Spring is here once more, which means the Boysenberries are back at Knott’s Berry Farm for their annual Boysenberry Festival. A brand new menu awaits you, with some returning favorites that are guaranteed to tickle your taste buds. Between now and April 24th, you can grab unique dishes with Boysenberry flair while enjoying all the entertainment the park has to offer.
With your exclusive Boysenberry Festival Tasting Card, you’ll be able to enjoy some one of a kind dishes, including: Boysenberry Cowboy Chili with macaroni and cheese with Fritos, Meatballs in Boysenberry BBQ Sauce, and even Boysenberry beers, cocktails and seltzers.
If those dishes don’t completely satisfy your palate, there’s a bountiful harvest of treats to enjoy throughout the park. Be sure to bring a friend or two— or six, because you’ll need some help chowing down the Foodbeast sized a-la-carte items like: the Monster Boysenberry Pulled Pork or the Grande Nachos with Boysenberry Salsa. You can’t end the day without dessert, so we have to mention the massive “Boy Oh Boy, Now That’s a Cookie” deep fried chocolate chip cookie with boysenberry jam and ice cream.
Knott’s Berry Farm is transformed into a Boysenberry paradise only a few weeks out of the year, so make sure to bring your appetite because there are a lot of drinks, dishes and delights to enjoy throughout the park. Be quick, these goodies go away on April 24th.
Chipotle has long been at the forefront of fast food vegan options and now they’re looking to boost their plant-based offerings with an all new Plant-Based Chorizo. The Plant-Based Chorizo at Chipotle is a tantalizing new vegan option that captures the deep, rich flavor of chorizo, without compromise.
This latest option is sure to bring nothing but the good stuff, which means using ingredients you can actually pronounce: Spanish smoked paprika, garlic, chili powder, cumin, oregano, chipotle chili peppers, extra virgin olive oil, and tomatoes. The delicious result is a charred and grilled Chorizo with a bold, smokey flavor that just happens to be 100% vegan. Best of all, it contains 16 grams of plant-based protein in every serving.
Foodbeasts Elie and Oscar had a chance to try the Plant-Based Chorizo and were not disappointed, giving their nod of approval to just how booming its flavor was and how well it stayed true to the original.
To help celebrate the launch of Plant-Based Chorizo and to help get our new year started off right, Chipotle will be offering $0 delivery fees from January 3 to January 9. This should be an additional incentive to try for yourself Chipotle’s newest plant-based innovation that packs nothing but robust Chorizo flavor.
Here at Foodbeast, it’s hard to find a week where some sort of Mexican food doesn’t pass through the office. Located in the heart of Santa Ana, CA, a plethora of family-run restaurants and Latino-oriented stores stacked with any ingredient one could need to make an authentic dish lie nearby. But sometimes, it’s hard to find the time to go get a meal, let alone carve out the time required to make one. So when Del Real Foods offered to send us their new Dia de Los Muertos Bundle, the answer was, of course, an emphatic “Yes!”
Here’s why: the Dia de Los Muertos Bundle comes loaded with a plethora of traditional, hand-made Mexican dishes that’ve been made with recipes passed down through Deal Real’s founder Jesus Cardenas’ family for generations. Slow-cooked carnitas, tender barbacoa, a dozen pork tamalitos, six chicken tamales, and Del Real’s fire-roasted red salsa— it’s all there, and ready to be warmed up into an exquisite meal in seconds. Plus, did we mention the bundle includes a limited edition free Dia de los Muertos T-Shirt.
But this being Foodbeast, we weren’t content with simply eating a delicious dinner. No, no. Instead, we sent our resident food genie Chris on a mission to see what he could cook up with the bundle. He did not disappoint, coming up with some seriously incredible Tamale Chilaquiles, a recipe for which can be found at the bottom of this article.
By chopping up the tamales and deep-frying them, Chris created what may be an upgrade to tortilla chips. After being simmered in Del Real’s salsa, they held their crunch just like you’d hope a proper plate of chilaquiles would, but with four times the flavor. And once they were topped with tender carnitas and a crispy fried egg? I mean, come on. How could this not be delicious?
For an even more detailed look at the dish, check out the video above.
With Dia de los Muertos right around the corner, make sure to fill this holiday season with authentic home-made flavors from Del Real Foods. Additionally, this tamale chilaquiles recipe is only one way to get creative. There’s an endless amount of tasty uses. Even simply microwaving a combination of the contents will leave you with a meal that tastes like it was made at home, without any of the hassles of cooking. This bundle is an unbeatable deal, for $51.95, you will receive enough food to easily feed over 10 people, perfect for any Dia de los Muertos festivities.
You can’t beat that.
For more information on Del Real’s Dia de Los Muertos bundle, or to purchase it, visit their website.
Tamales and Tamalitos*
Prepared Carnitas or Barbacoa*
Del Real Red Salsa*
Vegetable oil (1 gal for frying)
* Ingredient included in the Del Real Dia De Los Muertos bundle
Step 1: Make Tamale Chips
Chill tamales and tamalitos in the freezer for 15 minutes
Slice into thin strips
Fry at 375 until crispy
Let cool on a wire rack
Step 2: Prepare Your ingredients
Thinly slice 1 radish
Rough chop cilantro
Blend red salsa until smooth
Step 3: Let’s Get Cooking
Prepare carnitas according to ingredients on the package, either in the microwave or on the stove.
Heat 1Tbsp vegetable oil in a large skillet over medium heat until just barely smoking
Set aside about ¼ cup of salsa and carefully add the rest to the hot oil and mix. It should start to bubble a bit. Let cook for about 1 minute
Add tamale chips to the party and mix with the salsa until fully covered. Be careful not to move them around too much, they may start to break—don’t worry they’ll still be delicious.
While the tamale chips are chillin in their salsa bubble bath, start frying your eggs. I like to fry them sunny side up over very high heat so the edges get crispy.
While you’re waiting on the eggs to finish check in on the tamale chips, they should be slightly soft but not mushy. Once they’re teetering on that fine line, cut the heat on your stove.
Step 4: Plating
Slide the tamale chips in salsa onto a plate, leave some space off to one side where you can safely land the eggs later.
Top the tamale chips with carnitas. Be generous, you deserve it.
Slide the eggs onto their safe space, but let them slightly overlap the chips—they like to feel a little dangerous.
Garnish with crema, cilantro, radish, and a dusting of cotija cheese
For most foodies like me, travelling consists of an itinerary that’s dictated by what I want to eat at that particular destination. Call it an “eatcation,” if you will. And for this eatcation, my appetite leads me to Costa Mesa, California.
The charming Orange County city is a host to a wide variety of restaurants that cater to all types of cravings and palates. Whatever cuisine you’re in the mood for, Costa Mesa has you covered. Trust, because I have my personal favorites in the city that always satisfy. And since we’re all friends here, I’ll share them with you on my eatcation through Costa Mesa.
First stop on this eatcation is a hearty breakfast at Paragon Café, where they’re serving up creative takes on the most important meal of the day. If I’m yearning for something sweet, I go with the wild Strawberry Flambé French Toast — the combo of sweet and tart jolts my senses in the most delicious way possible. Now if I’m feeling savory, for sure I’m crushing a Chicken Katsu Breakfast Sandwich. Gratuitous yolk pops are always a crowd pleaser, however, this sandwich also has ideal crunch and stimulating spice locked in.
Next, it’s time for a comforting bowl of udon at Marugame Udon. Nothing beats their Curry Nikutama, featuring a rich curry sauce that has a deep flavor that clings to every last of your tastebuds. Pair that up with some perfectly crisp tempura from their wide selection of tempura choices and you’ve got lunchtime tamed.
The last, but certainly not least, is dinner at 2145, where the food is so good that I wish I’d be eating there 24/7. Do try the insanely delicious and unique duck carnitas pizza, where a house made chili oil crowns this savory achievement. The duck carnitas are fork-tender, to the point of unforgettable, so for sure it’ll be on your mind the next time you think about pizza. Besides that perfect pie, a robust bowl of Elote Rigatoni will have you obsessing over your next visit to Costa Mesa.
In the long history of fast food, few burgers have had quite an impact and unique flavor than a Western BBQ Cheeseburger. The tangy hit of barbecue sauce, the scintillating crunch of fried onion rings, and the luscious ooze of melty cheese make for one memorable burger — each and every time you order it.
Foodbeast recognizes the legend that is the Western BBQ Cheeseburger, but since we always take pleasure in amping up our food experiences, we thought, ‘How awesome would it be to have a Western BBQ Cheeseburger in pizza form?’
We must have been thinking out loud because custom pizza innovator, Pieology Pizzeria, seemingly heard us and said, “We got you fam.” The result: The limited-time Foodbeast Western BBQ Pizza. This pie is loaded in true Foodbeast form, boasting a one-of-a-kind bbq sauce and ranch base, melty mozzarella cheese, crispy bacon, juicy meatballs, crunchy French’s fried onions, and topped with a zesty bbq sauce drizzle. Yee-freakin’-haw.
Pull up to your local Pieology and ask for the Foodbeast Western BBQ Pizza starting October 12 and see for yourself just how deliciously crucial fusing a Western BBQ Cheeseburger with a Pieology pizza really is. Available at all locations nationwide for a limited time.
Chipotle adds a new protein option to their menu, just in time for the changing seasons. The new Smoked Brisket at Chipotle takes a distinct, purposefully different approach to smoked meat, and stays true to the authentic Chipotle taste. The tender brisket is seasoned carefully with Mexican spices, roughly chopped and hand-mixed in a unique sauce, delivering a bold, new flavor profile to the Chipotle dishes you know and love.
Starting on Monday, September 27, the tender and delicious Smoked Brisket option will be available at all Chipotle locations for a limited time, fresh and ready to be burrito wrapped, or topped with guac in a bowl. If you’re feeling a bit adventurous, Chipotle’s new customizable quesadilla is a wonderful way to be introduced to the flavor — complete with perfectly paired sauces.
Chili is no stranger to versatility. Hot dogs, fries, nachos, burgers, all are trusted companions of chili that formed unions with it that resulted in some of America’s favorite foods. But never has the humble donut entered the ring. Until now.
With bright eyes, empty stomachs, and a can of Hormel’s chili in tow, we recently fried up our newest delicacy, the Chili Billy Donut, in honor of the release of Hormel’s new Chili Creations cookbook.
Taking inspiration from a Texas staple, the corn chip pie, the Chili Billy Donut comes with all the fixings. It starts with an easily made donut made from canned biscuits. A savory combination of Hormel Chili frosting and queso icing lie on top of the plush dough, which is then topped with salty corn chips. The result is undeniably as good as it sounds.
Just check the video above to see for yourself. The proof is in the puddingー er, chili.
The full recipe for the Chili Billy Doughnut can be found in Hormel’s yet-to-be-released Chili Creations cookbook, which you can be a part of as well!
Up until August 29th, Hormel will be accepting recipe submissions, the most creative and tastiest of which will be featured in the upcoming book, right next to our donut and Hormel’s own inventive dishes. These can be anything from something you’d bring to the cookout to a midnight snack, so get wild and get cookin’!
Details for the competition can be found here, and be sure to share your chili creations with @foodbeast and @hormelchili on social media once you’ve submitted your entry.
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.