Melissa’s challenged us to create some of the hottest recipes we can think of using their fresh hatch chiles.
We’re all feeling the heat this summer, and thanks to our friends at Melissa’s Produce, it’s about to get even hotter - in the best way possible.
Melissa’s challenged us to create some of the hottest recipes we can think of using their fresh hatch chiles.
In the latest Foodbeast Recipe Challenge, Foodbeast family members from across the board were tasked to use Hatch Chile Peppers in the most remarkable ways. These include a sweet and spicy Hatch Chile Jam, artisanal hatch chile cheese slices, and whatever fire usually comes out of Costa’s Kitchen.
Chefs whipping up these fire Melissa’s Hatch Chile Recipes include Kai’s beautiful Roasted Hatch Chile White Cheddar Biscuits, Lynja’s refreshing Guacamole and Pico de Gallo, Elie’s smoked Hatch Chile Jam served PB&J style, Alyssa’s mouthwatering Honey Hatch Chile Chicken Sandwich, Chris’ rustic Homemade Hatch Chile American Cheese Slices melted into a smash patty, and Costa’s innovative Hatch Chicken Parm.
You can check out exactly how they pulled off these stunning recipes by clicking on the video above!
For any Foodbeasts out there who think they have a really dope Hatch recipe that can stand up to these culinary giants, here’s how you join in. All you have to do is post a photo of it on Instagram or Twitter with the hashtag #HatchAtHome between 8/21 to 8/31.
One creative individual will win a Pitboss Grill, like the one Elie used to smoke his hatch chiles and a bunch of other prizes like an Air Fryer! The winners will be announced on 9/1.
In the meantime, I’m gonna see if I can rustle up some Melissa’s Hatch Chile Peppers and win that smoker. It’s BBQ season.
Created in partnership with Melissa's Produce.
Meal prepping always seems like such a good idea, since eating healthy and saving time is invaluable to most. Putting the plan into action, however, is where the wheels fall off. Besides the challenge that is cooking healthy en masse, the idea of eating the same meal everyday is quite a dreary prospect. However, a Los Angeles company, Z.E.N. Foods, is looking to solve this issue for people, with their personalized, fresh meal plans.
Z.E.N., which stands for Zero Effort Nutrition, provides their customers with a healthy meal plan of three meals a day. What separates them from the pack of diet planning companies, though, is that these meals aren’t some pre-packaged, TV dinner-style meals that coagulate and become homogeneous once microwaved.
What Z.E.N. Foods provides are restaurant quality meals which are sourced from local food vendors, crafted by hand in their LA-based commercial kitchen, dropped off at their customer’s door every morning, and tailor made for each customer’s dietary needs. The budding company offers five different genres of meal plans, each of which can be further customized.
“From the very beginning, those with health problems, such as diabetes, obesity and heart disease, were very grateful to have an effortless way to change their lives through healthy, nutritious meals. We can customize just about everything. With nutritionists on staff and R&D chefs creating new products every day, the variety is amazing and it’s impossible to get bored,” says CEO and founder Mariana Rossano.
They currently do this for over 2000 people, including A-listers like Zac Efron and Chris Bauer, who have turned to the service to get their bodies in shape for various roles.
This budding success is leading to projected growth this year for the brand.
“We have expanded on the existing program from Z.E.N. Foods… It has just started in May and it’s called “Z.E.N. Classics.” The Classics is basically pure convenience, offering everything in an al a carte fashion from breakfast, lunch, dinner, snacks, healthy desserts, kid’s meals, to protein shakes and cold pressed juices. The menu will be constantly expanding and we will be adding meals from all cultures,” detailed Rossano of this expansion.
Z.E.N. Foods has also partnered with Southern California’s own Melissa’s Produce to guarantee the freshness in their meals that one would expect from a company that is a top choice for high profile clientele.
With an ever expanding menu, and a multitude of clean eating options, Z.E.N. Foods is poised to make a splash in the fresh meal delivery sector in the coming year. Or, as Rossano succinctly put it:
“Sky’s the limit in 2020.”
Check out www.zenfoods.com to peruse through and purchase one of the various meal plans. Or if you're looking for pure convenience, check out zenclassics.com for their a la cart meal plan.
Created in partnership with Melissa's Produce.
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For some, Memorial Day weekend means a backyard barbeque. For others, it means heading to the nearest beach for a sunsoaked day of play with eighteen of their closest friends. Now, for Foodbeast and our close friends at Melissa’s Produce? It means giving a bag of red, white, and blue potatoes to five contestants and letting them go to town to see who can create the most mouthwatering dish in the newest, Memorial Day-themed episode of Foodbeast’s weekly recipe challenge.
Since the weekly recipe challenge brings out the best in the participants, the competition was fierce. But, at the end of the day, a colorful hashbrown brimming with melty cheese took the crown.
The guests for the week weren’t playing games: Twae (@twaydabae) served up a red, white, and blue pesto gnocchi, and Camly (@camly.me) brought a spicy vegan Hasselback potato to the mix.
Foodbeast’s very own made some intriguing dishes as well, with our resident food scientist Costa (@constantine_spy) making a not-so-Spanish Spanish omelet, king of meats Chris (@wefeedourfriends) forking over a Blue Potato Bun Burger with red and white waffle fries, and head of video Marc (@marckharrat) throwing down a cheese-stuffed hashbrown that leads off the video.
To do this, Marc compressed two scoops of a batter of shredded potatoes, green onions, garlic, egg, flour, and pepper, placed them on top of each other, and sandwiched some mozzarella in between before frying. Needless to say, this’ll make you want to have breakfast even if you’ve already had it for the day.
No one was really caught lacking, though. Regardless of the shape, form, or iteration of the proposed dish, each chef came through with something palatable, and easily made at home, which is certainly something to be said considering the ambitions of each dish.
Check out the video above to see each dish and its creation process, and show us the creation process to your own red, white, and blue dishes by using the #RedWhiteAndBluePotatoChallenge. The most creative recipe will have the chance to win a free produce box of their choice from Melissa’s!
Created in partnership with Melissa's Produce.
]]>Whether it’s coming out of a sea blue bottle or fresh from a newly cracked coconut, coconut water evokes thoughts of a calming ocean breeze, sun-kissed everything, and tropical vibes. But, winter is here for us Northern Hemisphere folks. With the holiday season’s cloudy days, some coconut water can go a long way towards adding a bit of sunshine into daily life. One way to do that is with this unique recipe for ZICO Sunshine Chia Seed Pudding.
]]>Whether it’s coming out of a sea blue bottle or fresh from a newly cracked coconut, coconut water evokes thoughts of a calming ocean breeze, sun-kissed everything, and tropical vibes. But, winter is here for us Northern Hemisphere folks. With the holiday season’s cloudy days, some coconut water can go a long way towards adding a bit of sunshine into daily life. One way to do that is with this unique recipe for ZICO Sunshine Chia Seed Pudding.
Chia seed pudding has made its way around the internet in the past couple years, usually in the form of an addition to acai bowls. But, it very much works as its own dessert so long as you use the right flavors.
Here, this recipe uses coconut water, coconut milk, and pitaya to give it a fresh, fruity flavor that doesn’t overpower itself with sugar as many chia puddings can. It’s a fine line to walk, but this pudding finds that balance.
Making the base for the pudding is relatively easy, as it’s nothing more than a few minutes of mixing and then leaving that to thicken in the fridge for an hour or so. From there, the finished product isn’t far off. Separate the base into four containers, mix each with increasingly larger increments of a pitaya and ZICO Coconut Water puree, and then lay these on top of each other.
The result should be a vibrant chia seed pudding that’ll add some color to any day or season.
For a more in depth view of the dish, check out the recipe below or the video above!
ZICO Sunrise Chia Seed Pudding
Makes 4 Servings
1 C Chia Seed
24 fl oz ZICO 100% Natural Coconut Water
1 C Coconut Milk
¼ C Honey, Optional
1 tsp Vanilla Extract
½ tsp Kosher Salt
Pitaya Puree, Recipe Follows
Assorted Tropical Fruit
Pitaya Puree
1 ½ C Red Pitaya
¾ C 100% ZICO Coconut Water
Method
Created in partnership with ZICO Coconut Water.
]]>That same year, Ikeda identified the molecular happenings that take our taste buds on this journey. In short, he found that an amino acid called glutamate is largely responsible. Scientists have since expanded on Ikeda’s findings, saying there are nucleotides found in many foods that, when combined with amino acids, intensify the umami experience. It’s this interaction that gives alcohol and meat pairings so much depth, as the amino acids in alcohol pair exceptionally well with the nucleotides found in all meat.
]]>For most of human history, we had no way of identifying what made certain dishes so delicious. We could describe sour, sweet, bitter, and salty sensations, but not savory. That is, until 1908, when Kikunae Ikeda discovered the fifth taste — umami. Umami is the essence of savory, giving life to some of the world’s most delectable ingredients like meat, soy sauce, and fish paste.
That same year, Ikeda identified the molecular happenings that take our taste buds on this journey. In short, he found that an amino acid called glutamate is largely responsible. Scientists have since expanded on Ikeda’s findings, saying there are nucleotides found in many foods that, when combined with amino acids, intensify the umami experience. It’s this interaction that gives alcohol and meat pairings so much depth, as the amino acids in alcohol pair exceptionally well with the nucleotides found in all meat.
This is especially true in the case of sake, which holds significantly more amino acids than most beers or wine, making it one of the purest tastes of umami that we have on Earth. Because of this, it outshines other alcohols in being paired with umami rich dishes, such as seafood, where most would think to drink something like a glass of white wine.
Sometimes, though, it’s best to drop the fancy talk and put things in layman’s terms. In Foodbeast’s new video regarding the drink, sake expert Chris Johnson says it best. Sake and seafood work, on a basic level, because “the seafood elevates the sake, the sake elevates the seafood, and you have a party.”
The video acts as a crash course in sake, as Foodbeast correspondent George Laboda travels to Rappahannock Oyster Bar in Los Angeles, CA to try nine different seafood and sake pairings. But first, he gets hit with the basics.
There are three overarching types of sake: Junmai, Ginjo, and Daiginjo, each carrying a different percentage of milling, a process that consists of polishing down the rice used to brew sake. The more it’s milled, the more the grain turns into a pure starch, producing a layered, textured brew. This does not, however, mean that as the milling percentage goes up, so does the quality. On the contrary, milling says quite little about quality, and more about the flavor of the sake and what food it might work well with.
The video works to show this by presenting nine different pairings by highlighting a variety of sake along the way — from a hazy, unfiltered desert sake to an unusually amber tinted sake — and their wide-ranging effects on our palate. Check out all the pairings below:
Old Salt oysters topped with a kimchi vignette met a sharp Junmai that relaxed the brininess of the raw oysters.
The next course showed the textural application of sake by pairing a grilled oyster with a light, fruity Daiginjo whose velvety mouthfeel accentuated the kimchi butter that the oyster was slathered in.
A smooth Ginjo was used to cut the fattiness of raw oysters and make their sweetness pop.
This Daiginjo pairs especially well with raw fish, as the dryness worked in cohesion with the lusciousness of the raw Hamachi.
Playing off of spicy and sweet, these smoky deviled eggs were paired with a heavily aromatic Daiginjo with fruity undertones.
The sixth course featured another Daiginjo, but this time a microbrew that skipped the fruitiness and focused on a texture and mouthfeel that complimented the creamy scallops.
Nigori, a special type of unfiltered sake that produces a textured, thick mouthfeel, was paired with a spin off of a Southern classic to play with the gritty texture and spice of the dish.
Made using half the amount of water as a normal brew, the Year1702 is amber-colored and naturally sweet, which provides for a phenomenal pairing with sweeter seafood dishes, like the Spanish-style octopus from the video.
The final course coupled a lobster roll with a simple, clean-tasting Junmai to break up the intensity of the sauce that the lobster was tossed in.
Created in partnership with JFOODO.
]]>It can be hard to find good comfort food when trying to live a plant-based lifestyle, especially when it comes to breakfast. This is largely because living this way encourages one to pay attention to the ramifications of any excess consumption. Part of it is because, well, most comfort food relies on some sort of meat. To this, Munchies Vegan Diner in Santa Ana, CA scoffs.
]]>It can be hard to find good comfort food when trying to live a plant-based lifestyle, especially when it comes to breakfast. This is largely because living this way encourages one to pay attention to the ramifications of any excess consumption. Part of it is because, well, most comfort food relies on some sort of meat. To this, Munchies Vegan Diner in Santa Ana, CA scoffs.
They’ve been making vegan comfort food for the last couple years. One of their best items is the Vegan Classic Breakfast Sandwich, which will be featured at the Vegan Brunchdown presented by Java Monster in LA this Saturday, November 2nd.
Made with vegan sausage, cheese, egg, hash browns, ketchup, and wrapped up in an English muffin, the dish is perfect for anyone needing a boost in the morning. Even better, pair it with the new Java Monster Farmer’s Oats beverage to get a plant-based morning kickstart fit for anyone’s lifestyle.
Check out the video above to see the breakdown of the sandwich and peep our previous coverage of Java Monster’s new drink to get the lowdown on that. Both of these items, along with a ton of other delicious vegan foods, can be found at this weekend’s Vegan Brunchdown, which you can RSVP for at www.foodbeast.com/brunchdown.
Created in partnership with Java Monster.
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Michael Jordan beat three teams on the way to his first NBA finals appearance during the 1990-91 season: the New York Knicks, Philadelphia 76ers and Detroit Pistons. After losing a total of one game in those three series, MJ trounced the Los Angeles Lakers in the finals to begin his reign in the league. This summer, Nike honored this playoff run by releasing the Air Jordan 1 Mid SE “Rivals,” a shoe featuring each team’s colorways. More recently Jordan brand released an accompanying Rivals clothing line featuring the same bold colorways and retro style. To celebrate the release of this collection, Foodbeast and Foot Locker have teamed up to open the “Rival’s Cafe” Pop Up in Los Angeles during the next two weekends.
The “Rival’s Cafe” will open up in Foot Locker’s flagship store at Hollywood & Highland as a pick-up window that will be available to anyone buying a piece from the Jordan Rivals collection. The pop-up will be open during the weekends of Oct. 24-27 and Oct. 31-Nov. 3 from 5-9 PM Thursday-Saturday and 3-7 PM on Sundays . Here, we’ll be dishing out iconic menu items specific to the flavors of Los Angeles and Chicago.
The LA vs CHI menu pits two cities, and their corresponding versions of two iconic street foods, against each other. Let’s break it down:
First up, the hot dog. The LA Dirty Dog will have a bacon-wrapped hot dog, grilled onions, peppers, charred jalapeño, mayo, mustard and ketchup. It’s opponent, the Chicago Hot Dog, features an all-beef dog, chopped white onions, sweet pickle relish, dill pickle spears, tomato, short peppers, and mustard, all served on a poppy seed bun.
The other juxtaposition we see is the two city’s variations of a beef sandwich. The LA French Dip is a white roll stacked with thinly sliced roast beef and a side of beef broth, as well as the option of Swiss cheese and onions. The last menu item is the famed Chicago Italian Beef, which is an Italian roll stuffed with simmered beef, hot giardiniera, and sweet peppers.
What menu item, and city, will come out on top? It doesn’t really matter. Both cities win, purely for having these delicacies grandfathered into their culture.
But, really, it would be a shame if I had to try every item to see what I like best. A real shame.
Created in partnership with Foot Locker.
]]>As veganism becomes increasingly more popular, so too do the options for those who choose this way of life. Plant-based meat is absolutely booming, and there seems to be a new type of milk in the supermarket every day. When it comes to energizing drinks, though, options remain limited. Luckily, Monster’s new Java Monster Farmer’s Oats combines oatmilk, coffee, and their signature energy blend to produce an energy punch fit for any vegan in need.
Monster’s newest recipe starts with real coffee and a plant-based version of their energy blend. These are combined, and then blended with oatmilk. Oatmilk, made by soaking oats in water and subsequently straining, acts as a creamy neutralizer that evens out the robustness of the other two ingredients.
Currently, the blend is releasing in the Farmer’s Oats flavor, which has notes of cinnamon, brown sugar, and vanilla. It’s close to an oatmeal cookie, but minus the calories, as a whole can of the new drink is only 150 calories.
If you’ve ever had a bowl of oatmeal that was so good you wished that you could skip the spoon and drink it– now’s your time.
If this sounds like it fits your lifestyle, Java Monster Farmer’s Oats is available nationwide beginning October 28th, 2019.
Created in partnership with Monster Energy.
]]>Going to Korean BBQ is an event. It’s treating yourself to a hefty portion of delicious, prime meat. It’s getting together a group of friends and chatting about everything going on in your lives while your favorite cuts sizzle away on the grill. It’s having no intention to rush. It’s fasting all day so that you can eat to your heart’s content once the bulgogi starts flowing. It’s leaving with a belly fuller than a perm in the 80’s. Sometimes, though, it’s not about all that.
Sometimes, you just want the food.
This was exactly the case for Foodbeast’s very own Elie Ayrouth and Mark Kharrat, along with Christina Kim (@vivalastina), in the newest episode of Going In. And boy, did they get the food.
One of LA's quintessential KBBQ restaurants, Quarters BBQ, is bringing their high-grade meat to a more casual setting. This has translated to the debut of a new iteration of their restaurant in the form of Quarters Kitchen, in Orange County, CA. Here, they’re serving up their famous marinated meats in ways more attuned to your local spot that explodes with people at lunchtime.
There’s the fresh handmade Kimchi, Spicy Pork Belly Bowl, Nutty Green Tofu Salad, and the Kimchi Fried Rice, and the Grilled Pork Belly Bowl, and the Japchae, and — okay, I’m running out of breath. There’s a plethora of mouthwatering food, needless to say. And our favorite Foodbeasts tried them all. And when I say ‘all’, I mean they ordered every single item on the menu — in true Going In style. Check out the dishes they picked out as their favorites after sampling the menu.
Bulgogi Burger (Elie)
Often times, the best part about KBBQ, surprisingly, isn’t the meat. It’s the bowl of cheese that sits next to your meats on the grill, melting down until it turns into a luscious fondue. Thankfully, Quarters hasn’t abandoned that cherished feature here. This Korean-American BBQ hybrid is stacked with soy-marinated ribeye steak, lettuce, mushroom, cheese, and Quarter’s house signature sauce, all of which sits in between two brioche buns.
Bulgogi Kimchi Tater Tots (Christina)
Almost anything goes well with crispy, golden tots — even nothing, really. But when they’re covered in bulgogi, kimchi, and (as Christina stresses in the video) cheese? Forget about it. We’re taking it all.
Mandu (Marc)
These dumplings are filled with a mixture of beef, pork, bean sprouts, zucchini, dried tofu, onions, and chives. If you’re curious to see how these are made, make sure to check out the episode, as our hosts were lucky enough to make their way into the kitchen and receive a lesson in mandu making.
The trio finished off their meal with Quarter’s soft serve ice cream, which comes towering in a cup with a couple churros sitting atop. I’m not sure how there was any stomach space left there, but I guess our hosts were truly… going in.
You can view everything mentioned in this article in the newest episode of Going In. If watching isn’t enough, you can try for yourself at Quarter’s Kitchen at the Yorba Linda Town Center in Yorba Linda, CA.
Created in partnership with Quarter's Kitchen. Feature image by AYCE Creative.
]]>The countries of Lebanon and Mexico are some 7,700 miles apart, yet their people have a rich, intertwined history, particularly when it comes to their food. Today is not a history lesson -- it’s a field trip, an off-menu discovery at Irvine, CA-based Falasophy: Lebanese Quesadillas!
When we think quesadilla, our mind conjures up images of corn or flour tortillas, filled with cheese and griddled until crispy.
Today, I caught up with Lebanese-owned Falasophy as I had learned that they were serving off-menu items people were calling "Lebanese Quesadillas." The gist? They were stuffing cheese into thin, oversized pita breads, filling them with Lebanese and greater Middle Eastern ingredients, and searing them off to delicious fold-over matrimony.
I’ve had Falasophy before, but hadn’t had any of these “Lebanese Quesadillas” before, so I dug into em:
The first one I saw owner Rashad Moumneh, aka the Chief Falasopher, fold over, was an homage to the ultimate Lebanese street comfort food, the chicken shawarma wrap. It starts on a pita slathered with their housemade toum (garlic sauce), freshly shaved shawarma chicken, avocado slices to remind ourselves we’re in Southern California, thin French fries (the ultimate pro move in shawarma or kebab wraps), grilled corn seasoned with za’atar, spicy sambal sauce, candied pickled jalapenos, and a generous amount of cheese to bind everything together. I’ve had these flavors separately, but when cheese and toum have melted together, you’re hard pressed to find a more punchy and memorable flavor experience.
The second quesadilla I tried utilized Armenian flavors. In this pita, a walnut and red pepper paste called Muhammara lines the walls. Additionally, a seasoned kafta meat is spread across the surface area of the pita, topped with sumac and plenty of cheese to glue it all together.
This particular quesadilla is already a favorite on the Falasophy menu, but still seems to twist my friends’ necks when I tell them about the combination: Nutella + cheese + pita bread. The combo is decadent, the textures work, it’s crispy, and when you get the perfect bite — a mouthful of Nutella, stretchy mozzarella, powdered sugar, fresh mint leaf, and crispy pita bread — you’ll wonder why you hadn’t done this before.
All three of these Quesa-pita creations are available at Falasophy’s Irvine, CA location, inside the Irvine Spectrum complex. They’re technically “off the menu,” so you’ll want to tell the person ringing you up that you want a Lebanese Quesadilla, and tell them what flavors you want.
Go indulge!
Pepperoni, despite being one of the most popular pizza toppings in the world, is a tricky beast. The right pepperoni needs to be crunchy but not burnt, zesty but not greasy, and have a precise circumference that allows for the appropriate amount of pepperonis on the pizza. Mountain Mike’s is well aware of this pepperoni conundrum, and appears to have the equation solved with their mountain-sized pepperoni pizza.
This beast of a pie comes with over 200 mini pepperonis that, due to their natural casing, curl up, giving the edges a perfect crisp and distinct look.
And what else is mountain-sized about this pizza, exactly?
Well, how about everything.
The other immediately apparent feature is the size of the pie. Spanning 20 inches, this pizza is big enough to feed even the largest of appetites. In comparison to other top 25 pizza brands, the next largest pizza being sold comes up a whole 2 inches shorter than Mountain Mike’s pizza.
Since it is impressively large, so too are the slices. All 20 of them extend to the that you’re well satisfied with one. And, with such long slices comes the ever so crucial cheese pull,, which will be no problem to capture considering each pizza comes with over a pound of cheese on it.
You can get this massive ‘za at any Mountain Mike’s on any day. But, on September 20th, in honor of National Pepperoni Pizza Day, it can be had for $5 cheaper than usual with the code 624368. They’ll also be running a special for $3 off any Large size pizza on the same day with the code 889573.
So be sure to get a mountain-sized pizza on the 20th for you, your family, your extended family, your significant other’s extended family — whoever! It can definitely feed all of them.
Created in partnership with Mountain Mike's Pizza.
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SPAM® products are typically thought of as tasty, versatile ingredients perfect for breakfast, lunch and dinner dishes. Usually, though, dinner is where SPAM® dishes end for the day. At the Musubi Madness pop-up in Los Angeles, CA, however, they’re out to prove that the iconic canned meat can indeed stick around after the main course. This September, they’ll be serving SPAM® Soft Serve Sundaes. Yes, you heard that right — SPAM® Soft Serve Sundaes.
If the thought of SPAM® ice cream scares you, don’t let it. Sweet meats have existed for as long as people have been eating meat. This is just a different way to enjoy those same sweet and savory flavors.
Made with a special extraction from SPAM® Classic, the soft serve has a distinct, but not overwhelming, flavor.
Next, the soft serve is piled high into a waffle cone bowl. From there, it’s up to you what goes on top. You can choose between vanilla-braised pineapples, candied walnuts, furikake, teriyaki sauce, and rum caramel. Or you could live out your 9-year-old self’s fantasy and just put every topping on it. You’re already eating SPAM® ice cream, might as well go all out.
If this sounds like a treat you’d be interested in, the Musubi Madness pop-up will be running for the first three Saturdays in September on the 7th, 14th, and 21st at LONO Hollywood.
The world as we know it would not be the same without the SPAM® brand. The delicious and affordable product has been beloved worldwide since providing aid to U.S. and allied troops during WWII. To this day, the SPAM® brand is deeply ingrained in cultures near and far including Hawaii, Japan and Korea. You could write a book on the iconic brand. In fact, people have. Famed for its ability to be incorporated into any dish, SPAM® products are kitchen staples. To celebrate this great-tasting, meal-time favorite, Musubi Madness, a pop-up restaurant serving all kinds of wildly tasty SPAM®-based dishes, will be up and running at LONO Hollywood in Los Angeles the first three Saturdays of September.
The pop-up will feature a Build-Your-Own-SPAM® Musubi Bar with more than 20 delicious ingredients from around the world to choose from. Once you’ve selected your ingredients, an expert chef will hand-make the musubi right in front of you. Maybe an American Burger SPAM® Musubi with American cheese, onions, lettuce, and thousand island sounds good. How about a Vietnamese-inspired musubi with daikon, carrots, and vermicelli noodles? The possibilities are endless.
The additional options on-hand at the pop-up, while not as customizable as the musubi, are equally delicious. The SPAM® Classic and Shrimp Hot Dogs are dipped in a nori batter and fried until they resemble the fair treats that we all know and love. SPAM® soft serve sundaes, topped with teriyaki caramel, furikake is a must-try for all. This is sweet and savory at its craziest.
At this point, you’re probably wondering how you’re supposed to eat all this deliciousness with no beverage to wash it down. We got you covered. Musubi Madness will be serving tropical-themed drinks. And, yes, they’re served in the iconic little blue cans.
If you want to get in on one of these Saturday SPAM® Musubi pop-ups, make sure you RSVP at foodbeast.com/spam.
County fairs are widely known for fun and decadence, whether it be through the rides, attractions, or the food. And speaking of the food, in recent years its become the main attraction for many looking for some prime time indulgence. Usually deep fried, a sweet treat, or both, fair food scratches cravings that you didn't know you had, like a sudden hankering for deep fried butter. However, most of these foods are noticeably missing some pops of vibrant color. That's why the LA County Fair is going POP this year for their theme and rolling out a special discount POP Menu, where select foods are full of color and only $6.50. Check out some of our favorite picks below:
Nitro Treats is taking Dole whip from Disneyland and bringing it right to your favorite mangonada stand. In a varied take on the treat, they're topping a smooth pineapple Dole whip with Chamoy and Tajin to give it that sweet chili flavor with a little bit of spicy zest.
Chicken Charlie is a Southern California fair staple that's serves up a constantly rotating menu of off the wall fried foods. This time they're using a familiar after school snack: the Smuckers Uncrustable. By dipping it in a colored batter, they're turning the Uncrustable into a red nugget of deep fried deliciousness. Topped with a strawberry drizzle, powdered sugar, and fruity pebbles, this treat is bursting at the seams with vibrancy and flavor.
Grilled cheese sandwiches might be the most comforting of comfort foods, but they're not much fun to look at. The Dog House is addressing this by giving the cheese some POP. By using four different colors of cheese, once this sandwich has been grilled, it becomes a gooey, yummy rainbow.
Though delicious, all elote is usually similarly colored. Crazy Corn is here to fix that. They're covering their corn with the usual mayo and butter combo, and then smothering the whole thing in different colored cheese to give it a full rainbow spectrum of colors.
Everything is bigger in Texas, even the donuts. Aptly named Texas Donuts, this donut shop is covering a massive donut with a classic glaze, and then pop rocks. This gives the donut some color pop and a literal pop once you bite in.
How could you make a root beer float better? It's already sweet, creamy, and delectable. Well, you could super-size it, shooing the disappointment of finishing off until later. And that's exactly what MacPherson's Ice Cream is doing. This root beer float comes with a leaning tower of soft serve surrounded by a 32 oz. moat of root beer.
This sweet meat just got even sweeter. Timbo's Beef Jerky will have giant sticks of their chewy, savory jerky covered in luscious chocolate and sprinkles, to give it some color.
Which of these items sounds best to you? Luckily, it doesn't matter, as each item on the POP Menu only costs $6.50, so it's entirely possible to try all of them. And you can do this all at the LA County Fair in Pomona, CA, until September 22nd.
Created in partnership with LA County Fair.
]]>Korean fried chicken is special for a number of reasons: its batter is lighter than your typical American buttermilk-based fried chicken, it’s generally not as greasy, and most importantly, it’s fried twice. This Korean fried chicken, from Michin Dak in Los Angeles, CA, is special for another reason: it’s in a taco and seasoned with ranch.
Based in Koreatown, Michin Dak will be turning out a spicy ranch Korean fried chicken taco in honor of the FOODBEAST Coast 2 Coast Ranch tour, presented by Hidden Valley ® Ranch
This cultural fusion starts with the star ingredient, with chicken strips dredged in flour and batter.
What’s unique about this chicken is that it is double fried, which is responsible for the unbeatable crunch that Korean fried chicken is cherished for. This technique works by using a lower temperature than one would normally fry chicken at, ensuring that it slow cooks and renders the fat out of the skin, turning it thin and crispy.
Once ready, the strips are slathered in a sweet honey orange sauce and generously dusted with Hidden Valley Original Ranch Seasoning. Then they’re tossed and then placed in a tortilla, where some house-made yogurt slaw, dill pickles, and a drizzle of homemade habanero sauce joins the flavor combination.
The habanero sauce works hand in hand with the Hidden Valley ranch seasoning and coleslaw to give the chicken some heat, while not letting it get out of hand. But, in case it’s too much, the taco is served with a generous portion of Hidden Valley Restaurant Style Ranch, a cool and creamy dipping sauce to help beat the heat.
The Korean Fried Chicken Taco will be available for all ranch fanatics throughout September. And, because this is just one of the ways you can use ranch seasoning to make a delicious meal, head on over to foodbeast.com/ranch to learn where the other stops of the Coast 2 Coast Ranch Tour, presented by Hidden Valley Ranch are located.
Created in partnership with Hidden Valley Ranch.
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When you think of Hawaiian food, the first items to come to mind are probably poke and musubi. But brace yourselves, mainlanders, because Slater’s 50/50 wants to add a burger to that list! In celebration of Hawaiian Foods Week, the award-winning gastropub chain has partnered with the iconic KING'S HAWAIIAN to bring us the mac daddy of patties. Ladies and gentlemen, I give you the Big Island Feast.
The burger, which serves a luau’s worth at 4 to 6 people, features a 2 ½ pound, signature 50/50 patty – named for its 50% ground beef, 50% ground bacon composition. It’s then topped with grilled pineapple, a full can of fried SPAM, cole slaw, four sunny side up eggs, and six slices of American cheese.
Swaddled in a full KING'S HAWAIIAN Round Loaf and drizzled with teriyaki sauce, this meat behemoth is served tableside and cut as if it were a cake, like the glorious spectacle it is. As if that weren’t sufficient, it comes with a SPAM’s can worth of macaroni salad, just in case you have any room left in your stomach at all.
The result is a decadent, but well-balanced tribute to Hawaii’s unique food culture – a culinary lovechild born out of native Hawaiian cuisine blended with various cultural and ethnic influences from the island nation’s thriving immigrant population.
If you’re not ready to devour this entire behemoth, you can order the smaller version of the burger called the “King’s Luau,” also served on King’s Hawaiian rolls.
The Big Island Feast is available through September at all Slater’s 50/50 locations, so assemble a team of fellow gluttons and indulge before it’s too late.
Created in partnership with King's Hawaiian
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Dave & Buster’s has been stepping up their food game introducing new, chef-driven dishes, and they’re continuing that trend with a Hawaiian-inspired menu that features ribs loaded with pineapple and bacon.
While ribs normally come just glazed served with other sides, Dave & Buster’s Smoky BBQ Bacon Hawaiian ribs come topped with grilled pineapple slices and chunks of crispy bacon. The entire rack is glazed with KING'S HAWAIIAN Smoked Bacon BBQ Sauce and comes with caramelized mango pineapple salsa.
You can also order a smaller portion of the ribs that comes with some Crispy Hawaiian Chicken Sliders. These are made with toasted KING'S HAWAIIAN rolls and karaage-style chicken tossed in KING'S HAWAIIAN Sweet Island Ginger BBQ Sauce.
Created in partnership with King's Hawaiian.
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Dog Haus, a chain renowned for their unique takes on hot dogs, has just created a fried chicken sandwich that pays tribute to an all-time movie classic.
Their new Karaage Kid, named partly in tribute to the old school karate film, takes karaage chicken, or Japanese-style fried chicken, and places it into a sandwich that has a burst of umami flavor in every bite.
Dog Haus’s Karaage Kid is a special sandwich created for Hawaiian Foods Week, and with the karaage style of frying being popular in the Aloha State, it made sense to bring it to this themed sandwich.
Apart from the karaage chicken, there’s also KING'S HAWAIIAN Sweet Island Ginger Sauce, spicy basil aioli, a layer of furikake seasoning, and an Asian slaw, all piled inside of a toasted KING'S HAWAIIAN Hamburger Bun.
The resulting sandwich is one with a unique combination of flavors and textures, from the crispy, juicy karaage chicken to the creamy and fragrant aioli, crunchy slaw, and pillowy, sweet bun.
You can find the Karaage Kid at Dog Haus locations for a limited time. While it’s on the menu, $1 from every purchase of the sandwich will go to No Kid Hungry, a nonprofit fighting to end childhood hunger in the United States.
Created in partnership with King's Hawaiian.
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Who doesn’t love crunchy, caramelized pieces of cheese? The combination of that crunch and taste has become so coveted that today, entire dishes and snacks become famous for being made with these cheesy blankets of deliciousness.
You can now buy snack bars that take full advantage of this crunchy cheese, because a Wisconsin cheese maker is crafting, shredding, and baking their own cheeses into these Just The Cheese® bars.
These Crunchy Cheese Bars are big on both flavor and crunch. You get that intense aroma that baked cheese provides, plus an earth-shattering, crunchy texture that’s like instant ASMR.
While these are designed for portable, on-the-go snacking, there’s a whole variety of usages for them as well. They make great substitutes for cheese and potato chips in a sandwich, can be used to for guac and other party dips, or even as the “crackers” on a custom charcuterie board.
These crunchy cheese bars are great as a low-carb substitute across the board, whether you’re looking to replace crackers or chips, or just a cheese lover looking for a new way to enjoy them that hits all the right sensory notes.
You can find Just The Cheese bars for sale online, including on Amazon.
Created in partnership with Just the Cheese
]]>One of the most iconic Hawaiian dishes out there, the Loco Moco, just got turned into a breakfast burger.
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One of the most iconic Hawaiian dishes out there, the Loco Moco, just got turned into a breakfast burger.
For those unfamiliar, loco moco is a beloved Hawaiian meal consisting of beef patties, eggs, and gravy served over rice. At the Broken Yolk Cafe, they took the juicy burger patty, eggs, and gravy and incorporated them into a breakfast sandwich.
The Loco Moco Breakfast Burger comes loaded with crispy hash browns, caramelized onions, a burger patty, two sunny side up eggs, bacon, a generous drizzle of gravy, and green onions, all loaded inside of KING’S HAWAIIAN rolls.
This innovative twist on loco moco is just one of the several offerings Broken Yolk will have available for Hawaiian Foods Week. Also on their menu will be a Hot Lava Bloody Mary, made with KING’S HAWAIIAN Big Island Lava sauce and garnished with a SPAM slider.
Broken Yolk will also have an Island Bene(dict) made with SPAM, their famous Tiki Toast, and a Pineapple Coconut Mimosa all available as part of the limited-time lineup starting June 1.
Created in partnership with King's Hawaiian
]]>The Halal Guys have been rapidly expanding across the globe, going from their famous street carts in New York to having over 90 locations worldwide. While they’re known for the chicken and beef gyro combo plates and sandwiches, the street food icon is adding spicy lamb to their lineup for the first time ever.
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The Halal Guys have been rapidly expanding across the globe, going from their famous street carts in New York to having over 90 locations worldwide. While they’re known for the chicken and beef gyro combo plates and sandwiches, the street food icon is adding spicy lamb to their lineup for the first time ever.
Spicy Lamb marks the first new protein to arrive on the Halal Guys menu. Made from the lamb shoulder, the meat is braised with an aromatic blend of Middle Eastern herbs and spices that also provide a spicy kick.
It’s not as fiery as the chain’s notoriously nuclear hot sauce, but the lamb still has plenty of punch when it comes to heat.
You can find the Spicy Lamb as an option for platters and sandwiches at all Halal Guys locations in the US and Canada for a limited time.
Created in partnership with Halal Guys
]]>Agua frescas, common in Mexican culture and found throughout California, are an ideal drink for cooling down during the summertime months. When someone spikes the entire jug with some alcohol, it turns into a real party.
If you don’t have time to whip up an entire batch yourself, check out Golden Road’s ready-to-drink Spiked Agua Frescas. Golden Road crafts these by blending together fresh fruit and water to create a full-bodied and refreshing adult beverage.
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Agua frescas, common in Mexican culture and found throughout California, are an ideal drink for cooling down during the summertime months. When someone spikes the entire jug with some alcohol, it turns into a real party.
If you don’t have time to whip up an entire batch yourself, check out Golden Road’s ready-to-drink Spiked Agua Frescas. Golden Road crafts these by blending together fresh fruit and water to create a full-bodied and refreshing adult beverage.
These Spiked Agua Frescas are all sparkling alcoholic beverages and come in three flavors, Mango, Strawberry Pineapple, and Cucumber Lime, ranging from 90-110 calories. They’re great to have on hand for a quick get-together, or can be used for an epic party, which is what the Foodbeast crew did when they used the Agua Frescas for a summertime ceviche bash.
You can find the Spiked Agua Frescas at participating retailers in California. As for the ceviche, which pairs perfectly with the Agua Frescas, that recipe can be found below.
Ingredients:
2 large cucumbers
2 large tomatoes
1 cilantro
1 large white onion
1/2 serrano
20 limes
1 lemon
1 pound of ground white fish
1 pound of shrimp
1 tsp salt
1/2 tsp pepper
Instructions:
Let the fish and shrimp cook in the lime and lemon juice, dice everything and don’t forget to toss the seeds from the tomato and cucumber. TAKE OUT THE SERRANO SEEDS!! Mix everything together while adding salt and pepper all over. Keep refrigerated.
Add avocados and chips/tostadas.
Created in partnership with Golden Road
]]>This year’s Boysenberry Festival features some super-sized and creative items never seen before, with nearly 75 unique dishes on display for everyone to try. Here’s a look at some of the wildest and most decadent treats in the park you have to track down.
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At Knott’s Berry Farm, boysenberry season is in full swing, meaning that the theme park’s annual lineup of boysenberry-laden eats is back.
This year’s Boysenberry Festival features some super-sized and creative items never seen before, with nearly 75 unique dishes on display for everyone to try. Here’s a look at some of the wildest and most decadent treats in the park you have to track down.
Locations: Fiesta Dog and Wilderness Broiler
Price: $19.99
These arm-length hot dogs are as big on flavor as they are on size. A custom frankfurter is served in a massive boysenberry bun, topped with twists on classic hot dog accoutrements like boysenberry ketchup and relish.
Location: Ghost Town Grub
Price: $8.99
Cinnamon rolls get a literal giant upgrade here. The Fun Bun is a massive boysenberry cinnamon roll, big enough for 2, that is topped off with a boysenberry cream cheese icing.
Location: Ghost Town Grill
Price: $24.99
A true behemoth of a sandwich, this bad boy can easily feed 2-3 people. It consists of a massive custom bun stuffed with an XXL pork tenderloin, bacon-wrapped onion rings, whole grilled jalapeno peppers, and boysenberry bbq sauce.
Location: Spurs Chophouse
Price: $7.99
Boysenberry and shawarma combine in this intriguing mashup. The chicken used in the wrap is cooked with a boysenberry glaze, and there’s also a boysenberry hummus inside to accentuate that flavor.
Location: Gourmet Coffee Hut
Price: $5.99
A favorite from last year, this boysenberry drink is a refreshing, berry-laden twist on classic boba.
Location: Sutter’s Grill
Price: $9.99
Those who have never tried alligator can think of it as a mix between pork, chicken, and turkey. If that’s intriguing to you, these fries, complete with boysenberry aioli for dipping, are a must-cop item in the park.
Location: Spurs Chophouse
Price: $6.99
Knott’s has done deep-fried versions of this in the past, but the 2019 version is a fresh piece of cheesecake with a boysenberry drizzle on top, ideal for munching on while strolling around the park.
Location: Mix-It-Up
Price: $5.49
Strawberry and basil is a seriously underrated flavor combo, especially as part of a lemonade. This boysenberry version is tart and refreshing, and the mashed boysenberries at the bottom help amp up the flavor.
Location: Beachy Keen’s
Price: $6.99
Dole whip has fast become a theme park favorite, and this version takes the pineapple soft serve and combines it with both pineapple juice and boysenberry fruit punch.
Location: Spurs Chophouse
Knott’s Boysenberry Pot Roast is available as part of this year’s festival Tasting Card, which costs $35 and gives you coupons for 8 different taster items. This particular version comes with boysenberry mashed potatoes on the side.
Location: Ghost Town Grill
Price: $8.79
Cosmopolitan fans will want to track down this boysenberry twist on the classic cocktail, perfect for a little post roller coaster Happy Hour.
Location: Coffee Hut
Price: $3.89
Key Lime pie is a dessert of pure decadence and zest. Adding a hit of boysenberry to that takes this classic treat to the next level.
The Boysenberry Festival runs through April 28th, so you have until then to run down all of these treats, plus all of the other goodies scattered throughout the park.
Created in partnership with Knott's Berry Farm.
]]>As a result, other compounds derived from cannabis are also getting attention for their benefits and potential usage in food. A particular category coming into the spotlight more frequently are terpenes, which are aromatic oils found in foods and plants. Terpene extracts have no psychoactive effects and can be derived from either the cannabis plant itself or extracted from foods and sold in concentrated form.
]]>Cannabis and CBD-infused foods are becoming more popular as legalization spreads across the nation. Companies like Coca-Cola are even taking the edible trend into consideration as fervor continues to spike, having been in reported talks with Aurora Cannabis to develop potential products.
As a result, other compounds derived from cannabis are also getting attention for their benefits and potential usage in food. A particular category coming into the spotlight more frequently are terpenes, which are aromatic oils found in foods and plants. Terpene extracts have no psychoactive effects and can be derived from either the cannabis plant itself or extracted from foods and sold in concentrated form.
While terpenes are found in a variety of plants other than cannabis, their effects on mental health and the psychoactive experience have made them part of the conversation. Lagunitas has already collaborated on a sparkling beverage combining hops with several terpene profiles to put a new spin on the adult-beverage category.
This usage of terpenes has continued in the pop-up dinner scene, where these extracts are often used to elevate the experience through an approach similar to wine pairings with coursed dishes. A recent Foodbeast x Blüm Cannabazaar dinner was a strong example of how the two pair together for a heightened culinary affair.
The meal was prepared by Chef Luke Reyes, known for his low-dose and infused meal experiences put on by cannabis catering and events firm La Hoja. Reyes sourced a “Lemon Haze” terpene extract to pair with the limonene and myrcene profiles found in Canndescent’s “Connect” flower. Reyes added this terpene extract as a part of a unique take on ranch dressing.
Chef Reyes’s dish was an elevated version of buffalo wings, with buttermilk fried Cornish game hen playing the role of chicken. Those wings were tossed in a fermented chili hot sauce and garnished with the terpene-infused ranch and garnished with a salad featuring pickled celery, carrots, and fresh cannabis leaves.
The “Lemon Haze” terpene was paired with the dish because of its citrus notes and calming effects. It’s an interesting ingredient to add, since the compound has been reported to be beneficial, even if it’s not taken alongside cannabis.
One could describe this as “culinary aromatherapy,” since inhaling those scents during the meal enhance the overall experience. Limonene, for example, which is found in lemons, has been shown to elevate a person’s mood.
In the case of the Cornish Game Hen wings, the aromas from the “Lemon Haze” terpene combined with the fried chicken was a pairing of comfort food and heightened relaxation, making folks feel content and chill at the focal point of the meal.
Moments that incorporate this type of aromatic experience are starting to gain some traction in the world of food, and rightfully so, considering fine dining is an all-encompassing sensory experience. Regardless of whether it be with cannabis or not, we may start seeing more terpene dishes and drinks in the future.
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Folks on Instagram have recently been spotted posting selfies with a vending machine that dispenses free Nissin Cup Noodles, among a variety of other free prizes.
Dubbed the “Dream Machine,” the special vending machine from Nissin Foods USA and Foodbeast dispenses its loot using Instagram. Anyone can walk up and push the big button to activate the Dream Machine.
Instructions on the screen will prompt the user to take a photo with the machine. Next, the user will post their photo to Instagram using a special hashtag generated by the machine.
Photo by Pete Pham
After the selfie and hashtag are posted, the Dream Machine knows what to do and will dispense a prize, ranging from free Cup Noodles to JumpForce video games, and even gift cards to various retailers.
Could this be the future of how vending machines work? Using social media to power one is a pretty intriguing concept, especially when free noodles and video games are involved.
Photo by Ashley Schwarzman
The Dream Machine will be in the Del Amo Fashion Center in Torrance, California starting March 1, and the Las Vegas Premium Outlets South in Las Vegas, Nevada starting March 6. They will be dispensing prizes throughout March, so make sure to check one out!
Map of Del Amo Fashion Center
Map of Las Vegas Premium Outlets South
Where would YOU like the Dream Machine to travel next?
Created in partnership with Nissin Cup Noodles
]]>One of the country’s most renowned fine dining restaurants has to be the Anaheim White House. This opulent Italian steakhouse and its celebrity chef, Bruno Serato, has been recognized with James Beard awards and more for its delicious take on Italian fare with a slight French twist.
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One of the country’s most renowned fine dining restaurants has to be the Anaheim White House. This opulent Italian steakhouse and its celebrity chef, Bruno Serato, has been recognized with James Beard awards and more for its delicious take on Italian fare with a slight French twist.
Photo courtesy of Anaheim White House
Serato hasn’t had it easy over the past couple of years, however. In February 2017, the Anaheim White House suffered over $1 million in damages in an electrical fire, causing the restaurant to shutter for over a year as it rebuilt. It’s been reborn exactly the way it was before, though, and Serato has kept the menu and his mission consistent the entire time.
Photo courtesy of Caterina's Club
That’s included his philanthropic work with Caterina’s Club, an organization named after Serato’s mother that provides over 4,000 meals a day across 29 different cities. Serato kept that work going even while his kitchen was being reconstructed, and to date has helped provide nearly 3 million pasta meals in need.
All of this happened while his organization trained over 100 children in the hospitality industry and helped close to 200 homeless families move into a safe home.
With the White House now back up and running, Serato hasn’t changed a single thing about day-to-day operations. The pasta dinners that will feed thousands are still prepared in the same kitchen space as his extravagant menu, showcasing his commitment to both high-quality food and giving back to the community that’s supported his rebuild.
You can learn the full account of Serato’s inspirational story and drool over some of his specialties, including an exquisite poached salmon with white chocolate mashed potatoes, in the above episode of Foodbeast’s Taste The Details.
Created in partnership with Visit Anaheim
]]>If you’re coming to a foodie hotbed such as Orange County, you’d expect the restaurant scene everywhere to be poppin’.
That’s exactly the case in Anaheim, where even arenas like the Honda Center have become culinary destinations. You’ll find the vendors inside of the stadium to be just as fresh as the dining scene in the immediate area.
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If you’re coming to a foodie hotbed such as Orange County, you’d expect the restaurant scene everywhere to be poppin’.
That’s exactly the case in Anaheim, where even arenas like the Honda Center have become culinary destinations. You’ll find the vendors inside of the stadium to be just as fresh as the dining scene in the immediate area.
Foodbeast Christina Kim (@vivalastina) discovered this while attending her first-ever Anaheim Ducks game on Foodbeast’s new show Between 2 Meals. She found a couple of dope spots to fuel up for both before and during the contest.
One of the go-to spots Kim visited within the Stadium Promenade was Old Crow Smokehouse, a Chicago transplant that’s been recognized as some of the best barbecue within Orange County. They show that off in a full spread of meats that includes beer can chickens, burnt ends, ribs, and tri-tip.
You can order all of these at once via the Combo Platter, which feeds 4-6 and also includes your choice of sides like mac & cheese and cornbread.
During the game, an interesting vendor to hit up within the Honda Center is the Sierra Nevada Taproom. Kim went for the loaded fries, which come topped with items like bacon, fried chicken, and pastrami and are drenched in gravy or beer cheese sauce. It’s an elevation of stadium staples that’ll keep you fueled through overtime.
Kim only visited a couple of spots within the vicinity of Anaheim’s Honda Center, but that small sample is proof of how much of a gourmet destination this stadium can be.
Photos by Pete Pham & Marc Kharrat
Created in partnership with Visit Anaheim
]]>If you’re looking for a crash course on how to do dessert pasta, this restaurant’s take could serve as the entire curriculum.
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If you’re looking for a crash course on how to do dessert pasta, this restaurant’s take could serve as the entire curriculum.
At ChocoFruit in Anaheim, California, they serve up a Dessert Fettuccine that is the epitome of decadence. It utilizes sliced strips of sweet crepe as the “pasta,” and is coated with a triple layer of chocolate (white, milk, and dark) before being topped off with vanilla ice cream and chocolate sprinkles.
All of the ingredients combine together for a creamy sauce comparable to chocolate “alfredo,” with the ice cream adding to the smooth, luscious treat. The crepes “fettuccine” adds a unique texture that will make you talk about the dessert pasta long after you slurp up the last “noodle.”
ChocoFruit specializes in an assortment of dessert crepes, including one made with Lotus cookie butter that will entice fans of the legendary snack. The cookie butter and white chocolate intertwine in intricate designs that’ll make you want to snap photos of the treat for your Instagram feeds immediately.
ChocoFruit’s crepe selection bridges the unique and familiar for a fun dessert experience, whether you go for the cookie butter or order pasta for dessert.
Created in partnership with Visit Anaheim
]]>Tacos and pizzas deliciously unite in this restaurant’s lineup that features literally ALL of the meats.
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Tacos and pizzas deliciously unite in this restaurant’s lineup that features literally ALL of the meats.
At Mr. Taco Nice in Anaheim, California, you can find just about every meat on the menu piled on top of one of their Mexican Gourmet Pizzas. This includes camarones, or shrimp, which come in a plentiful abundance on top of the Al Gobernador. It’s adorned with heaping handfuls of cheese and several different toppings, including pico de gallo.
The other pizzas in Mr. Taco Nice’s lineup are just as droolworthy. The La Mexicana, featuring chorizo and carne asada, bridges together two of the most popular taco meats in a savory, spicy blend accentuated with radishes, onion, and lime.
If you can’t decide which protein to pack on top, the Mexican Meat Lovers has you covered. Chorizo, pollo, carne asada, carnitas, and al pastor are all loaded onto this pizza feast.
The fusion of tacos and pizza is fully embodied in Mr. Taco Nice’s mouthwatering masterpieces. It’s located pretty close to Disneyland, so if you’re looking for some tasty and unique creations after a trip to the park, consider a stop by this taco pizza emporium.
Created in partnership with Visit Anaheim
]]>Fans of concha ice cream sandwiches are gonna love this MASSIVE cake-sized version of the delectable Mexican treat.
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Fans of concha ice cream sandwiches are gonna love this MASSIVE cake-sized version of the delectable Mexican treat.
Created by Azules Coffee in Anaheim, CA, they make a gigantic version of the iconic sweet bread, stick a quart of ice cream in the middle, and then dunk the entire “sandwich” into a luscious quarter-pound layer of chocolate.
The result is a hefty concha ice cream cake that’s 10 times the size of your standard concha. It can be enjoyed by the slice, or, if you’re so inclined, as an actual mega-sandwich.
Azules Coffee has plenty of Mexican-inspired desserts they create on top of the concha cake. One of their signatures is the churro cake, made with horchata ice cream on the inside and decorated with churro crumbs. One of the best ways to enjoy it is by using an additional churro to scoop up the whipped cream and any melted ice cream.
You can find the churro cakes in-shop and the giant concha “sandwich” cake are available by pre-order.
Created in partnership with Visit Anaheim
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