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#foodbeast Alcohol Drinks FOODBEAST Hit-Or-Miss Recipes SPONSORED

Hard Seltzer’s The Trick To A Perfect Floating Margarita

The birth of the margarita is much disputed. There are various origin stories, stretching from the 1930’s to the 1960’s, but lost among these wildly specific theories is the fact that the margarita may simply be a variation of a Prohibition-era drink, The Daisy.

The two drinks are remarkably similar– the only difference is that the margarita swaps out The Daisy’s brandy for tequila. In fact “margarita” is the Spanish word for “daisy.” So oddly enough, regardless of the true genesis of the margarita’s journey to stardom, it’s likely that it may have been a result of someone playing with the recipe of an already popular drink.

The lesson here, my friends, is that good things can always be improved upon. Inspired by this ideal, our latest recipe, in collaboration with Bud Light Seltzer, is our own twist on the margarita.

Keeping the essence of fruit in mind, we swapped out the traditional orange-flavored triple sec for a Bud Light Strawberry seltzer. This creates a smoother drinking experience, mellowing out the tequila enough to give consistent, well-rounded sips.

We also threw in some frozen strawberries, which helps the drink blend into a fluid, almost creamy, consistency, while giving things a refreshing edge that compliments the acidity of the lime.

With a rim of chili lime seasoning, and a fresh strawberry to garnish, this drink will certainly make me head to the fridge for a seltzer and some frozen strawberries the next time I get a craving for a margarita.

Check out the full recipe below, and, if you’re in California, make sure to enter iHeartRadio and Budlight Seltzer’s sweepstakes, which could land you a $500 gift card to one of your local Hispanic grocery stores. Click here to enter.

This recipe collab is featured at participating hispanic grocers.

Iceberg Strawberry Margarita

Yields: 2

INGREDIENTS:

  • 1 cup frozen strawberries
  • 1 cup ice
  • 2 oz tequila
  • 2 oz fresh squeezed lime juice
  • 2 tbsp agave
  • 1 can Bud Light Seltzer Strawberry
  • Chili Lime Seasoning for garnish
  • Fresh lime & strawberry for garnish

METHOD:

  1. Prepare 2 glasses with a chili lime rim using lime juice. 
  2. In a blender, combine frozen strawberries, ice, tequila, lime juice and agave and blend until smooth. 
  3. Divide Bud Light Seltzer Strawberry into prepared glasses. Slowly pour blended margarita into the glasses. Garnish with a lime round and strawberry.

Created in partnership with Bud Light.

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#foodbeast Cravings Culture FOODBEAST Restaurants Video

The LA Spot Where You Can Grill Your Own Filipino Street Food Favorites

There’s something to be said when you catch a vibe from cooking your own food in a setting that’s normally not in your own kitchen. You can find that simple pleasure when barbecuing, campfire cooking, and even sitting down to a Korean bbq meal. But a spot in Los Angeles’ Historic Filipinotown called Dollar Hits is adding its name to that list, by channeling the energy of Filipino street food and letting diners cook it themselves on grills out doors.

Step inside and you’re greeted with a wide array of Filipino street food options. Imagine heaping stacks of meat skewers ranging from traditional pork and chicken barbecue, to other favorites like fish balls, pork and chicken intestines (isaw), chicken feet (adidas), chicken head (helmet), pig ears (walkman), chicken hearts, quail egg (kwek kwek), and more.

After picking your lot to grill, simply step outside to three outdoor grills and cook your choices to taste. As far as dining experiences go in LA, Dollar Hits is quite memorable as there’s not many like it in the city.

With outdoor dining being the norm these days, Dollar Hits should serve as a great choice to add to one’s list of spots to safely eat out at, all while catching the whole Filipino street food vibe that many have yet to experience.

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#foodbeast FOODBEAST Fruits & Vegetables Recipes SPONSORED

SPICY PB&J And 5 Other Unexpected Hatch Chile Recipes

We’re all feeling the heat this summer, and thanks to our friends at Melissa’s Produce, it’s about to get even hotter – in the best way possible.

Melissa’s challenged us to create some of the hottest recipes we can think of using their fresh hatch chiles.

In the latest Foodbeast Recipe Challenge, Foodbeast family members from across the board were tasked to use Hatch Chile Peppers in the most remarkable ways. These include a sweet and spicy Hatch Chile Jam, artisanal hatch chile cheese slices, and whatever fire usually comes out of Costa’s Kitchen.

Chefs whipping up these fire Melissa’s Hatch Chile Recipes include Kai’s beautiful Roasted Hatch Chile White Cheddar Biscuits, Lynja’s refreshing Guacamole and Pico de Gallo, Elie’s smoked Hatch Chile Jam served PB&J style, Alyssa’s mouthwatering Honey Hatch Chile Chicken Sandwich, Chris’ rustic Homemade Hatch Chile American Cheese Slices melted into a smash patty, and Costa’s innovative Hatch Chicken Parm.

You can check out exactly how they pulled off these stunning recipes by clicking on the video above!

For any Foodbeasts out there who think they have a really dope Hatch recipe that can stand up to these culinary giants, here’s how you join in.  All you have to do is post a photo of it on Instagram or Twitter with the hashtag #HatchAtHome between 8/21 to 8/31.

One creative individual will win a Pitboss Grill, like the one Elie used to smoke his hatch chiles and a bunch of other prizes like an Air Fryer! The winners will be announced on 9/1.

In the meantime, I’m gonna see if I can rustle up some Melissa’s Hatch Chile Peppers and win that smoker. It’s BBQ season.

Created in partnership with Melissa’s Produce.

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#foodbeast Cravings Features Food Trends Food Trucks FOODBEAST Now Trending Video What's New

Las Vegas Food Truck Serving Up BIRRIA-STUFFED Tamales

Birria has been booming in the food scene outside of those in the know recently. For those that have been up on it, they’ll probably tell you, “What took y’all so long?”

And I get it, birria, from its origins in Jalisco, Mexico to the widespread appeal it enjoys today, is something that shouldn’t be treated as some new trend. Proponents (which I assume would be pretty much anyone that’s had it because it’s f*cking delicious) will extoll the virtues of its savory allure all day, all the while pointing you in every direction to where you can enjoy it in different iterations and contemporary takes. This then can take you into a fantastic journey that will have you feasting through creative takes like birria ramen and birria pizza.

However, keep going further in that journey and you might find yourself in Las Vegas, Nevada, just like I did, where birria takes on the form of tamales. Yes, the concept of birria has now found a home inside a warm tamal, with melty cheese as its roommate, all courtesy of El Tamalucas, the city’s first tamale food truck.

Since opening El Tamalucas in 2014, owner Saul Talavera has innovated his recipes and expanded the repertoire of his takes on the iconic dish, which include unique selections like chicken alfredo tamales and Flamin’ Hot Cheetos tamales. His next hit is the BirriQueso Tamale Dunkers, which I described earlier, and is a holy trinity of birria, consomé, and cheese. My mouth just watered typing out that sentence and now I’m fighting the urge to buy a plane ticket to Las Vegas. That’s because these tamales were one of the best things I’d eaten this year and the memories of having it look like a rush of the rich, bold consomé-soaked, cheese and birria-stuffed tamale cascading down my greedy gullet.

If you’re trying to catch a glorious fever dream off one bite, absolutely look up El Tamalucas when you’re out making questionable decisions in Las Vegas.

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#foodbeast Alcohol Beer Culture Entrepreneurship FOODBEAST Restaurants SPONSORED

Without DACA, Vegas Wouldn’t Have Its Best Al Pastor Tacos

Sure we’re all familiar with Plato’s quote, “Necessity is the mother of invention.” It’s true, for the most part. But invention isn’t exclusive to the phrase as well. Survival is a logical byproduct of necessity, facilitating dreams to be manifested and goals to be achieved. Such is the case with sisters Faviola and Gabriella Trujillo, whose own chain of successful taco restaurants, Taco Y Taco, was born from a need to simply survive, especially with odds stacked against them.

Their father is an entrepreneurial success story as well, starting from a small butcher shop in Mexico, to opening up multiple full-service markets in Las Vegas, NV. But when economic downturn forced him to close up locations save for one, the Trujillo sisters knew that their circumstance as undocumented individuals made it likely that no one would hire them or offer them a work permit. The necessity to survive immediately grew from that seed of uncertainty and led them to formulate a sound business plan that would serve as the blueprint for their now successful business.

But defying the odds isn’t new to Faviola and Gabriella, who beyond their immigration status in the country, also broke through the typical perception of what a Mexican restaurant is, and presented a unique and different approach to a customer’s dining experience. Fresh ingredients, tried and true recipes, and attention to detail highlight Taco Y Taco’s model, creating a meal that’s memorable through a couple euphoric bites of their nationally-recognized al pastor tacos or simply knowing that it was built through taking a chance and living out one’s own dreams, no matter what circumstances or how daunting they initially seem to be.

Faviola and Gabriella have definitely made their mark in the world — have they or other similar experiences inspired you to do the same? 

Recognizing that everyone has the ability and potential to do so, Cerveza Montejo wants to empower people to share their ideas with the world and turn them into pathways for extraordinary success. With the launch of their Stories That Defy Contest, Montejo is providing an opportunity for someone to win $10,000 to start their own business, artistry, or pursue creative endeavors. Find out more and enter now at StoriesThatDefy.com.

MONTEJO “STORIES THAT DEFY” CONTEST

NO PURCHASE NECESSARY.  Open to AZ, CA and NV residents 21+.  Entries must be received by 8/31/20. See Official Rules at www.storiesthatdefy.com for prizes and details. Message and data rates may apply. Void where prohibited.

Created in partnership with Montejo.

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#foodbeast Celebrity Grub Fast Food FOODBEAST Hit-Or-Miss Plant-Based Restaurants SPONSORED

Matthew McConaughey Just Won A Celebrity Burger Showdown, Here’s What He Made

May 28 was a big day for burger lovers.

In celebration of National Burger Day, Off the Menu, the LA-based food discovery app, teamed up with Uber Eats to host The Burger Showdown. The challenge paired more than 60 celebrities including Matthew McConaughey, Paris Hilton, and Dwyane Wade with restaurants in 10 cities to create their ultimate burger, available exclusively on Uber Eats. Even better, the Showdown supported Frontline Foods, a grassroots organization that supports local restaurants while feeding frontline workers and impacted communities..

Each pairing created a video sharing their burger inspiration and recipe, which lived on theburgershowdown.com for fans and burger lovers to watch and vote on their favorite before ordering on Uber Eats from May 28-31. 

And, the winners are in: 

Best Burger (US):

The Best Burger in the US was awarded to The Jacobite, made by Scottish actor Sam Heughan and Boston’s The Haven. It’s made with a chuck beef patty smothered in bacon-infused marmalade, pickle sauce, arugula, tomatoes, Huntsman cheese, deep fried onions, and a hand-cut french fry wedge served on a milk bun to create a deviously rich burger. 

Best Burger (Canada):

Photo Courtesy of Off The Menu

The Best Canadian Burger was won by the Toronto Maple Leafs’ Mitch Marner and The Burger’s Priest. The Mitch One-Six Burger kept it simple, with a smashed patty, cheddar cheese, thick cuts of bacon, lettuce, tomato, ketchup, the famed High Priest Sauce, and a classic, soft house bun. Simple, to the point, and dependable. 

Most Creative Collaboration:

Photo Courtesy of Off The Menu

The winners of the Most Creative Collaboration, Shay Mitchell and NYC’s Flip Sigi, created the Filipino-inspired Shay Sigi Burger, which featured a three-meat burger that bonded longanisa, ground beef, and bacon. Seared on a hot pan, the amalgamation of a patty was topped with pickled onions, tomato, lettuce, a homemade banana ketchup, and a pan de sal bun.

Best Plant-Based Burger:

Photo Courtesy of Off The Menu

Max Greenfield and Chicago’s Busy Burger’s collab, the Busy Max Veggie Delight, won the Best Plant-Based Burger presented by Lightlife. Here’s the juicy deets: Two Lightlife Plant-Based Burgers topped with pepper jack cheese and cut with guacamole and sauteed veggies, were topped with butter leaf lettuce, tomato, pickles, and Busy Burger’s signature Busy Sauce. 

The Burger Showdown Hall of Fame:

Photo Courtesy of Off The Menu

Rounding out the awards by being inducted into The Burger Showdown Hall of Fame is Matthew McConaughey and Aaron Franklin of Austin’s Loro, who created a burger for those who hate when their patty slides out the back (or “slidie-out-backie,” as deemed by Mr. McConaughey) when bitten. Dubbed the “And…” burger, it is made with a brisket and chuck patty and brioche buns, then stacked with double-cut smoked bacon, American cheese, pickled jalapeños, butter leaf lettuce, thin-sliced tomato, mustard, and a jalapeño aioli.

The Burger Showdown was truly something to behold this year. Make sure to peep the builds of all the burgers mentioned, and more here.

Keep an eye on @offthemenu and @ubereats to see what they’re cooking up for their next tasty event, The Wing Showdown.

Created in partnership with Off The Menu.

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#foodbeast FOODBEAST Recipes

Tamago Sliders Are The Egg Sandwich Game Changer

Probably one of the most common ingredient in any culture is the beloved egg. Versatile for thousands of recipes, it could be argued that any dish could be elevated with a little egg in it.

Such is @Dandy.Eats‘ innovation she calls Tamago Sliders.

In the latest Foodbeast Recipe challenge, the team was challenged to come up with an egg recipe from home.

One of the standouts was hands down these Tamago Sliders, made with fresh sushi-grade salmon and topped with ikura.

Man alive.

Check out the video above to see exactly how Kimberly pulled off this mouthwatering feat.

This week’s hearty line up of recipes is also composed of dishes such as a Basil Mozzarella Omelet Egg Roll, Nopales con Huevo, Oyakodon, Egg Jello Shots, and Bacon & Egg Rice Bars.

Foodbeast chefs that participated in the egg challenge include Marc, Oscar, Kyle, BMX Gold Medalist Jamie Bestwick, and Costa.

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#foodbeast FOODBEAST Grocery Packaged Food SPONSORED

Make Pho In Under 3 Minutes With These Game-Changing Instant Noodle Bowls

Instant noodles aren’t normally seen as a delicacy, but be prepared to have that notion flipped. Malleable yet texturally distinctive, they can be found in most pantries, regardless of cultural background. But sometimes the average batch of instant noodles doesn’t quite satisfy the craving for that big bowl of pho, ramen, or whatever noodle soup floats your boat. It’s this spot that Snapdragon Foods aims to hit. 

Snapdragon’s noodles, highlighted in our newest News Bites video, look to provide an authentic experience with some of the world’s favorite noodle soup dishes, but in an accessible, take home package.

That means that their Vietnamese beef pho bowls come with real rice noodles and authentic spices. My personal favorite, the Singapore-style Laksa Curry Bowls, includes not only rice noodles and a spice mixture, but also coconut powder and chili oil that give the dish far more depth than what’s expected from a bowl of instant noodles.

Their other soup flavors include Veggie, Mushroom, and Garlic. Some are in bowl, some are in packets, and all are delicious and can be found on their website. Oh, and don’t forget the newly launched ramens, either.

All of their products are inspired by the streets and kitchens of Asia. They take special pride in their noodle quality, already giving the brand a step up on many instant noodle makers. Their noodles are made in Vietnam, and whether made for pho or ramen, have a delicateness to them, yet also hold a chewy bounce and remain highly slurpable. 

Snapdragon’s noodle soups can be found at retailers across the country, although the deepest and most consistent stock of all noodle flavors is housed on the brand’s website. While you’re there, use the code BEAST15 for 15% off your purchase! 

Make sure to peep Snapdragon’s Instagram for noodle inspo once you get a pack in hand, then top them with your favorite toppings, and tag us and Snapdragon to show us your creations.

Created in partnership with Snapdragon Foods.