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.

Handheld Snacks

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.

TexMexology

Avocado

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.

Burrito

Filled wheat tortilla, steamed. Filling: meat/poultry, vegetables, salad.

Chili

Name of a dish which includes beans, beef or minced meat, chilli pepper, a classic item.

Chimichanga

Similar to burrito, large wheat flatbread filled with meat/poultry, vegetables, salad, deep-fried.

Cilantro, fresh coriander

Essential ingredient of the Southern kitchen.

Corn tortilla

Flatbread made of corn mash or corn flour. Diameter up to max. 15 cm. For tacos, tostadas, enchiladas, nachos.

Empanada

Deep-fried pastry pouches found in South American cuisine (Argentina/Colombia). Often incorrectly associated with TexMex cuisine.

Enchilada

Dish made with corn tortillas, marinated, filled, rolled, sprinkled with cheese and grilled.

Fajita

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.

Flauta

Tortilla filled, rolled up tight and then deep-fried.

Flour tortilla

Flatbread made of wheat flour, sizes ca. 15 cm (fajitas) or 25-30 cm (burrito, chimichanga).

Guacamole

Dip made of avocado puree.

Jalapenos

Mexican chilli pods, 5-8 cm long, medium hot, most common chilli in the USA for Mexican dishes.

Lime

Lemon-like citrus fruit, very aromatic.

Nacho

Tortilla chips cut from corn tortilla. Deep-fried nacho quarters are used for meals, sixths as a snack for nibbling.

Quesadilla

Corn tortilla filled with cheese and deep-fried.

Refried beans

Preparation of pinto beans: boiled, enhanced with lard or vegetable fat and pureed, is mixed with other ingredients during the meal.

Salsa

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.

Taco

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!

Taco beef

Minced meat, pre-cooked, seasoned, for sprinkling. For taco-shell fillings and as a cover for an overbaked nacho platter.

Tapa

In Mexico: soft tortilla, filled, folded and lightly fried, similar to chimichanga.

Tomatillos

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.

Tortilla

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.