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
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MINOR’S® Ancho Flavor Concentrate or, use MINOR’S® Chipotle Flavor Concentrate for a smoky twist.
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Firm tofu
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Wonton wrappers
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Soy sauce
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Lime juice
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Yellow onion
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Canola oil
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Carrot or, use edamame for a protein-rich boost.
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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
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MINOR’S® Ancho Flavor Concentrate or, use MINOR’S® Masala Curry Flavor Concentrate for a modern mashup
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Masa harina, prepared
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Asadero or Oaxaca Cheese
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Avocado oil
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Cilantro
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Fresno chile peppers
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Jalapeno pepper
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Sour cream
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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
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Savoy or Napa Cabbage, cut into strips
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Julienne carrots
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Kosher salt
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Rice wine vinegar
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Sliced radishes
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Brown rice, cooked
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Fried egg
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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
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Gochujang paste
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Ginger paste
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Flank, skirt or other steak
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Rice wine vinegar
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Chopped romaine or iceberg lettuce
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Julienned carrots
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Broccoli or broccolini, blanched
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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.
