Box It Up! Flavor-packed Dishes, Anywhere They Want It Changing dining habits have created a big demand for to-go restaurant options. Diners are seeking a restaurant meal experience that they can enjoy at home. Hitting that note of flavorful, dishes worthy of your dining room that also travel well will help create and retain a loyal customer base. Our versatile sauces and flavor concentrates enable you to consistently deliver your very best to your diners, wherever they might eat. Featured Products MINOR’S® Ancho Flavor Concentrate Product Information MINOR’S® Chile Garlic RTU Sauce Product Information Ancho Tofu Stuffed Wontons Ancho Chile & Cheese Pupusas Bibimbap Breakfast Bowl Korean Grilled Steak Salad Bowl Ancho Tofu Stuffed Wontons Print Ingredients MINOR’S® Ancho Flavor Concentrate or, use MINOR’S® Chipotle Flavor Concentrate for a smoky twist. Firm tofu Wonton wrappers Soy sauce Lime juice Yellow onion Canola oil MINOR’S® Teriyaki Sauce Ready-To-Use Sauce Carrot or, use edamame for a protein-rich boost. Green onion Chef Orlando Apodaca Build It Crumble tofu, mix in diced carrots and onion. Mix in the Ancho Flavor Concentrate, soy sauce, and lime juice. Place mixture in the wonton wrapper. Shape and deep fry in oil. Garnish with green onions, serve with Teriyaki Sauce Ready-To-Use Sauce. Ancho Chile & Cheese Pupusas Print Ingredients MINOR’S® Ancho Flavor Concentrate or, use MINOR’S® Masala Curry Flavor Concentrate for a modern mashup Masa harina, prepared Asadero or Oaxaca Cheese Avocado oil Cilantro Fresno chile peppers Jalapeno pepper Sour cream Lime Hatch green chiles Chef Orlando Apodaca Build It Mix Ancho Flavor Concentrate with the masa, and then fold in hatch green chile and cheese. Form into patties and pan fry. Top with lime and sour cream. Garnish with sliced peppers and cilantro. Bibimbap Breakfast Bowl Print Ingredients MINOR’S® Chile Garlic Sauce Ready-To-Use Savoy or Napa Cabbage, cut into strips Julienne carrots Kosher salt Rice wine vinegar Sliced radishes Brown rice, cooked Fried egg Sliced scallions Chef Christopher Britton Build It Toss cabbage and carrots in salt to cure for 1 hour. Rinse thoroughly. Make a vinaigrette with Ready-To-Use Sauce and vinegar. Toss with cabbage and carrots. Place rice in bowl. Top with cabbage, radishes, fried egg, and scallions. Drizzle with more Ready-To-Use. Optional: add proteins like pork belly or pulled chicken for a lunch/dinner dish. Korean Grilled Steak Salad Bowl Print Ingredients MINOR’S® Chile Garlic Sauce Ready-To-Use Gochujang paste Ginger paste Flank, skirt or other steak Rice wine vinegar Chopped romaine or iceberg lettuce Julienned carrots Broccoli or broccolini, blanched Toasted sesame seeds, onion straws, or other crunchy garnish Build It Mix Ready-To-Use and pastes in a bowl. Add the steak and marinate 1 hour. Grill steak with salt and pepper. Rest for 10 mins and slice thin. Make a vinaigrette with Ready-To-Use and vinegar. Toss with lettuce and other vegetables. Place tossed salad into a bowl, top with steak and garnish. Share this recipe family: More Like This Meatless Vegetable Sides. Center‑of‑the‑Plate Flavor. Industry Trends Cuisine Without Borders Industry Trends Food Halls: The Next Big Thing Appetizers A First Impression They Won’t Forget
