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Mexican streetfood brings colour, flavour and variety to your menu. From loaded nachos and generously filled tacos to fresh bowls and surprising specials. With our products you serve dishes your guests notice straight away, in no time at all.
New
1 box with 12 bags of 400 grams
In short
Tacos and nachos are on almost every menu these days. Which is exactly why the difference is no longer in what you serve, but in what goes into it. A salsa with real heat, a filling your vegetarian guests are happy with, a consommé you dip your tacos into: those are the things your guests remember.
We import Mexican products specifically for foodservice, so you can put those flavours on your menu without running a Mexican restaurant. They are made for a busy kitchen: quick to prepare, easy to combine and versatile enough to serve something different every day. Combine them with our seasonings and sauces, relishes & toppings, or use them alongside your burgers, hot dogs & buns.
| Product | What for | Characteristic |
|---|---|---|
| Happy Nachos 3 Colors | Nachos, sharing, bar snacks | Precut tortillas of red, white and blue corn |
| Pulled Shiitake | Tacos, bowls, wraps | 100% plant-based, pulled texture, full umami |
| Salsa Picante Medium | Dip, topping, base | Red salsa of tomato, peppers and vegetables |
| Authentic Mexican Cheese Sauce | Nachos, loaded fries, burgers, dip | Queso of cheddar and Red Leicester with real Mexican chilli |
| Sliced Jalapeños | Topping on everything | Sliced and ready to serve, fresh heat |
| Birria Taco Consommé | Specials, dipping and grilling | Reduced beef stock with achiote, guajillo and ancho |
| Fajita & Para Carne Seasoning | Meat, chicken and vegetables | Paprika, cumin, chilli and coriander in one mix |
Nachos always sell, but they look the same everywhere. Happy Nachos 3 Colors are precut tortillas made from red, white and blue corn – the colour comes from the corn itself. You fry them yourself, season them straight out of the fryer and put something on the table that immediately looks different from the standard bag of chips.
Serving tip: fry, dust with Fajita & Para Carne Seasoning and build on top with salsa, jalapeños and the filling of the day. Loaded nachos your guests photograph before they eat them.
Pulled Shiitake is 100% plant-based, but without any imitation meat: slow-cooked shiitake with a firm bite and deep umami. The texture immediately brings pulled pork to mind. Pull the pieces apart for tacos, use them whole in a bowl or slice them for a wrap.
For you it means one product that serves your vegetarian and your meat-eating guests alike. Restaurant El Popo in Deventer runs it in their tacos al pastor, even on a Saturday night with 250 covers. More plant-based options can be found under plant based innovation.
Salsa Picante Medium is a red salsa of finely chopped tomato, peppers, herbs and vegetables. Ready to serve and widely usable: as a dip with nachos, as a topping on your burger or as the base of a Mexican dish.
Sliced jalapeños do the rest. They come ready sliced, so you spoon them straight onto nachos, tacos, hot dogs, pizzas or loaded fries. Fresh heat, and visually they finish a dish in one move.
Authentic Mexican Cheese Sauce is a thick, creamy cheese sauce made with cheddar and Red Leicester, with pieces of real Mexican chilli running through it. Not a smooth, uniform cheese sauce, but one that looks handmade: you can see the peppers, and there is a glossy layer of fat on top. Exactly how queso fundido should look.
It comes in frozen 400 gram sachets, so you thaw only what you need and warm it gently in the bain-marie. Then straight over loaded fries or nachos, over a smashburger, or as a warm dip with bread, vegetables or spicy meat. The rest of our sauces and dips are under sauces, relishes & toppings.
Birria tacos come from Tijuana and have become a worldwide hit, and this Birria Taco Consommé puts them on your menu without days of braising. It is a reduced beef stock with achiote, guajillo, ancho, cinnamon, tomato and onion.
Here is how it works: dip a corn tortilla in the warm consommé, lay it on the griddle, fill it with cheese and meat or Pulled Shiitake and fold it over. Crispy outside, soft and full of flavour inside. In the US they also use the consommé for burger buns, hot dog rolls, baked potatoes and loaded fries. The stock arrives frozen; once thawed you simply keep it warm in the bain-marie.
Paprika, cumin, chilli and coriander: the recognisable flavour of tacos, fajitas and burritos in one mix. Use Fajita & Para Carne Seasoning while frying or grilling chicken, beef or vegetables, or as a finishing touch over your nachos.
The practical advantage: this one mix replaces your separate cajun, Tex-Mex and chilli con carne blends. Fewer tubs in your kitchen, and a flavour that stays consistent across your menu. The rest of our range is under seasonings.
Think in layers: a base (nacho chips or tortilla), a filling (Pulled Shiitake), a sauce (salsa, cheese sauce or consommé), a topping (jalapeños) and seasoning (Fajita & Para Carne Seasoning). Swap one layer and you have a different dish. That way the same products give you a nacho special today and a taco, bowl or wrap tomorrow.
Running a mixed menu? Then this range fits neatly alongside our sauces, relishes & toppings and snacks & sides.
Looking for inspiration? The Authentic Birria Tacos show exactly how to use the consommé, the Cajun pulled mushroom queso taco shows what Pulled Shiitake does, and the loaded festival nachos are a blueprint for sharing.
Tortilla through the warm consommé, folded over on the griddle. Crispy outside, full of flavour inside.
Cajun pulled mushroom queso taco
Plant-based taco with Pulled Shiitake and queso. Your meat eaters order it too.
Freshly fried nachos with salsa, jalapeños and everything else you want to use up.
At LA Streetfood you order your Mexican basics directly for foodservice. Everything comes in foodservice packaging with a long shelf life, so keeping stock is easy. Order through the webshop or through your usual wholesaler; tell us which one and we will arrange the rest.
Mexican is on almost every terrace by now, so the difference comes from your products. We import, so you can stand out. Curious what it does with your guests? Request a sample and try it in your own kitchen.
Mexican streetfood is about pure flavours and fresh ingredients. Tex-Mex is heavier, with more cheese, larger portions and fixed combinations, born in the border region between Texas and Mexico. Both work well, as long as it fits your concept.
Think in layers: a base, a filling, a sauce and a seasoning mix. That is your menu. From there you expand with toppings and a special such as birria, which is what sets you apart from the standard Tex-Mex offer.
It is not imitation meat, but 100% shiitake. The fibre structure gives you that same pulled bite, and the umami means nobody feels they are missing out. Ideal if you want one filling that works for all your guests.
Quickly. The consommé arrives frozen and only needs to be kept warm in the bain-marie once thawed. Dip, fold, grill: it is on the table within a few minutes.
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