Mexican Food

  1. Calabaza con Pollo

    Submitted by: Arthur Garcia, President of Nicha's Comida Mexicana. Nicha's Comida Mexicana is one of Mission's customers. It is a recipe that his mother made when he was growing up and is one of his favorite dishes. The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a...
  2. In Their Words - Costa Pacifica

    Moris Saide, CEO/Owner of Costa Pacifica, is originally from Monterrey, Mexico. After moving to San Antonio, he saw an opportunity to create a restaurant concept with fresh, Mexican-style seafood dishes. He partnered with his uncle and cousin to develop the concept at Costa Pacifica, which opened about 10 years ago. What makes Costa Pacifica unique is that a lot of...
  3. In Their Words - Las Palapas

    Brad Peak, Chief Analytics Officer, has been with Las Palapas for 13 years. When he started with Las Palapas, there were just 12 stores. Now Las Palapas has 21 locations with more on the way. Las Palapas will be expanding to Keller, Wylie, Austin, Corpus Christi, and Houston. Las Palapas is celebrating 40 years in the industry this year. They...
  4. Recipe for Roasted Tomatillo Salsa

    Happy Cinco de Mayo! To celebrate, we are featuring a delicious Roasted Tomatillo Salsa recipe. This recipe was provided by a Mission team member. The recipe has been in his family for three generations. The Cavazos family likes to pair the salsa with homemade empanadas. It's also a great accompaniment to tortilla chips or to add some pizzazz to your...
  5. Scratch Cooking with Sarah Castillo

    Fort Worth native, Sarah Castillo, exemplifies the young, creative, and successful restaurateurs of our day. Castillo is the owner of Taco Heads, a hip Fort Worth taco destination on a mission to serve the best tacos in America. She and her talented team of taco gurus pride themselves on sourcing the best available ingredients, such as local, farm-raised eggs and aged cheeses, while implementing a scratch kitchen approach. "We choose not to get prepackaged, diced onions or diced tomatoes because it's just different," she said adding, "We choose the hard way because we like the end result." This end result is known well by Fort Worth locals who come to Taco Heads in droves to feast on delicious Mexican street-style tacos. Continue reading →
  6. Joe T. Garcia's: A Household Name

    A trip to Fort Worth landmark Joe T. Garcia's is a feast for the senses. On any given day, the lines outside this famous restaurant snake and coil while the aromas of freshly-cooked Mexican food beckon the venue's loyal patronage. Continue reading →

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