Our master recipes are the perfect way to dial up the delicious on menu items of all kinds. Serve them
as-is or add your own twist to create signature flavors customized to your operation.
Warm, fresh flour tortillas are spread with a rich layer of Avocados From Mexico’s Master Schmear and filled with grilled sliced fajita beef, caramelized onions, and bell peppers, then topped with a sprinkle of pepper jack cheese and a drizzle of smoky chipotle sauce. 63% of consumers say this is an anytime order!
Charbroiled sliced beef tenderloin served over a bed of spring mix and romaine lettuce with grape tomatoes, diced red onion, and crumbled bacon, drizzled with a generous amount of chimichurri-seasoned Avocados From Mexico’s Master Vinaigrette.
A 100% all-beef patty topped with an herbed mayonnaise, Avocados From Mexico’s Master Smash, crispy lettuce, sliced tomato, and hickory-smoked bacon—all on a freshly baked bun.
Avocados From Mexico’s Master Guacamole mixed with crispy shredded hash browns, chopped bacon, and breakfast sausage, topped with pico de gallo and melty cheddar cheese.
Delicious layers of succulent sliced ham, thick-cut dill pickles, pulled pork tossed in Avocados From Mexico’s Master Vinaigrette, melty provolone cheese, and a drizzle of honey mustard—all pressed in a whole-wheat panini that’s been crusted with grated Parmesan cheese.
Avocados From Mexico’s Master Guacamole topped with bites of juicy chili-lime-spiced mango, and a splash of tequila blanco.
Al dente penne pasta coated in a rich and creamy avocado mac and cheese sauce, topped with toasted Italian Parmesan breadcrumbs and a hearty drizzle of Avocados From Mexico’s Master Dressing.
A lightly battered and fried mahi fillet topped with fire-roasted salsa, crumbled queso fresco, and a cabbage slaw tossed in chimichurri-seasoned Avocados From Mexico’s Master Dressing—all on a warm yellow corn tortilla.
Sliced grilled rib-eye steak topped with roasted garlic-seasoned Avocados From Mexico’s Master Smash and crumbled blue cheese, with crispy and pickled red onions—all piled on a warm flour tortilla.
*2016 Technomic, Inc., Patron Report, Avocados From Mexico