Chef's Blog

November 7, 2018

Mexican Food Branches Out

from Chef George Sideras

Americans are beginning to discover what Mexican cooks have always known: that regional Mexican cuisine is exciting, sophisticated, and incredibly diverse, from the conchinita pibil (pit-roasted suckling pig) of the Yucatan to the machaca (sun-dried beef) of Sonora on the border.

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June 30, 2018

Chipotle 2.0: What’s Next for Fast Casual Mexican?

from Chef Matthew Fuss

When the first Chipotle opened in 1993, it introduced Americans to a whole new concept in quick-service Mexican food: an approachable menu that offered complete customization, better quality ingredients, and an upgraded experience that set the stage for the fast casual revolution that followed. In fact, Chipotle became so closely associated with the booming new segment that other fast casual concepts were often described as “the Chipotle of burgers” or “the Chipotle of Asian street food.”

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March 23, 2015

Authentic Flavor Every Time

from Minor's

I’ve spent some time lately—at home and on the job—cooking with our newest Latin Flavor Concentrates. As you can imagine, I’ve become pretty familiar with what they can do and how easily they can crank up the flavor in many dishes. But it sometimes takes more than my word to convince others of everything Minor’s® Flavor Concentrates can do. It’s hard for them to understand how such big flavor can come from such a small amount of product—not to mention with such little effort.

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