Venture beyond the ubiquitous salsa roja and salsa verde

Recipe courtesy of Darryl L. Mickler
Sponsor: SupHerb Farms®

The authentic flavor of a new ready-to-use foodservice paste is the difference-maker.

These savory spheres are rolling onto modern Mexican menus

A deeper exploration yields a world of surprising opportunity

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Three proven classics with menu potential

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Expand your culinary point of view with boldly flavored premium meat toppings

Leverage the signature flavor profiles of three classic dishes

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Chefs rely on proteins that go the distance on flavor, temperature and texture

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Broken Yolk Café | based in San Diego

Brunch Chilaquiles con Huevos: Crispy tortilla chips, guajillo chile salsa, Mexican cheeses, fried eggs and avocado.

Chilaquiles are a perfect salve for late-night shenanigans, and have already made moves onto brunch menus

Modern Mexican cuisine is diving into authentic cookery from different regions in Mexico - one of the regions being explored thoroughly is Oaxaca, thanks to its rich culinary heritage and its craveable cuisine

Walk-On’s Bistreaux & Bar offers Cajundillas: Chipotle tortillas with chicken, boudin sausage, andouille sausage, spicy chipotle ranch, Monterey Jack cheese

101 Beer Kitchen offers Green Chili: Roasted pork, puréed tomatillo, roasted poblanos, served over yellow rice with sour cream, charred lime, queso fresco and cilantro

California Milk Advisory Board with Alta Calidad offers a Pumpkin Blossom Quesadilla: Espuma over tortilla filled with pumpkin blossom, onion, Chihuahua cheese; garnished with ancho- chile activated-charcoal ash

Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate