Who is Chef Merito?
Chef Merito is a food company that creates, manufactures, markets and distributes seasonings, spices, and specialty foods for consumers of Latin American and Spanish foods. Chef Merito makes many of the world's finest spices, seasonings, breading mixes, batters, sauces, flavored rice and other specialty foods. We market our products primarily in the United States and Mexico, but using the internet we have shipped our products worldwide.
Most importantly, Chef Merito is a company of people who are happy to cook and happy to eat and happy that they can help make the world a more delicious place.
What are our brand names?
We manufacture our products under the registered® brand names of Chef Merito, Sabrosito, Pikos Pikosos, and Ppeppers®.
Who cooks with Chef Merito products?
If you love authentic Spanish, Latin-American or Mexican meals, then you should be using Chef Merito's products. Over eighty percent of Hispanic chefs in Southern California's Hispanic-owned restaurants use our products! Our products may be used individually or may complement other products. For example, our hot sauce or lime juice can go on any type of food. Try our products, and you will know why we are the leader in Latin American and Mexican condiments!
What is our most popular spice?
One of Chef Merito's most popular spices is garlic. Garlic is used by many other cultures and cuisines, such as Italian and Chinese, and it has many health benefits. Chef Merito garlic is very popular, even more so than other brands, because the quality is superb. Many customers claim that we have the "best" garlic. We believe we do because we take extra care in selecting garlic that not only tastes good, but which also has a strong but sweet aroma. Try it!
What is our most popular seasoning?
The popularity of our seasonings depends on what region of the U.S. you live in. In the West Coast, Carne Asada seasoning is the most popular. In the Southern U.S., the Fajitas Seasoning is the most popular. In Florida and New York, Adobo is the most consumed. One of Chef Merito's most popular seasonings in the Northern U.S. and Midwest is the exciting Salt, Lemon and Chili Seasoning. Salt, Lemon and Chili is a great seasoning for any snack, meal or beverage.
1 bag of "mini toasts"-about 36
1 box of triscuits -but use about 36-48
3 packs of smoked salmon 3oz each
5 oz of steamed salmon
1 small container of cream cheese
1 small container of sour cream
3 teaspoons of Chef Merito Fish Seasoning
1/4 lb of your favorite grilled vegetables
1 container of caviar
Mix in 2 teaspoons of Chef Merito fish seasoning into the container of sour cream
Mix in 1 teaspoon of Chef Merito fish seasoning into the container of cream cheese
Spread 1/2 of the cracker and mini toasts with the sour cream mixture and 1/2 of the crackers and toasts with the cream cheese mixture.
Cut up the salmon, smoked salmon, and grilled vegetables into small 1/4 inch to 1/2 inch squares. place on top of the crackers and toasts which have been topped with the cheese
or sour cream. Now place a drop of caviar on top of each of the salmon covered crackers.
Serve on a tray.
Merito Pop Corn or Fries
Make pop corn or french fries. As soon as they are ready, generously sprinkle Chef Merito Salt, Lemon and Chili over them and serve.
Chef Merito's Favorite Turkey
1 jar of Chef Merito Turkey Seasoning 1 12 lb-15 lb whole turkey roasting dish Buy a fresh turkey or buy a frozen turkey and thaw. Take out any items which have been placed inside the turkey or at the neck of the turkey. Rinse the inside and outside of the turkey with fresh cool water. Place the turkey inside a roasting pan, preferably one with a grill which allows the juices of the turkey to drip down from the turkey. Sprinkle the contents of a 4 oz jar of Chef Merito Turkey Seasoning all over the outside and inside of the turkey. If you like, rub the seasonings with your hands all over the outside and inside of the turkey to enable better coverage of flavors. Place the turkey in a preheated oven at 350° F. Place turkey on the lowest oven rack. Cook for approximately 3 hours or until golden brown and well cooked (figure 20 minutes per pound of turkey). When done, remove from oven and serve. You may want to remove the turkey from the roasting dish, and pour any juices in the roasting dish into a small saucepan. Add 2 tablespoons of cornstarch and 1/4 cup of orange juice and cook for 5 minutes over medium heat, stirring continuously. This mixture will serve as a gravy or a glaze for the turkey.
The Perfect Thanksgiving or Christmas Turkey
Even though you may have a long tradition of how to prepare and cook a turkey, Chef Merito is breaking all the rules with its own fat-free, yet juicy, recipe. Chef Merito Turkey Seasoning is the best and only way to prepare your Holiday turkey. The night before roasting, take a fresh or thawed 13-15 pound turkey (of course it could be larger) and sprinkle and rub Chef Merito Turkey Seasoning all over the outside and inside of the bird. Place it, breast down, in a deep bowl or container. Pour orange juice all over it until at least 1/2 or more of the bird is covered. Cover with foil or plastic wrap or lid and store in the refrigerator overnight. The next day, take the bird out of the juice and place, breast up, on a roasting dish. Cover with foil. Avoid having the foil touch the "breast" of the turkey to avoid peeling when removing the foil. Roast in a pre-heated oven of 350*F as usual about 20 minutes per pound (approximately 4-5 hours). Remove foil 1 hour before serving to "brown" turkey. Check frequently to avoid burning. Serve. You will never taste turkey as juicy or delicious ever again
To make the mole sauce you should use a metate grinder, that heavy, flat stone present in every Mexican kitchen or a food processor. The mole sauce must attain a smooth, even, thick consistency, without chunks of ingredients in it. Cooking the turkey · 1 small 8lb-10lb turkey(guajolote 4 kg) cut in pieces or already cut turkey breast or pieces (or if you wish, chicken or lamb) · 16 cups water · 4 tablespoons of Chef Merito Turkey Seasoning Mole Salsa: · 1/2 cup plus 2 tbsp cooking oil · 7.75 oz (220 g) chile ancho, deveined and seedless · 3.18 oz (90 g) chile pasilla, deveined and seedless · 11.13oz (315 g) chile mulato, deveined and seedless · 4 chiles chipotle (or 4 roasted & peeled jalapenos) · 1.65lbs (3/4 kg) red tomatoes · 1 onion, chopped · 10 garlic cloves (or 10 teaspoons of Chef Merito Garlic Powder · 150 g almonds, peeled · 100 g peanuts, peeled · 8 cloves (Chef Merito Cloves are excellent) · 1/2 teaspoon ground black pepper Chef Merito brand · 1 stick of cinnamon, about 4 cm in lenght · 1/2 tsp anise seeds · 3.18oz (90 g) raisins · 3.18oz (90 g) sugarless confectionery cocoa (bitter chocolate) · 1 tbsp sugar · 2 tbsp salt, or Chef Merito turkey seasoning (to your liking) · 1/2 cup sesame seeds Remember: 1 kg = 1 kilogram = 1,000 g = 1,000 grams = 2.2 lb Season the turkey with Chef Merito turkey seasoning and rub it all over the turkey. Set aside for 10 minutes. In a large deep pot, over high heat, place the turkey and water. When it starts to boil, cover and cook over medium heat for one hour, or until the turkey meat is soft. Drain , but reserve the broth. Set everything aside while you prepare the mole sauce. To make the mole sauce, heat 2 tbsp oil in a heavy skillet and sauté for a couple of minutes, the chiles anchos, pasillas and mulatos. Then put the chiles in a bowl with hot water and let them stand for half an hour. Drain the chiles and grind them with your metate or whatever. Set aside, reserving the remaining oil in the skillet. Roast jalapenos or the chipotles and tomatoes in a heavy skillet. Once cooked,Peel tomatoes and pureé them with the chipotles. Reserve. In the same oil you used for the chiles, sauté garlic and onion until translucent, remove from the oil and make a pureé out of them. Sauté the almonds in the same oil for five minutes. Add peanuts, cloves, pepper, cinnamon and anise seeds, and sauté three more minutes. Grind this mixture along with the raisins. Heat over high heat, 1/2 cup of cooking oil in a big casserole.Add all ground and pureéd ingredients and cook for five minutes, stirring constantly. Mix in the grated chocolate and sugar, stirring constantly. When the mixture boils, pour in 4 cups of the turkey broth you reserved. Cover and keep cooking over slow heat for 20 minutes. Add salt or more turkey seasoning to your liking. If the sauce is too thick for your taste, add a little more turkey broth. Add turkey pieces, cover and cook over medium heat for another ten minutes. Meanwhile, roast the sesame seeds until golden in a skillet.Serve the mole with sesame seeds sprinkled all over it. You may accompany it if you wish with Chef Merito Mexican Style rice and tortillas. Serves 10 to 12. You may replace the turkey with chicken or lamb during a different time of the year.
Boneless, Skinless Chicken Breasts Merito Style
1 tray of boneless, skinless chicken breasts (approx. 4 pieces weighing a total of 1.5 lbs) 4 teaspoons of Chef Merito Chicken Seasoning 1 grill or barbecue Rinse the chicken breasts with fresh water. Place on a clean plate or tray. Sprinkle Chef Merito Chicken Seasoning on both sides of each piece of chicken. Allow to sit for 5 minutes. Place on grill or barbecue at medium heat (approximately 350 F). Cook 7 minutes, turn on other side, and continue to cook for another 7 minutes or until thoroughly cooked. Serve. If you do not have a grill or barbecue, you may cook in a skillet over medium heat.
2 cups of water 2 cups of Orange Juice or (Orange Drink like "Sunny Delight") 3oz of Chef Merito Chicken seasoning (one small jar) 1 tablespoon of olive oil (optional) Mix well in a large bowl or container. Place whole chicken or chicken pieces in container and allow to marinade at least 2 hours before grilling or roasting or baking. But do not exceed 6 hours.
Surf and Turf over Jazmine Rice
4 tablespoons of olive oil
4 filet mignons about 6 oz each
16 jumbo shrim shelled and de-vined
2 teaspoons of Chef Merito Meat Seasoning
4 teaspoons of Chef Merito Shrimp seasoning
2 large onions, sliced thinly, julienne style
1 cup of sliced mushrooms
1 cup of jazmine rice
2 cups of water
2 tablespoons of vegetable or olive oil
1 teaspoon of Chef Merito Chicken Seasoning
Prepare the rice as usual, by placing the oil, water in a pot. Bring to boil. Add Chicken Seasoning and stir in rice and cook for about 20 minutes until done. The rice should look a nice yellow when done. While this is cooking, prepare the steak and shrimp.
On a large plate, place the steaks and shrimp and sprinkle the Meat and Shrimp seasonings over them. Mix Well. Place oil in a large skillet, heat up and place the sliced onions. Cook over medium. heat until onions become translucent. Place the steaks over the onions and cooke for 5 minutes on one side. Flip each steak over. Place the shrimp and mushrooms over the steaks and cook another 5-8 minutes.
Place the rice in the middle of a large serving dish and surround with the steaks and shrimp.
Perfect Roast Beef Sandwiches
The Perfect Roast Beef Sandwiches
3 lbs of Beef Roast (prime, filet or tri-tip)
16 oz of V8 Juice
3 tablespoons of Chef Merito Meat and Steak Seasoning
3 tablespoons of olive oil
2 hours before cooking or the night before, rinse the meat. Then sprinkle seasoning all around and if possible within the cracks or sides centers of the meat. Place in a deep glass container. Pour olive oil and V8 to cover meat. Cover with foil and place in refrigerator. 1 hour before ready to cook, preheat oven to 350 F. Take meat out of bowl and place on a roasting pan which allows it to drip. Cover roast. Cook for 60 minutes covered . Remove from oven and allow it to cook by itself as it cools down. When cool, you may slice it and then prepare the sandwiches with Lettuce, Tomatoes and your favorite type of bread. I suggest for a large gathering that you lay out a basket of a varieties of breads and let the guests prepare their own sandwiches
4th of July Fajita Party!!
Tortillas - Ingredients:
30 Flour Tortillas
Wrap tortillas in groups of ten in aluminum foil. About 20 minuets before serving, put in an oven at a temperature of 200 and warm.
Salad Bowl - Ingredients:
1/2 head iceberg lettuce
3 med. tomatoes, stemmed, halved and sliced
1 med. Vidalia onion, sliced fine
8 spring onion, sliced fine
2 Tbsp. cilantro, chopped fine
Line a salad bowl with several layers of paper towels. Put shredded lettuce in bowl and make a hole in the center of the lettuce. Put rest of the ingredients in the center of the lettuce and cover with plastic wrap. Before serving, remove paper towels and toss together.
Fajita Layered Dip - Ingredients:
1/2 cup mayonnaise
2 cups sour cream
1- 4 oz can green chilies, chopped with juice
2 tsp. CHEF MERITO FAJITAS SEASONING
2 avocados, peeled and seeds removed
1 Tbsp. dry minced onion
1 tsp. CHEF MERITO LEMON PEPPER
1 tsp. CHEF MERITO LEMON JUICE
1/2 tsp. salt
1/2 tsp dry minced garlic
2 cups cheddar cheese, shredded
10 black olives, sliced
3 green onions, sliced
In a mixing bowl, combine mayonnaise, sour cream, chilies and Chef Merito Fajitas Seasoning. Spread into a serving bowl. In another mixing bowl, mash avocados with a fork and combine with onion, Chef Merito Lemon Pepper, lemon juice, salt and garlic and put on top of sour cream mixture. Cover completely with cheese; sprinkle olives and green onions over top; cover and refrigerate until ready to serve.
Fajita Meat - Ingredients:
2 Tbsp. olive oil
3 lbs. chicken tenderloins, pork tenderloins or beef sirloins, cut into strips
1 Tbsp. CHEF MERITO FAJITAS SEASONING
4 med. onions, wedged
1 Tbsp. garlic minced
1 med. red bell pepper, cut into strips
1 med. yellow bell pepper, cut into strips
3 serrano peppers, de-seed two, slice thin
2 lemons' zest
2 Tbsp. lemon juice
Spray a large pot with a non-sticking spray. Add olive oil and heat. Fry the meat strips in three steps and drain on a paper towel lined cookie sheet. Sprinkle with Chef Merito Fajitas Seasoning. Add additional oil to pots and saute onions and garlic for about 2 minutes. Add peppers and saute until tender crisp. Add meat back to pot. Add lemon zest and juice. Taste for Chef Merito Fajitas Seasoning.
Serve with warm Tortillas, Salad Bowl, Fajita Layered Dip and Meat and serve additional Chef Merito Hot Sauce on the side. Plan about 3 tortillas per person.
Carne asada California style
2 flank steaks “Arranchera” style.
1 teaspoon meat seasoning “Chef Merito”
1 orange, the juice.
1 Mexican lemon, the juice.
2 teaspoons oil (olive or corn)
½ red onions chopped into juliana’s.
1. Sprinkle the steaks with the meat seasoning “Chef Merito”.
2. Pour the orange and lemon juices.
3. Add onions.
4. Let the steak marinate for 10 minutes.
5. Barbeque the steaks, double side until well done.
6. Serve with corn tortillas, beans and sauce of your choice.