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This Month

Celebrate Hispanic Heritage

Bold Flavors, Rich Heritage

It’s Hispanic Heritage Month, and we’re featuring big flavors on the Fresh Ideas menu. Think melty cheeses, fire-roasted chiles, and tender meats wrapped, stuffed, and layered the Mission® way. We’re honoring the rich traditions, diverse flavors, and ancestral influences that define Hispanic cuisine. From timeless classics to fresh takes on familiar favorites, these recipes celebrate the heritage that continues to inspire kitchens globally.

  • Chicken Tinga on a Tortilla with a side of lime

    Chicken Tinga & Añejo Huaraches

    Golden, bubbly huaraches cradle a layer of seasoned black beans, smoky chicken tinga, creamy avocado, and crumbled queso añejo. A drizzle of zesty lime crema and a sprinkle of fresh cilantro elevate each bite. A vibrant fusion of flavors rooted in tradition but ready for today’s adventurous diners.

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  • Steak and pepper enchiladas in a green tortilla topped with a queso, bean and corn mixture.

    Hatch Green Chile Steak Enchiladas

    Tender slices of grilled flank steak are slow braised with bell peppers and onions, then wrapped in spinach herb tortillas and smothered in creamy hatch green chile queso. Served alongside poblano-infused rice and flame-roasted corn and black beans, these enchiladas deliver a smoky, savory, and satisfying flavor experience that turns every bite into a fiesta on the plate.

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  • Two Chile Relleno Tacos on a plate with a side of lime

    Chihuahua Chile Relleno Tacos

    Roasted whole poblano peppers are sliced and filled with seasoned ground beef, then topped with melted Chihuahua cheese. After that, butter-brushed tortillas are toasted until warm and pliable, creating the perfect base for the peppers, and finished with pickled red onions and fresh cilantro.

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  • Grilled chicken and quinoa burrito on a plate with a side of chips

    Peruvian Grilled Chicken Quinoa Burrito

    This better-for-you burrito celebrates Peruvian-inspired flavors with every bite. Hearty whole wheat tortillas embrace a colorful mix of grilled corn, bell peppers, red onions, tender purple potatoes, and fluffy quinoa. Stacked on top are juicy slices of grilled chicken, creamy avocado, and a drizzle of zesty Aji Amarillo sauce.

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