Empanada dough works very well with almost anything you can stuff into it. Providing your restaurant, the potential to create unlimited fillings and flavor-packed combinations.
This week we’ve added sweet cream foam, roasted garlic hummus bites, spicy pepperoni and more.
Grilled “double-crusty” jalapeño red skin potatoes mashed and topped with a mixture of bell peppers and poblanos, sliced chorizo and Cotija crumbles.
More often than not mussels are generally served with a couple thick planks of toasted bread used for sopping up the juices from the cooking process… also known as broth diving.
This week we’ve added 7 items into inventory including a large kaiser roll, ground pork chorizo, natural meatball mix, ciabatta lunga bread and more…
Ground chuck grilled beef patty top with pepper-jack, cheddar cheese, chorizo sausage, grilled onions, avocado, tomato and lettuce on a toasted sesame seed bun with garlic serrano aioli.
This week we’ve added 15 new items to our inventory including skillet chorizo, beef pot roast soup, salsa roja sauce and more…