Knorr Professional Caldo has partnered with three prestigious Mexican chefs in the U.S. to demonstrate how they fuse their cultural heritage with their cuisine while staying innovative. The ‘Culture of Flavor’ campaign highlights how chefs can draw inspiration for their menus from the culinary traditions of different regions in Mexico, using Knorr Professional Caldo as the key to adding authentic, balanced flavor.
A staple in Latin kitchens since 1961, Knorr Professional Caldo is a versatile bouillon that can add layers of flavor to a variety of dishes. From elevating the complexity of slow-braised meats to adding umami to sauces, rice and vegetables, Knorr Professional Caldo is the secret ingredient chefs turn to for achieving authentic, rich flavors throughout your dish.
Meet the ‘Culture of Flavor’ Chefs
For the “Culture of Flavor” campaign, Knorr partnered with leading chefs to craft authentic recipes that hold the most meaning to them, reimagined in what is Mexico's most beloved export: the street taco.
Chef Carlos Gaytan is the first Mexican chef to earn a Michelin Star for his Chicago-based restaurant Mexique (closed in 2018). The name of his latest Chicago eatery Tzuco is short for Huitzuco — his hometown and the place where he learned to cook alongside his mother, Doña Teté. He also operates HA in Riviera Maya, Mexico.
"It’s more than an ingredient; it’s a legacy of flavor that has been passed down through generations in my family," said Chef Gaytan. He uses Knorr Professional Caldo to bring authentic flavor to these dishes:
● Northern Mexico Inspired Short Rib Taco
● Puebla Inspired Mushroom Tinga Taco
● Huitzuco, Guerrero Inspired Taco al Carbón
Chef Jonathan Zaragoza was raised on Chicago’s Southside by a tight-knit family with strong cooking roots — he recalls standing on a step stool, helping his mother stir eggs as a five-year-old. At the age of 12, in the backyard of their home, Zaragoza began learning to make birria, roasted goat from Jalisco, in a wood-burning oven built by his grandfather and father. He opened Birrieria Zaragoza in 2007 and El Oso in 2020. He was named as Chicago’s Rising Star Chef in 2018.
“Using Knorr Professional Caldo adds a depth of flavor and umami to my dishes. It's that extra bit of savory flavor to put a dish over the edge. It's my secret weapon,” said Chef Zaragoza, who uses Caldo as the secret ingredient in his recipes:
● Michoacan Carnitas Tacos with Salsa Encebollado
● Jalisco “Inspired by Mom” Chorizo Breakfast Tacos
● Ciudad de Mexico Al Pastor Tacos
Chef Wes Avila was born in Los Angeles and raised in Pico Rivera. He is best known for the meteoric rise of Guerrilla Tacos, which received a Bib Gourmand by the Michelin Guide to California. In 2020, Chef Avila opened Piopiko Tacos as a culinary partner with Ace Hotel Kyoto as well Angry Egret Dinette, a genre-bending ode to Los Angeles’ street food culture, which was nominated as Best New Restaurant by The James Beard Foundation in 2022. Most recently, Chef Avila opened Ka’teen in Hollywood and launched a brand with SBE called MXO which is slated to open summer 2024. In 2020, Chef Avila was voted by readers of Los Angeles Magazine as best local chef in Los Angeles.
“I’ve grown up with the flavors of Knorr in my family’s kitchens for as long as I can remember,” said Chef Avila. “I started using Knorr Professional Caldo when I started my own foodservice concept. It’s the best flavor enhancer! It gives you a depth of flavor that can’t be achieved any other way.” Chef Avila uses Caldo in a variety of ways in his recipe
● Braised Short Rib Taco Duranguense Style with Chile Pasado and Salsa Verde
● Butternut Squash Taco with Grilled Queso Fresco, Salsa Macha and Pepitas
● Taco Guisado de Pork Spare Rib with Salsa Verde and Pickled Onions
● Pollo Al Carbon Taco with Salsa de Avocado, Onions, Cilantro
“Knorr Professional Caldo not only gives chefs the ability to deliver authentic, balanced flavor to traditional dishes, it also easily dissolves into a savory broth,” said Unilever Food Solutions Chef Alvaro Lima. “It can add layers of flavor to dishes, and is a great value, with the 7.9 lb container delivering two times the yield over the other bouillon brands.”
The portfolio consists of 5 variants: Caldo de Pollo (chicken), Caldo de Vegetales (vegetable), Caldo de Tomate con Pollo (tomato/chicken), Caldo de Res (beef), Caldo de Camaron (shrimp). Knorr Professional Caldo de Pollo comes in two sizes: a 7.9-lb tub yielding 75 gallons and a 4.4-lb tub yielding 41 gallons. To learn more about Knorr Professional Caldo, visit www.unileverfoodsolutions.us.
