Four Ancho Tofu Stuffed Wontons on a plate

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
Four Ancho Tofu Stuffed Wontons on a plate

Ancho Tofu Stuffed Wontons

Ingredients

Four Ancho Tofu Stuffed Wontons on a plate

Build It

  1. Crumble tofu, mix in diced carrots and onion.
  2. Mix in the Ancho Flavor Concentrate, soy sauce, and lime juice.
  3. Place mixture in the wonton wrapper. Shape and deep fry in oil.
  4. Garnish with green onions, serve with Teriyaki Sauce Ready-To-Use Sauce.
Four Ancho Chile & Cheese Pupusas on a plate with limes

Ancho Chile & Cheese Pupusas

Ingredients

Four Ancho Chile & Cheese Pupusas on a plate with limes

Build It

  1. Mix Ancho Flavor Concentrate, cheese, and prepared masa.
  2. Form into patties and pan fry.
  3. Top with lime and sour cream.
  4. Garnish with sliced peppers and cilantro.
Bibimbap Breakfast Bowl with napkin and spoon

Bibimbap Breakfast Bowl

Ingredients

Bibimbap Breakfast Bowl with napkin and spoon

Build It

  1. Toss cabbage and carrots in salt to cure for 1 hour. Rinse thoroughly.
  2. Make a vinaigrette with Ready-To-Use Sauce and vinegar. Toss with cabbage and carrots.
  3. Place rice in bowl. Top with cabbage, radishes, fried egg, and scallions. Drizzle with more Ready-To-Use.
  4. Optional: add proteins like pork belly or pulled chicken for a lunch/dinner dish.
Korean Grilled Steak Salad Bowl

Korean Grilled Steak Salad Bowl

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

Korean Grilled Steak Salad Bowl

Build It

  1. Mix Ready-To-Use and pastes in a bowl. Add the steak and marinate 1 hour.
  2. Grill steak with salt and pepper. Rest for 10 mins and slice thin.
  3. Make a vinaigrette with Ready-To-Use and vinegar. Toss with lettuce and other vegetables.
  4. Place tossed salad into a bowl, top with steak and garnish.