delivered LOIN [ Fresh-mex Flavors ] Chorizo Stuffed issue 14 Spring Guide Recipe on page 16

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1 delivered issue 14 Spring Guide Chorizo Stuffed BEEF LOIN Recipe on page 16 [ Fresh-mex Flavors ]

2 [ Fresh-Mex Flavors ] delivered Appetizer Items Bolder Flavors: Trend Article Contigo Base Items Appetizer Recipe Ideas Peak Fresh Produce Items Entreé Recipe Ideas Dessert Product Ideas Spicy Guacamole

3 CHEESE CUBE HOT PEPPER BRD ANCHOR 6 / 3 LB CORN NUGGET JALAPEÑO CHEDDAR ANCHOR 4 / 3 LB CORN NUGGET SPICY BRD FRDSFRST 6 / 2 LB EGG ROLL CHICKEN SOUTHWEST GLDNTIGR 72 / 3 OZ JALAPEÑO BOTTLE CAPS BB BREWCITY 6 / 40 OZ JALAPEÑO BRD CREAM CHEESE FRDSFRST 4 / 3 LB JALAPEÑO CREAM CHEESE BRD LAKEERIE 6 / 2 LB CLASSIC Beginnings POPPER CREAM CHEESE STUFFED ROMA 4 / 3 LB POPPER JALAPEÑO CHEDDAR ROMA 4 / 3 LB POPPER JALAPEÑO CREAM WEST CREEK 4 / 3 LB POTATO BITE CHEDDAR JALAPEÑO GLDNCRSP 4 / 3 LB POTATO MUNCHERS SOUTHWEST TANTLZRS 6 / 3 LB QUESADILLA CHICKEN ENTC CUL 4 / 25 CT QUESO DIP TORTILLA BRD TANTLZRS 6 / 2 LB RED JALAPEÑO BRD STFD POPPER 98 / 1.3 OZ TACO BEEF CHEESE MINI POSADA 568 /.45 OZ TACO CHICKEN MINI POSADA 4 / 4 LB Mexican Pinwheels Cream Cheese 8 oz Chicken 5 oz Monterey Jack & Cheddar Cheese 1 cup Coriander 1 teaspoon Jalapeños, diced 2 tablespoons Cumin 2 teaspoons Tortillas 3 each Salsa 2 oz Sour Cream 2 oz Guacamole 2 oz In bowl, mix all ingredients except the tortillas, sour cream & guacamole 2. Marinate in the fridge for four hours 3. Spread the mixture evenly over the three tortillas 4. Roll up the tortillas and cut into 1 thick slices 5. Shingle over platter and serve with salsa or salsa verde page 4 Spring Guide

4 kick your business up with BOLDER FLAVORS It can't be denied that Mexican and Latin American flavors have become a staple on mainstream menus. Many menus feature popular items like Tacos, Nachos and Quesadillas. Tacos alone, appear on 25% of all US menus and have seen steady growth since 2005, according to Datassential. However as consumer's tastes continue to evolve, Latin American offerings will need to evolve along with them. Customers are accustomed to flavors like chilis and cilantro, but are looking for more flavors like tomatillos, Chiptole en adobe, chorizo sausage and Latin Cheeses (Cotija and Queso Fresco). A simple way to introduce these flavors, if you haven't already, is to incorporate them into current favorites. For example, chorizo and beer cheese dip or a chipotle infused chicken quesadilla with Queso Fresco. Cheddar sauce Western Guacamole Queso Blanco Fresh-Mex Flavors page 7

5 White Corn Chips, uncooked Yellow Corn CHIPS Round WHITE Corn Chips Perfect CHIP, Perfect DIP. CHIP TORTILLA CORN WHI CONTIGO 12 / 16 OZ CHIP TORTILLA CORN YLW RND CONTIGO 12 / 16 OZ CORN SWEET RSTD W/BLK BEAN RSTWRKS LB GUACAMOLE SPICY FZ CONTIGO 12 / 1 LB GUACAMOLE WSTRN FZ CONTIGO 12 / 1 LB SALSA FIRE RSTD RTU CONTIGO 6 / #10 CN SALSA MED THICK & CHNKY CONTIGO 4 / 1 GA SALSA MED THICK & CHNKY CONTIGO 1 / 1 GA SALSA MILD THICK & CHNKY CONTIGO 4 / 1 GA SALSA MILD THICK & CHNKY CONTIGO 1 / 1 GA SALSA PICO DE GALLO TRAY FRSH EXP LB SAUCE CHEESE CHED DSPNSR POUCH CONTIGO 4 / 110 OZ SAUCE CHEESE JALAPENO DSPNSR CONTIGO 4 / 110 OZ TOMATO DICED FIRE RSTD IN CONTIGO 6 / #10 CN TORTILLA CHIP CORN WHI 1/4 CUT CONTIGO 1 / 30 LB TORTILLA CHIP CORN YLW 1/4 CUT CONTIGO 1 / 30 LB QUESO BLANCO WEST CRK 4 / 5 LB page 8 Spring Guide Latin American flavors lend themselves especially well to the appetizer menu. It's a great way to pack a lot of flavor into small bites and wake up the taste buds. A simple place to start is to offer chips and a variety of dips. Chips & Salsa are the perfect appetizer to add some value. Rather than just offering one salsa with your chips, offer a variety of 5 or 6 and allow patrons to choose up to 3. This will give your customers the power of choice and the opportunity to sample new flavors. In an effort to kick the chip and dip experience up from what your customer typically does at home, fry your chips fresh, often and always serve them warm. Warm chips with a squeeze of lime juice and a sprinkle of sea salt are hard to resist and can pump up your sales. Chips & Salsa are the PERFECT appetizer to add some value FRY YOUR CHIPS FRESH, OFTEN AND ALWAYS SERVE THEM WARM Other Latin American small-bite foods that are on trend to be contenders for your appetizer menu are Empanadas, Tostadas and Sopes, a traditional Mexican dish of fried corn masa piled with various toppings. Empanadas alone, according to Datassential, have grown in menu popularity 119% over the last 10 years. Although there are traditional ways to make each of these items, they are all a perfect canvas for creativity. Empanadas can be stuffed with just about anything and served with a whole host of interesting dipping sauces. You could go traditional and stuff them with spicy seasoned beef served with pico de gallo or you could stuff them with buffalo chicken served with Bleu cheese dip. These stuffed pies can also be a perfect way to use up prior day ingredients by offering an "Empanada of the Day" special appetizer. Tostadas and Sopes are also perfect blank canvases for packing a lot of Fresh Pico De Gallo Fire Roasted Salsa Chipotle Salsa

6 flavor into a few bites. The base of each is a little different. sour cream. However, like a Tostada you can take the base A Tostada, a Spanish word meaning "toasted," starts with a and get creative. Sopas are another item to get extra use small (6 inches or smaller) crispy fried tortilla, typically a corn out of left-over ingredients. With both Tostadas and Sopas tortilla is used. Tostadas find their origin as a dish made to creating a "flight" is a great way to try a variety of different use up "not fresh enough" tortillas that could no longer be flavors and give customer's taste buds a wake up before used for tacos. They can be topped with a host of ingredients, typically the same ingredients as a taco, but let your appetizer sales as they are the perfect way to get multiple the meal. Appetizer flights are a great way to increase creativity run wild. Some protein ideas may be diced beef, flavors on one plate. And because diners are more likely to pulled chicken, carnitas, shrimp, tuna, chopped octopus, order shareable appetizers, you will likely get an appetizer crab or a fresh ceviche. The only rule to keep in mind, is sale that you would not have gotten otherwise. that due to the fragile nature of a tostada choose something that will stay on the tortilla. From there the sky is the limit Food trucks are helping boost the popularity of Latin and with fresh ingredients, spices, sauces and more. Mexican street foods by offering authentic options that go beyond Americanized dishes like Tacos or Fajitas, according At first glance a Sopas looks like a thick tortilla with a to Datassential. So go out and experience these bold vegetable and meat topping. The base is made from a circle flavors where you can and bring them back to your of fried masa (ground maize soaked in lime, also used as restaurant. When you are ready Performance Foodservice - the basis for tamales and tortillas) with pinched sides. TPC and our exclusive Contigo brand have the ingredients A typical sopas is topped with refried black beans and you need to make these offerings work for you! We are crumbled cheese, lettuce, onions, red or green salsa and contigo, which in Spanish means with you! page 10 Spring Guide Spanish Rice Refried Beans BEAN BLK LA PREF 6 / # BEAN BLK DRY SEASONED SANTIAGO 6 / 26.9 OZ BEAN PINTO PRE-WASH TFF CONTIGO 1 / 50 LB BEAN PINTO REFRIED DEHYDRATED CONTIGO 6 / 30 OZ BEAN REFRIED ORGNL #10 CAN ROSARITA 6 / 112 OZ BEEF DICED 1/2 IN MAR FZ CONTIGO 4 / 5 LB BEEF PATTY MIX LOG FZ CONTIGO 20 / 1 LB BEEF STRIP 1/2 IN FAJITA FC FZ CONTIGO 2 / 5 LB Bold Building Blocks BEEF STRIP FAJITA MAR FZ CONTIGO 4 / 5 LB CHICKEN BRST 6 OZ B/S DBL CVP WEST CRK 2 / 10 LB CHICKEN BRST STRIP FAJITA FC FZ CONTIGO 2 / 5 LB CHICKEN STRIP FAJITA MAR FZ CONTIGO 4 / 5 LB CHORIZO FC TOPPING FZ TEZZATA 2 / 5 LB PORK CARNITA MEAT FC FZ CAFÉ H 6 / 4.5# AV RICE SPANISH NEAR EAST 6 / 36 OZ SEASONING & MARINADE FAJITA MCCRMCK 1 / 30 OZ TORTILLA CORN WHI 6 IN CONTIGO 18 / 50 CT TORTILLA CORN WHI 6" TABLE CONTIGO 6 / 90 CT TORTILLA CORN YLW 6 IN CONTIGO 18 / 50 CT TORTILLA CORN YLW 6" HRD TACO CONTIGO 6 / 160 CT TORTILLA FLOUR 10 IN CONTIGO 12 / 12 CT TORTILLA FLOUR 12 IN CONTIGO 8 / 12 CT TORTILLA FLOUR 12 IN CONTIGO 6 / 10 CT TORTILLA FLOUR 6 IN CONTIGO 12 / 24 CT TORTILLA FLOUR 8 IN CONTIGO 12 / 12 CT TORTILLA MIX MASA CORN PIONEER 1 / 50 LB WRAP SPINACH, 12 IN HRTG OVN 6 / 10 CT WRAP TOMATO BASIL, 12 IN HRTG OVN 6 / 10 CT WRAP WHL WHEAT, 12 IN HRTG OVN 6 / 10 CT

7 Peruvian Minestrone Beef Broth 8 cups Chicken Broth 6 cups Chipotle Broth 2 cups Kidney Beans 3 cups Bacon, chopped ½ cup Bay Leaves 2 each Tomatoes, diced 1 cup Onion, diced 1 each Potato, diced 2 each Celery, chopped 2 stalks Carrots, diced 2 each Spinach, chopped 2 cups Zucchini, half moon 2 each Chopped Garlic 1 tablespoon Shaved Parmesan, garnish 1 teaspoon Angel Hair Pasta 1 pound Place first 14 ingredients into a stock pot & cook over medium heat, bring to slow boil, cook until veggies are slightly tender, turn heat to warm 2. Bring water and oil mixture to a rolling boil and add pasta 3. Stir pasta 4 minutes then place into strainer and run cold water over to shock pasta 4. Add oil and set aside 5. Ladle desired amount of soup into a bowl 6. Twist pasta onto fork & place in center of the bowl of soup 7. Garnish with shaved Parmesan, serve page 12 Spring Guide Chicken Poblano Bites Chicken Breast diced (4 oz) 1 each Butter, melted 1 tablespoon Onion, diced 1 teaspoon Poblano Peppers, diced 1 tablespoon Salt pinch Mixed Cheese ½ cup Sopapilla Sheets 6 each Place all ingredients in a bowl and mix thoroughly 2. Thaw the sheets and place one in each of a small muffin size tin. Shaping them into each space 3. Spoon the mixture into each muffin space 4. Fold over the dough over the top and brush with butter and bake 5. When done, place on a plate with your choice of garnish Tostada with chorizo & chipotle salsa Chipotle Salsa 3 oz Tomatoes, chopped 4 each Poblano Peppers 2 each Chorizo 6 oz Onion, diced 2 oz Chopped Garlic ½ teaspoon Cumin ½ teaspoon Chili Powder ½ teaspoon White Pepper ¼ teaspoon Corn Tortillas 3 each Arugula ½ cup Chotija Cheese, shaved 1 cup Sour Cream ½ cup Onion Sauce 3 oz Jack & Cheddar Cheese ½ cup Place each corn tortilla in the fryer making a crispy flat tortilla, set aside 2. In a sauté pan, add chorizo, tomatoes, peppers, onion, garlic, cumin, chili powder and white pepper 3. Heat on medium to bloom the spices in the chorizo 4. In separate bowl, mix the onion sauce and sour cream 5. Center one tortilla on plate 6. Spread 3 of the mixture from the sauté pan over the tortilla 7. Top with ½ of the Jack & Cheddar cheese 8. Layer with another tortilla and repeat process 9. Top with last tortilla with remaining mixture from the sauté pan 10. Layer onion sauce, arugula, shaved Cotija cheese, serve with salsa

8 Black Bean masa Cakes Corn ¼ cup Black Beans ¼ cup Red Onions 1 tablespoon Poblano Pepper, sliced 1 each Roma Tomato, diced 1 each Cilantro, chopped 1 teaspoon Lime Wedge 1 each Olive Oil 2 tablespoons Salt pinch Pepper pinch Avocado ½ sliced Masa Mix 1 cup Mix the masa per directions. Let stand for 2 hours, chilled 2. Shape the mix into half-moon shape 3. In bowl, add corn, beans, onions, peppers, tomatoes and cilantro then mix 4. Squeeze lime wedge into mixture 5. Squeeze olive oil onto flat top grill 6. Grill masa cakes on each side until golden brown 7. Slice ½ the avocado 8. Shingle the masa cakes onto a plate 9. Spread mixture evenly over top of the cakes 10. Place the avocado slices on side of the plate, serve AVOCADO PACKER 1 / 12 CT CACTUS PADDLE FRESH PACKER 1 / 10 LB ) CHEESE CHED JCK FTHR SHRED R/F CORAZO 4 / 5 LB CHEESE COTIJA 1/8 WEDGE SIERRA 4 / 3.5 LB AV CHEESE MANCHEGO 6 MONTH AGED PACKER 1 / 6 LB AV CILANTRO FRSH W&T PEAK 4 / LB GARLIC BULK PEAK 1 / 3 LB JUICE LIME PREM REG ASCNDJMX 1 / 1 GA LEMON CH PEAK 1 / 10 LB LETTUCE CHPD 1.5 X 1" PEAK 4 / 5 LB LETTUCE ICEBERG TFF PEAK 1 / 6 CT Fresh Additions LETTUCE SHRED 1/8" PEAK 2 / 5 LB LIMES FRESH TFF PEAK 1 / 12 CT MANGO PACKER 1 / 9-12 CT ONION GRN ICELESS FRSH PEAK 1 / 2 LB ONION RED JUMBO PEAK 1 / 10 LB ONION YLD DICED 1/4" PEAK 2 / 5 LB ONION YLW DICED 3/8" PEAK 2 / 5 LB PEPPERS POBLANO PEAK 1 / 10 LB PEPPERS RAINBOW PEAK 1 / 8 CT SOUR CREAM GRD A HVY BODY TFF WEST CRK 2 / 5 LB TOMATILLO PACKER 1 / 10 LB TOMATO 4 X 5 PEAK 1 / 20 LB TOMATO 5 X 5 PEAK 1 / 20 LB TOMATO 5 X 6 PEAK 1 / 25 LB TOMATO 6 X 6 PEAK 1 / 25 LB TOMATO CHRY PEAK 12 / 1 PT TOMATO GRAPE 12 PINT PEAK 12 / 1 PT TOMATO ROMA PEAK 1 / 10 LB ) - Indicates a 48 Hour Notice Item Fresh-Mex Flavors page 15

9 Baja Fish Tacos Haddock 1 portion Texas Spicy Breading 1 ½ cup Mexican Beer 1 cup Corn Tortillas 3 each Shredded Cabbage 3 oz Black Bean & Corn salsa 3 oz Sour Cream 3 oz Onion Sauce 3 oz Fresh Cilantro ½ oz Lime Wedge 2 each Sliced Jalapeños 6 each Mix together ½ cup of breading and beer to make a batter 2. In a bowl, combine sour cream and onion sauce, mix together and set aside 3. Coat haddock in the 1 cup breading, dredge in the batter then place back into the breading 4. Fry haddock in fryer 5. Fry corn tortillas, 1 quick dip in the fryer to warm them, making them foldable but not crispy 6. Place 1 oz of raw cabbage in each tortilla 7. Pat dry Haddock,when done and rough chop into a few large pieces 8. Divide haddock evenly and place into the 3 tortillas 9. Drizzle the sauce over the haddock in each tortilla 10. Place 2 Jalapeños on each tortilla page 16 Spring Guide Chorizo Stuffed loin Beef Tenderloin 6 oz Olive Oil 1 teaspoon Apple Cider Vinegar ½ teaspoon Lemon Juice ½ teaspoon Chopped Garlic 1 teaspoon Fresh Cilantro ¼ cup Green Onions ¼ cup Beef Broth 1 cup Chopped Red Onion 1 each Tomato Paste ½ teaspoon Salt pinch Pepper pinch Jack & Cheddar Cheese ½ cup, shredded Bread Crumbs ¼ cup Salsa Verde ½ cup Chorizo 1 cup Place all ingredients in a bowl, except tenderloin and salsa verde 2. Cut tenderloin into two pieces and then butterfly each 3. In bowl, thoroughly mix all ingredients 4. Roll tenderloin over mixture and place in a pan to be baked 5. Repeat with other tenderloin 6. Sprinkle with seasoning and bake to desired temperature 7. Remove from oven and let stand for 4 minutes 8. Slice in half and arrange on plate 9. Ladle the verde sauce over top and serve Chili Stuffed Chicken Breast Chipotle Salsa ½ cup Chicken Breast 1 each Manchengo Cheese, sliced 4 slices Poblano Peppers 2 each Fresh Cilantro 1 stalk Cumin 1 teaspoon Chipotle Seasoning ¼ teaspoon Olive Oil 1 teaspoon Lemon Juice 1 teaspoon Chicken Stock 1 tablespoon Chopped Garlic 1 teaspoon with Chipotle Salsa 1. Pound out chicken breast 2. Combine all other ingredients, except the salsa, in a bowl 3. Mix all ingredients and place on one side of the chicken breast 4. Roll the chicken breast over mixture and place in a pan with fold side down (to pin it against the bottom so it doesn t open while baking) 5. Cook in oven until it reaches 165º 6. Take out and let stand for 4 minutes 7. Place salsa on plate, spreading with a spoon 8. Slice the chicken 3 times making 4 slices 9. Shingle on top of the salsa 10. Put a cilantro sprig on top and serve

10 Tres Leches Cake Flan Fantastic Finishers CAKE BANANA FOSTER RND 10" FZ SWTENCR 2 / 14 SL CAKE BANANA SHEET ICED 12X16 SARA LEE 4 / 75 OZ CAKE MANGO MOUSSE RND 10" FZ CONTIGO 2 / 3.5 LB CHEESECAKE KEY LIME IW FZ SWTENCR 24 / 4 OZ FLAN 4 OZ CUP IND RND FZ CONTIGO 12 / 4 OZ PIE BANANA CREAM 10" TRDTNL CHF PIER 6 / 27 OZ PIE COCONUT CREAM 10" TRDTNL CHF PIER 6 / 27 OZ PIE COCONUT MERINGUE GRAND 10" HRTG OVN 4 / 46 OZ PIE KEY LIME 12" 14 SL SWT STRT 1 / 1 CT PIE KEY LIME DP DISH 64 OZ FZ SWTENCR 2 / 12 SL SOPAPILLA DGH SHEET FZ CONTIGO 576 / 0.33 OZ TOPPING WHIPPED DAIRY AERO TFF NTRSBST 12 / 15 OZ TOPPING WHIPPED DAIRY AERO TFF NTRSBST 12 / 32 OZ TRES LECHES TRAY FZ CONTIGO 2 / 5.5 LB Mango Mousse Cake page 18 Spring Guide

11 Chili Stuffed CHICKEN BREAST Recipe on page st Street West Rock Island, IL (309) i