Foodbeast Oscar recently hit up a gem of a spot in Anaheim, California called Sabor Mi Teirra. They specialize in a host of Mexican favorites, however, what he found most noteworthy were three standouts: cheesy Tacos Gobernador, Pizza Gobernador, and Pizza Mexicana.
What’s unique about the pizzas here are that they’re just reimagined versions of their in-house tacos. The Tacos Gobernador features succulent shrimp, pico de gallo, and garlic butter. For the Pizza Gobernador, folks are treated to a lovely trio of carne asada, al pastor, and chorizo as toppings.
For sure the full menu, complete with handmade corn tortillas, is worth exploring, but Oscar’s top 3 favorites is a good place to start!
“An ounce of sauce covers a multitude of sins.” – Anthony Bourdain
“If a man does not have sauce, then he is lost.” – Gucci Mane
“If you want to sell a steak, you can’t just have the sizzle, you gotta have sauce.” – Don King
Sauce quotes have been a source of wisdom for a long time, just refer to any of the above. We at Foodbeast recognize the power of the sauce and implemented that energy to launch our first line of home goods.
Introducing Snackboyz® Worldwide by Foodbeast®! A special collaboration of home goods designed for all food lovers with sauce in mind.
Features: • 2 Pack • Large cavity is 2 cups, Small cavity is 1/2 cup. • Overall size 3.63″ H x 3.63″ W x 2.5″ • Dishwasher Safe Plastic • Proudly Made In USA
This one’s for all the bold dippers out there and after selling out in just under a few hours on the NTWRK app recently, we decided to re-up for those that missed out. These enablers of unabashed double dipping will be available at 9am PST on Slushcult.com.
Ring the alarms and tell a friend: Taco Bell is testing a new plant-based Naked Chicken Chalupa shell! Spotted at a Taco Bell location in Irvine, California, The Crispy Plant-Based Shell is a take on their own hit innovation a few years ago that changed the whole game.
This time it’s made from a pea protein-based proprietary blend, which is then breaded and shaped into a one of a kind Chalupa form and crisped up. This shell is certified vegan by the American Vegetarian Association, so you know it’s valid. The tasty shell is then filled with delicious deets like lettuce, cheddar cheese, diced tomatoes, and a rich, tangy avocado ranch sauce to complete a mouthwatering mouthful.
The new Naked Chicken Chalupa with Crispy Plant-Based shell will be testing at the Taco Bell location on 2222 Barranca Pkwy, Irvine, California, from now until June 27, 2021.
As plant-based options continue to increase at restaurants globally, many companies have defaulted to teaming up with big plant-based names to make faux meat products.
The Halal Guys just went the extra mile, however, and created their own plant-based gyro cones that are cooked on a rotating spit, just like regular gyro meat would be.
Their new Meatless Gyro, a limited-time offering, is a gluten-free and plant-based alternative to the standard gyro meat. The Halal Guys version is made with pea protein, brown rice, coconut oil, Halal Guys spice mix, beets, mushrooms, and paprika. A serving of the Meatless Gyro comes with 21 grams of protein.
Of course, when at The Halal Guys, there’s all of the toppings you can add to the rice, lettuce, and protein option. One of those is tzatziki, which normally contains dairy, but The Halal Guys has created a plant-based version of that as well. That iteration uses aquafaba, the leftover liquid from cooking chickpeas, to get to a similar texture on the sauce.
Foodbeasts Elie and Oscar got a chance to try the Meatless Gyro early. To Elie, the plant-based gyro version held up texturally to the original, while Oscar loved that it could be shaved off the cone the same way as regular gyro meat would. It had the same level of flavor since it uses the same Halal Guys spice blend, with Elie noting it was a tad more “earthy.”
As for the plant-based tzatziki, it was a little thinner than the original due to the aquafaba, but it paired really well with the vegan gyro meat. For the overall meal, both Elie and Oscar noted that they felt really good and not bloated after eating it.
“I’m definitely gonna be getting this meatless gyro into my rotation,” Elie noted afterwards.
Also joining The Halal Guys menus is a refreshing eggplant hummus, which combines eggplants and chickpeas for a refreshing snack, dip, or addition to your meal. Oscar even dipped his sandwich into it, combining the two for what he described as a “nice addition.”
The new Meatless Gyro and Eggplant Hummus will be available at participating Halal Guys locations nationwide starting for a limited time. You can get it in sandwich or platter form with all of the usual fixings, including that plant-based tzatziki for those looking to keep everything animal free.
Every so often, I find myself torn between ordering a burrito or tacos when stopping at Chipotle. While the bowls have their own magic, there’s something special about biting into a layer of warm tortilla paired with fresh meat. It’s euphoric.
Imagine how much tougher that decision has become, knowing that Chipotle has now added mouthwatering build-your-own Quesadillas to their plethora of menu options.
Customers can choose from any of their favorite proteins. This includes Adobo Chicken, Steak, Barbacoa, Carnitas, and plant-based Sofritas, before filling it with their favorite accoutrements.
You can personalize it with any of their salsas and dips, so your meaty quesadillas will never be without sauce options.
The Quesadillas are available at Chipotle locations nationwide and can only be ordered online or through the Chipotle mobile app.
Las Vegas is the city of bigger and better. That’s where we go for brighter lights, flashier food, louder music, and harder drinks. But now, thanks to the Custom Pizza Truck, folks can also experience the largest mobile pizzeria.
That’s because Custom Pizza Truck looks more like a hulking moving van that’s been converted into a custom-built kitchen on wheels. Within its cavernous cabin lies a full-sized pizza making station complete with a wood-burning oven imported straight from Europe. This large space allows Custom Pizza Truck’s crew the ability to sling an astonishing 100 pizzas per hour!
Watch the latest Foodbeast News Bites video above to learn about Custom Pizza Truck’s transcontinental journey, as told by chef and owner Bart Waryzszak. It’s a unique story that highlights some tremendous ingenuity and dedication to bring authentic Neapolitan pizzas right to Las Vegas.
2020 has been the year of adjustments, making the best of what the predicament of a pandemic has given us. For many, the pivot to the kitchen has been significant, allowing us to explore our inner chefs and bakers, turning the sudden free time we have into a discovery of dishes we never knew we had the talent to make.
The results of this fervor of kitchen talents have manifested in viral trends, ranging from banana bread to whipped dalgona coffee. Sure, it’s been a tumultuous year for everyone, but at least here’s a reminder of the silver lining that these dishes have been in helping us pass these quarantine times.
The dalgona coffee craze was the hit of early quarantine times, taking the internet by storm in all it’s whipped glory. Sure you’ll get an arm workout out of it, too, but the gym’s have been closed for the most part so there you go.
3. THE PERFECT STEAK
Have you ever reverse seared a steak? It’s definitely something to explore in the kitchen, which many of us did as we spent more time in it this year. Face it, a perfectly crusted, beefy, tender, and juicy medium rare steak goes a long way in curving the quarantine blues.
Sure, bread was already mentioned on this list, but the airy wonder that is cloud bread deserves its own entry. It’s really nothing that many of us have seen before, crediting its viral success to the ultra fluffy texture, as if you were biting straight into a nimbus in the sky.
This treat drew fans from the sweet surprise it revealed once hot milk was poured onto it. As the cocoa bomb melted away, it revealed a cluster of tiny marshmallows while flavoring the milk, creating a concoction of heavenly, wintery bliss.
The supremely satisfying aesthetics of tornado eggs were the selling point here, unveiling a savory yellow rose that was hard to resist. Sat atop a steaming mound of rice and you have yourself a dish that’s sure to awaken your senses each morning.
Everybody is a sucker for irresistible little bites, whatever they may be. Pancakes, though? The unexpected yet adorable downsizing of the breakfast staple had us scouring the internet for the best recipe to replicate at home.
The trend of growing your own veggies, particularly green onions, grew in popularity for its high utility aspect alone. This definitely was a useful and handy option, especially if it saved you a trip from making a run to the store.
Sake has to be one of the most versatile alcoholic beverages in the world. With all of the different types and flavors available, the options in your grasp when it comes to picking a sake are almost endless.
One thing they all have in common, however, is their synergy with seafood when it comes to umami. Research has shown that sake is much better at enhancing the sensation of umami in our mouths when compared to other alcoholic beverages like white wine.
This is because sake contains an umami compound called glutamic acid that can interact with the umami compound in seafood, called inosinic acid. The two react on our taste buds to boost the effects of umami, and sake plays a large part in supplying the glutamic acid for that burst of flavor.
Foodbeast and Instagrammer George LaBoda @atlasandmason got to try this out firsthand while visiting Hermanito, a restaurant in Los Angeles, California. There, he met up with sake sommelier Bryan West to sample three different sakes with Hermanito’s Hamachi and Uni Agua Chili Sunomo. Each of the sakes had different properties that affected LaBoda’s perception of umami.
One of the properties discussed was the ability to blend sakes, which was the case for the bottle of Hyaku Moku Alt. 3 from Kiku-Masamune Sake Brewing they started with. This blend of Junmai Daiginjo and Junmai Ginjo has a collection of fruity aromas to it. LaBoda also noted that the sake and seafood together opened up flavors he couldn’t perceive with just the dish on its own.
Another property of sake the pair dove into dealt with the polishing of rice. A higher degree of rice polishing doesn’t necessarily translate to a higher quality of sake. Instead, it refers to the amount of protein left, which means that something less polished has more protein available to create a unique range of umami flavors.
None of the above necessarily has to be the “ideal” or “correct” pairing for a dish. If anything, the different qualities of the sakes show that each can provide a unique experience to the meal. However, the one commonality they do have is that synergy when it comes to umami.
Hermanito’s Hamachi and Uni Agua Chili Sunomo will be available, with the Hyaku Moku Alt. 3 sake to pair with, through the month of December as part of the Unlock Your Palate campaign by JFOODO.
You can learn more about the relationship between sake and seafood, as well as other restaurants featuring it, through JFOODO’s website, or by following the hashtags #UnlockYourPalate and #SeafoodAndSake.