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Cinco de mayo specials

post #1 of 8
4/27/09 at 1:07pm
Thread Starter 
Hey all,
With Cinco de Mayo coming up, I was thinkg about doing some specials. Problem is, I don't really know much about Mexican. I am looking for simple things that I can either cook ahead and kep worm, or dont take too much to cook. We are a fast food place, and I'm just looking for something to keep my customers excited.
I was planning on Corn dogs... I've got a recipe which is pretty good, but I would have to fry them to order. Other than that Im out of ideas.
Any good twists on a burger?
I need something simple. Im not looking to add another item, just something extra...
Thanks,
Andy
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post #2 of 8
4/27/09 at 1:10pm
Can you offer things like salsa and guacamole as condiments for the burgers? Those are both pretty recognizable as Mexican.

What do you have on your regular menu? If we know, we can suggest "Mexicanizations" for them.
"Notorious stickler" -- The New York Times, January 4, 2004
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post #3 of 8
4/27/09 at 1:24pm
Corn dogs?

Okay, if your heart is set on a burger, the classic ortega burger comes to mind, as well as a burger with salsa, guacamole and sliced jalapenos.
I used to run a burger with Swiss cheese and guacamole, and called it the Holey Moley burger (get it?).
Fast food joint. Hmmm.
You could probably do a decent beef or chicken fajita, thin sliced meat with peppers and onion, cilantro, cumin and lime juice, served in a 6" flour tortilla with a couple of toppings (salsa, sour cream, guacamole, etc.).
I'm thinking you don't have the ability to do a pozole roja or chile verde, or carnitas, but those hold well and are usually big sellers.

But seriously, ditch the corn dog idea.
;)
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #4 of 8
4/27/09 at 9:19pm
Thread Starter 
It pretty much burgers, chicken sandwiches, salads, and chinese options.

I just was thinking of Corn dogs because they are something different and fun for kids. Not set on them.

Guacamole on the burger sounds great!! To keep it less messy maybe I will just have sliced avo on it.

Fajitas would be great, but I only have four burners and I dont want to slow down the chinese woks.

Thanks for the ideas! Always looking for more!
Andy
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post #5 of 8
4/28/09 at 9:45am
Chimichangas can be made ahead of time and dropped into the deep fryer (use toothpicks to keep it rolled). I make the meat in large batches and freeze it in single serve quantities so I ca take some out, give it a quick reheat then roll the chimi and fry it. My recipe is a bit on the spicy side but its basically chuck simmered in LOTS of chili powder (I use 1/4 cup per pound of meat), onion, cumin, mexican oregano, and garlic. I use my own chili powder blend which is very hot but it could be toned down by using less and using a commercial mild powder. Top with shredded lettuce, cheese, scallion, sour cream, and salsa.
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post #6 of 8
4/28/09 at 10:05am
Corn dogs are a fine idea for a special, except when mentioned in the same sentence as "Cinco de Mayo specials".
They just don't scream "South of the border" to me.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #7 of 8
4/28/09 at 7:49pm
Thread Starter 
Great Idea! Im gonna try this out

Just two questions:

What size tortilla to use? I looked up a few recipes, and I would probably use ground beef/bean/corn/rice filling.
How do you keep the tortilla shell closed when it fries?

Andy
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post #8 of 8
4/28/09 at 8:00pm
I prefer to shallow fry in a pan but toothpicks will keep it closed in the deep fryer. In either case start seam side down, in the deep fryer lower it slowly so the seam side can firm. I use beef chuck cubes and shred it, much more texture than ground meats.
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