You`ve got the passion, we`ve got the flavors.

You’ve got the passion, we’ve got the flavors.
Express yourself with Latin cuisine:
the translation is always popular.
With the explosive growth and growing influence
of the Latino population in the United States, Latin
cuisine has become a mainstay of our culinary
vocabulary. While Latin can have a different accent on
every menu, its popularity means profit for you.
Trends Point North: Heading South
Raises Profitability
Latin: What’s In
•Mexican/Hispanic foods represent the largest segment
of the ethnic foods market with nearly two-thirds (62%)
of sales, followed by Asian and Indian (Mintel 2009)
•Banana Leaves
•Aji Sauce (Peru’s Ketchup)
•Cassava, Yuca, Taro & Jicama
•Ceviche
•Latino cuisine is considered among the most dynamic
in terms of growth, regionalization, and influence of
all ethnic foods
•Chicharron
•Beyond the Tex-Mex meals found commonly throughout
the country, authentic Latin dishes can come from
kitchens in Southern Mexico, Cuba, Spain, Central
and South America, and the Caribbean
•Fruit Salsas
•Cotija, Quesoblanco & Queso Fresco
•Empanadas, Arepas, Pupusas & Flautas
•Grilled Corn with Mayonesa, Chili, Lime & Cotija Cheese
•Hibiscus & Jamaica Flours
•Huancaina Sauce for Potatoes
•Though Mexican cuisine is mainstream today, it is
becoming regionalized—Oaxacan is becoming
popular in 2009 as flavors of the Yucatan are just
emerging (Trend Watch 2009)
•27% of today’s noncommercial restaurants are serving
Caribbean, 25% Nuevo Latino, 23% Cubano, 8% plan
to serve Jamaican (Trend Watch 2009)
•Consumers say they want more of Mexican (43.5%),
Spanish (22.8%) and Caribbean (19.2%) cuisine
offerings in restaurants (R&I New American Diner Study 2009)
•Hispanics are a large and rapidly growing minority—
the U.S. Census Bureau predicts by 2014 Hispanics will
comprise 17.4% of the U.S. population and they eat a
much wider variety of ethnic cuisines than the average
American (Mintel Ethnic Foods Report 2009)
•Moles
•Plantains (Savory & Sweet)
•Tacos & Tortas (Mexican Sandwiches)
Mañana: What’s Next with Latin Cuisine?
The growing diversity of America’s Spanish-speaking
population ensures more widespread exposure to Latino
foods ranging far beyond Mexican. The day is coming when
many of us will feel almost as familiar with the traditional
dishes and ingredients of Puerto Rico and Peru as with regional
cuisines of Cajun and Californian origin.
Argentinean Grilled
Flank Steak
Juicy grilled flank steak marinated with garlic,
pepper, lemon and herbs. Served with bold and
colorful vinaigrette.
Argentinean Grilled Flank Steak
Serves 4
Serves 24
Ingredients
½ tsp.
1 Tbsp.
3 Tbsp.
1 tsp.
1 tsp.
1 tsp.
½ tsp.
1 Tbsp.
2 Tbsp.
4 Tbsp.
1½ lbs.
1 Tbsp.
1
/3 cup
1 cup + 2 Tbsp
2 Tbsp.
2 Tbsp.
2 Tbsp.
1 Tbsp.
1
/3 cup
¾ cup
1½ cups
9 lbs.
McCormick CulinarySM Ground Black Pepper
McCormick Culinary SM Parsley Flakes
McCormick Culinary SM Granulated Garlic
Lawry’s® Lemon Pepper Seasoning
McCormick CulinarySM Italian Seasoning
McCormick CulinarySM Ground Basil
salt
cilantro, fresh, chopped
soy sauce
vegetable oil
flank steak
Black Bean Vinaigrette
½ tsp.
3 Tbsp.
¼ cup
¼ cup
1 Tbsp.
2 Tbsp.
3 Tbsp.
¼ cup
to taste
1 Tbsp.
1 cup + 2 Tbsp.
1½ cups
1½ cups
1
/3 cup
¾ cup
1 cup + 2 Tbsp.
1½ cups
to taste
McCormick Culinary SM Whole Cumin Seed
McCormick Culinary SM Roasted Garlic
olive oil
cider vinegar
cilantro, fresh, chopped
red bell pepper, ¼" diced
yellow onion, ¼" diced black beans, canned, rinsed, drained
salt and pepper
Combine all ingredients except the flank
steak. Place flank steak in a hotel pan and
pour the marinade over it, turning to coat.
Cover and refrigerate at least 2 hours or up
to overnight. Grill over high heat to desired
degree of doneness and internal temperature
reaches 165˚F. Place on a cutting board and
thinly slice on the bias.
Combine roasted garlic, oil, and cumin in
2-qt. saucepan. Heat over medium heat
for 3 to 4 minutes to lightly toast seeds.
Remove from heat. Add olive oil, cider
vinegar, cilantro, red bell peppers, onions
and black beans. Season with salt and
pepper to taste. Place mixture in blender
and pulse a few times to lightly blend
ingredients. Serve as a side dish or drizzle
over Argentinean Grilled Flank Steak.
Cuban Pork Sandwich
with Ancho Mustard
Tender roasted pork layered with ham,
Swiss cheese, pickles and robust ancho
mustard on a soft baguette.
Cuban Pork Sandwich
Serves 4
Serves 24
¼ cup
1½ cups
2 Tbsp.
¾ cup
1 oz.
6 oz.
½ tsp.
1 Tbsp.
1
1 Tbsp.
/3 cup
1¼ lbs.
7½ lbs.
4
24
16
96
4 oz.
24 oz.
4 oz.
24 oz.
Ingredients
vegetable oil
lime juice, fresh
onions, ¼" diced
McCormick CulinarySM Ground Black Pepper
Lawry’s® Garlic Salt
pork loin
Ancho Mustard (see recipe)
baguettes, 6"
pickles, sliced
ham, sliced
Swiss cheese, sliced
Ancho Mustard
1 tsp.
1
/3 cup
2 Tbsp.
2 cups
McCormick Culinary Ground Ancho Chile Pepper, toasted
yellow mustard
SM
Combine oil with lime juice, onions, and
seasonings; add pork and toss to coat. Marinate
for 2 hours, turning once. Roast in oven at 350°F
until internal temperature reaches 155° to 160°F.
Allow to rest 15 minutes before slicing.
To assemble sandwich, spread 2 tsp. of Ancho
Mustard on each side of a baguette. Layer 4 oz.
sliced pork on bottom half of baguette; top with 1
oz. of sliced ham, 5 pickle slices, and 1 oz. sliced
Swiss cheese. Top with crown of baguette. Finish
sandwich on panini grill or wrap in foil and heat in
a 375°F oven until warm. Serve sandwich warm.
Before assembling sandwiches, lightly toast ancho
chile pepper in a dry skillet over medium heat until
it begins to release its aroma, approximately 30
seconds. Allow to cool for 5 minutes, then add to
yellow mustard.
Guide to authentic Latin ingredients by region
Central Mexican Rich, Dark Moles (Sauce Made with Chilies, Garlic, Ground Seeds, Mexican Chocolate)
Region
Dominican
Republic
Dumplings (“Don-Plin”), Johnnycake (“Yaniqueque”), Seafood Escabeche
Guatemala
Black Beans, Hilaches, Pepian, Soups, Stews
SOUTH
AMERICA
NORTH: Fish, Tropical Fruits
SOUTH: Beans, Beef, Ceviche, Squash, Yams
Southern Amaranth (Wild Greens), Dark Red Chile Sauces, Lamb, Moles
Mexican Region
Vera Cruz
Capers, Fish, Olives, Olive Oil
Yucatan Peninsula
Barbecued Meats, Chiles (Cooked)
CHEF SECRETS: PRODUCT TIPS FOR MENU SUCCESS
•Grilled or roasted meats. Combine Lawry's® Salt-Free 17
with McCormick CulinarySM Granulated Garlic and Parmesan
cheese to create a Brazilian style crust.
•Citrus chili rub for seafood. Combine Lawry's® Lemon
Pepper Seasoning with McCormick CulinarySM Dark Chili
Powder and Ground Ancho Chile Pepper.
•Delicious pulled pork. Rub pork shoulder with Lawry's®
Pork Rub and McCormick CulinarySM Smoked Paprika
before slow roasting.
•Sweet, spicy and savory pork. Marinate pork tenderloin
with McCormick CulinarySM Caribbean Jerk Seasoning,
Granulated Garlic, Coarse Grind Black Pepper, olive oil,
lime and orange juices and a touch of soy before grilling to
create mouth-watering sandwiches or entrées.
•Rich and flavorful Ropa Vieja. Simmer seared flank steak
with onions, peppers, McCormick CulinarySM Cumin, Garlic,
Coarse Grind Black Pepper and Chili Powder until tender
then shred.
•Classic Arroz con Pollo. Use Zatarain’s®
Yellow Rice for an authentic arroz con pollo.
ON THE COVER: SHRIMP & SCALLOPS ESCABECHE
For this delicious recipe and many more ways to entice your patrons,
visit McCormickForChefs.com. Search our extensive recipe database,
find product information, culinary tips, spice facts and more.
LATIN PANTRY
DESCRIPTION
McCORMICK CULINARY
ITEM CODE
SIZE
DESCRIPTION
ITEM CODE
McCORMICK CULINARY
SM
SIZE
SM
Pepper, Cayenne Ground
900223215
14 oz
18 oz
Pepper, Red Crushed
900223219
13 oz
900223192
5 oz
Salmon Seasoning, Grill Mates®
900223222
23 oz
900223210
18 oz
Sea Salt, Mediterranean Coarse Grind
900051561
16 oz tin
Allspice, Ground
932405
1 lb
Anise Seed
932632
Basil Leaves
Cajun Seasoning
Caribbean Jerk Seasoning
900223195
18 oz
Sea Salt, Mediterranean Fine Grind
900051559
17 oz tin
Chile Pepper, Ancho Ground
932981
1 lb
Sea Salt, Mediterranean Spiced
900051558
10 oz tin
Chile Pepper, Chipotle Ground
932983
1 lb
Southwest Seasoning
937010
18 oz
Chili Powder, Dark
900210220
20 oz
Thyme Leaves
932583
6 oz
Cinnamon, Ground
900223208
18 oz
Vegetable Seasoning, Grill Mates®
900036607
20 oz
Cloves, Ground
932411
1 lb
Coriander Seed
932317
11 oz
Coriander, Ground
932304
14 oz
Cumin, Ground
900223190
14 oz
Dill Weed
900210217
5 oz
Garlic, Granulated
900223226
26 oz
932372
15 oz
900223220
28 oz
Lemon Peel
Lemon & Pepper Seasoning Salt
Marjoram Leaves
932322
4 oz
Mesquite Barbecue Seasoning
932581
26 oz
Montreal Chicken® Seasoning, Grill Mates®
900223229
23 oz
Nutmeg, Ground
900223191
1 lb
Onion, Granulated
900210223
18 oz
Oregano Leaves, Mexican Style
900030462
5 oz
LAWRY’S®
Chili, Cumin & Garlic, Santa Fe Style Seasoning*
900331446
19 oz
Fajitas Seasoning Mix
2150080091
8.9 oz
Garlic Salt
2150080030
28 oz
900331447
20 oz
Lemon Pepper Seasoning
2150080350
20.5 oz
Mexican Rice Seasoning Mix
2150080785
11 oz
900332725
20 oz
Lemon, Basil & Thyme, Key West Style Seasoning*
Pepper Supreme®*
Pork Rub
2150080371
27 oz
Salt-Free 17 Seasoning
2150080606
20 oz
Seasoned Pepper
2150080806
10.3 oz
Seasoned Salt
2150080623
5 lb tub
2150080110
9 oz
Z09880
51 oz
Taco Seasoning Mix
932454
18 oz
ZATARAIN’S
Paprika, Ground
900210218
18 oz
Yellow Rice Mix
Paprika, Smoked
900032340
17 oz
932478
10 oz
Paprika, Fancy Spanish
Parsley Flakes
Pepper, Black Coarse Ground
Pepper, Black Pure Ground
McCormick & Company, Inc.
US Industrial Group–Food Away From Home
226 Schilling Circle • Hunt Valley, MD 21031
1-800-322-SPICE (7742) • McCormickForChefs.com
© 2009 McCormick & Company, Inc. Reorder #581
932403
1 lb
900223221
18 oz
®
*Available in early 2010.