Caldo Knorr Professional ayuda a construir capas de sabor con consistencia, velocidad y rendimiento en cada turno. Úsalo en bases, caldos, arroces, salsas y guisos sin frenar el servicio.
Knorr's story begins in 1838. In 1912, it launched its first bouillon cubes, and in 1961, it arrived in Mexico. More than six decades later, it's part of a widely recognized flavor profile and is now present in 88% of Mexican homes. For a professional kitchen, that history isn't nostalgia: it's sensory familiarity, trust, and a flavor reference that diners quickly identify.
FIRST BROTH IN CUBES
ARRIVAL IN MEXICO
MEXICAN HOMES
From Michelin-starred kitchens to everyday operations, Caldo remains a fundamental ingredient in authentic Mexican cuisine.
ROOTED IN A TRUE MEXICAN CULINARY EXPERIENCE.
WINNER OF THE JAMES BEARD AWARD
“In a professional kitchen, consistency is everything. Caldo allows you to deliver the same depth of flavor, time after time.”
“Mexican cuisine is built in layers. Caldo helps to build those layers quickly and without losing authenticity.”
From the first preparation to the last serving, Caldo helps maintain consistent flavor, speed up execution, and go further in real-world menu applications.
Maintain the same profile of
flavor in every serving, without
no matter who is in the
line.
Join thousands of executive chefs who trust Knorr to deliver excellence on every plate.
Because it combines trusted brand heritage, familiar flavor, and real culinary credibility in Mexican cuisine.
It helps standardize flavor, accelerate prep, and maintain consistent performance across your operation.
Use it in broths, bases, braises, rice dishes, sauces, stews, marinades, and a wide range of menu applications.
Download our technical guides to reduce waste and optimize back-of-house costs.
