Chef Inspired.

Cúrate specializes in developing and supplying cost effective product solutions for all customer profiles. With over 50 product lines and more than 500 items (and growing), Cúrate continues to develop products and menu concepts that meet a high culinary standard while also consistently reducing food acquisition costs for our customers.

Whether introducing specific culinary concepts or taking the a la carte approach, we provide product solutions for every customer application.

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Fish Tacos with Lime-Cilantro Crema

Ingredients:
Tacos:
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds fish fillet
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage
Crema:
  • 1 tablespoon chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon grated lime rind
  • 1 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
Directions:
Step 1

Preheat oven to 425°.

Step 2

To prepare crema, combine the ingredients in a small bowl; set aside.

Step 3

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish.

Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Place fish in a bowl; break into pieces with a fork.

Combine half the crema with the shredded cabbage.

Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage mixture, and additional 1/2 tablespoon crema.

Seafood & Ravioli Medley

Ingredients:
  • 2 pound Pre-cooked Shrimp and Roasted Garlic Hex Ravioli
  • 1/3 cup butter
  • 2 red bell pepper, 1 inch dice
  • 2 zucchini, 1 inch dice
  • 1/3 cup chopped garlic
  • 3/4 cup chopped shallots
  • 1/4 cup drained capers
  • Salt and pepper to taste
  • 3 each skin pack - Tuscan Medley (clams, mussels, shrimp)
  • 1/4 cup fresh basil
Directions:
Step 1

Bring a large pot of lightly salted water to a boil.

Step 2

Preheat oven to 400 degrees.

Step 3

Melt butter in a large heavy skillet. Add red pepper, zucchini, garlic, and shallots. Sauté over high heat until the shallots begin to soften; about 4 minutes. Mix in capers, salt and pepper. Remove from heat and add clams and shrimp. Toss until it's fully mixed.

Step 4

Transfer mixture to hotel pan. Cover and bake in a preheated oven until the clams and mussels have all opened and shrimp is cooked. Bake about 20 minutes, stirring occasionally.

Step 5

Place Ravioli in salted boiling water for 5 minutes, drain.

Step 6

Pour the scampi over the "shrimp and roasted garlic hex ravioli", toss and top with fresh basil and serve.

Jackfruit Bao Buns

Ingredients:
  • 5 pounds Naked Jackfruit
  • 3 cups barbecue sauce
  • 24 each prepared steamed bao buns
  • 6 cucumbers, halved and thinly sliced
  • 2 cups rice wine vinegar
  • 1/4 cup sesame oil
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 6 ea carrots julienne
  • Cilantro, optional garnish
  • Sesame seeds, optional garnish
Directions:
Step 1

Whisk vinegar, oil, sugar and salt in a medium bowl. Add cucumber slices to the dressing, and toss to coat. Set the whole thing in the refrigerator for 15 minutes or until ready to eat.

Step 2

While the cucumbers rest, pull apart Jackfruit pieces, mix in barbecue sauce and heat in a skillet or microwave. Prepare bao buns to package directions.

Step 3

To assemble, open bun and stuff with jackfruit, pickled cucumber and carrots. Top with cilantro and sesame seeds. Enjoy!