It’s been a rough year for Latino foods. Everyone from the The New York Times to Whole Foods just couldn’t get enough of trying to “reinvent” classic and staple Latino foods. There is just one thing to say: if it ain’t broke, don’t try to fix it!
There was that one time The New York Times suggested adding peas to your guac.
— David Winograd (@davidwinograd) December 4, 2015
Credit: @davidwinograd / Twitter
Guacamole came under attack again when Whole Foods attempted to make it more hip.
Seriously, guys. Guacamole is perfect as is. There is no reason for you to meddle with a food that has withstood the test of time. It’s like someone saying you should add mole to your barbecue sauce to make it a little more festive.
Then Taco Bell did THIS.
— ༎ຶ ෴ ༎ຶ (@JGWENTWORTH_NSM) October 22, 2015
Credit: @JGWENTWORTH_NSM / Twitter
Literally EVERYTHING is wrong with this.
Trader Joe’s thought about making a Cubano with “inspired” ingredients…
— Armando Tam (@Titosmundo) May 27, 2015
Credit: @Titosmundo / Twitter
Inspired? Let’s see… Raise your hand if you ever thought, “This Cubano would be great as a wrap with almost similar ingredients.” ? That’s what I thought.
Fusion foods are typically wonderful experiments, but why just tacos?
Credit: @go_jey_jm / Instagram
Maybe you can try a Korean-Mexican fusion of tamales or even quesadillas. Show us some real talent. Tacos are already super diverse.
Two words: Quinoa Pizza.
Quinoa Broccoli Pizza ? ————————————— This was surprisingly easy to make and the picky husband LOVED it. Winner. ————————————— Crust: 2 cups cooked quinoa 1 egg 1/2 cup shredded cheese 1 tsp oregano 1 tsp dried basal Toppings 2 tbsp pesto 1 cup broccoli Handful of shredded cheese Directions: ?Mix crust ingredients together. ?Dump mixture on parchment paper and shape into a circle, patting firmly. ?Bake at 425 for 10 min. Then broil on high for 4 min. ?Carefully flip the crust off of the parchment paper onto the cooking sheet. Spread pesto sauce or red sauce on top. Top with thinly sliced broccoli and cheese or your choice of toppings. ? Place back in oven on 425 for 10 min or longer depending on toppings. #glutenfree #quinoa #quinoapizza
Credit: @thinkcleanfood / Instagram
Whoever thought of this should never be allowed to touch quinoa ever again. It’s already bad enough that grocery stores here branded quinoa as a new superfood after indigenous Peruvian and Bolivian farmers relied on it for nutrition and sustenance, but trying to make quinoa into a broccoli pizza takes this embarrassment to another level.
This thing… ?
If you’re one of those people who wondered if a tortilla etched by a laser cutter could ultimately become a “tortilla record” and be capable of actually playing on a turntable, your wait is over…
Posted by Inverse on Thursday, July 9, 2015
Credit: Inverse / Facebook
I don’t know about you, but mamá always taught me to respect food., not waste it on this bobería.
One restaurant in San Antonio just had to make a splash with this Mexican take on burgers.
Credit: @dzepeda81 / Instagram
And then, to top it all off, Oreo pulled this nonsense.
Sure, at first we were all like, “YAAASSSSS!” But then we realized churros are perfect as is and there is no need to turn them into Oreos.