Spiciness is no longer just an extra; it's a menu strategy
Alimentec was a total success for us—not only because of the number of people who visited our booth, but also because of what happened when they tried...
There are dishes that never see the light of day.
Not because they aren't good.
Not because they don't excite.
Not because they lack commercial potential.
But rather because, in a professional kitchen, ideas also have to stand the test of daily operations.
And that's often where the real problem begins.
Time, consistency, speed, costs, mise en place, staff turnover, processes that are difficult to replicate.
That's why Fuera del Menú was created.
Fuera del Menú was created as a platform for chefs, restaurant owners, and fast-food brands who want to be creative without sacrificing efficiency or control.
A place where ideas that are usually discarded due to their complexity, the time required, or operational difficulties find a new chance to come to life.
We want to show how certain ideas can indeed become more viable when they are based on a stronger foundation.
Because often a kitchen doesn't need less creativity; it needs more support to bring it to life.
BBQ DELCASINO: Yields up to 100% due to its concentration. *Add water and boil until it reaches the desired consistency.
BBQ HORECA: Designed for high temperatures; its thickness allows for up to 50% yield. *Add water and boil until the desired consistency is reached.
HORECA TOMATO SAUCE: Designed for use at high temperatures, in mixtures and solutions, while also adding texture to the mixture.
HORECA MAYONNAISE: A base for use with liquids, fresh cold ingredients, and high temperatures.
DELCASINO MUSTARD: A base for use with liquids and fresh ingredients.
SALSERIN TOMATO SAUCE: A less concentrated base for thickening jams and chutneys.
ACOMER CHEDDAR: Can be processed both cold and hot without losing its texture or stability.
For years, at Delcasino we've understood one thing: many businesses want to innovate but can't afford to make their operations any more complicated, and that's a fact.
Restaurants need to surprise customers, update their menus, stand out from the competition, spark conversation, and create memorable experiences.
But at the same time, they need to maintain speed, control, and consistency.
This raises an important question: How many good ideas get scrapped because they seem too difficult to implement?
"Fuera del Menú" was created precisely to address that.
Each offering in the "Off the Menu" series is designed with two approaches in mind:
● The impact on the experience
● The Reality of Cooking
Because an idea only becomes valuable when it can truly stand the test of time.
That is why we are talking about:
● More stable bases in cold, hot, or fresh conditions.
● Reproducible flavors
● Faster solutions
● Versatility
● Creativity that adapts to the actual pace of operations
It's not about making complicated meals.
It's about unlocking possibilities.
Delcasino doesn't want to be the star of the show.
Our role is to help ensure that more ideas can actually be brought to life.
To serve as the foundation that enables more reliable production without having to start the emulsion process from scratch, resulting in faster production, less operational friction, and greater profitability.
Because we understand something that is rarely discussed in the industry: creativity isn't held back by a lack of ideas.
It's often held back because the kitchen needs solutions that work better.
And that's where we want to make a difference.
A restaurant for restaurateurs.
A place where ideas stop getting crossed out.
And where creativity and operations finally work together.
Because some ideas didn't need to be discarded.
They just needed a better foundation.
Alimentos Delcasino
We inspire creativity without limits.
