Menu Ideas for U.S. Variety Meats Pitched to Cantinas in Central Mexico

Underutilized U.S. cuts and variety meats are gaining strategic importance as USMEF continues to expand into new markets and channels throughout Mexico. In Aguascalientes ‒ a central Mexican city known for its vibrant cantina scene and casual dining culture ‒ USMEF recently showcased a range of U.S. pork and beef variety meats to 150 foodservice customers in three different events, positioning these items as innovative additions to local menus.

"We developed special recipes for several variety meat items and shared cost and pricing estimates for each item,” says Rigoberto Treviño, USMEF Mexico trade manager. “We provided tasting samples and demonstrated how each product could be promoted and presented to their customers.”

The featured variety meat items included: Pork jowl, pork tongue, pork stomach, pork snout, pork brains, beef sweetbreads and beef small intestines.  Watch video.