If you want a real Mexican taco, you don’t go to Taco Bell.
But if you want a reliably tasty American-style hard-shell fast-food taco, you go to Taco Bell.
So when we heard that Burger King was bringing back its tacos, we naturally wondered how they compared with Taco Bell’s tacos. At $1, Burger King’s Crispy Tacos have the potential to pose a threat to Taco Bell’s Crunchy Tacos, which are $1.49.
But turns out Taco Bell has nothing to worry about.
Burger King announced the nationwide launch of their $1 taco on Wednesday.
Yup, Burger King is being weird again. However, unlike when it tweeted cryptic messages and unleashed alarmingly colorful burgers, this is the supposedly good kind of weird. The Whopper slinger announced that it’s adding a taco to its nationwide menu. Yes, a taco… at Burger King.
No, this isn’t some weird IHOP nonsense where Burger King is going to show you a burger and call it a taco. The Crispy Taco is hitting BK menus nationwide for just $1, and you can get it now (it will cost a little more in Hawaii and Alaska). The menu item features seasoned beef, shredded cheddar cheese, lettuce, and taco sauce, all encased in a crispy tortilla shell.
And the reviews of this supposed taco are already rolling in.
With one reviewer saying: “I’d like to believe I’m not picky about my fast food choices. I didn’t go to Burger King with grand expectations on what a $1 taco would taste like. I expected seasoned ground beef, a crispy shell that wasn’t filled quite right but had a reasonable enough meat-to-tortilla ratio, some identifiable cheese, taco sauce, and lettuce. That’s what was advertised, at least. What I got was a bizarre, sludgy, half-filled taco with translucent chunks of lettuce spilling out. The ground meat mixture was so overly processed that biting into it felt like eating a meat paste — like a wet, uncooked sausage without the casing. It’s perplexing because BK could easily use leftover ground beef from their burgers, hit it with some taco seasoning, and stuff it into their tacos. It makes me curious about what I’m actually biting into — unless it is burger meat that’s been blended beyond recognition.”
Yea, that doesn’t sound great.
Some of the reviews are down right savage…
Like this one that called out the taco filling for how it looked – like canned dog food. I don’t think that’s the look that Burger King was going for.
I mean the tacos are so bad people are like mad confused.
Though as this Twitter user pointed out, maybe they just missed the mark because it wasn’t #TacoTuesday…?
Even people on Snapchat were sharing their Burger King taco horror stories.
And yea, if I got a taco like that, I’d be making that exact same face and probably a lot worse.
People seriously took to Burger King’s original tweet just to tell them how gross their tacos really were.
You know things are bad when people who don’t even use social media take to social media to come for a brand…in this case…Burger King.
Many urged the burger chain to stick to what they already do – burgers!
There are all sorts of brands these days wanting to capitalize on Latino culture, including our food. In fact, several major fast food chains already offer rough versions of traditional Mexican classics (looking at you Jack In The Box). So it’s not too surprising that now the classic burger chain, Burger King, is getting in on the action.
While others pointed out the obvious…
The obvious being that you kind of deserve a bad taco if you’re going to Burger King expecting a good one.
Even if they’ve tried the tacos, people are still wondering what they just saw.
People are not having it.
Considering that Burger King briefly rolled out a similar beef taco nine years ago, this menu item might also have a certain nostalgia factor for some customers. And if the tacos are a big hit, perhaps Burger King will consider bringing more bringing back more oddball junk foods from years past. (Hopefully, the Whopperito will stay locked safely in the vault.)
The dollar tacos are landing on menus nationwide starting this week for an unspecified limited time.
As we reported a few days ago, Latin American chefs did pretty great at the World’s 50 Best Restaurant Awards in Singapore. Latin American fine cuisine got a total of nine spots in the list, and two in the top ten. This is quite an achievement for a region that is relatively new to fine dining. Cities like Mexico City and Lima have just become culinary epicenters thanks to visionaries that have translated tradition into modern masterpieces. However, credit is due to the centuries of cultural remix that has produced legendary dishes. Indigenous, colonial and other influences come together in the plate and wow judges and patrons. If these places have something in common, it is the inquisitive nature of their lead chefs. They went deep into the cultural roots of their countries, even finding new ingredients to achieve creativity and perfection.
We have to pay respect to the traditional recipes and the many years (and sometimes centuries) of experimentation by everyday cooks that led to these awards. So, we have listed some of the traditional influences that these restaurants have had. Sometimes it was all there already, and chefs just took it a step further! The restaurants in this list range from the high end to a Brazilian eatery that is relaxed and not expensive at all.
At number 6: Central (Lima, Peru), Best restaurant in South America, Influenced by: ancient, indigenous Peruvian food
This is the flagship restaurant of kitchen wizard Virgilio Martínez Véliz, who travels deep into each region of his home country to fund ancient ingredients. He collaborates with indigenous men and women to learn about traditional ways of cooking. He has introduced ingredients such as the Amazonian piranha into the menu. His drive to experiment has made him a celebrity chef the world over. You can learn about his journey in S3E6 of the Netflix show Chef’s Table.
At number 10: Maido (Lima, Peru), Influenced by: traditional Japanese cuisine with a Peruvian twist and local ingredients
A testament to the ethnic diversity of Peru. The Japanese immigration in Peru has been constant and has led this ethnic minority to have a vibrant place in the social, cultural and political life of the South American country. This restaurant is let my “Micha” Tsumura, who offers a Nikkei experience that includes classic Peruvian seafood such as sea urchin and sea snail. Lima is certainly keeping up with cities such as New York, Tokyo, and Paris, which are usually the leaders of the pack.
3. At number 12: Pujol (Mexico City, Mexico), Best Restaurant in North America, Influenced by: traditional Mexican food, particularly from Oaxaca
Enrique Olvera has established himself as one of the main voices of the global fine art circuit. In his flagship Mexico City restaurant he offers dishes that use indigenous ingredients, particularly from the colorful region of Oaxaca. His team makes tortillas by hand, grinding species of corn that are rare. Olvera is not shy to experiment with ingredients that might seem “weird” to Western patrons, such as chicatana ants. A delightful experience that needs to be tasted to be believed.
4. At number 23: Cosme (New York City), Influenced by: traditional Mexican garnachas
A New York restaurant with a 100% Mexican soul. Created by Olvera and led by Mexican chef Daniela Soto-Innes, who has revealed herself as a unique culinary voice and was named the World’s Best Female Chef 2019. She serves Modern Mexican food that is inspired by the crunchiness and glorious saltiness of Mexican street food, or garnachas. If you want to take your carnitas, infladitas, and tamales to the next level, then this is the place for you. Sinful delights all around. By the way, the kitchen is 50% female, which goes hand in hand with the chef’s ideas of equality. She also employs people from diverse ethnic backgrounds, both from the United States and overseas.
5. At number 24: Quintonil (Mexico City, Mexico), Influenced by: traditional Mexican cuisine
The brainchild of chef Jorge Vallejo (who used to work at Pujol) is a tribute to the postcolonial flavors of Mexico. If Pujol strived to bring back ancient recipes, Quintonil offers new interpretations of classic everyday dishes such as tostadas de cangrejo and the luxurious escamoles (ant eggs). Even dishes that your abuelita might have made, such as Huazontles or salpicon, are featured here. Look at their take on a flauta in the photo above.
6. At number 26: Boragó (Santiago, Chile), Influenced by: ingredients from Chile’s geographical diversity
Rodolfo Guzman is a raising rockstar. Like Peru’s Central, this restaurant features ingredients from every corner of the country. Rodolfo gets ingredients from the Atacama desert, all the way down to the frigid Patagonia landscapes. Have you ever tasted flowers? Well, here you can: the signature dishes is a blend of roasted flowers, Van Gogh style!
7. At number 34: Don Julio (Buenos Aires, Argentina), Influenced by: traditional asado techniques
They say that if you are going to do one thing, you do it the best you can. This restaurant led by Pablo Jesus Rivero might make the best steak in the world. Following the traditional ways of cooking meat in the Pampas, cuts like rump steak and skirt steak are cooked to perfection. Sweetbread empanadas are also a standout. The decor follows the aesthetic of a 19th-century country estancia, when European pioneers made their way into the depths of the nascent country.
8. At number 39: A Casa do Porco (São Paulo, Brazil), Influenced by: Brazilian working class cooking
Pork is a relatively easy stock to raise, and it has been a staple in the diets of Brazilians for centuries. Chef Jefferson Rueda reimagines everything you can do with pork. He raises the pigs on a diet of vegetables, slaughters them in house and uses every single part of the animal, making items such as blood sausages. The degustation menu is a culinary experience that also includes beans, cabbage, and banana, other staples of Brazilian home kitchens. The owners strive to make the restaurant accessible to the community, so prices are far from exorbitant. You can dine for $13 dollars.
9. At number 49: Leo (Bogotá, Colombia), Influenced by: indigenous uses of local fruits and vegetables
Chef Leonor Espinosa has become a celebrity thanks to her bubbly personality and her use of little known ingredients such as corozo fruit, arrechon (a supposed aphrodisiac) and bijao, a banana-like plant. She learns from communities and their gastronomic traditions, creating dishes that include, for example, a crunchy coating made from ants. The menu explores different Colombian animal and plant species. A map shows where each one was sourced. The chef also runs a foundation FUNLEO, which aims to identify, reclaim and enhance the culinary traditions in Colombian communities.