Products Suppliers


Bidfood www.bidfood.co.uk


EHL Ingredients www.ehl-ingredients.co.uk


Eurest eurest.co.uk


Major International www.majorint.com


Maple from Canada www.maplefromcanada.co.uk


Mexgrocer www.mexgrocer.co.uk


Mission missionfoodservice.co.uk


Rational www.rational-online.com


Santa Maria www.santamariaworld.com/uk/ foodservice


The Flava People theflavapeople.com


Mission Foods Mexican beef and guacamole burritos


“Diners want flavours and textures they haven’t tried yet, like sweet-hot honey chipotle, smoky ancho or spicy-crispy salsa macha” Scott Dixon, Flava People


more discerning and health-conscious than ever before, chefs and caterers need to invest in a quality selection of Mexican ingredients, including herbs and spices, to ensure they are offering innovative flavours.” Using new ingredients doesn’t have to


mean added labour or skills in the kitchen, as flavours can come from pre-made sauces, seasonings and pastes. The Flava People is one such provider, with managing director Scott Dixon commenting: “Diners won’t want to eat tweaked versions of the same dishes they’re more than comfortable cooking up at home – they want flavours and textures they haven’t tried yet, like sweet-hot honey chipotle, smoky ancho or spicy-crispy salsa macha. The dishes that take extra effort to cook – birria tacos, pork pibil, lamb barbacoa or chipotle short ribs – are the ones people are seeking out.” Sauce supplier Major International believes pre-made products can also help ensure con- sistency and quality. Marketing manager Paul Saunders stresses that with com- panies like his providing free-from recipes can help ensure menus are suitable for those with dietary needs. All of Mission Foods’ wraps and flat-


breads are vegetarian and many are vegan. Julie Stevens, head of market- ing for UK and Ireland, says: “Each wrap or flatbread complements a variety of traditional Mexican dishes that will appeal to this growing group of consumers.”


34 | The Caterer | 8 March 2024 Bidfood belly pork tacos


More online www.thecaterer.com


Maple from Canada pulled pork tacos Mexican produce specialist Mexgrocer has


recently branched out into importing La Fon- da’s new cornflour soft tortilla, made from blue and yellow nixtamalised corn. The tra- ditional Central American maize processing method involves dried kernels being cooked and steeped in an alkaline solution, usually water and food-grade lime (calcium hydrox-


ide). This not only lengthens shelf life but also has nutritional benefits such as increasing calcium intake and resistant starch content. With the UK Mexican food picture being


so rosy, and considering the myriad of dishes and ingredients available to experiment with, there has never been a better time for chefs to embrace this type of cuisine.


Beyond Meat spicy chipotle steak fajitas Serves 1


For the fajita seasoning 1tbs chipotle paste 1tsp ground cumin 1tsp smoked paprika 1tsp garlic powder Salt and pepper 1tbs vegetable oil


For the creamy avocado sauce ½ avocado 2tbs plant-based yogurt 2tsp lime juice ¼ lime, zested 2tbs coriander, finely chopped Salt and pepper, to taste


For the fajita 1tbs vegetable oil


100g pepper, finely sliced ½ red onion, finely sliced 80g Beyond Steak 2 tortilla wraps


Make the fajita seasoning by combining all the ingredients. Cover and keep refrigerated until required. Make the creamy avocado


sauce by blitzing all the ingredients in a blender.


If you want the sauce a bit runnier, add a tablespoon of cold water. Place into a container and add a piece of clingfilm directly on top to prevent discolouring. Cover and keep refrigerated. Place a pan on a medium- high heat and add the oil. Add the sliced peppers and cook for 1-2 minutes, then add the sliced red onion and cook for a further minute. Add the Beyond Steak and fajita seasoning along with 1-2tbsp of water, and cook for about five minutes, stirring frequently. Place the fajita filling in a bowl and serve alongside tortilla wraps and the creamy avocado sauce.


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