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Products

SPRING ROLLS

A roll filled with vegetables and seasoned with spices to enhance the flavor and aroma of the vegetables.

INGREDIENTS

Wrapper (Water, wheat flour, salt, xanthan gum, corn starch, tapioca starch, coloring), cabbage, carrot, celery, chicken bouillon, salt, sugar.

TECHNICAL DATA

Gross weight: 5kg | Portion: 50g | Box with 1200 portions | Dimensions: 10 cm
Box with 5 packages of 20 rolls, separated by food-grade kraft paper for freezing.

Shelf life: 1 year | Allergen: Wheat and Soy | Storage: Frozen -18°C

Target Audience: GENERAL PUBLIC, PRODUCT CONTAINS GLUTEN

Product Origin: Mexico City, MEXICO

USAGE INSTRUCTIONS

Do not thaw before cooking.

Recommended Use: Deep-fried.

  1. Heat the oil to 180°C (5 liters of oil per kilo of product).
  2. Insert the frozen rolls (bubbles should appear in the oil to indicate the correct temperature).
  3. Stir constantly to achieve an even golden color.
  4. Fry for 8 minutes.

DUMPLINGS/GYOZAS​

Dumpling or Gyoza with different fillings combining protein with vegetables, seasoned with a base of spices.

INGREDIENTS

Wrapper (Water, wheat flour, salt, xanthan gum, corn starch, tapioca starch, coloring), proteins, vegetables, and seasonings.

TECHNICAL DATA

Gross weight: 400g | Weight per piece: 20g | Tray of 20 pieces | Dimensions: 24x17x3 cm
Box with 10 plastic trays of 20 dumplings, sealed with polyolefin plastic.
Shelf life: 1 year | Allergen: Wheat and Soy | Storage: Frozen -18°C

Target Audience: GENERAL PUBLIC, PRODUCT CONTAINS GLUTEN

Product Origin: Mexico City, MEXICO

USAGE INSTRUCTIONS

Do not thaw before cooking.

Recommended Use: Pan-fried, steamed, deep-fried, boiled.

  • PAN-FRIED 

 

  1. Heat a thin layer of oil to 160°C in a frying pan.
  2. Carefully place the frozen dumplings/gyozas into the pan and let them brown for 5 minutes over medium heat.
  3. Once browned and ensuring the bottom is well-fried, pour in water (approximately 10 ml per dumpling/gyoza) and cover.
  4. Cook for another 10 minutes until a translucent consistency is achieved.

 

  • STEAMED

 

  1. Prepare a steamer with sufficient water.
  2. Carefully place the frozen dumplings/gyozas in the steamer and cook for 15 minutes.

 

  • DEEP-FRIED

 

  1. Heat the oil to 180°C (5 liters of oil per kilogram of product).
  2. Carefully place the frozen dumplings/gyozas in the oil (bubbles should form, indicating the correct temperature).
  3. Stir constantly to achieve an even golden color.
  4. Fry for 8 minutes.

 

  • BOILED 

 

  1. Boil 5 liters of water per kilogram of product until it reaches 100°C.
  2. Carefully place the frozen dumplings/gyozas into the boiling water and cook for 10 minutes over medium heat.

Chow Mein Noodles

Pre-cooked wheat flour pasta. Traditional process of kneading and rolling the dough. This pasta undergoes a steam thermal process.

INGREDIENTS

Wheat flour, water, salt, corn starch, xanthan gum, coloring.

TECHNICAL DATA

Gross weight: 13 kg | Portion: 1.3 kg | Box with 10 portions | Dimensions: 18 mm thick and 40 cm long
Bags of 1.3 kg each. 10 bags per box.
Shelf life: 1 year | Allergen: Wheat | Storage: Frozen -18°C

Target Audience: GENERAL PUBLIC, PRODUCT CONTAINS GLUTEN

Product Origin: Mexico City, MEXICO

USAGE INSTRUCTIONS
Thaw before cooking.
Recommended Use: Stir-fried in a wok.

  1. Heat a wok or frying pan to 200°C.
  2. Add 100 ml of oil for the portion and heat to 100°C.
  3. Add the thawed chow mein noodles and immediately pour in 150 ml of water (adjust to taste).
  4. Stir vigorously, always from the bottom, to avoid breaking the noodles.
  5. Add proteins or vegetables, and stir again.
  6. Finally, add your preferred sauces.

Ramen Noodles

Fresh wheat flour pasta.
Traditional process of kneading and rolling the dough.

INGREDIENTS

Wheat flour, water, salt, corn starch, potato starch, tapioca starch, coloring.

TECHNICAL DATA

Gross weight: 8.4 kg | Portion: 140 g | Box with 60 portions | Dimensions: 15 mm thick and 40 cm long
Bags with 6 portions each. 10 bags per box.
Shelf life: 1 year | Allergen: Wheat | Storage: Frozen -18°C

Target Audience: GENERAL PUBLIC, PRODUCT CONTAINS GLUTEN

Product Origin: Mexico City, MEXICO

USAGE INSTRUCTIONS
Do not thaw before cooking.
Recommended Use: In broths. Deep-fried.

  1. Heat water (10 liters per kilogram of product) to 100°C and cook the pasta for 1.5 minutes. Stir regularly to prevent sticking.
  2. Heat oil to 200°C and submerge the pasta for 2 minutes. It is recommended to cut the length of the pasta to 5 cm pieces.

Wonton Wrapper

Wrapper made from fresh wheat flour dough. Traditional process of kneading, rolling, and cutting the wrapper. Square shape.

INGREDIENTS

Wheat flour, water, salt, corn starch, potato starch, tapioca starch, coloring.

TECHNICAL DATA

Gross weight: 9.6 kg | Portion: 400 g | Box with 24 portions | Dimensions: 9 cm x 9 cm
Packages of 400 grams each. Approximately 40 wrappers per package. 24 packages per box, 960 wrappers per box.

Shelf life: 6 months | Allergen: Wheat | Storage: Frozen -18°C

Target Audience: GENERAL PUBLIC, PRODUCT CONTAINS GLUTEN

Product Origin: Mexico City, MEXICO

USAGE INSTRUCTIONS

Thaw before use. Once thawed, it should be used within 3 days if refrigerated. For best results, use a damp towel to maintain the wrapper’s moisture.
Recommended Use: Deep-fried, steamed, boiled, pan-fried.

  1. Fry at 200°C for 2 minutes if it’s just the wrapper; for 5 minutes if filled; for 8 minutes if frozen.
  2. Prepare a steamer with sufficient water. Allow it to reach 100°C, then place the product inside. Steam for 8 minutes if the product is fresh, and for 15 minutes if frozen.
  3. Boil 5 liters of water per kilogram of product. Once it reaches 100°C, add the product and cook for 5 minutes if fresh and for 8 minutes if frozen.
  4. Heat 50 ml of oil in a large pan to 150°C and place the product so that the widest base is on the pan. Once the product is positioned, add 200 ml of water and cover, cooking for 10 minutes.

Spring Roll Wrapper

Pre-cooked wheat flour wrapper. Liquid dough that is cooked on a flat surface at high temperatures, resulting in a thin wrapper.

INGREDIENTS

Water, wheat flour, salt, xanthan gum, corn starch, tapioca starch, coloring.

TECHNICAL DATA

Gross weight: 15 kg | Portion: 15 g | Box with 1000 portions | Dimensions: 20 cm x 20 cm
Bags with 50 wrappers each. 20 bags per box.
Shelf life: 1 year | Allergen: Wheat | Storage: Frozen -18°C

Target Audience: GENERAL PUBLIC, PRODUCT CONTAINS GLUTEN

Product Origin: Mexico City, MEXICO

USAGE INSTRUCTIONS

Thaw before use. Once thawed, it should be used within 3 days if refrigerated. For best results, use a damp towel to maintain the wrapper’s moisture.
Recommended Use: Deep-fried.

  1. Thaw the wrapper and preferably keep it inside a damp towel.
  2. Roll with your preferred fillings and seal using paste (cook wheat flour with water and corn starch).
  3. Fry immediately or store in the freezer.
  4. Add proteins or vegetables, and stir again.
  5. Finally, add your preferred sauces.

Dumpling Wrapper

Wrapper made from fresh wheat flour dough. Traditional process of kneading, rolling, and cutting the wrapper. Round shape.

INGREDIENTS

Wheat flour, water, salt, corn starch, potato starch, tapioca starch, coloring.

TECHNICAL DATA

Gross weight: 8.4 kg | Portion: 350 g | Box with 24 portions | Dimensions: 9 cm circular
Packages of 350 grams each. Approximately 35 wrappers per package. 24 packages per box, 840 wrappers per box.

Shelf life: 6 months | Allergen: Wheat | Storage: Frozen -18°C

Target Audience: GENERAL PUBLIC, PRODUCT CONTAINS GLUTEN

Product Origin: Mexico City, MEXICO

Thaw before use. Once thawed, it should be used within 3 days if refrigerated. For best results, use a damp towel to maintain the wrapper’s moisture.

Recommended Use: Deep-fried, steamed, boiled, pan-fried.

  1. Fry at 200°C for 2 minutes if it’s just the wrapper; for 5 minutes if filled; for 8 minutes if frozen.
  2. Prepare a steamer with sufficient water. Allow it to reach 100°C, then place the product inside. Steam for 8 minutes if the product is fresh, and for 15 minutes if frozen.
  3. Boil 5 liters of water per kilogram of product. Once it reaches 100°C, add the product and cook for 5 minutes if fresh and for 8 minutes if frozen.
  4. Heat 50 ml of oil in a large pan to 150°C and place the product so that the widest base is on the pan. Once the product is positioned, add 200 ml of water and cover, cooking for 10 minutes.

MENU IDEAS

Sweet and Sour Sauce – For Frying or Grilling

  • Juice of one small orange or half an orange.
  • 150 ml of water.
  • 2 tablespoons of soy sauce (brand of your choice).
  • 3 tablespoons of ketchup.
  • 4 tablespoons of white vinegar.
  • 3 tablespoons of white sugar.
  • 1 tablespoon of corn starch.

 

  1. Use a medium saucepan and heat over medium heat, add the soy sauce along with the ketchup, stirring slowly.
  2. Then, add the orange juice and vinegar to the mixture, stirring consistently.
  3. Incorporate the tablespoon of corn starch and make sure to stir well until no lumps remain.
  4. After three to four minutes, you will notice the sweet and sour sauce has thickened. If it becomes too thick, you can add a bit of water.

 

Prepared Soy Sauce – For Grilling, Steaming, or Boiling

  • 75 ml of soy sauce
  • 75 ml of rice vinegar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of sugar
  • Chili powder or flakes
  • 1 clove of garlic, finely chopped
  • 1/2 green onion, finely chopped

 

  1. Prepare the ingredients cold and mix together in a container. No heating is necessary.

Ramen Broth

  • 1 Onion
  • 100 ml Sesame oil
  • 2 liters Water
  • 300 g Celery
  • 2 Chile de árbol peppers
  • 2 Garlic cloves
  • 5 Bay leaves
  • 1 kg Raw ham hock bone
  • 500 g Pork rib bones
  • 100 g Ginger
  • 50 g Sichuan peppercorns
  • 2 Carrots

 

  1. Bring the water to a boil and add the ham hock bone, sliced carrots, julienned onion, sliced celery, finely chopped garlic, sliced ginger, chopped chile de árbol peppers, and Sichuan peppercorns.

Wonton Broth

Ingredients:

  • 1 kg pork and chicken bones (you can use only one type)
  • 2 onions
  • 2 carrots
  • 1 tablespoon salt
  • 2 liters water

 

Instructions:

  1. In a pot over high heat, add 2 liters of water, the cleaned bones, onions, and carrots.
  2. Once it starts to boil, add the salt, lower the heat, and let it cook for another 60 minutes.
  3. The wontons can be cooked in this broth, and to serve, you can add cilantro leaves.

Spring roll

Ingredients:

  • 350 g grilled chicken
  • 200 g finely chopped cabbage
  • 100 g grated carrot
  • 100 g finely chopped celery
  • 100 g finely chopped shiitake mushroom (previously soaked in hot water)
  • 100 g finely chopped onion

Instructions:

  1. In a hot pan, add oil and then the following ingredients in order: cabbage, carrot, celery, onion, mushroom, and chicken.
  2. Once well mixed, add 50 ml of soy sauce and season with salt and pepper to taste.

Dumpling / Gyoza

Ingredients:

  • 350 g ground pork
  • 100 g finely chopped cabbage (remove excess water)
  • 100 g finely chopped green onion
  • 100 g finely chopped shiitake mushroom (previously soaked in hot water)
  • 1 garlic clove
  • 1 tablespoon chopped ginger
  • 15 ml white wine
  • 15 ml sesame oil
  • 15 ml soy sauce
  • Salt to taste
  • Ground black pepper to taste

Wonton

Ingredients:

  • 300 g ground pork
  • 300 g finely chopped shrimp
  • 100 g finely chopped green onion
  • 1 tablespoon light soy sauce
  • ½ tablespoon sugar
  • 2 tablespoons corn starch
  • 1 teaspoon salt
  • White pepper to taste
  • 1 teaspoon sesame oil

Ingredients:

  • 600 grams chicken breast
  • 200 grams noodles
  • 1 onion
  • ¼ cabbage
  • 2 garlic cloves
  • ½ red bell pepper
  • ½ green bell pepper
  • 100 grams bean sprouts
  • 1 carrot
  • 1 lemon
  • Chopped parsley
  • Olive oil
  • Salt

 

Instructions:

  1. Wash and cut the chicken breast into bite-sized pieces. Season with garlic, salt, and pepper, and let the flavors infuse for about half an hour.
  2. Thaw the noodles beforehand.
  3. Prepare the vegetables: dice the onion, slice the cabbage into strips, julienne the red and green bell peppers, and grate the carrot into strips.
  4. Heat the wok and add the oil. Cook the chicken until done, adjusting the cooking time based on the thickness of the pieces. Brown the chicken until it’s just right, then remove it from the pan.
  5. In the same pan, add a splash of oil and finely chopped garlic. Add all the vegetables.
  6. Once the vegetables are sautéed, add the previously cooked chicken and the noodles. Add water to keep the mixture hydrated.
  7. Once all the ingredients are well mixed, add the soy sauce and stir until all the flavors are well incorporated.

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