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Volume 5 | Issue 07

July 12, 2019

Next Gen Latin


Consumer demand for Latin cuisine shows no signs of stopping, whether it’s authentic regional fare or fusion-inspired dishes. Many consumers haven’t yet tried Latin cuisines beyond Mexican, but they’d be interested to do so. In fact, 42% would like to try Cuban, 53% want to try Brazilian, 53% want to try Peruvian and 58% want to try Argentine cuisine (Technomic, 2018). These cuisine types are diverse, with varying influences and techniques, but what they share is a focus on complex flavor profiles rooted in chilies, citrus and aromatic ingredients. Authentic cooking sauces and condiments help to introduce your patrons to new ingredients in such dishes as huaraches, pupusas and pozole. Operators can also spice up menu staples by incorporating Latin flavors into chicken wings, breakfast skillets, plant-based offerings and sandwiches.

Elevate your dinner offerings with this show stopping entree: VEAL OSSO BUCCO AL PASTOR WITH TAMALES.
Ready-to-use products from Custom Culinary® make the process easy. Watch our video! Click here for full recipe.

Custom Culinary® Authentic Latin Flavors and other versatile products from our portfolio can be used as cooking sauces, marinades or condiments—bringing approachable ethnic cuisines to your menu with ease.


Mexican Migas Skillet
A breakfast skillet with a bed of blue corn chips topped with roasted red pepper, scrambled eggs, quesadilla cheese, charred avocado, Fresno peppers, cilantro, lime and Custom Culinary® Tomatillo Serrano Sauce.
View Recipe

Cozumel Crab Cakes
Panko-crusted crab cakes served with citrus pico de gallo and chili remoulade made with Custom Culinary® Habanero Orange Sauce.
View Recipe

Mole-Braised Brisket Tacos
Brisket braised in Custom Culinary® Mole Negro, seared and tossed in additional Mole Negro, served on flour tortillas with refried beans, corn, pico de gallo and a drizzle of cilantro-lime mayo.
View Recipe

Al Pastor Kabob Plate
Skewers of cubed pork tenderloin, white onion, bell pepper and pineapple, grilled and brushed with Custom Culinary® Al Pastor Sauce, served with cilantro-lime rice and pickled red onion.
View Recipe

Latin-Style Citrus Chili Wings and Dipping Sauce
Deep-fried chicken wings tossed in Custom Culinary® Latin-Style Citrus Chili Sauce, served with a creamy dipping sauce of bleu cheese dressing mixed with additional Latin-Style Citrus Chili Sauce.
View Recipe


Pork & Pozole Soup Dumplings
Delicate steamed dumplings filled with braised ground pork, hominy and Custom Culinary® Green Chili Pozole Broth. Garnished with fresh cilantro, dollops of avocado crema and a lime wedge. 

Queso Panela Tortilla
Charred queso panela cooked over an open flame, topped with charred salsa verde, fresh cilantro and Custom Culinary® Ancho Mango Chutney. Served with heritage corn tortillas.

Philly Queso Steak
A fresh-baked bolillo roll loaded up with juicy shaved birria, peppers, onions and warm Custom Culinary® Oaxacan Queso Blanco, toasted to golden-brown perfection.

Cajeta Latte
Bold espresso topped with frothy foamed Custom Culinary® Mexican Chocolate Cajeta Sauce, finished with chocolate shavings and an extra drizzle of Mexican Chocolate Cajeta Sauce

Mojo Mango Salmon
Atlantic salmon marinated overnight in Custom Culinary® Guajillo Lime Mojo, cedar-seared and topped with fresh mango salsa. Served over coconut rice and finished with crispy wonton skins.


Serve up the flavors of Mexico, the Caribbean, Central America and South America with bold, ready-to-use products from Custom Culinary®.


  • Green Chili Pozole Broth
  • Ancho Mango Chutney
  • Oaxacan Queso Blanco
  • Guajillo Lime Mojo
  • Mexican Chocolate Cajeta Sauce
*Products are customized; please contact your Custom Culinary® representative for more information.


For more information about our NEW Custom Culinary® Authentic Latin Flavors, download our product brochure.


Download your free copy of our all new white paper: “14.6 Billion Reasons to Understand Gen Z.” 


Chef Talk

Chef Richard Reilly discusses the evolution of Latin foods and flavors, from fusion fare in Las Vegas to memorable, authentic dishes in Panama.

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.



Katie Ayoub, “Targeting Tacos,” Flavor & The Menu, June 12, 2019.
Robin Grose, “Authentic Mexican Sauces,” The Spruce Eats, April 8, 2019.
Technomic, The Ethnic Food & Beverage Consumer Trend Report, 2018.