Stack ‘Em High With Our Taco Mayo

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Stack ‘Em High With Our Taco Mayo

Tacos are still relatively new on our shores, but have a huge following in the USA.  These Mexican baked corn shells are perfect for stacking with tantalising fillings including beef chilli, Mexican chicken and even salads.  Our taco mayonnaise is the perfect accompaniment to any taco dish and offers a surprising warmth and spice that is sure to please.  Whether served as a take-away dish or a main course in your restaurant, tacos are sure to attract lots of interest. 

Our flavoured mayonnaise range has been developed with versatility in mind.  We know you can do a lot already with our regular mayonnaise products but we wanted to save you time in the kitchen and give you a range of flavoured mayonnaise products you could reach for when time was of the essence.  That doesn’t mean we have compromised on quality – far from it.  Each of our real mayonnaise products is made with the finest ingredients and contains no colourings or artificial flavourings.

As an established and experienced dressings company, you can trust us to give you the very best products and advice when it comes to using our products in your kitchen.  Tacos are one of the easiest dishes to add to your menu and are quick and simple to prepare.  Adding our taco mayonnaise to your recipes will enhance flavour and consistency and give your customers a good reason to come back for more.  You can also use Rich Sauces taco mayonnaise in wraps, salads or as an interesting dip. 

We would be delighted to tell you more about our taco mayonnaise or any other product in our flavoured mayonnaise range.  Our experienced chefs can also visit you in the comfort and familiarity of your own kitchen to give you lots of restaurant menu ideas

I am 3rd generation sauce man, so the business is in my blood. Does that explain my low cholesterol? My principal role is marketing manager of Rich Sauces but I also regular help with testing, sampling, any general duties are gladly undertaken.

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Guest Friday, 24 November 2017
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