They say the difference is in the details. Of course food industry observers could point to those moments when insights turn into ingredients. That’s been the case at Ajinomoto Foods North America Inc., a specialty frozen food giant based in Ontario, Calif.
Marketing and R&D executives connected trending menu ingredient references to the product insights behind new Posada Cruncheros Mexican-Style Hot Chocolate Rolled Tacos. The offering debuted last October for broadline foodservice and convenience store operators.
“We noticed Datassential reports that Mexican Style Chocolate is projected to grow on 9% of menus in the next year, and by as much 30% during the next four years,” says Kathleen Hourihan, Ajinomoto senior category marketing manager-Segments. “After a year in development, we believe this 2oz battered, rolled taco combines the comforting flavors of traditional Mexican hot chocolate with a crunchy exterior and a subtly spicy, chocolate cream cheese filling for a delightful contrast of textures.”
Ajinomoto execs aren’t the only ones believing in this on-trend new product. Mexican-Style Hot Chocolate Rolled Tacos earned one of the 2024-25 National Restaurant Association’s 2024-25 Food and Beverage Awards (FABI). The product also was a finalist in this year’s CSP annual Retailer Choice Best New Products Contest for convenience stores.
Translating Trends
For the record, Ajinomoto Foods North America manufactures and markets several brands in traditional and ethnic (Asian, Latin/Mexican, American) appetizers, handhelds, sides, and entrées. And although it has long invested in Latin and Mexican manufacturing and products, its new Mexican Hot Chocolate Rolled Tacos, a sweet snack, presented new challenges.
Sheny Christabella, is a senior food scientist at Ajinomoto’s Ontario facility.
“During development, one of the primary challenges was striking the right balance between delivering on bold, trend-forward flavors and ensuring broad consumer appeal. For the Mexican Hot Chocolate profile, this meant crafting a formula that showcased rich, authentic cocoa notes while introducing just the rmexight amount of warmingmex spice for a subtle yet memorable heat.”
A Deep Dive into the Future of Food & Beverage
“Our R&D team dedicated significant time to perfecting this balance,” she adds. “Multiple iterations were developed and tested, with consumer feedback playing a critical role in fine-tuning both the depth of the chocolate flavor and the level of spice. The goal was to ensure the heat enhanced the cocoa—rather than overpowering it. We needed to create a layered and craveable experience. In the end, we believe the team successfully developed a profile that both honors the traditional essence of Mexican Hot Chocolate and delivers on modern consumer expectations.”
No less important is the product’s texture, which starts with the freshly made tortilla that’s seasoned with vanilla flavor and coated with a proprietary batter once filled, par-fried and ultimately frozen. This multi-faceted seasoning and coating process not only provides extra crunch but longer hold times in foodservice and alternate channel operations.
On site, the ready-to-eat product gives operators a variety of quick prep methods and lets them pull items as needed and heat on demand for less waste.
“We’re proud that Posada Cruncheros Mexican Style Hot Chocolate Rolled Tacos bring a unique twist to traditional flavors,” concludes Hourihan. “They offer a perfect balance of warm chocolate, sweetness with hints of vanilla flavor and a subtle heat kick. All of this is right in line with emerging food trends and they’re perfect for on-the-go snacking.”
