One of the frequent questions friends and family have asked me since I became a cook is ‘how do restaurants make ____ style so good’. Soybean oil, buttermilk, water, distilled vinegar, avocado, egg yolk, salt, sugar, spice, garlic, onion, corn starch, lactic acid, potassium sorbate and sodium benzoate added as preservatives, xanthan gum, lime juice focus, natural flavor, propylene glycol alginate, disodium guanylate, disodium inosinate, fruit juice concentrates (shade), oleoresin tumeric, sodium acid pyrophosphate, sodium alginate, ascorbic acid, citric acid, calcium disodium EDTA added to protect flavor.
We now create tasty and supercharging soups, salads and breakfasts, contemporary juices, smoothies and desserts, gluten-free, dairy free and refined sugar-free (sure, it’s doable!), but principally we champion fruits and veggies, native and sustainable artisans and farmers.
Water, roasted tomatoes, distilled vinegar, corn syrup, apple cider vinegar, onion, tomato paste, sugar, soybean oil, lime juice (water, lime juice concentrate, lime oil), salt, pink chili pepper, spice, ancho chili pepper, xanthan gum, natural taste, mustard seed, potassium sorbate and sodium benzoate added as preservatives, garlic, corn oil, calcium disodium EDTA added to guard taste.
Serving up healthy fare was a dangerous business back in 1933, when all folks needed to eat were pork chops …