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9 Times Latino Foods were Butchered in 2015

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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.

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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

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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…

h/t: https://www.youtube.com/channel/UCreRPuzj0lJX_nHsyIUD2RQ

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.

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.

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