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Santa Maria Korean barbecue chicken burrito “The
beauty of Mexican food is it’s bang on
trend and is incredibly
Mission Foods breakfast huevos rancheros. Left: Bidfood charred corn elotes with pork and chicken chicharrón
Mex to go Contract caterer Eurest, part of the Com- pass Group, created a Mexican pop-up con- cept called ‘Casa Loco’. This takes traditional Mexican favourites, like burritos or tacos, and adapts them to create flavoursome, nutritious meals that are easy to eat. Jason Trotman, Eurest’s head of culinary operations, business and industry, says: “To appeal to a wider audience, we made sure to include a variety of meal options that can be enjoyed on the move or in one of our workplace restaurants. The hand-held nature of many Mexican dishes makes them a perfect food-to- go option. As a workplace caterer, this works well for our customers who are often looking for something quick during a busy day.” Mexican food supplier Santa Maria’s taste creator Barnaby MacAdam feels burritos are
versatile” Barnaby MacAdam, Santa Maria
Eurest Casa Loco beef
freshly made in front of the customer, giving them the option to load up with extra toppings or swap in their favourites.” He adds that while slow-cooked birria beef or chicken tinga are classics, operators can offer vegetarian fillings such as mushrooms mari- nated in ancho chilli, topped with feta cheese and guacamole: “The beauty of Mexican food is it’s bang on trend, is incredibly versatile and can work across numerous dayparts,” he says.
Kol’s Santiago Lastra
the perfect grab-and-go option. He says: “Not only are the options endless, but the formats in which burritos are served are vast too. They can be wrapped in foil to be eaten on the go, pre-prepared to suit busy service times or
Cactus tostada and mole negro in demand at Ixchel
Head chef at London’s Ixchel, Ximena Gayosso Gonzalez, says the most popular dishes since the Chelsea venue’s opening in late 2023 include a crab macha tostada starter and a braised short rib main course. “The short rib is a very generous portion.
The fact that it has been cooked for more than 15 hours is very attractive for our diners, as they know it will melt when we shred it in front of their eyes,” she says. She describes the crab tostada as being “fresh, nutty and slightly spicy from the chillies in the macha sauce”, and adds that macha is very popular outside Mexico as it complements many different dishes.
www.thecaterer.com In terms of Mexican ingredient must-haves,
Gonzalez says all kinds of chillies, fresh or dried, are essential bases for Ixchel’s salsas. For example, in January, the site showcased mole negro as its special monthly dish, a rich salsa combining more than 15 ingredients that are burned to create its black colouring. Menu development is constant for Gonzalez, and she is soon planning to add cactus tostada, using prickly pear cactus, to her lunch menu. “The taste reminds me of back home in
Mexico City,” she says. “It’s a perfect option for vegetarians and people who want to explore different Mexican flavours.”
Ximena Gayosso Gonzalez 8 March 2024 | The Caterer | 33
Hot list Operators are clearly responding to this call for more Mexican variety, with seasoning supplier Lähde, an EHL Ingredients brand, reporting that demand has increased for Mexican chil- lies. Kath Davies, new product development manager, advises: “In an increasingly com- petitive marketplace, where consumers are
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