Luis Abarca founded Ready Foods in Denver, Colorado in 1972. He saw that there was an opportunity in the restaurant industry that he could fill. First, he envisioned that Mexican food would become mainstream cuisine in the US and he knew he could produce quality Mexican foods that most restaurants were not skilled in making. Second, Luis also recognized two big challenges faced by restaurants: maintaining a skilled labor force in the kitchen and controlling cost in order to remain profitable. By producing consistent, quality products on a large scale, Luis knew he could provide a valuable and cost effective service to answer those challenges.
Ready Foods started in a small 2000 square foot kitchen and has grown into multiple facilities with a combined 300,000 square feet of manufacturing space. Our products have evolved from strictly Mexican fare to Asian, American, Mediterranean, and other ethnic foods. Currently we offer a wide variety of kettle cooked products that includes beans, taco meats, burrito fillings, soups, sauces, salsas.
Ready Foods is a cook kettle operation. Our production facilities can accommodate batch sizes up 1700lbs, one batch at a time or multiple batches. We offer a variety of pack sizes and can accommodate either Cryovac packaging or Tipper-Tie packaging. Fresh, frozen, long term shelf life, we can do it. Have an idea for a menu item, not sure how to scale up your recipe, or just want to tweak your recipe? Ready Foods’ in-house chefs have the expertise to get you there. We recently opened a 7000 square foot research and development pilot plant featuring all the components of a commercial kitchen. This plant allows us to replicate the procedures and processes used in your restaurants.
Luis Abarca in the original Ready Foods facility circa 1972
Ready Foods is continually growing and adding career opportunities for new and current employees. Please check out the current openings and apply online today! Open Positions