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 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 Knorr Professional Caldo is the secret ingredient chefs turn to for achieving authentic 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 "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 ● Baja Style Shrimp Taco ● Huitzuco, Guerrero Inspired Taco al Carbón 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: ● Ensenada Style Fish Tacos ● Michoacan Carnitas Tacos with Salsa Encebollado ● Jalisco “Inspired by Mom” Chorizo Breakfast Tacos ● Ciudad de Mexico Al Pastor Tacos 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 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 “Knorr Professional Caldo not only gives chefs the ability to deliver authentic it also easily dissolves into a savory broth,” said Unilever Food Solutions Chef Alvaro Lima with the 7.9 lb container delivering two times the yield over the other bouillon brands.” As the restaurant industry struggles toward gender parity in leadership ranks these 52 women have become the standard-bearers for change Registered in England & Wales with number 01835199 This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page A moderate magnitude 4.0 earthquake hit 66 km (41 mi) away from Chilpancingo, Estado de Guerrero, Mexico 2025 at 10.08 pm local time (America/Mexico City GMT -6) The quake had a shallow depth of 63 km (39 mi) and was reported felt by some people near the epicenter.