Each chef takes Cholula and blends it seamlessly with their own signature cooking style using it to elevate and put their own unique stamp on dishes.

Ian Craddock, senior research chef at McCormick, said: “Dishes rooted in flavours from as far apart as Vietnam, Cornwall, Sri Lanka and Spain are showcased beautifully in Fusión Mexicana. Cholula’s capacity as a sauce, marinade or dip is demonstrated perfectly by the recipes we’ve collated and is real testament to its versatility as a product – elevating dishes and adding fantastic flavour.

“The incredible range of dishes shows how a generations old recipe, which has its origins in the foothills of Popocatepetl, can be put to use in so many unique and inspiring ways, working just as well in a moreish British squid curry or a sharp and sour Vietnamese shaking beef as it can in the fresh and vibrant flavours ubiquitous in more traditional Mexican cuisine.”

The dishes include:

• Tamarind Cured Salmon Tacos by Karan Gokani, Hoppers
• Cholula and Soy Steak with Crispy Noodles and Herb Salad by Jay Morjaria, Mamma Pastrama
• Buttermilk Monkfish Bites with Cholula Honey Butter by Elliot Cunningham, The Spurstowe Arms
• Spicy Cholula Braised Squid Curry by Nathan Outlaw, Restaurant Nathan Outlaw
• Cholula Marrowbone Crusted Beef in Bourguignon Sauce by Lisa Goodwin-Allen, The Northcote
• Cholula Shaking Beef by Thuy Pham, Little Viet Kitchen
• Smacked Cucumbers with Kentish Cobnuts, Cholula Hot Sauce & Linseed Crackers by Ivan Tisdall-Downes, Native
• Cho-Rumble Margarita and Berry Lua No-jito by Café Pacifico
• Cholula Patatas Bravas by Omar Allibhoy, Tapas Revolution
• Mama’s Veggie Tostadas by DJ BBQ
• Chicken Thighs with Romesco Sauce by Thom Bateman, The Flintlock Kitchen

Fusión Mexicana is now available to download here.