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AUTHENTIC ETHNIC FLAVORS MENUING GUIDE GET INSPIRED WITH ON-TREND LATIN AND KOREAN DISHES MEET CONSUMER DEMAND FOR ON-TREND GLOBAL FARE with the exciting flavors of Latin and Korean cuisine Consumer interest in globally inspired cuisine shows no signs of stopping, especially among Millennials and Gen Z. Research shows that 52% of 18- to 34-year-olds order ethnic foods at restaurants at least once a week (compared to 28% of those ages 35 and up).* Foodservice operators in all segments of the industry are finding new ways to embrace the trend, as signature dishes featuring traditional ingredients have the potential to boost check averages. In fact, 32% of consumers say they’d be willing to pay more for authentic global cuisine.* Custom Culinary® is here to simplify the menu development process with a versatile product line: Passport Global Flavors™ by Custom Culinary® Authentic Ethnic Flavors. The portfolio includes marinades, sauces and concentrated pastes that bring the bold, memorable hallmarks of Latin and Korean cuisine to your menu with ease. In this guide you’ll find recipes representing a range of culinary styles and ingredients—from the regional cuisine of Mexico, the Caribbean, Central America and South America to Korean-inspired dishes with a balance of sweet, spicy, savory and tangy flavors. We’ll show you how to introduce your patrons to these unique ingredients through a mix of “safe experimentation” dishes they already know and love, along with more authentic menu concepts—depending on your operational needs. *Technomic, “The Ethnic Food & Beverage Consumer Trend Report,” 2018. Datassential’s SCORES is the world’s largest continuous concept test, with hundreds of new menu items added every month. Each item is evaluated by 500 consumers, providing feedback on purchase intent, appeal, uniqueness, AUTHENTIC ETHNIC FLAVORS frequency, draw and value. UNPARALLELED PRODUCT Out of the 24,000-plus menu items that have hit the VERSATILITY market over the past four years, only 9.8% have hit the Our Latin and Korean products combine global inspiration with benchmark we call “safe experimentation”—menu operational ease. These unique products pair with any type of concepts that perform over the 70th percentile for both protein and can be used as finishing sauces, cooking sauces, purchase intent and uniqueness. “Safe experimentation” condiments or flavor enhancers—the possibilities are truly is the intersection between broad popularity/purchase endless. Look for these icons throughout the Menuing Guide intent and a high level of uniqueness—meaning, it appeals as easy reference, and be sure to mix and match ingredients to the masses but consumers can’t get it just and techniques to create your own signature dishes, too! anywhere. This helps drive traffic and increases your brand appeal. We have scored each of the featured TH recipes provided in this menu guide, and all have hit or come close to the “safe experimentation” threshold SAUTÉ GRILL SIMMER of 70/70. 48 50 65 68 71/72 TH COOKING METHODS COOKING BRAISE PAN ROAST + 48 50 65 68 71/72 73/74 78 81 86 92 COOKING GLAZE FINISHING SAUCE SAUCE DRESSING MARINADE CONDIMENT FLAVOR ENHANCEMENT FLAVOR 73/74 78 81 86 92 + 95 98 99 75 21 POULTRY BEEF PORK 95 98 99 75 21 INGREDIENT PAIRINGS SHELLFISH FISH VEGETABLES +11% MEXICAN FOUR-YEAR GROWTH CALLOUTS ON U.S. ARE ON MENUS** 23% OF U.S. * Projected to grow +7% MENUS over the next four years*** AUTHENTIC LATIN FLAVORS The tastes of Mexico, the Caribbean, Central America and South America come alive with Passport Global Flavors™ by Custom Culinary® Authentic Latin Flavors. Whether used as cooking sauces, marinades or condiments, these versatile products help you create signature dishes inspired by global cuisine. * Datassential MenuTrends, U.S. menu penetration 2018 ** Datassential MenuTrends, U.S. menu penetration growth 2014-2018 ***Datassential Haiku, projected menu growth 2018-2022 LATIN-STYLE CITRUS CHILI SAUCE A zesty red chili and lime sauce loaded with achiote, toasted ancho, chili de arbol, fresh citrus juice and notes of roasted garlic. CITRUS CHILI SHORT RIB TOSTADAS MENU INSPIRATION YIELD: 4 SERVINGS CRISPY BAJA SHRIMP TACOS INGREDIENTS Seared short ribs braised in Crispy coconut shrimp topped with 8 ea Tostadas ½ c Onion, sliced, caramelized Passport Global Flavors™ by pickled red onion, avocado and a ® citrus slaw made with Passport Global 2 c Avocado, mashed or sliced 8 tsp Cilantro, chopped Custom Culinary Latin-Style Flavors™ by Custom Culinary® Latin- 24 oz Latin Citrus-Braised Short 8 ea Lime wedges Citrus Chili Sauce, layered Style Citrus Chili Sauce, served on Ribs, shredded (recipe warm flour tortillas. follows) on crisp tortillas with avocado, ½ c Passport Global Flavors™ caramelized onion, cilantro, ® by Custom Culinary Latin- 48 50 65 lime and an 68extra drizzle71/72 of ACHIOTE PASTA Style Citrus Chili Sauce Al dente linguine pasta tossed in Latin-Style Citrus Chili Sauce. achiote cream sauce featuring DIRECTIONS Passport Global Flavors™ by Custom 1. Place ¼ cup avocado onto each tostada. Culinary® Latin-Style Citrus Chili Sauce, along with roasted red pepper, 2. Cover each with 3 ounces shredded Latin Citrus Braised Short Ribs. crumbled queso fresco and charred 3. Drizzle 1 tablespoon Passport Global48 Flavors™73/74 by Custom50 78 65 81 68 86 71/72 92 cherry tomatoes. Topped with a seared Culinary® Latin-Style Citrus Chili Sauce over each tostada. snapper fillet, cilantro and a lime wedge. 4. Place two tostadas on serving plate; top each with 2 tablespoons caramelized onion, 1 teaspoon cilantro and one lime wedge. TH TH CITRUS CHILI-GLAZED SALMON A flaky salmon fillet brushed with LATIN CITRUS-BRAISED SHORT RIBS 73/74 95 78 98 81 99 86 75 92 21 Passport Global Flavors™ by YIELD: 2 POUNDS PERCENTILE FOR PERCENTILE Custom Culinary® Latin-Style Citrus UNBRANDED FOR Chili Sauce, cooked on a wood-fire INGREDIENTS PURCHASE INTENT UNIQUENESS grill. Finished with compound butter 3 T Vegetable oil 1 qt Passport Global Flavors™ made with Latin-Style Citrus Chili 4 lb Boneless beef short ribs, by Custom Culinary® Latin- DATASSENTIAL SCORES, APRIL 2019 Sauce, sautéed potatoes and a Style Citrus Chili Sauce PERFORMANCE AGAINST ALL ITEMS FROM corn-black bean hash. trimmed JUNE 2014 TO APRIL 2019 951 qt Water or beef98 stock 99 75 21 DIRECTIONS OAXACAN BURGER 1. Add vegetable oil to heavy-bottomed pot; heat until oil begins to smoke. A beef patty seared on the comal 2. Sear short ribs until dark golden brown on all sides. (griddle) and topped with Passport 3. Remove short ribs; add Passport Global Flavors™ by Global Flavors™ by Custom Culinary® ® % Latin-Style Citrus Chili Sauce, sliced Custom Culinary Latin-Style Citrus Chili Sauce and water red onion and fresh avocado. Served or stock to deglaze. on a toasted brioche bun spread 4. When bottom of the pot is clean, add short ribs back into pot and with Latin-Style Citrus Chili bring to a simmer. +65 FOUR-YEAR MENU Sauce mayonnaise. 5. Reduce heat to low; cover pot tightly with lid or aluminum foil. GROWTH OF CHILI LIME* 6. Cook 2 to 3 hours or until short ribs are tender. FAJITA-STYLE SCRAMBLED 7. Once tender, cool in cooking liquid. EGG SKILLET Roasted potatoes, onion, bell pepper, tomato and fluffy scrambled eggs in a sizzling skillet, smothered in queso blanco and finished with a drizzle of Passport Global Flavors™ by Custom Culinary® Latin-Style Citrus Chili Sauce infused with hot sauce. *Datassential MenuTrends, U.S. menu penetration growth 2014-2018 5 AL PASTOR SAUCE Sweet and tangy, with notes of charred pineapple and a blend of guajillo, pasilla, cayenne and chipotle peppers; sautéed with garlic, onion and tomato, with Mexican oregano and cumin. AL PASTOR KABOB PLATE YIELD: 4 SERVINGS MENU INSPIRATION Skewers of cubed pork INGREDIENTS OSSO BUCCO AL PASTOR TACOS tenderloin, white onion, bell 2 qt Cilantro-lime rice, warm 2 c Passport Global Flavors™ Osso bucco slowly braised in Passport ® by Custom Culinary® Global Flavors™ by Custom Culinary pepper and pineapple, grilled 12 ea Al Pastor Kabobs (recipe Al Pastor Sauce, shredded and served Al Pastor Sauce and brushed with Passport follows) over grilled corn tortillas with fresh-cut 16 ea Corn tortillas, 4-inch, grilled ™ 8 ea Lime wedges pineapple, shredded cabbage and Global Flavors by Custom red onion. 2 c Pickled red onion Culinary® Al Pastor Sauce, 48 50 65 68 71/72 served with cilantro-lime rice DIRECTIONS TACOS AL PASTOR and pickled red onion. 1. Place 2 cups cilantro-lime rice on serving plate. Corn tortillas filed with shredded 2. Layer three Al Pastor Kabobs over rice. slow-simmered pork shoulder marinated in Passport Global Flavors™ by Custom 3. Serve with two lime wedges, ½ cup pickled onion, ½ cup Passport ® ® Culinary Al Pastor Sauce, grilled Global Flavors™ by Custom Culinary Al Pastor Sauce and pineapple and fresh cilantro, finished four grilled tortillas on the side. with crispy chicken chicharrones. 48 50 65 73/74 68 78 71/72 81 86 92 AL PASTOR KABOBS TH TH TAMALES AL PASTOR YIELD: 12 KABOBS Juicy pork shoulder braised in pineapple INGREDIENTS juice, onion, garlic, orange and Passport Global Flavors™ by Custom Culinary® 2 qt Pork tenderloin, cut into 1-inch 2 qt Red bell pepper, cut into Al Pastor Sauce, shredded and wrapped 73/74 78 81 95 86 98 92 99 75 21 PERCENTILE FOR PERCENTILE cubes (at least 36 pieces) 1-inch petals in tender masa, then steamed. UNBRANDED FOR 2 c Passport Global Flavors™ 2 qt Green bell pepper, cut into Served with fresh pineapple salsa. PURCHASE INTENT UNIQUENESS by Custom Culinary® 1-inch petals Al Pastor Sauce DATASSENTIAL SCORES, APRIL 2019 2 qt Pineapple, cut into PERFORMANCE AGAINST ALL ITEMS FROM 2 qt White onion, cut into 1-inch cubes CEVICHE AL PASTOR JUNE 2014 TO APRIL 2019 1-inch petals Shrimp, scallops and squid marinated in fresh lime juice with Passport Global 95 98 99 75 21 Flavors™ by Custom Culinary® Al Pastor DIRECTIONS Sauce.
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    @wisemeats @altacalidadbk St. Louis Spareribs Al Pastor Roasted Pineapple, Mexican Gherkin 18. Texas-Style Brisket Tostada Celery Root, Sour Apple, Valentina Crema 15. Spicy Hatch Green Chile Wings Crispy Shallots, Cilantro 14. Kabocha Squash Ribs Mole, Salsa Seca 8. all day menu Tortilla chips, guacamole, guajillo salsa 13 Queso fundido, acacia honey, pumpkin seeds, tortilla chips 11 Breakfast burrito, poblano rice, black beans, chihuahua cheese, salsa verde 12 Steak & egg breakfast tacos, tomatillo salsa, chihuahua cheese 15 Chilaquiles & fideos, sunny side up egg, avocado, tomatillo salsa 12 Mexican roti, sunny side up eggs, jamón serrano, black beans, pickled red onions 18 Charred steak tacos, crispy chihuahua cheese, tomatillo salsa, cilantro 14 Crispy tempura shrimp tacos, cabbage remoulade, salsa negra, chorizo powder 14 Chicken tinga tacos, guajillo salsa, avocado 13 Roasted market fish tacos, chipotle mayonnaise, salsa cruda, cabbage slaw 13 Charred cauliflower tacos, pickled raisins, guajillo salsa 12 Taco Platter, your choice of any 4 tacos (3 of each style) 75 ** 2 tacos per order ** all tacos made with fresh corn tortillas ** Octopus, pork belly, potatoes, poblano rice, avocado aioli 16 Berkshire pork shoulder “al pastor”, salsa cruda, pineapple 15 Pumpkin blossom quesadilla, Oaxaca cheese, ancho chile 14 Brussels sprouts, guajillo honey, Meyer lemon 8 Yuca “tater tots,” chipotle aioli 8 Grilled Mexican street corn, chipotle mayo, queso fresco, tajin 8 Poblano rice, black beans ribollita, Tuscan kale 7 "I don't like gourmet cooking, or 'this' cooking or 'that' cooking. I like good cooking." - James Beard CHEF & OWNER : AKHTAR NAWAB.
  • LONCHERAS: a Look at the Stationary Food Trucks of Los Angeles

    LONCHERAS: a Look at the Stationary Food Trucks of Los Angeles

    LONCHERAS: A Look at the Stationary Food Trucks of Los Angeles September 2010 Jesús Hermosillo Master of Arts Degree Program UCLA School of Urban Planning Prepared for UCLA Center for Labor Research & Education (UCLA Labor Center) UCLA School of Urban Planning Disclaimer: Neither the University of California nor the School of Public Affairs either supports or disavows the findings in any project, report, paper, or research listed herein. University affiliations are for identification only; the University is not involved in or responsible for the project. Hermosillo 2 TABLE OF CONTENTS EXECUTIVE SUMMARY………………………………………………………………...6 INTRODUCTION………………………………………………………………………….11 PURPOSE AND OBJECTIVES…………………………………………………………..14 WHAT IS A LONCHERA?..................................................................................................15 Loncheras (or stationary food trucks)…………………………………………………….16 Industrial lunch trucks……………………………………………………………………..16 Twitter trucks…………………………………………………………………………….....17 What is a “traditional” catering truck?...............................................................................18 LAWS AND REGULATIONS……………………………………………………………..19 Food safety…………………………………………………………………………………..20 Commissary requirement…………………………………………………………………..21 Restroom access……………………………………………………………………………..21 Health permit and certification decal……………………………………………………...21 Health inspections…………………………………………………………………………...22 THE LONCHERA ECONOMY…………………………………………………………....24 Patterns in the lonchera economy………………………………………………………......24
  • Soup at the Distinguished Table in Mexico City, 1830-1920

    Soup at the Distinguished Table in Mexico City, 1830-1920

    SOUP AT THE DISTINGUISHED TABLE IN MEXICO CITY, 1830-1920 Nanosh Lucas A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF ARTS May 2017 Committee: Amílcar Challú, Committee Co-Chair Franciso Cabanillas, Committee Co-Chair Amy Robinson Timothy Messer-Kruse © 2017 Nanosh Jacob Isadore Joshua Lucas All Rights Reserved iii ABSTRACT Amílcar Challú, Committee Co-Chair Francisco Cabanillas, Committee Co-Chair This thesis uses soup discourse as a vehicle to explore dimensions of class and hierarchies of taste in Mexican cookbooks and newspapers from 1830-1920. It contrasts soups with classic European roots, such as sopa de pan (bread soup), with New World soups, such as sopa de tortilla (tortilla soup) and chilaquiles (toasted tortillas in a soupy sauce made from chiles). I adopt a multi-disciplinary approach, combining quantitative methods in the digital humanities with qualitative techniques in history and literature. To produce this analysis, I draw from Pierre Bourdieu’s work on distinction and social capital, Max Weber’s ideas about modernization and rationalization, and Charles Tilly’s notions of categorical inequality. Results demonstrate that soup plays a part in a complex drama of inclusion and exclusion as people socially construct themselves in print and culinary practice. Elites attempted to define respectable soups by what ingredients they used, and how they prepared, served, and consumed soup. Yet, at the same time, certain soups seemed to defy hierarchical categorization, and that is where this story begins. iv To Lisa and Isadora Lucas. Thank you for your sacrifices.