Our recipe for success is based upon three fundamental pillars
Finger Food Hits
As market leader, we set your cash register jingling and leave your guests licking their lips – with classic items and numerous trend products from all five continents.
Enjoy the unique selection: the largest hamburger range on the market plus the tasty basic and toppings for wraps, pita & Co.
Center of the Plate
Benefit from an attractive range for the center of the plate: Minced meat specialities, meat convenience and one-pan dishes.
Purred for guacamole. Discolours quickly – this can be prevented with the addition of lime and avocado oil.
Blue corn/blue corn tortillas
Tortillas made of blue-dyed corn (natural dye!). Particularly tasty and expensive type of corn – considered “chic” in the USA.
Similar to burrito, large wheat flatbread filled with meat/poultry, vegetables, salad, deep-fried.
Flatbread made of corn mash or corn flour. Diameter up to max. 15 cm. For tacos, tostadas, enchiladas, nachos.
Deep-fried pastry pouches found in South American cuisine (Argentina/Colombia). Often incorrectly associated with TexMex cuisine.
Dish made with corn tortillas, marinated, filled, rolled, sprinkled with cheese and grilled.
Popular Tex-Mex dish: Meat cut into strips, steamed or fried, seasoned, served on a hot pan, with extras for filling ca. 15 cm wheat tortillas.
Flatbread made of wheat flour, sizes ca. 15 cm (fajitas) or 25-30 cm (burrito, chimichanga).
Mexican chilli pods, 5-8 cm long, medium hot, most common chilli in the USA for Mexican dishes.
Tortilla chips cut from corn tortilla. Deep-fried nacho quarters are used for meals, sixths as a snack for nibbling.
Preparation of pinto beans: boiled, enhanced with lard or vegetable fat and pureed, is mixed with other ingredients during the meal.
Literally: Sauce. Attractive, seasoned, vegetable-based sauces found in TexMex cuisine. The classic items: red salsa (also known as salsa cruda) based on tomatoes, green salsa based on tomatillo. Important ingredient: fresh coriander.
Soft steamed or crisply baked/deep-fried corn tortilla (fried in a V shape), filled with chicken or minced meat and vegetables/salsa plus salad, Mexican fast food classic!
Minced meat, pre-cooked, seasoned, for sprinkling. For taco-shell fillings and as a cover for an overbaked nacho platter.
Light green to yellowish vegetable from the gooseberry family. In botanical terms it is not related to the tomato, but is prepared in a similar manner. Commonly used in green salsa. Difficult to obtain in Germany. Tinned tomatillos are not to be recommended.
Literally: small tart. Mexican bread. Thin flat bread made of corn or wheat flour , in TexMex cuisine it serves as the plate, the wrap and the coating for many dishes.
Avocado & Tomato Salad
Salad made of avocado, bell pepper, mozzarella, tomato and onion rounded off...
Couscous Taboulé Salad
Salad made of pre-cooked couscous, tomato, cucumber, onion and a light mint...
Risotto with mushroom, carrot, spring onion and parmesan, originally packaged in...
Vitello & Tagliatelle
Veal in tomato sauce with fresh vegetables on a pasta nest, refined with herbs...