That amounts to a lot of tacos, burritos and margaritas. It\u2019s easy to understand. People crave Mexican flavours. More than one in 10 dining establishments features a Mexican dish<\/a> on the menu, and about 70% of people regularly partake in some kind of Cinco de Mayo celebration<\/a>.\u00a0<\/p>\n\n\n\n \u201cIf your operation expects to see a Cinco de Mayo bump in business, it\u2019s a good idea to plan ahead with offerings that stand out from the crowd,\u201d said Juan Rosado, a Dallas-based Gordon Food Service Culinary Specialist. <\/p>\n\n\n\n Chef Juan and Culinary Specialist Michael Viloria in Vancouver, British Columbia, have teamed up to share several food-forward ideas to spice up your menu with authentic flavours.<\/p>\n\n\n\n This year, May 5 falls on a Sunday. That gives your business a chance to mark the occasion during the week before and the week after, featuring specials that will draw guests in and keep them coming back.<\/p>\n\n\n\n Since you have a large window of opportunity, start early by advertising limited-time offers (LTOs) for the days before and after Cinco de Mayo. Chef Michael suggests showcasing your chef\u2019s creativity to incorporate ingredients and recipes that will align with your food and beverage menu.<\/p>\n\n\n\n \u201cUse authentic flavours in unusual ways,\u201d he said. \u201cAgave, tropical fruits, tianjin, chamoy and even chocolate.\u201d<\/p>\n\n\n\n One dish certain to make a statement is salmon sopes<\/a>, Chef Michael explains. Sopes are a tortilla-like cake made using masa harina. As with tacos, this entree is an ideal way to present any number of toppings. The chef\u2019s recipe calls for salmon, salsa verde, avocado crema and pickled red onions.<\/p>\n\n\n\n If your business serves breakfast and lunch, dishes such as huevos rancheros, migas and chilaquiles are great ways to think outside traditional breakfast burritos. The chef also reminds everyone that Introducing different varieties of chiles can inspire new takes on mole sauce or birria.<\/p>\n\n\n\n Speaking of birria, Chef Juan suggests bringing it to the menu if you haven\u2019t already. Birria is traditionally made by marinating goat meat in a sauce made of vinegar, dried chiles, garlic, onion and other spices, then simmering the ingredients to create a reddish meat stew or soup.<\/p>\n\n\n\n Other meats \u2013 economy cuts of beef and pork \u2013 pair well with birria flavour as well. Brush taco shells with the birria sauce, toss them on the griddle, fill them with the shredded meat, onions, cilantro, cheese, etc., and serve with a cup of birria sauce for dipping. <\/p>\n\n\n\n Birria is not limited to tacos. Add ramen to the rich juice for a noodle bowl with a bit of spice. Add the meat and a drizzle of sauce to a pizza for dine-in or takeout.<\/p>\n\n\n\n \u201cBirria is everywhere,\u201d Chef Juan said. \u201cIt\u2019s like a flavour takeover, and I\u2019m all in.\u201d<\/p>\n\n\n\n Snacking and shareables are other ways to introduce a taste of Mexico without a complete menu makeover. <\/p>\n\n\n\n Salsas of all different varieties are becoming a standalone shareable instead of a side, Chef Michael explains. Serve with a basket of chips (or upsell to a bowl of housemade guacamole) to entertain the table.<\/p>\n\n\n\n Pork belly chicharrones served with a side of guacamole is a can\u2019t-miss snack for taste and authenticity, according to Chef Juan. \u201cThey are the \u2018it\u2019 snack right now \u2013 crunchy, salty, with a smooth guac on the side. <\/p>\n\n\n\n Don\u2019t stop with shareables or appetizers. Dessert is also ripe for a taste of Mexico. \u201cPlay with chocolate and spice,\u201d Chef Michael said. \u201cUse them in churros or cookies as a simple way to change the flavour for Cinco de Mayo.\u201d<\/p>\n\n\n\n Agave is another uniquely Mexican flavour ingredient. Most people know it because fermented juice from the blue agave plant is distilled to make tequila, and margaritas are a Cinco de Mayo favourite. However, some options aren\u2019t strictly tequila to the table.<\/p>\n\n\n\n For example, agave syrup can be used to add a touch of sweetness to pancakes, marinades, dressings or sauces to bring authentic Mexican flavour to many dishes. An agave-glazed salmon or an agave barbecue sauce can change the flavour profile of regular seafood and meat entrees.<\/p>\n\n\n\n Agave syrup also can be used to sweeten beverages, including cocktails that traditionally use simple syrup. The agave that becomes tequila shouldn\u2019t be overlooked, either. Scallops bathed in a marinade of tequila, cooking oil, brown sugar and jalapenos is easy to execute.<\/p>\n\n\n\n And, of course, there\u2019s the margarita. Chef Juan suggests shaking up the usual drink by including ube, tamarind, guava or hibiscus flavours. Here\u2019s a recipe using hibiscus<\/a> that creates a 12-serving batch.<\/p>\n\n\n\n Help your dining guests celebrate the history and traditions of Mexico with flavourful food creations.<\/p>\n","protected":false},"author":20,"featured_media":33408,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,113],"tags":[],"class_list":["post-33407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-university"],"acf":[],"yoast_head":"\nA Big Cinco de Mayo Window<\/h3>\n\n\n\n
![\"\"](\"https:\/\/gfs.ca\/wp-content\/uploads\/2024\/03\/Salmon-Sopes-scaled-e1711408873166-1024x767.jpg\")
<\/a><\/figure>\n\n\n\nA Birria Bonanza<\/h3>\n\n\n\n
Cinco de Mayo Snacks and Desserts<\/h3>\n\n\n\n
Agave, Tequila and Beyond<\/h3>\n\n\n\n
![\"\"](\"https:\/\/gfs.ca\/wp-content\/uploads\/2024\/03\/Hibiscus-Margarita-1024x683.jpg\")
<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"