
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 InformationMINOR’S® Chile Garlic RTU Sauce
Product Information
Ancho Tofu Stuffed Wontons
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
-
Carrot or, use edamame for a protein-rich boost.
-
Green onion

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
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

Build It
- Mix Ancho Flavor Concentrate, cheese, and prepared masa.
- Form into patties and pan fry.
- Top with lime and sour cream.
- Garnish with sliced peppers and cilantro.

Bibimbap Breakfast Bowl
Ingredients
-
Savoy or Napa Cabbage, cut into strips
-
Julienne carrots
-
Kosher salt
-
Rice wine vinegar
-
Sliced radishes
-
Brown rice, cooked
-
Fried egg
-
Sliced scallions

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
Ingredients
-
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.