There Is A Debate On Twitter Over The New York Times’ Broccoli And Potato Taco Topped With A Fried Egg
It’s pretty hard to mess up a good taco. Yet the New York Time’s latest recipe does just that. Roasted broccoli and potato tacos with fried eggs anyone? Didn’t think so. The recipe post was met with criticism online from people questioning everything from the use of broccoli on tacos to the time it takes to put the meal together. Here are some of the best reactions from this taco monstrosity.
Here is the latest recipe from The New York Times that has saddened Twitter users.
There is nothing wrong with changing things up. However, some times you just shouldn’t mess around with good, strong classic dish. Tacos, while super diverse when it comes to fillings, is something that fans think can be taken too far. The New York Times is learning that with their broccoli and potato taco recipe.
First and foremost having broccoli on a taco is a definite no-no.
One of the best parts about tacos is the creative toppings you can place on top of them. That doesn’t necessarily mean anything can go on top it, especially broccoli. It’s vegetable that tastes better as a side piece to your meal, not on top of it.
The recipe got people riled up and rightfully so.
There’s always room for new takes on classic food and that’s fine. But when you mess with something as great and beloved as tacos, it better be good. In this case, the recipe was a flop and people let the NY Times know.
Besides the recipe, who wants to wait 45 minutes to make taco?
Tacos are a go-to food because of how and easy they are to put together. But 45 minutes? Many have taken to social media to voice their grievance about the time it takes to put these together.
One user said, “45 minutes for tacos? Unless 30 of those are kneading and rolling the dough for your own tortillas.”
Just because you put something on a tortilla doesn’t qualify it as a taco.
Let’s also point out that having broccoli, potatoes, avocados and an egg on a tortilla would make the whole thing tear right through. It just doesn’t make any sense, let alone calling it a “taco” is another insult.
Can you imagine what our abuelas would say if we served this at dinner?
If you want to anger our abuelas this might be the dish to go with. They’ve taught you better and showing up to dinner with these will surely leave at the receiving end of a pow-pow.
People were quick to point out this isn’t the first time the New York Times has tried gentrifying a Latino dish.
Who remembers guacamole with peas? Of course you don’t because I don’t think anyone would ever dare putting peas in the guacamole. Yet time and time again the New York Times tries reintroducing these Latin dishes with their own take and fails.
There’s really nothing worse than someone’s take on a classic dish and manages to ruin it all together. Stick to what you know.
So if we can’t call these tacos, what are they? I think this takes the cake.
This Twitter user might have nailed it right on the head with this one. Say hello to “tostadas gringadas”. A creation straight from the kitchen of one gentrifying New Yorker who managed to ruin tacos and scar our tortilla loving hearts.
The whole thing has brought people to tears so The New York Times should learn how to make tacos everyone can enjoy.
These tears are very real. People would love to see cool and interesting tacos but these are just physically impossible. Like, how does one really eat a taco this packed?
READ: Food And Wine Learned A Valuable Lesson About Respecting The Cultures Of Foods They Are Covering After This Concha Fiasco
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