Recipes to complement our products.
Ideas for purées, sauces, and salads designed to complement different preparations and create attractive, simple, and versatile presentations.
Purées
Smooth and versatile options to complement breaded products and create complete meals.
Classic
Classic mashed potatoes
A creamy and balanced side dish that pairs well with a variety of breaded products.
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Ingredients
- 1 kg potatoes
- 50 g butter
- Milk, as needed
- Salt and pepper
- Nutmeg, optional
Preparation
- Peel the potatoes and cut them into evenly sized pieces.
- Boil them in water until tender.
- Drain and mash while still hot.
- Gradually add the butter and milk.
- Season and mix until creamy.
Smooth
Pumpkin and sweet potato purée
A smooth, slightly sweet combination with a creamy texture.
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Ingredients
- 500 g pumpkin
- 500 g sweet potato
- 30 g butter
- Salt and pepper
- Nutmeg, optional
Preparation
- Peel and cut the pumpkin and sweet potato.
- Bake or boil until tender.
- Remove any excess liquid if necessary.
- Mash together with the butter.
- Season and serve hot.
Fresh
Minted pea purée
A fresh and colorful option for lighter presentations.
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Ingredients
- 500 g peas
- 1 tablespoon butter or olive oil
- Fresh mint leaves
- Salt and pepper
- A few drops of lemon juice
Preparation
- Cook the peas until tender.
- Drain and blend with the butter or oil.
- Add the mint leaves.
- Add a few drops of lemon juice.
- Season and blend until the desired texture is achieved.
Creamy
Cassava purée
A creamy and substantial side dish, especially appreciated across different markets in the Americas.
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Ingredients
- 1 kg cassava
- 40 g butter
- Milk or cream, as needed
- Salt and pepper
Preparation
- Peel the cassava and remove the central fiber.
- Cut and boil until very tender.
- Drain and mash while hot.
- Gradually add the butter and milk.
- Season and mix until smooth.
Brazil
Mandioquinha purée
A preparation with a delicate texture and mild flavor, ideal for proposals aimed at the Brazilian market.
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Ingredients
- 800 g mandioquinha
- 30 g butter
- Milk, as needed
- Salt and pepper
Preparation
- Peel and cut the mandioquinha.
- Boil until tender.
- Drain and mash while hot.
- Gradually incorporate the butter and milk.
- Season and mix until creamy.
Tropical
Plantain purée
A tropical-inspired option that combines mild flavors with slightly sweet notes.
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Ingredients
- 4 ripe plantains
- 30 g butter
- Milk or coconut milk, as needed
- Salt and pepper
- A few drops of lime juice, optional
Preparation
- Peel and cut the plantains.
- Cook in water until tender.
- Drain and mash while hot.
- Add the butter and milk or coconut milk.
- Season and mix until smooth.
Sauces and dips
Creamy, fresh, and sweet-and-sour preparations designed to complement different products and add variety to every presentation.
Classic
Homemade tartar sauce
A creamy sauce with pickles, capers, and herbs, ideal for serving with breaded products.
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Ingredients
- 200 g mayonnaise
- 2 small pickles
- 1 tablespoon capers
- 1 tablespoon chopped parsley
- 1 teaspoon mustard
- A few drops of lemon juice
Preparation
- Finely chop the pickles and capers.
- Mix with the mayonnaise and mustard.
- Add the parsley and lemon juice.
- Mix all the ingredients thoroughly.
- Refrigerate until ready to serve.
Traditional
Golf sauce
A classic, mild-flavored combination, especially suitable for shrimp preparations.
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Ingredients
- 150 g mayonnaise
- 60 g ketchup
- 1 teaspoon lemon juice
- A few drops of Worcestershire sauce, optional
- Pepper, to taste
Preparation
- Place the mayonnaise and ketchup in a bowl.
- Mix until the color is uniform.
- Add the lemon juice and Worcestershire sauce.
- Season with pepper.
- Refrigerate before serving.
Bold
Garlic aioli
A creamy and aromatic preparation that adds intensity and character to breaded products.
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Ingredients
- 1 egg
- 1 garlic clove
- 200 ml neutral oil
- 1 tablespoon lemon juice
- Salt, to taste
Preparation
- Place the egg, garlic, lemon juice, and salt in a tall container.
- Add the oil.
- Place the hand blender at the bottom.
- Blend without moving until the mixture begins to emulsify.
- Slowly lift the blender until all the oil is incorporated.
Fresh
Yogurt, cucumber, and dill dip
A fresh and light option that pairs especially well with crispy preparations.
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Ingredients
- 200 g plain yogurt
- ½ cucumber
- 1 tablespoon chopped dill
- 1 teaspoon lemon juice
- Sal y pimienta
Preparation
- Grate the cucumber and remove the excess liquid.
- Mix with the plain yogurt.
- Add the dill and lemon juice.
- Season with salt and pepper.
- Refrigerate before serving.
Sweet and sour
Passion fruit sauce
A fruity, sweet-and-sour preparation for modern proposals and tropical-inspired presentations.
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Ingredients
- Pulp of 3 passion fruits
- 2 tablespoons sugar or honey
- 100 ml water
- 1 teaspoon cornstarch
- A pinch of salt
Preparation
- Place the pulp, water, and sugar in a saucepan.
- Cook over low heat for a few minutes.
- Dissolve the cornstarch in a small amount of cold water.
- Add it to the saucepan and cook until slightly thickened.
- Allow to cool before serving.
Brazil
Brazilian vinaigrette
A fresh mixture of vegetables and vinegar that adds acidity, color, and texture to different preparations.
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Ingredients
- 2 tomatoes
- 1 small onion
- ½ green bell pepper
- 3 tablespoons vinegar
- 4 tablespoons oil
- Salt, pepper, and parsley
Preparation
- Cut the tomatoes, onion, and bell pepper into small cubes.
- Place the vegetables in a bowl.
- Add the vinegar and oil.
- Season with salt, pepper, and parsley.
- Let stand before serving.
Tropical
Coconut milk and lime sauce
A mild and aromatic Brazilian-inspired sauce, with citrus and tropical notes.
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Ingredients
- 200 ml coconut milk
- Juice and zest of 1 lime
- 1 teaspoon grated ginger
- 1 tablespoon oil
- Sal y pimienta
- Cilantro, optional
Preparation
- Gently heat the oil and ginger.
- Add the coconut milk.
- Cook over low heat for five minutes.
- Add the lime juice and zest.
- Season and finish with cilantro, if desired.
Creamy
Rosé sauce
A creamy, delicately flavored sauce that pairs easily with different products and presentations.
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Ingredients
- 150 g mayonnaise
- 50 g ketchup
- 2 tablespoons cream
- 1 teaspoon lemon juice
- Sal y pimienta
Preparation
- Mix the mayonnaise and ketchup.
- Add the cream.
- Add the lemon juice.
- Season with salt and pepper.
- Refrigerate until ready to serve.
Salads
Fresh, colorful, and versatile combinations designed to balance crispy preparations and complete every presentation.
Classic
Coleslaw salad
A fresh and crunchy combination of cabbage and carrot, served with a mild, creamy dressing.
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Ingredients
- ½ white cabbage
- ½ red cabbage
- 2 carrots
- 150 g mayonnaise
- 2 tablespoons vinegar
- 1 teaspoon sugar
- Salt and pepper
Preparation
- Finely shred both cabbages.
- Grate the carrots.
- Mix the mayonnaise with the vinegar and sugar.
- Add the dressing to the vegetables.
- Season and refrigerate before serving.
Citrus
Fennel and orange salad
A light preparation with citrus notes, a crunchy texture, and a delicate contrast of flavors.
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Ingredients
- 2 fennel bulbs
- 2 oranges
- Mixed greens, as needed
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper
Preparation
- Thinly slice the fennel.
- Peel the oranges and separate the segments.
- Arrange the mixed greens on a serving platter.
- Add the fennel and orange segments.
- Season with olive oil, lemon juice, salt, and pepper.
Mediterranean
Arugula, cherry tomatoes, and Parmesan
A fresh and balanced salad with leafy greens, tomatoes, and delicate shavings of cheese.
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Ingredients
- 150 g arugula
- 250 g cherry tomatoes
- Shaved Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper
Preparation
- Wash and thoroughly dry the arugula.
- Cut the cherry tomatoes in half.
- Place the arugula and tomatoes on a serving platter.
- Add the Parmesan shavings.
- Season with olive oil, lemon juice, salt, and pepper.
Products designed to create new opportunities.
Explore our food product lines and discover options for different channels, presentations, and commercial opportunities.