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This Month

Where Flavor Meets Texture

Crunch Con Sabor

What’s the sound of a craveable menu? Probably a little crunch. As consumers seek more multisensory dining experiences, crunchy and crispy textures are making their way into more dishes, especially across Mexican cuisine.¹ This month’s Fresh Ideas turns up the texture with crispy tortillas, golden griddled favorites, and plenty of satisfying ways to make every bite count—just in time for Hispanic Heritage Month.

1Foodservice Director, Texture is trending on menus as consumers seek multi-sensory eating experiences, 2025.

  • Two birria tacos with melted cheese and shredded beef on parchment paper, garnished with chopped onions, cilantro, and lime wedges. A bowl of reddish dipping sauce and fresh lime are in the background.

    Quesabirria Tacos

    Slow-braised beef and melty Oaxacan cheese fill corn tortillas that are griddled until crisp and richly red. Finished with fresh onion and cilantro and served with savory consommé for dipping, these tacos bring big flavor and satisfying crunch to every bite.

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  • A crispy tostada topped with black beans, crumbled cheese, diced avocado, seasoned meat, drizzled sauce, and surrounded by lime wedges on a wooden board.

    Chicken Tinga & Añejo Huaraches

    A golden, bubbly huarache creates the perfect crispy base for smoky chicken tinga, seasoned black beans, creamy avocado, and queso añejo. Finished with lime crema and fresh cilantro, this Mexican-inspired favorite brings plenty of texture to the table.

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  • Three stacked quesadilla wedges filled with melted cheese, corn, red pepper, and green vegetables, sitting on a marble surface with a bowl of dipping sauce and some cilantro in the background.

    Huitlacoche Quesadilla

    Charred corn, roasted poblano, savory huitlacoche, and queso fresco are tucked into Mission® tortillas and griddled until crisp and golden. A drizzle of cilantro crema adds a cool, creamy finish to every crunchy, cheesy bite.

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  • A whole wheat veggie wrap with grilled vegetables, arugula, and a lemon wedge on a plate, served with a side of green sauce in a small bowl and extra arugula.

    Chimichurri Steak & Grilled Veggie Wrap

    Grilled balsamic-marinated skirt steak, sweet bell peppers, red onion, zucchini, and cremini mushrooms sliced and combined with fresh arugula greens—all wrapped up in a Mission Smart Hearty Grains spread with plan Greek yogurt drizzled with chimichurri.

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