Disneyland Foodies Take Note, The Parks Reopen In July

If you’re a Disneyphile like myself, your Disneyland annual pass has been burning a hole in your wallet. Both Disneyland and Disney’s California Adventure park have been closed for over three months since their initial shutter back on March 14th, 2020.

In Disneyland’s 65+ year history, the COVID-19-induced closures mark one of only six times the park has ever had an unscheduled close time, the last of which being in 2001 following the September 11th terrorist attacks.

Today, a glimmer of hope shown through — Disney has announced their proposed reopening plans for the Southern California-based parks.

As a Disneyland fan, I been longing for lazy days at the park, pummeling through food, getting drunk around California Adventure and falling asleep on the Pirate’s of the Caribbean. With no immediate end to “COVID-19” in sight, it seems Disneyland has found what they believe the minimum viable product in a reopen would look like. Here’s a recap of what we know:

  • Theme park capacity will be significantly limited to comply with governmental requirements
  • Attendance will be managed through a new theme park reservation system (even Annual Passholders must reserve their spot to enter the park)
  • There will be a temporary pause on new ticket sales and Annual Passport sales/renewals
  • Parades and nighttime spectaculars will not be available on reopen — they will return at a later date not yet announced
  • Character meet-and-greets won’t be happening, but Characters will be roaming the park in unexplained “new ways to entertain and delight guests”

All other information is still under wraps and has yet to be announced, including details surrounding the enhanced cleaning, health and safety measures throughout the park.

No word on how the food courts will look like either — but assuming if they’re open at all, they’ll likely take pre-packaged measures akin to how Wholefoods’ hot and cold bars currently look like (pre-portioned instead of scoop-and-serve).

My Disney foodie family — does this news excite you? What are your concerns? Let me know how you feel and what questions Foodbeast can work on answering for you by interacting with us on Twitter, Instagram and Facebook!


Black-owned Restaurant Finder Tool Is Climbing The App Stores

The smartphone app eatOkra has seen a recent jump on the Apple App Store and for great reason — it does an incredible job of helping our community find Black-Owned restaurants in our immediate vicinity.

The app, a brainchild of New York couple Anthony and Janique Edwards, has been around since 2016. In the wake of ongoing protests around the country following the murder of 46-year-old George Floyd and countless other Black Americans, the app has gotten as high as #20 on the food/drink category.

At the time of publication, they currently sit at #25, an impressive number amidst a list of food delivery and resource apps like DoorDash, Starbucks and McDonald’s.

EatOkra is described as a “guide to finding black-owned restaurants and food trucks.” The app boasts listings in NYC, Los Angeles, the Bay Area, St. Louis, Chicago, Miami, New Orleans, Philadelphia, DC, Atlanta, Houston & Dallas, Portland and Detroit, to name a few!

With the influx of new users, the app’s creators have been working tirelessly to add new features like filtering restaurants by proximity, bookmarking and easy navigation features. No smoke, these guys are adding features to their platform that took Yelp ages to get right. And without the strong arming.

Go download it on the App Store or Google Play.

The app has proven invaluable for both Foodbeast and the greater foodie community to locate, patronize and amplify the delicious food created by black-owned businesses in our own neighborhoods.


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✊🏽Food has brought us together, and has given us a voice. It is our responsibility to utilize this platform for the black voices who are not heard. We are listening, and we are here to support.
——— ✊🏼Our team at Foodbeast is working hard to provide our community with resources, organizations, petitions, and the platform for amplifying black voices.
——— ✊🏾We have donated to the Orange County Bail Fund to provide immediate assistance to our own local community protestors. ——— ✊🏿Our comments, DMs, lines, and emails are open, as always. We’re starting with listening, and following with a reinvigorated representation of our fellow black chefs, restaurateurs and creators. ——— ✊🏾We encourage you to join us in supporting this movement in your own local communities by donating, voting in your local elections, buying from black owned restaurants and businesses, and having conversations at the dinner table about the issues at hand. ——— 🙏Click the link in our bio for more ways to help. #BlackLivesMatter ✊🏾✊🏽✊🏿✊🏼

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Fast Food

Taco Bell Plans On Giving Away Free Food Again Tomorrow

UPDATE: Taco Bell will be extending its free Doritos Locos Taco promotion to tomorrow, April 7th.

Taco Bell is giving every one in America who rolls through one of their drive-thrus a free Nacho Cheese Doritos Locos Tacos on March 31st, 2020. No purchase necessary!

No doubt, this March has been one of the longest years on record. I’ll take just about any damn relief I can get at this point — bonus points if it comes in the form of some textural mouth feels at Taco Bell.

Not to say that there haven’t been some silver linings amidst the bullshit of Covid-19. The goodwill of some of the big boys of the food community is not going unseen.

Earlier today we reported of Krispy Kreme committing free donuts to health care workers. And Popeyes even gave out their Netflix login to over 1,000 people who were staying at home.

Now Taco Bell has stepped all the way up with some moves of their own.

In a recent email from Taco Bell CEO, Mark King, he outlined several initiatives the company was pursuing in the wake of the growing pandemic ravaging America.

These initiatives are highlighted by some procedural changes his team is making to keep those working at the restaurants safe (social distancing back of house, new cleaning procedures). Additionally, he mentioned a $1 million donation to No Kid Hungry, along with their efforts to give away excess food to local food banks.

Taco Bell also plans to turn their Taco Truck fleet to mobile commissaries, “bringing food to community heroes and those who work in essential roles every day.”

Solid move T-Bell.

Here is Mark’s email in its entirety:

To Our Taco Bell Fans,

Since my letter to you on March 13, things have been changing on a daily basis for us all. But I’ve noticed that one thing hasn’t changed: people are still coming together to help one another and show that they care. At Taco Bell, I’m incredibly proud of how our franchisees and team members are continuing to feed people’s lives with unexpected good and wanted to share a few ways we’re working together to make a larger impact.

Feeding our Heroes

There’s a distinct group of brave people – from healthcare workers, to teachers, to grocery store employees – who are making sure the world keeps running, and we need to make sure we all do our part to take care of them. Around the world, our franchisees have committed to feeding these special individuals, and in the U.S., many of our franchisees have quickly mobilized to do the same. Beginning next week, we are turning all of our Taco Trucks into mobile commissaries, bringing food to community heroes and those who work in essential roles every day.

While most of our restaurants are operating only through the drive-thru, this leaves some truck and ambulance drivers unable to quickly order from us. We are working with our franchisees on a solution for this where possible, and we want to make sure this group knows how much we appreciate everything they’re doing.

Supporting Our Communities

I’m incredibly proud to say that the Taco Bell Foundation is donating $1 million to No Kid Hungry, a national campaign to end childhood hunger in America. We’re also working to turn on our Round Up program and invite you to take part in this if you so choose. When going through our drive-thru at participating locations, you will be able to ‘round up’ to the nearest dollar and all funds raised will also go to No Kid Hungry.

In addition, we’ll be working with our restaurants and distribution centers to donate excess food and produce to local food banks to provide meaningful support to our communities in times of need.

Keeping our People Safe

We want to ensure that Taco Bell is the safest place to work and eat. We have strict safety policies and are working closely with our franchisees to put additional procedures in place to ensure social distancing is enabled in our working kitchens. Our team members’ and our customers’ safety is of the highest priority, and we are incredibly proud of our drive-thru heroes who are taking care of our guests every day.

We’re All In This Together

I continue to be in awe of the heart we are seeing in this country, so we want to show our appreciation by giving everyone in America who rolls up to a Taco Bell drive-thru at a participating location a free Nacho Cheese Doritos® Locos Tacos this Tuesday, March 31st, while supplies last. It’s a small way for us to say thank you for the ways you’re showing up for your communities and our chance to give you a little TLC during this time. We also know that for many of you, delivery is more than just an option – it’s a necessity. We’ve expanded our free delivery offer through GrubHub for all orders $12 and up to make it easier for you.

These are immediate steps we are taking, but this will not be the end. We will continue to share updates on our social channels and website. And I want to thank you, our loyal customers, for your help and patience as we continue to navigate this unprecedented time.

Mark King
CEO, Taco Bell Corp.


Celeb Chef Josh Elkin Is Reigning Champ Of New Streaming Cooking League

I’m a fan of cooking shows and a fan of sports — never in my wildest dreams did I think I’d have the privilege of writing about both in the same article.

It’s the year 2020 and my wildest dreams are upon me: there exists an interactive cooking league. Participants are talented competitors made up of Snapchat stars, Twitch streamers, restaurant owners — all of whom will be judged by a live ranking system. It’s called Foodbeast Kitchen League, and a match between two chefs is streamed at least once a month, with current competitors including the likes of FaZe Clan’s chef CHEO, Rhett & Link’s own Mythical Chef Josh Scherer, and current league leader Josh Elkin.

Full, Updated Rankings live on Foodbeast Kitchen League website

Josh Elkin got his start in the food game as one of the chefs on the YouTube show Epic Meal Time, before venturing out and becoming a Food Network personality of his own. Most recently, he’s become a breakout celebrity on Snapchat, with his daily cooking routines broadcast to over a million hungry viewers every day. Those daily cooking and creative habits seem to be paying off, because at the time of this writing, he sits at position #1 of the Foodbeast Kitchen League, with 2 wins and 1 loss under his belt in the very early days of the league.

This Thursday, February 6th, the stage is set for four chefs to go up in a double header competition. The theme is Taco Bell, so we expect an array of creativity, nostalgia, and craft versions of one of our favorite fast food brands.

The rankings are eerily close with our four contestants — so as of tomorrow afternoon, everything may change.

CookingForNoobs VS Steve Bramucci of UPROXX: 2/6/2020 at 11 AM PST

Insights: Though technically an under-card match, the energy surrounding COOKING FOR NOOBS v. Steve Bramucci is palpable. Let’s start with newcomer to the league, Steve Bramucci. The children’s book author (shout out Danger Gang!) and Editorial Director at entertainment powerhouse Uproxx, Steve seems like an unlikely opponent — until you dive into his resume. He’s a chef inspired by travel, and having long been a travel/food writer and adventurer, he’s experienced cuisine from all over the globe. He also regularly participates in an Uproxx sponsored cooking competition. Steve will likely bring a strong command of flavors, an understanding of social cues, and a potentially helpful green eye to the competition — never having competed before, in our league or anything else televised.

Christine aka CookingForNoobs, on the other hand, is intrinsically in her element. She made her bones, and career, off of her own streaming cooking channel. Before this February 6th battle, she’s competed twice in Foodbeast Kitchen League before, with a record 1-1. In her first showing, she demolished league champion Josh Elkin. Christine comes with an army of loyal followers from her Twitch channel, she’s silently confident, and approaches her cooking with a familiar, cheery disposition — something judges and the audiences can often quickly relate to. Her last Kitchen League loss came in a controversial and keystone match against fellow Twitch chef, Jae Benny, whose audience simply overpowered that of CookingForNoobs during the sabotage and voting stages — prompting a recalibration of the League’s core functionality.

These two chefs couldn’t be more different — tomorrow will be very exciting.


Josh Elkin vs. Jake McPeck of Mess Hall Canteen: 2/6/2020 at 2 PM PST

Insights: Jake McPeck is currently undefeated in Kitchen League matchups, but his overall rank sits lower than Josh Elkin’s due to the sheer amount of matches he’s competed in. Jake, the head chef and co-founder of the Messhall Canteen Truck has seemingly served more time making food for customers. Jake has proven well under pressure, competed on Food Network’s Chopped as well as Food Truck Face Off. No stranger to cameras, he’s known for using high quality ingredients well under the spotlight.

Josh Elkin has gained notoriety for his creativity and visual style. Boasting more time in studio-driven kitchens, he’s comfortable in front of the camera, confident — potentially to a fault — and will likely attract a larger audience into the chat. As a reminder, a chef’s individual fan base is allowed into the chat of the livestream competition and can initiate “sabotages” to the other chef.

With Jake’s record sitting at 2-0 and Josh’s at 2-1, the winner of the match will be lay claim to the league’s title belt — and ultimately be the leader of the Foodbeast Kitchen League.

Tune in live starting at 11am PST, on February 6th:

Brand Cravings Restaurants SPONSORED

Southern California ‘Falasophy’ Has A Secret Menu Of Lebanese Quesadillas

Created in partnership with Falasophy

The countries of Lebanon and Mexico are some 7,700 miles apart, yet their people have a rich, intertwined history, particularly when it comes to their food. Today is not a history lesson — it’s a field trip, an off-menu discovery at Irvine, CA-based Falasophy: Lebanese Quesadillas!

When we think quesadilla, our mind conjures up images of corn or flour tortillas, filled with cheese and griddled until crispy.

Today, I caught up with Lebanese-owned Falasophy as I had learned that they were serving off-menu items people were calling “Lebanese Quesadillas.” The gist? They were stuffing cheese into thin, oversized pita breads, filling them with Lebanese and greater Middle Eastern ingredients, and searing them off to delicious fold-over matrimony.

I’ve had Falasophy before, but hadn’t had any of these “Lebanese Quesadillas” before, so I dug into em:

Street Shawarma Quesadilla

Falasophy Quesadilla

The first one I saw owner Rashad Moumneh, aka the Chief Falasopher, fold over, was an homage to the ultimate Lebanese street comfort food, the chicken shawarma wrap. It starts on a pita slathered with their housemade toum (garlic sauce), freshly shaved shawarma chicken, avocado slices to remind ourselves we’re in Southern California, thin French fries (the ultimate pro move in shawarma or kebab wraps), grilled corn seasoned with za’atar, spicy sambal sauce, candied pickled jalapenos, and a generous amount of cheese to bind everything together. I’ve had these flavors separately, but when cheese and toum have melted together, you’re hard pressed to find a more punchy and memorable flavor experience.

Armenian Quesadilla

falasophy quesadilla

The second quesadilla I tried utilized Armenian flavors. In this pita, a walnut and red pepper paste called Muhammara lines the walls. Additionally, a seasoned kafta meat is spread across the surface area of the pita, topped with sumac and plenty of cheese to glue it all together.

Nutella & Cheese Quesadilla

falasophy quesadilla

This particular quesadilla is already a favorite on the Falasophy menu, but still seems to twist my friends’ necks when I tell them about the combination: Nutella + cheese + pita bread. The combo is decadent, the textures work, it’s crispy, and when you get the perfect bite — a mouthful of Nutella, stretchy mozzarella, powdered sugar, fresh mint leaf, and crispy pita bread — you’ll wonder why you hadn’t done this before.

All three of these Quesa-pita creations are available at Falasophy’s Irvine, CA location, inside the Irvine Spectrum complex. They’re technically “off the menu,” so you’ll want to tell the person ringing you up that you want a Lebanese Quesadilla, and tell them what flavors you want.

Go indulge!

Irvine Spectrum Center, Irvine, CA 92618


Created in partnership with Falasophy
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How To Throw A Sophisticated Cannabis Dinner

It’s 2019 — having a dope ‘cannabis dinner’ is about to become the new fancy ‘wine dinner.’

Remember the moment you realized Friendsgiving was a more relaxed, delicious and creative version of Thanksgiving? That’s what’s going on here.

Both Friendsgiving and Thanksgiving are celebrated in the same window of time every year. The throughline of both is that you share food with the people you love — but the periphery, the soul, the fun, is an entirely different beast.

Food at a traditional Thanksgiving often comes from a singular source, preferably your mom’s lauded recipes from generations past, while Friendsgiving is more akin to a gourmand’s potluck. Picture a hodgepodge of stolen Whole Foods hot plates, your boy’s fresh baked slider casserole, and fighting over whoever made the best Korean BBQ-inspired turkey stuffing (real talk).

But we’re not talking Thanksgiving, nor Friendsgiving here — instead, we’re talking about throwing a dinner where weed is your wine. Where the green is your red. Where the buzz can make your head feel like a balloon instead of a bowling ball.

If you’re indulging in edibles, your limbs might have a certain feathery je ne sais quoi (yeah we’re saying that now). Your hangover will be hazy, and not pounding. Regardless of your buzz, I’ve put together a few core ingredients for you to throw your own cannabis dinner at home.

Sure, some of my friends reading might be thinking, “Weed dinner? Bruh, you rip the bong, fire up some Taco Bell on Postmates, keep it pushing.” But truly, cannabis dinners are anything but the sort.

You might as well be having more of these nights so you can say you’ve been doing it before you read about it in Home & Gardening. And frankly, I was so inspired by Blüm Cannabazaar Dinner that Blüm dispensaries curated a few weeks back that I had to show off a little of what makes a proper cannabis dinner work!


It goes without saying, but we’re talking about legal activity here. So, make sure you throw your dinner party in a state where it is legal to purchase and consume cannabis, and that you and all your guests are at least 21 years old. Check out the cannabis regulations in your state (and local jurisdiction – because you might need a permit under certain circumstances), and follow the rules of the road. And, of course, purchase all “product” from a licensed dispensary, like Blüm dispensaries.


If we’re still thinking Friendsgiving tropes, the party’s only as fun as the mix of friends that show up. It doesn’t mean you have to invite just your closest friends, sometimes you want to find the perfect mix of people who know each other, the friends who are good at welcoming newcomers, and those who either want to get a little giggly, or are open to being around those who are.

At the Blüm Cannabazaar dinner, for every face that I knew, there was one that I didn’t. Where I sat at dinner happened to be around two friends of mine, and three people I had never met before. Two hits of a floating pre-roll going around the room, and I was fast friends with these folks. A few giggles and an ice breaker of, “You ever been to a dinner like this?” was all it took.


You don’t need to be a Pinterest slueth to have some fun with the look of your home — and while this step is totally optional (the guest list is not optional… we all know how quick vibes can turn when Keith from accounting refuses to interact with the group; don’t invite Keith), I highly recommend it.

At the Blüm Cannabazaar dinner (which I will shorten to BC from here on out), they built this awesome chandelier entirely of loose branches and good smells:


Not everyone wants to eat their weed, even when they’re properly dosed (I’ll talk about that next!). Some guests will just want to drag a pre-roll, and enjoy a high that might come and go a bit faster than the edible experience. Serving infused items on different colored plates is a solid way to explain to your guests how things are coming out, and one they can remember easily, even as the night progresses. If you’re not feeling creative, green plates for infused, white plates for the virgin dishes is an easy way to go!


Cooking with cannabis is getting easier and easier. With infused olive oils, pre-packaged and professionally labeled edibles, we’re in an era where you can know exactly how much more altitude each course will give you. And it wouldn’t hurt to consult with the bud-tenders at Blüm Dispensaries about how much might be too much.

For example, say you want your dessert course to have 2.5 mg of THC. That’s a nice little entry level dose, even for the timid. Next, say you want individual fondue cups for each guest (baller move, so much fun). Well, grab one of these Individual Fondue Mugs off Amazon, drop a 2.5 mg THC KIVA chocolate into the mug with whatever other non-infused melting chocolate you like, stir, and voila!

Regardless of how much in the mug you eat, the most your dosage from that course will be is 2.5mg THC.

For example, at the BC, two of the courses put out by chef Luke Reyes had a max infusion of 5mg of THC. So even if you put down every bite of each dish, you know you’re only gonna get max 10mg of THC.

My favorite dish was his Infused Pesto Pasta. By using infused olive oil, it allowed chef a lot of flexibility and streamlined his ability to make one dish, but plate one as infused, the other as virgin. Go ahead, melt your taste buds a bit:


Whether it’s a dope new pre-roll brand, a glass piece shaped like a donut, or a new cannabis-infused beer, even a couple items you think even your high tolerance friends might not  know about is always a cool vibe. Kind of like pulling out that random bottle of wine you picked up from an Orlando liquor store on your last trip to the Florida Keys, it’s something new to try together.


At the end of it all, you’re getting a little lifted and enjoying delicious food with your friends.

There’s something magical that happens about 2 – 3 hours in to one of these dinners, where you might be on your 3rd course, look at your table mate who’s telling a story and wonder if they’re as high as you are. Do you say something? Do you keep nodding in appreciation of their fine storytelling? Do I look high? I sneak a laugh. They stop talking. Their story wasn’t a funny story. They laugh anyways.

This is one of those dinners neither of you has ever done before — and that’s now something you guys have in common.

MAJOR KEY: Don’t forget to arrange for a ride home for all your guests, or perhaps work in an apres-dinner period where everyone can “level out” before heading home. Dinner should be lit, but as a host, always take seriously the health and safety of your guests, including getting home safely.

Enjoy your next cannabis dinner!


Created in partnership with Blüm


  • The statements in this article are for informational and educational purposes only. This does not constitute an advertisement, promotion or offer to sell any marijuana or other cannabis-derived products. It is intended for persons over the age of 21. It is illegal to sell or advertise cannabis-derived products to anyone under the age of 21 or in locations where persons under 21 are expected to be found in significant proportion. Marijuana should never be consumed by, or provided to, anyone under the age of 21 under any circumstances.
  • Although Marijuana is recreationally legal in California, Nevada and several other states, it is illegal to purchase or sell marijuana in many states without a prescription, and under any circumstances in other states. Know what the law is in your state and follow it. Even in states where marijuana may be legally purchased, sold and consumed, you must be at least 21 years of age to buy, possess or consume marijuana products of any kind.
  • These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.



Husband And Wife Team Created America’s First Publicly Traded Cannabis Company [THE KATCHUP PODCAST]

Amy Oppedisano (left) + Derek Peterson (right). Photo courtesy Jaughn Baron.

In a “land of the free” where federal law considers cannabis an illegal drug, how could a publicly traded plant-touching company ever exist?

New episodes of The Katchup Podcast are available every Thursday on iTunes, Spotify, PodbeanSoundCloud, and Stitcher.

Amy and Derek, co-founders of Terra Tech Corp, the publicly traded umbrella company that owns Blüm retail medical cannabis stores, stopped by the Foodbeast office to answer our most curious questions on legal cannabis. As part of our weekly podcast, The Katchup, we learn of the young couple’s origin stories, how they left well-regarded careers in finance (Derek) and interior design (Amy) to pursue what many are calling the new “green rush.”

We leave no topic uncovered, everything from the two being robbed at gun-point during their first delivery, to what goes in to designing their store fronts that High Times refers to as “the closest thing to a Starbucks in the dispensary world.”

Don’t sleep on this episode.



How To Get Massive Likes On Your Instagram Burrito Photos

This guide is part of a series called “Being Your Best #Foodbeast” on Instagram. If you’re gonna document your food, you might as well do it well. These guides are here to help. Indulge.

So you order a good looking burrito, you whip out your phone or DSLR and you have no idea what to do next. You could just eat, but chances are you’re here because you are a food documentarian of some sort.

Full disclaimer, the following tips and tricks work for me, my audience and the some of Instagram’s most notable food pornographers. Pick and choose which of the following practices work for your Instagram. Those of you with your own personal style and aesthetic, I applaud you — you’re already ahead of the game.



Sounds obvious, but not a day goes by where I don’t get tagged in a photo, begging for a regram, only to land on a picture of a tortilla tightly wrapped around a mystery filling. What’s inside your burrito?! I don’t care what your caption says, I’m on Instagram and I deserve to know!

The psyche of the average food porn consumer isn’t predicated by the outside of the burrito, it’s the inside that matters. Unless you’ve ordered your burrito wet, drenched in cheese and beautifully plated in a tin circle with rice and beans, please split it open and show your audience what’s inside.

Also, pick it up with your hands, it won’t bite.

2. Have a well organized, clear cross section

Don’t get lazy after cutting a burrito in half.

Once a burrito is halved, data shows that having clear, distinct ingredients filling the burrito is crucial. When you halve a burrito with a knife, you’ve likely sliced right through pieces of rice, beans, french fries and in some cases, ice cream (cotton candy burrito anyone?). The way the human eye reads a news feed, they need to see things as clear and whole as possible. Rice and beans cut in half don’t register as well on the eyes.

Once you’ve sliced your burrito in half, make sure you do a bit of finagling with your ingredients to bring some whole beans, rice and pieces of meat to the top. In the example above, you’ll see that I’ve buried the shrimp pieces I accidentally cut, and brought to the top unharmed shrimp. Same with the fries. I left some cut, then pulled whole ones to the foreground. There is no question to the subconscious this burrito is stuffed with whole french fries.


3. Grab the ass, and make sure people see it

The only asses you should be grabbing are of consenting adult friends, and halved burritos (consent optional).

Once you split a burrito, you have two asses and you’re gonna need some sizable hands to cup both in one frame. Don’t trip, if you have small hands, like our social media manager That’s That Fuego — it actually makes the food look bigger, which is never a bad thing.

What many food Instagrammers tend to miss when documenting burritos is cylindrical depth. Plates can vary in size and it is extremely difficult to capture the depth of a burrito when she’s lying flat.

By grabbing the burrito from the bottom and giving it a slight tilt towards the camera, a lot of nuanced mind trickery is at work.

Your audience is intrinsically expecting a tortilla to complete its own brain loop that makes them crave a burrito. If they don’t see the tortilla clearly, their mind might not register it as a burrito. Don’t assume people know a tortilla is in frame. Sounds extra, but remember that your audience isn’t in the room with you, they didn’t taste the burrito and they didn’t feel the tortilla.


4. Natural light, avoiding canopies & overhangs


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Go outside. The sun is a beautiful tool and natural lighting is the easiest way to immediately take your Instagram food photos to the next level.

Avoid direct sunlight, and get away from walls that create weird colors when they reflect the sun.

Too often your camera will pick up on the reds illuminating off a nearby brick wall, or an orange tint on your food because you’re sitting at a table with a red umbrella above. Call me extra, but I’ve once taken my burrito into a nearby alleyway because the lighting was just perfect and nothing was skewing the light. Just try and find the side of the building where the sun is casting the softest shadow.

Also, if you’re eating a burrito at night — just enjoy it and keep your phone in your pocket. Your photo is gonna look like shit no matter what you do.

5. Keep the background clear of distractions

When shooting with the burrito held directly in front of you, make sure the background composition is free of clutter.

The more objects in the background, the higher the probably your audience will lose focus on the burrito.

Make sure the color of your background doesn’t blend in with your model, and avoid busy patterns or tiles that can confuse someone’s line of sight.

Your background doesn’t have to be empty, a little texture is always nice and human — but anything that competes with the model, in this case your sexy burrito, will hurt your chances of food porn success.

6. Have fun, eat well and get out there!

If y’all enjoyed this guide, feel free to follow me on Instagram. I eat a ton of burritos on my @BookOfElie account, as well as make sure things are looking sexy when y’all submit your goods to the main @Foodbeast account. Feel free to Tweet @BookOfElie to tell me what guide you want next, or email me once you’re Insta famous with Chipotle brand deals.