Mexican Burritos Two Ways
One dish served two ways. Chef Paul shares his tips and tricks on creating delicious Mexican Burritos your customers will want to order again and again.
Spiced Mexican Vegetable Quiches served with Fresh Guacamole
The Pampas Shells are perfect for this recipe – it’s never been so quick and easy to create perfectly snackable, bite sized Quiches or Tarts. Topped with a smothering of gauc and you’re good to go!
Bunny Chow Sliders with Three Bean Chilli and Burnt Ends
An innovative way to use up the burnt end from the brisket. Spicy, crunchy and fresh this slider will be a hit at your next event.
Beef Empanadas with Chimichurri
Spiced parcels of beef in delicate layers off puff are taken to the next level with a spicy Chimmi Churri dipping sauce.
Texas Three Bean Chilli
This three bean chilli has a spicy hit that will have your tastebuds tingling!
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