Mary Mixer 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.

1 bottle Mexican beer of choice Squeeze Lime Dash

Worcestershire sauce

TT

Hot Sauce – a few dashes

TT

Tajín (chili-salt mixture)

Garnish Olives 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.

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Must-Haves for the Mexican Kitchen

COVER CAMSQUARE: 12/18/ 22 QT, MIDNIGHT BLUE, 87020 8 CUT WEDGER T8296

Our checklist of tools for prepping to perfection and serving with flair:

CAMSQUARE FOOD 12QT CLEAR 87014

 Serve up guacamole, salsa and dips in a classic, three-legged molcajete bowl.

MOLCAJETE 4 OZ BOWL CHARCOAL 35806

 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.

12.5 GAL 18" X 26" X 9" FOOD BOX, POLYCARBONATE, M2890

12" IMMERSION BLENDER D3092

 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.

GRIDDLE T8308 WOOD UNDERLINER T8312

 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.

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CAMSQUARE FOOD 18QT CLEAR 87016

12" X 18" LID, POLYCARBONATE, T5556

ROBOT COUPE PROCESSOR FOOD 3 QUART BJ292

6.5" BASKET FRYER FOR TORTILLA 58706 5 GAL 12" X 18" X 9" FOOD BOX, POLYCARBONATE, T5554

TACO HOLDER H9298 8 OZ SALSA BOWL PLASTIC MELAMINE, 73742

MOLCAJETE 8 OZ BOWL, CHARCOAL 35802

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.

GRIDDLE R7186 WOOD UNDERLINER T8310

7" TORTILLA SERVER PAPRIKA , P9366

PROWARE™ ALUMINUM FRY PAN 10" - T6564 8" - T6570 7" - 27794

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dish the

A Memo from

Memo Latapi

Reinhart-Springfield Sales Consultant

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.

It is my pleasure to introduce this edition of the DISH, highlighting a

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.

Take some time to explore this DISH and you’ll see that Mexican

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.

As long time neighbors and friends, Mexico’s cuisine has influenced

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.

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.

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 For these recipes and more go to rfsdelivers.com/thedish

©2018 Reinhart Foodserivce, L.L.C.