Issue 18, April 2016

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Olé Mexican Foods, Inc.

A native of Morelos, Coahuila, Mexico, Veronica Moreno founded Olé Mexican Foods, Inc. along with her husband, Eduardo, in Atlanta, Georgia in 1988. She currently serves as company president, overseeing sales and marketing, product development, finance and administration.

When Veronica and Eduardo co-founded Olé Mexican Foods in 1988, their initial mission was to provide authentic Mexican-style tortillas for their family and the growing Hispanic community in Atlanta. From humble beginnings and first-year sales of $10,000, Olé has grown to be the second-largest producer of corn and flour tortillas in the U.S., with 2015 sales exceeding $300 million.  

The Moreno’s operate three tortilla manufacturing facilities, located in Georgia, Texas and California, a cheese plant in Tennessee, and a sausage plant in Georgia, as well as 22 regional distribution centers, serving retail and foodservice customers across the U.S. In addition to corn and flour tortillas, Olé oversees production and distribution of tostadas, tortilla chips, authentic Mexican bakery products, Mexican and Central American specialty cheeses and chorizo sausage. Olé’s flagship brand, La Banderita, has held the number one spot in the Nielsen rankings in the Southeastern U.S. since 1998, complemented by the company’s Olé and Verolé brands.

As a minority- and women-owned enterprise, Olé was a proud recipient of Sysco’s 2015 Silver Heritage Award. Currently servicing 60 of the 71 OPCOs, Olé has been meeting the needs for an authentic tortilla supplier for 15+ years. We would be remiss if we didn’t take this opportunity to truly thank Sysco and all of its associates for the continued support year after year. From Olé’s family to your families: thank you.

Organization Sponsorships/Memberships

Georgia Hispanic Chamber of Commerce - Member
Mexican Center of Atlanta - Member/Event Sponsor
El Pueblo (a non-profit Hispanic advocacy organization) - Gold Sponsor

Awards and Honors


2015   Sysco Heritage Award – Silver
2015   Latina Style Magazine Key Note Speaker — Veronica Moreno
2012   Ranked 36th in Hispanic Business Magazine Top 500 Business Ranking
2011   Named one of Hispanic Business magazine’s Top 100 Fastest Growing   Companies
2004   Georgia Minority Business Heritage Award
2004   Honored by the Georgia Secretary of State for outstanding contributions to Georgia minority business
2003   Hispanic Business Magazine Latina Entrepreneur of the Year
2001   National Hispanic Business Woman of the Year, presented by U.S. Hispanic Chamber of Commerce
2001   Regional Hispanic Business Woman of the Year, presented by U.S. Hispanic Chamber of Commerce
2000   America’s Successful Woman of the Year award by the Atlanta Chamber of Commerce
1993–1994   Youngest and Most Successful Hispanic Business Woman in Atlanta Award

Veronica Moreno

Founder, Olé Mexican Foods, Inc.

For more information about Olé Mexican Foods visit their website:
Edgar Moreno
President, Foodservice Division
404.787.0769 (cell)


Olé Mexican Foods has been an unconditional supporter for Sysco Cleveland. We are truly thankful for all their help! From presentations, product blitz, shows, special events, to customer visits and more. They have always been there for us and our customers. Over the years they have helped us to grow our Hispanic business. Thank you Olé for this great partnership.


 Ana Luisa Verba, Sysco Cleveland
Business Development Manager/Hispanic Division


Recipe’s provided by Olé Mexican Foods

Batter Fish Street Tacos

Servings: 4

1 lb. Mahi Mahi, cut into 1/2 inch strips
1 c. all-purpose flour
Salt and white pepper to season fish
4 La Banderita 6" flour tortillas (SUPC #4692174)
1/2 c. Olé queso fresco (SUPC #683342)
Olé crema Mexicana (SUPC #8338853)
Oil for frying
Salt and white pepper to taste

For the Beer Batter
1 c. All-purpose flour
1 T. Tony Chachere's Cajun seasoning
1 c. Dark Mexican beer
1 t. Ground white pepper

For the Jicama Slaw
4 oz. Purple cabbage, shredded finely
4 oz. Green cabbage, shredded finely
4 oz. Jicama, peeled, shredded finely
2 oz. Freshly chopped cilantro
3 ea. Freshly squeezed lime juice


For the Beer batter
Mix the flour, seasoning salt in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For the Jicama slaw
Using a mandolin cutter would be best to finely shred the cabbage and the jicama. If not available, use a sharp knife and cut thinly, into fine shreds. In a mixing bowl, combine both cabbages, jicama, ci­ lantro, lime juice and season with salt and white pepper.

For the fish
Season the fish with salt and white pepper. In a large skillet, in medium heat, add the oil until it reaches 350 degrees. On a large plate, combine the flour with salt and white pepper and coat with the flour each fish strip. Dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown, approximately 5 to 6 minutes. Transfer to paper towels to drain.

Heat up the La Banderita 6" flour tortillas on a comal, make the tacos by placing the fish first, then the jicama  slaw and top it with crumbled queso fresco and crema Mexicana.

SOPES con Chorizo

1 package La Banderita sopes (SUPC #3224050)
8 oz. La Banderita chorizo sausage (SUPC #5973946)
3 Medium potatoes, cut into small cubes
1 15-oz. Can of retried beans
2 medium tomatoes, seeded and cut into chunks Romaine lettuce, washed and shopped
Olé queso fresco, crumbled (SUPC #683342)
Olé crema Mexicana (SUPC #8338853)
Cooking oil

In a skillet, fry chorizo until thoroughly cooked. Removed excess oil and set aside. Cook potato cubes until crisp. Fry sopes in 1/4 inch of hot oil on both sides until lightly golden brown and cooked through.

Prepare refried beans according to package instructions. On each sope, add some retried beans, chorizo and potatoes, tomatoes and lettuce, and garnish with queso fresco and crema.

Serve immediately.




Foods of the Month


National BLT Sandwich Month
National Florida Tomato Month
National Garlic Month — Badia Spices
National Grilled Cheese Month
National Soft Pretzel Month — UTZ Quality Foods
National Soy Foods Month


National Asparagus Month
National Barbecue Month — ROWDYDOW bbQ
National Chocolate Custard Month
National Egg Month
National Gazpacho Aficionado Month
National Hamburger Month — ATK Foods
National Mediterranean Diet Month
National Salad Month — Mann Packing Co., Inc.
National Salsa Month — Go Fresh
National Strawberry Month
National Vinegar Month


National Candy Month
National Dairy Month — Rainbow Organic Farms
National Fresh Fruit and Vegetable Month — Mann Packing Co., Inc.
National Iced Tea Month — Bigelow Tea
National Papaya Month — MIC Food
National Seafood Month — Aqua Star
National Steakhouse Month — Omni Meats, Inc.
National Turkey Lover’s Month  

Try these Fun Kitchen Secrets


Chop strawberries with an egg slicer
Use an egg slicer to quickly chop strawberries for fruit salads and desserts. Or cut avocados for sandwiches and uniform mozzarella slices for salads and pizza.

Twist open a mason jar for easy fried eggs
For perfectly round fried eggs (handy for breakfast sandwiches), heat a pan and spritz Mason jar rings with cooking spray. Place the rings on the pan and slowly drop one cracked egg into each one. Cook for about 5 minutes for a medium yolk. Use tongs to remove the Mason jar rings, and serve.

For better pie crusts, use a cheese grater
A cheese grater makes quick work of piecrusts and biscuits. Instead of cutting the butter into the flour, simply grate a stick of frozen butter and then toss the shreds with flour until a crumbly mixture forms, says Beth Moncel, creator of

For easier hard-boiled eggs, salt is your BFF
Want the shells of hard-boiled eggs to come off in big chunks instead of a million tiny pieces? Add a teaspoon of salt to the cooking water before putting in the eggs. 



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Sysco Supplier Diversity


Sysco continues to partner with diverse businesses across the country, recently welcoming Swinomish Fish Company (SFC) in partnership with Arctic Circle Wild Salmon (ACWS).

The SFC is a certified Native American-owned company located in La Conner, Washington, which specializes in harvested seafood. The SFC is an enterprise owned by the Swinomish Indian Tribal Community, a Tribe comprised of approximately 950 tribal members. Wild salmon is at the heart of the Swinomish communities’ cultural and ceremonial life.

ACWS is a Native Alaskan enterprise, owned by 12 federally recognized tribes located in Northwest Alaska — making this commercial wild salmon fishery the farthest north and the only one above the Arctic Circle.

ACWS will be co-packing and co-marketing SFC’s Native Catch and ACWS’s wild salmon branded product offerings.

Together SFC and ACWS share 10,000 years of knowledge about their ancestral waters. Their dedication and sense of responsibility towards managing and protecting the bounty of the Salish Sea and water resources beyond is just as vital to their heritage today as it was so many years ago.

SFC products are made from all-natural, wild and sustainably harvested seafood processed at the Swinomish Fish Company. They work cooperatively with Native fisherman throughout the Salish Sea in Washington; Kotzebue Sound in Northwest Alaska; and other sources from Alaska to California, sourcing seafood for distribution around the world. ACWS’s goal is to provide the highest quality Native American seafood products available alongside superb customer service.

Some of their product offerings include fresh and frozen wild salmon, finfish species, Dungeness crab, caviar, canned salmon, jerky and hot smoked fillets.

Swinomish Vendor #681599-02        

Item Number:




  18 / 5 OZ    


Item Number:



  4 / 5 LB       

Item Nmber:



 4 / 5 LB   

Item Number:



1 / 50 AVG


Item Number:



1 / 50 AVG


Item Number:



1 / 50 AVG


To learn more about Swinomish Fish Company visit their website at


Everette Anderson
General Manager

Nate Kotch
Senior Vice President



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Sysco's Minority & Women-Owned (MWBE) Supplier Spend


Sysco partners with over 500 minority- and women-owned suppliers, and each year this base continues to grow. Diverse suppliers help Sysco meet the changing demands of foodservice operators while supporting strategic alliances that enable the continued success of Sysco, our customers and our supplier partners.

It is important that Sysco continues to utilize minority- and women-owned suppliers from a corporate and operating company position.

Sysco continues to grow its purchases (Spend) from minority- and women-owned suppliers each year. Sysco's purchases from MWBE suppliers in the third quarter of Fiscal 16 were $245 million, compared to the third quarter of Fiscal 15 of $281 million. MWBE purchases for Fiscal 16 YTD reached $810 million. We are proud of the relationships we have developed and are committed to growing our investment in these supplier’s products.  




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Sysco's Supplier Diversity Registration Portal



We encourage you to continue communicating to minority suppliers the importance of registering their company in the Sysco Supplier Diversity Registration Portal. There is a growing need to support Sysco’s valuable customers with products from minority suppliers. Some customers require minority suppliers to present their minority certifications in order to count their purchases for contract purposes. 

Please direct new and existing minority- and women-owned suppliers to Sysco’s Minority Supplier Registration Portal via the website: Click Here

The registration portal allows Sysco to source various MWBE suppliers for products of interest, when the need arises. It also allows the supplier to upload their MBE, WBE, SBA, Hubzone and (8A) certificates so that we have them available when needed, as well as create and/or update their company profile.

Why Supplier Diversity is Important to Sysco Operating Companies

  • Restaurant decision makers, with whom Sysco does business, are becoming increasingly multicultural, multilingual and multifaceted and often require "nitch" or unique products from minorities or women-owned companies.
  • Minorities and women represent the fastest growth to the consumer/business base, and contribute dramatically to the revenue stream that major corporations, including Sysco enjoy.
  • Supporting MWBEs allows Sysco to give back to the communities where Sysco employees live, work and do business.
  • Helps M/WBEs grow and participate on a level playing field with other Sysco suppliers.
  • Many key customers, including the military, national accounts and gaming customers track and depend upon Sysco's Tier 1 purchases from minority- and women-owned supplier partners.