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Volume 3 | Issue 10

October 18, 2017

Expedition South America


SPOTLIGHT

Welcome to South America—a veritable melting pot of culinary techniques, native ingredients, immigrant influence and memorable, distinctive cuisines. Indigenous crops include familiar favorites such as corn, sweet potatoes, avocados, peanuts and chocolate. But as consumers embrace and seek out new flavors of global cuisine, ingredients such as yucca, yerba mate and guanabana are making their way onto U.S. menus. The most important ingredient in Peruvian cooking—the aji amarillo pepper—brings a bright, fruity and complex flavor to sauces and seafood, growing 124% on U.S. menus over the past four years! These and other exciting ingredients can be used in authentic dishes like Brazilian feijoada, Peruvian ceviche or Chilean cazuela. And they're also versatile tools for putting a unique fusion spin on proven menu items, such as sliders, flatbreads and smoothies. At its core, South American cuisine is rich in grilled meats, stews, seafood and even pizza—types of dishes already beloved by patrons in the U.S. Bring a mix of familiarity and curiosity to new menu items as you explore the flavors of the continent.



 

RECIPES FEATURING
CUSTOM CULINARY® BRANDED PRODUCTS












 

Chilean Seafood Salad
This combination of shrimp, lobster, scallops and more gets a smoky touch from merkén, a Chilean seasoning blend.
View Recipe

Peruvian Braised Veal Shanks
Serve up delectable veal shanks with a complex, savory braising liquid featuring the flavors of Peru. View Recipe

Low Sodium Chimichurri Sauce
Move over, rice pilaf. This Moroccan-inspired side delivers bold flavor to impress your guests. View Recipe

Citrus and Black Bean Pico de Gallo
This versatile slaw can be served as a side, sandwich topper, taco filling and more! View Recipe


CUSTOM CULINARY® FEATURED PRODUCTS


Ready to use bases, sauces and flavor concentrates from Custom Culinary® serve as the foundation for South American flavors that will add excitement to sandwiches, entrées, soups and more.

Chef Talk

Chef Michael Smith recounts his delicious trip to Seoul —from the jaw-dropping grocery stores to BBQ joints to street carts—and share how the memorable dishes he tried can inspire your own menu.

WHERE INSIGHTS BECOME INSPIRATION
FlavorIQ® enables our customers' growth and success by approaching the creation of customized solutions with a bold mix of expertise, aspiration and curiosity. We develop unique products, menu concepts and "gold standard" flavor delivery systems, meeting the requirements of our customers today and anticipating their emerging needs, too. The opportunities we identify for operators and food manufacturers on a global scale are rooted in a deep understanding of the culinary arts, sensory science, consumer insights and food science. Our ultimate goal? Innovation without limits.


Sources

Bret Thorn, "Trending Tables: Peruvian food picks up steam," Nation's Restaurant News, March 16, 2017.
Fern Glazer, "Ceviche finds a place on menus year-round," Nation's Restaurant News, April 18, 2017.
 
Marian Blazes, "Ají Amarillo: Peruvian Yellow Chili Pepper," The Spruce, July 25, 2017.
Marian Blazes, "An Introduction to South American Food," The Spruce, August 24, 2017.