Ideas for your menu
Recipes
Full recipes built with Joymex products, from loaded nachos and colourful tacos to burritos, tostadas and seasoned sides. Every recipe names the products it uses, so you can go straight from the plate to what you'd order.
Nachos (Regular, Spinach, Beetroot, Charcoal)
Loaded Mexican Mushroom Nachos
For: Loaded Nachos
Products Used
Crispy Joymex Nachos topped with smoky Mexican-spiced mushrooms, sweet corn, melted cheese and rich cheese sauce create a hearty and indulgent appetiser with layers of flavour and texture. Made with Joymex Regular, Spinach, Beetroot or Charcoal Nachos, this versatile recipe brings a colourful, chef-style presentation to the table.
Ingredients
0 / 17Nacho Base
Mushroom Topping
Cheese & Sauces
Fresh Toppings
Method
- 1
Step 1: Heat olive oil in a pan. Add mushrooms and red onion and sauté until the mushrooms are lightly browned and the excess moisture has cooked off.
- 2
Step 2: Add sweet corn, Joymex Mexican Seasoning, smoked paprika and salt. Toss well and cook for another 1–2 minutes.
- 3
Step 3: Arrange the Joymex Nachos evenly on a serving platter.
- 4
Step 4: Spread the mushroom mixture evenly over the nachos. Top with the cheese blend, pickled jalapeños and black olives.
- 5
Step 5: Drizzle with warm Joymex Cheese Sauce, salsa and sour cream.
- 6
Step 6: Garnish with spring onions and fresh coriander. Serve immediately with lime wedges.
Chef's suggestion
For a striking sharing platter, combine Regular, Spinach, Beetroot and Charcoal Joymex Nachos and finish with contrasting toppings. For a more indulgent menu version, chefs can also add grilled vegetables, roasted corn or a protein of their choice.
Taco (Spinach, Beetroot, Charcoal, Taco Cones)
Colourful Hard-Shell Tacos & Taco Cones
For: Street-Style Tacos & Taco Cones
Products Used
A vibrant Mexican-inspired platter featuring Joymex Regular Yellow, Spinach, Beetroot and Charcoal Hard-Shell Tacos, paired with crispy Taco Cones. Filled with a hearty Mexican three-bean and corn mixture, grilled peppers and aromatic spices, then finished with fresh salsa, guacamole and pickled onions. A colourful and versatile offering for premium restaurant, hotel, catering and live-counter menus.
Ingredients
0 / 24For the Taco Shells
For the Filling
For the Toppings
Method
- 1
Step 1: Prepare the Filling Heat olive oil in a grill pan. Add the bell peppers and red onion. Sauté until lightly charred while retaining some texture.
- 2
Step 2: Add the Beans & Corn Add the black beans, pinto beans, kidney beans and sweet corn. Add Joymex Taco Seasoning, smoked paprika, cumin powder and salt. Toss gently and cook for 3–4 minutes until heated through and well seasoned. Set aside.
- 3
Step 3: Re-Crisp the Tacos & Cones Just before filling, warm the Joymex Tacos and Taco Cones in a microwave for a few seconds, according to the recommended preparation method, to restore their crispness.
- 4
Step 4: Fill the Tacos Carefully fill each Regular Yellow, Spinach, Beetroot and Charcoal Taco with the prepared three-bean and corn filling.
- 5
Step 5: Add the Toppings Top the tacos with guacamole, fresh salsa, crumbled feta or cotija cheese and pickled red onions.
- 6
Step 6: Fill the Taco Cones Fill each Taco Cone with the remaining three-bean and corn mixture. Finish with a small amount of guacamole, salsa and cheese.
- 7
Step 7: Garnish Arrange the colourful tacos and Taco Cones on a serving platter. Garnish with fresh coriander, jalapeño slices and lime wedges.
- 8
Step 8: Serve Serve immediately while the tacos and cones are crisp.
Chef's suggestion
Create signature menu variations by changing the filling while retaining the colourful taco and cone formats. Try Peri-Peri Paneer, Grilled Mushroom & Truffle Cream, BBQ Jackfruit, Mexican Three-Bean Chili or Roasted Sweet Potato & Avocado. The hard-shell tacos and Taco Cones are ideal for gourmet tacos, hotel buffets, live counters, cocktail parties, premium catering and contemporary Mexican menus.
Corn Tortillas (Classic Corn Tortillas, Spinach Corn Tortillas, Beetroot Corn Tortillas and Charcoal Corn Tortillas)
Crispy Corn Tortilla 3-Way Platter
For: Blue Corn Tortillas
The recipe itself calls for Classic, Spinach, Beetroot and Charcoal Corn Tortillas — it does not name Blue Corn.
Products Used
A vibrant Mexican-inspired platter showcasing three crispy applications of gluten-free 6-inch Corn Tortillas — nachos, hard-shell tacos and flat tostadas. Featuring Classic Yellow, Spinach, Beetroot and Charcoal Corn Tortillas, each crispy format is topped with seasoned black beans, grilled vegetables, fresh guacamole, salsa and crumbled cheese. A versatile preparation ideal for appetisers, sharing platters, buffets and Mexican-themed menus.
Ingredients
0 / 28For the Crispy Corn Tortilla Platter
For the Guacamole
For the Salsa
Method
- 1
Prepare the Guacamole: Mash the avocados and mix with onion, tomato, coriander, lime juice and salt. Set aside.
- 2
Prepare the Salsa: Combine tomatoes, onion, coriander, lime juice and salt. Mix well and refrigerate until serving.
- 3
Season the Black Beans: Heat a small amount of oil in a pan. Add the black beans, cumin powder, smoked paprika, chilli powder and salt. Cook for 3 to 4 minutes until well seasoned and heated through.
- 4
Grill the Vegetables: Lightly grill the bell peppers, onions and zucchini until slightly charred while retaining their texture.
- 5
Prepare the Crispy Corn Tortilla Formats: Heat oil to approximately 175–180°C. Fry the Corn Tortillas until crisp and lightly golden. Shape some into hard-shell tacos while frying, while keeping others flat to create tostadas. For nachos, cut the tortillas into wedges before frying.
- 6
Assemble the Nachos: Arrange the crispy Corn Tortilla nacho wedges on a platter. Top with seasoned black beans, grilled vegetables, guacamole, salsa and crumbled cheese.
- 7
Assemble the Tacos: Fill the crispy taco shells with seasoned black beans, grilled vegetables, guacamole and salsa. Finish with crumbled cheese and fresh coriander.
- 8
Assemble the Tostadas: Spread a layer of seasoned black beans over the flat crispy tortillas. Top with grilled vegetables, guacamole, salsa and crumbled cheese.
- 9
Garnish and Serve: Finish all three preparations with fresh coriander and serve immediately with lime wedges.
Chef's suggestion
Use Classic Corn Tortillas (Yellow), Spinach Corn Tortillas, Beetroot Corn Tortillas and Charcoal Corn Tortillas together to create a colourful and visually distinctive platter. The same 6-inch gluten-free Corn Tortilla can be transformed into nachos, hard-shell tacos or flat tostadas, allowing chefs to create multiple menu applications from one versatile product. Assemble just before serving to maintain the crisp texture.
Flour Tortillas
Colourful Paneer Tortilla Wraps & Coin Bites
For: Burritos & Wraps
Products Used
A colourful vegetarian platter featuring soft Flour Tortillas in Regular, Spinach and Beetroot varieties, filled with smoky Mexican-style paneer, grilled vegetables, fresh greens and creamy hummus, along with mini Coin Flour Tortilla bites. A versatile preparation ideal for appetisers, café menus, lunch boxes and sharing platters.
Ingredients
0 / 30For the Wraps
For the Dressing
For the Coin Flour Tortilla Bites
Method
- 1
Prepare the Dressing: Mix hung curd, mayonnaise, lemon juice, honey, garlic powder and salt until smooth. Keep aside.
- 2
Prepare the Paneer: Toss the paneer with cumin powder, smoked paprika, chilli powder, lime juice, salt and black pepper.
- 3
Cook the Paneer: Heat oil in a pan and cook the seasoned paneer until lightly golden and charred on the edges. Keep aside.
- 4
Grill the Vegetables: In the same pan, lightly grill the bell peppers, onions and zucchini until tender and slightly charred.
- 5
Warm the Flour Tortillas: Heat each Flour Tortilla on a griddle for 10 to 15 seconds per side until soft and pliable.
- 6
Assemble the Wraps: Spread hummus over each tortilla. Add salad leaves, Mexican-style paneer and grilled vegetables. Add grated cheese and drizzle lightly with the prepared dressing.
- 7
Roll the Wraps: Fold in the sides and roll tightly. Cut each wrap into two portions for serving.
- 8
Prepare the Coin Tortilla Bites: Spread cream cheese over the Coin Flour Tortillas. Top with chopped bell peppers, olives and grated cheese.
- 9
Finish the Bites: Lightly warm the Coin Tortilla Bites on a griddle or bake until the cheese melts. Garnish with fresh coriander.
- 10
Serve: Arrange the colourful paneer wraps and mini Coin Tortilla bites together on a platter. Serve with the remaining dressing on the side.
Chef's suggestion
Use the different Flour Tortilla varieties to create a visually appealing wrap platter, with Regular, Spinach and Beetroot tortillas adding colour and variety to the presentation. Mexican-style paneer adds a satisfying protein component, making the wraps suitable as a more substantial meal or snack option. The Coin Flour Tortillas are ideal for mini appetisers, canapé-style servings and portion-controlled bites. Keep the vegetable and paneer filling well drained to maintain the tortilla’s soft texture and prevent the wraps from becoming soggy.
Seasonings (Taco, Jalapeño, Truffle, Cheddar Cheese, Peri Peri and Salsa Seasonings)
Seasoned Potato Wedges
For: Seasoned to Perfection
Products Used
Crispy potato wedges tossed in bold, flavourful seasonings, creating a versatile side dish for restaurants, cafés and quick-service menus. The same base preparation can be customised with Rokitos Plus Taco, Jalapeño, Jain Jalapeño, Truffle, Cheddar Cheese, Cheesy Jalapeño, Peri Peri or Salsa Seasoning to create different flavour profiles.
Ingredients
0 / 17For the Potato Wedges
For Serving
Method
- 1
Prepare the Potatoes: Wash and cut the potatoes into evenly sized wedges. Soak them in cold water for 10 minutes, then drain and pat completely dry.
- 2
Season the Wedges: Toss the potatoes with oil, cornstarch and a little salt until evenly coated.
- 3
Cook the Wedges: Arrange the wedges in a single layer and bake at 200°C for 25 to 30 minutes, turning halfway through. Alternatively, deep-fry until golden and crisp.
- 4
Add the Seasoning: Transfer the hot wedges to a bowl. Sprinkle with the selected Rokitos Plus Seasoning and toss well to ensure even coverage and adherence.
- 5
Prepare the Dip: Mix mayonnaise or sour cream with lime juice until smooth. Adjust the seasoning to taste.
- 6
Garnish and Serve: Finish with fresh coriander or spring onion. Serve immediately with the prepared dip.
Chef's suggestion
Prepare one batch of potato wedges and customise the final flavour with different Rokitos Plus Seasonings. Use Taco Seasoning for a Mexican-inspired profile, Jalapeño Seasoning for a spicy finish, Jain Jalapeño Seasoning for a Jain-friendly flavour option, Truffle Seasoning for a premium touch, Cheddar Cheese Seasoning for a rich cheesy flavour, Cheesy Jalapeño Seasoning for a creamy, cheesy and spicy profile, Peri Peri Seasoning for extra heat or Salsa Seasoning for a tangy, savoury profile. Apply the seasoning while the wedges are hot to improve adherence and ensure even flavour distribution.
Tostadas
Flat Tostadas
For: Loaded Tostadas
Products Used
Crispy flat tostadas layered with seasoned black beans, creamy guacamole, fresh salsa and crunchy vegetables. A vibrant vegetarian Mexican-inspired appetiser that works well as a starter, sharing platter or light meal.
Ingredients
0 / 20For the Tostadas
For the Salsa
Method
- 1
Prepare the Black Beans: Heat oil in a pan. Add the cooked black beans, cumin powder, smoked paprika, chilli powder and salt. Cook for 3 to 4 minutes, lightly mashing some of the beans. Allow to cool slightly.
- 2
Prepare the Guacamole: Mash the avocados until creamy. Add a little lime juice and salt. Mix well.
- 3
Prepare the Salsa: Combine chopped tomatoes, onion, coriander, lime juice and salt. Mix gently and keep aside.
- 4
Prepare the Toppings: Keep the shredded lettuce, sweet corn and cheese ready for assembly.
- 5
Assemble the Tostadas: Spread a layer of seasoned black beans over each Flat Tostada. Add guacamole, shredded lettuce, sweet corn and fresh salsa.
- 6
Finish: Top with grated cheese or crumbled feta and fresh coriander.
- 7
Serve: Serve immediately with lime wedges to retain the crisp texture of the tostada.
Chef's suggestion
Build the tostada just before serving to preserve its crispness. For a premium presentation, use contrasting layers of guacamole, colourful salsa and fresh vegetables. Flat Tostadas can also be used as a base for paneer, grilled vegetables, Mexican beans or other signature toppings to create multiple menu variations.
Soft Shells Tacos (Gluten Free)
Soft Shells Tacos (Gluten Free)
For: Soft Shell Tacos
A versatile vegetarian platter featuring soft flour tortillas and soft shell tacos filled with seasoned black beans, grilled vegetables, fresh guacamole and salsa. The combination offers two distinct serving formats, making it suitable for appetisers, sharing platters, café menus and Mexican-inspired meal options.
Ingredients
0 / 27For the Filling
For the Guacamole
For the Salsa
Method
- 1
Prepare the Guacamole: Mash the avocados and mix with onion, tomato, coriander, lime juice and salt. Keep aside.
- 2
Prepare the Salsa: Combine tomatoes, onion, coriander, lime juice and salt. Mix gently and refrigerate until serving.
- 3
Season the Black Beans: Heat oil in a pan. Add the black beans, cumin powder, smoked paprika, chilli powder and salt. Cook for 3 to 4 minutes until well seasoned.
- 4
Grill the Vegetables: Lightly grill the bell peppers, onions and zucchini until tender and slightly charred.
- 5
Warm the Small Flour Tortillas: Heat the 4-inch flour tortillas on a griddle for 10 to 15 seconds per side until soft and pliable.
- 6
Prepare the Soft Shell Tacos: Warm the Soft Shell Tacos according to the recommended preparation method until ready for filling.
- 7
Assemble the Mini Wraps: Spread guacamole over each Small Flour Tortilla. Add seasoned black beans, grilled vegetables, lettuce, cheese and salsa. Roll tightly and cut into two portions.
- 8
Assemble the Soft Shell Tacos: Fill each Soft Shell Taco with seasoned black beans, grilled vegetables, lettuce, guacamole, salsa and cheese.
- 9
Garnish and Serve: Finish with fresh coriander and serve immediately with lime wedges.
Chef's suggestion
Use the Small Flour Tortillas for mini wraps, appetisers and portion-controlled servings, while Soft Shell Tacos are ideal for individual plated portions and sharing platters. Keep the fillings well drained and assemble just before serving to maintain the soft texture of the tortillas and the freshness of the toppings.
Authentic Mexican Bean Bowl
Authentic Mexican Bean Bowl
Products Used
A wholesome Mexican-inspired bowl featuring ready-to-use black beans and creamy pinto beans, seasoned with aromatic spices and served with fluffy rice, fresh salsa, guacamole and colourful vegetables. This versatile preparation offers two distinct bean textures and can be served as a main course, side dish or filling for tacos, wraps and burritos.
Ingredients
0 / 21For the Beans
For the Bowl
Method
- 1
Prepare the Seasoning: Heat oil in a pan. Add the chopped onion and sauté until translucent. Add garlic and cook for another minute.
- 2
Add the Tomatoes: Stir in the chopped tomatoes, cumin powder, smoked paprika, chilli powder and oregano. Cook until the tomatoes soften and the mixture becomes aromatic.
- 3
Heat the Beans: Add the ready-to-use Black Beans and Pinto Beans along with a small amount of vegetable stock or water, if required. Gently heat for 5–7 minutes, stirring carefully to coat the beans with the seasoning while keeping them intact. Do not overcook.
- 4
Prepare the Vegetables: Lightly grill the bell peppers and sweet corn until slightly charred.
- 5
Assemble the Bowl: Add cooked rice to each serving bowl. Arrange the seasoned beans, grilled vegetables, lettuce, guacamole and salsa in separate sections.
- 6
Finish and Serve: Top with crumbled feta or cotija cheese and fresh coriander. Serve with lime wedges.
Chef's suggestion
Rokitos Plus Black Beans and Pinto Beans are soaked, boiled and retort processed, making them ready to use. Simply heat and season before serving. Use black beans for a firmer bite and pinto beans for a naturally creamier texture. The beans can also be used separately or together across multiple menu applications, including tacos, wraps, burritos, tostadas and Mexican bowls.
Cheese Sauce
Cheese Sauce
Products Used
Rich and creamy cheese sauce served over crisp nachos, layered with black beans, sweet corn, jalapeños and fresh salsa. A versatile preparation designed for loaded nachos, sharing platters, sides and quick-service applications.
Ingredients
0 / 15For the Cheese Sauce
For the Nachos
Method
- 1
Prepare the Cheese Sauce: Heat the Cheese Sauce gently in a saucepan according to the recommended preparation method. If required, add a small amount of milk and whisk until the desired pouring consistency is achieved.
- 2
Season the Sauce: Add smoked paprika, chilli powder and garlic powder. Mix well and adjust seasoning to taste. Keep warm.
- 3
Prepare the Toppings: Keep the black beans, sweet corn, tomatoes, onion, jalapeños, guacamole and salsa ready for assembly.
- 4
Layer the Nachos: Arrange a layer of Nachos on a serving platter. Add black beans, sweet corn and chopped vegetables.
- 5
Add the Cheese Sauce: Pour the warm Cheese Sauce generously over the nachos, ensuring even coverage.
- 6
Build the Second Layer: Add another layer of Nachos, followed by more black beans, sweet corn and Cheese Sauce to distribute the toppings throughout the platter.
- 7
Finish the Platter: Add guacamole, fresh salsa, jalapeños and chopped coriander.
- 8
Serve: Garnish with lime wedges and serve immediately while the Cheese Sauce is warm and creamy.
Chef's suggestion
For the best texture and presentation, build the nachos in two layers so that the Cheese Sauce and toppings are distributed throughout the platter rather than only on top. The Cheese Sauce can also be used as a versatile topping or dip for fries, wedges, tacos, quesadillas and other appetisers.
Corn Strips
Corn Strips
For: Crispy Corn Strips
Products Used
Crispy seasoned corn strips tossed with fresh vegetables, black beans, sweet corn, creamy avocado and a tangy lime crema. A vibrant vegetarian appetiser that combines crunch, freshness and bold Mexican flavours, making it suitable for snack menus, starters and sharing platters.
Ingredients
0 / 18For the Corn Strips
For the Toppings
For the Lime Crema
Method
- 1
Prepare the Corn Strips: Heat the Corn Strips according to the recommended preparation method until crisp and golden.
- 2
Season: While still warm, lightly toss the Corn Strips with oil, smoked paprika, cumin powder and salt.
- 3
Prepare the Toppings: Combine black beans, sweet corn, tomatoes, red onion and bell peppers in a bowl.
- 4
Prepare the Lime Crema: Mix sour cream, lime juice, chilli powder and salt until smooth.
- 5
Assemble: Arrange most of the seasoned Corn Strips on a serving platter. Add the prepared vegetable and bean mixture over the top.
- 6
Add Fresh Elements: Top with diced avocado, sliced jalapeños and crumbled feta or cotija cheese.
- 7
Finish: Drizzle the Lime Crema over the toppings and garnish with fresh coriander.
- 8
Add the Crunch: Finish with a generous handful of the remaining seasoned Corn Strips on top for an extra layer of crunch and visual appeal.
- 9
Serve: Serve immediately to retain the crisp texture of the Corn Strips.
Chef's suggestion
Keep the Corn Strips crisp by adding the Lime Crema just before serving. For the best texture, reserve a portion of the seasoned Corn Strips and add them as the final topping just before serving. For a more interactive presentation, serve the Corn Strips with separate bowls of guacamole, salsa, cheese sauce and fresh toppings, allowing guests to customise their own portion.
Ready to Bring Mexico to Your Menu?
Discover authentic Mexican food solutions crafted for professional kitchens.
Talk to our team to place your order or find a Joymex Foods partner near you.