food & drink

9 Times Latino Foods were Butchered in 2015

Credit: @HeySenseless / Twitter

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.

Of course you wouldn’t get it, David… Sam Sifton, the Food Editor for The New York Times defended the abomination while the rest of America simply did not agree.

Guacamole came under attack again when Whole Foods attempted to make it more hip.

Credit: mitú

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.

READ: 9 Mexican Food Items from Whole Foods that Deserve a ‘You Tried’ Sticker

Then Taco Bell did THIS.

Literally EVERYTHING is wrong with this.

Trader Joe’s thought about making a Cubano with “inspired” ingredients…

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?

Maybe you can try a Korean-Mexican fusion of tamales or even quesadillas. Show us some real talent. Tacos are already super diverse.

READ: Proof All These Trendy Hipster Foods Were Basically Invented By Our Latina Grannies

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

A photo posted by Mom of 2 Boys from WA (@thinkcleanfood) on

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.

I was just informed this is a thing!!!! #conchaburger #cutitoutmexicans

A photo posted by dzepeda81 (@dzepeda81) on

Diabetes and heart disease are real problems for Latinos in the US. Why are you combining them into one dish? More importantly… WHY destroy our conchas like this?

WATCH: Concha Burger Taste Test

And then, to top it all off, Oreo pulled this nonsense.

Credit: mitú

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.

What do you think people will try next year? Share this story with your friends by clicking the little share button below and give everyone a laugh.

The New York Times Honestly Just Discovered Tajín And Their Love For It Is Kind Of The Sweetest


The New York Times Honestly Just Discovered Tajín And Their Love For It Is Kind Of The Sweetest

tajinusa / Instagram

Tajín is a special chile y limon spice mix that is as much a part of Mexican culture as elotes and paletas. You can use it on so many different foods and the most obvious choice is on fresh fruit. That brand of salty sweet crystals that you put on top of pieces of fruit is fast becoming the recognizable spice of choice for chefs and foodies around the U.S. It is just one way that Latino culture is permeating American culture.

The New York Times is finally giving Tajín, the most iconic Mexican kitchen staple, a moment to shine in the national spotlight.

Any Mexican and Mexican-American will swear by this seasoning. It is everywhere and on everything. The taste of the spicy-lime flavor amplifies the naturally sweet flavor of ripe fruit and gives a deep profile to frozen paletas on hot summer days. The aroma wafting out of a freshly opened bottle will change the world as you know it.

The New York Times recently published an article praising the bright red chile salt and, honestly, it’s about time.

Tajín has been around for over three decades, since 1985. However, the iconic concoction didn’t break into the U.S. market until 1993. It is literally as well-known and adored by Mexican families as Chamoy, a sauce created using fermented chiles and fruits also used on all kinds of foods.

Legit, people never leave their house without this seasoning because you never know when you’re going to need it.

Legions of ride-or-die Tajín fans have been sprinkling the seasoning since they were kids. It’s almost a rite of passage—start off with fruit and then as you get older, rims of margarita or cocktails get a dash of Tajín. It’s the cycle of life so many Mexicans and Mexican-Americans have enjoyed.

The article, written by Daniela Galarza, gave people a look at the history of the incredible seasoning.

If sprinkling tajín is a lifestyle, then everyone from your corner bionicos shop that has just the right amount of red dusting on your spears of pepino and chunks of sandia, to Bon Appetit magazine’s recipe listings, are stanning tajín—just the way food royalty should be treated, tbh.

It’s one of the most spectacular fandoms known to the food world.

The article explains that even though the company was founded in Guadalajara in 1985, the U.S. has become a massive market. According to The New York Times, 40 percent of the market for Tajín is in the U.S. where Mexican-Americans make up 11.3 percent of the total U.S. population. Mexican-Americans also make up 63.2 percent of the Latino population in the U.S.

In case you weren’t sure, the love for Tajín is so strong and transcends man-made borders.

“I can’t even imagine a time before Tajín, or before salts flavored with lime and chile,” Mariana Gomez Rubio, a culinary consultant in Mexico City told The New York Times.

This social media user said the red seasoning was there for her when she had a health condition.

The popularity of this chile-flavored salt (its main ingredients include dried chiles de árbol, guajillo and pasilla, dehydrated lime and salt) that has its roots in Zapopan, Jalisco.

And it looks so good when it is used appropriately, which it is hard to use it inappropriately.

It is a great way to make sure that you are eating all of your fruits and veggies. After all, we could all be eating more of the heathy stuff and is this makes it easier, then why now.

Imagine coming across these spice and citrusy cucumbers in your house after a long day at work.

Grab a tissue so you don’t drool on your phone. We know you can’t get enough of Tajín and that is normal. We all have a love affair with this one-of-a-kind treat.

Recipes for everything from desserts (this innovative chef paired the chile-lime salt with chocolate and bananas to make fluffy banana bread) to NYT reader-suggested pineapple chunks have been making the Internet and social media rounds from true fans.

The sight of red chile sprinkled #TajinMoments is only going to increase. The brand has announced collabs with Pinkberry, On the Border spiced tortilla chips, and Snak Club for peach ring candy, peanuts and trail mix.

The company is betting on its continued success and is expanding into a larger facility in Jalisco later this year. It has also started looking into making a push into Pakistan, India, and Japan—countries that also like to use spices in their cooking.

Nice, nice—getting worldwide, Tajín!

Along with its buddies chamoy and Tapatio sauce, we see Tajín enjoying its golden days for years (and perhaps decades) to come around the world.

Are you a fan? Tell us your favorite tajín recipe in the comments and share this article with your friends!

READ: These 20 Delicious Latino Snacks You Need To Be In Your Life Permanently

Disney’s New Elote Dog Gets Mixed Reviews But What Exactly Is It


Disney’s New Elote Dog Gets Mixed Reviews But What Exactly Is It

minnieplantprncss / Instagram

Disney Land is no stranger when it comes to offering Latino-inspired foods. From actual elote to tres leches, paletas with chamoy, flan, and margaritas – Disney has definitely been after the Latino market.

Sometimes their creations hit the mark and sometimes they’re total duds but this ‘elote dog’ looks to have a lot of potential.

Disney fans are all about the food when visiting the park, and this new addition is sure to be another crowd pleaser. I mean, look at this thing!

Credit: drearose_eats5254 / Instagram

Pretty much every buzzy food item that I’ve come across at Disney Land I’ve become obsessed with. From the Cheshire Cat Tails and Dole Whip Floats to Birthday Cake Milkshakes and Cinderella Castle Cupcakes, nothing has ever disappointed.

And if you’re like me, you probably have several Disney snacks archived in your Instagram folder at all times. So when I discovered the existence of this massive elote dog, I had to look into it.

I mean there’s esquites (ufff!) slathered on a hot dog. What’s not to love?!

But I haven’t tried it yet so we have to go with what the gente are saying. And reviews have ranged from omg que rico…

Credit: disneylandnewstoday / Instagram

One user on Instagram said: “We’ve read several less than thrilling reviews about this specialty item, but we actually enjoyed it! 😅 Everyone has different tastes, so don’t be discouraged if this looks good to you. Just make sure you have a fork and knife on hand and LOTS of napkins!”

To a not so flattering…meh.

Credit: dolewhipdollies_ / Instagram

Another not so positive review said: “Well, we’re sad to say…it was bad 😩 It was so salty we couldn’t even finish it. We‘re super bummed about it and we’re hoping maybe we just got a bad one??? We got it right before the park closed so maybe it was just off it’s game.”

Even though there are mix reviews, I am definitely going to give this thing a try.

I mean the giant elote dog is covered in esquites, mayo, cotija, chili, and limon.

Judging by the looks of it, this thing requires lots of preparation (i.e., plenty of napkins and utensils) and potentially another human to help you finish it.

Though I have to admit, I’m surprised it took Disneyland this long to add something like this to their menu.

I mean it’s pretty obvious that many park residents have long been a fan of elote. It was only a matter of time until they took to esquites on a hot dog.

This isn’t the first Latino inspired things that Disney Land has offered.

Credit: wdwnt / Instagram

Just a few months ago the park was selling Micky Mouse conchas. Not everyone was happy about it, including many of the parks Latino vendors.

After the release of “Coco,” the park started selling the most adorable tres leches parfait!

Credit: foodsofdisneyland / Instagram

If this parfait is as good as the movie was, I better be in actual tears.

The park even sells fresa-flavored churros!

Credit: foodsofdisneyland / Instagram

Churros are already legit amazing and a theme park stape but Disney Land takes it to the next level with this strawberry flavored churro. Yas!

So what do you think, will you be giving this new ‘elote dog’ a try?

READ: Latino Vendors Are Not Happy About Disney World Selling Concha Ears

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