Behold The Seafood Crunchwrap We Never Knew We Needed

As far as seafood goes, shrimp is one of the most versatile bounties from the ocean. You can do so many things with it… like make a crunch wrap. 

Yes, Foodbeast is back at it again with another recipe challenge. This time, you guessed it, the team is using shrimp as the main ingredient. 

The star of this batch was pretty tough to pick, but we have to applaud Foodbeast Oscar (@oscaroni) for his Shrimp Ceviche take on a Taco Bell Crunch Wrap. 

“It was mostly because Taco Bell was in the headlines since they were removing a lot of their menu items, and I couldn’t get that out of my head,” Oscar explained. “I wanted to make something with ceviche because it’s super simple and quick to make.”

But what item would pair best with some ceviche?

“Normally, [ceviche] goes on top of a tostada, and with Taco Bell in mind, I remembered that their Crunchwrap has a tostada in the middle, so it just kind of happened.” 

The result was this fantastic Crunchwrap we can’t wait to try making ourselves. 

Other Foodbeast’s participating in this Shrimp Recipe Challenge include Kimberly (@Dandy.Eats), Adam (@OmnivorousAdam), Costa (@Constantine_Spy), and Jem (@JemSanTheFoodGod). 

Recipes Twitch

If You Have These Ingredients In Your Cupboard, Come Stress Bake With Us LIVE

Watch live video from foodbeast on

Like a lot of other places, the Foodbeast team has all been working remotely throughout the “shelter in place” orders that have been set. That hasn’t stopped us from creating the food content we love, especially in our “Foodbeast Kitchen” series on Twitch.

Foodbeast Kitchen League judge, Chris Abouabdo, has decided to jump on this week for a “Stress Baking” edition that will see fresh bread, biscuits, and more get made live — and we’d love to extend the offer for anyone to come cook and hang with us.

The main focus of the stress baking will be on some biscuit creations. Chris has come up with some Breakfast Biscuit Boats, as well as the recipe for a sweet Oreo Biscuit Bread Pudding that are both simple yet scrumptious. He’ll also be embarking on a longer project to make some fresh bread, a process that requires an overnight slow fermentation.

Below, you can find all of the ingredients Chris will be using throughout this week to make his bread dough, biscuit recipes, and some home fermentation projects he’ll be starting. Those include a hot sauce, French fries we’ll make from fermented potatoes, and a fruity blueberry base for a potential future barbecue sauce.

Check in on our streams on March 26th (at 2 PM PST) and 27th (at 12 PM PST) on Twitch to see these come to life! As part of the stream, we’ll also be looking at the pantries and fridges of anyone who wants to let us know what they have, and help come up with some dope recipes you guys can make. To chat with us, make sure to head to the Twitch stream and click the “Follow” button.

For those that want to follow along with the stream, we’ll be placing the ingredients list below so you’ll have it on hand. Once the stream is over, we’ll also be posting highlights within this piece that show the process of the biscuits and the bread!

Throughout the coming weeks, we’ll also be keeping track of those home fermentations as we keep streaming food recipes and our competition series, the Foodbeast Kitchen League. Make sure to stay tuned to see when those events are happening!

For now, though, if you want to jump in on the stress baking with us, the full ingredient lists are below:


  • Bread Flour
  • Wheat Flour
  • Yeast
  • Salt


  • Flour
  • Baking Powder
  • Baking Soda
  • Sugar
  • Salt
  • Butter
  • Buttermilk

Biscuit Boats

  • Frozen hash browns
  • Eggs
  • Bacon
  • Cheese

Oreo Biscuit Bread Pudding

  • Oreos
  • Milk
  • Butter
  • Eggs
  • Vanilla Extract

Fermenting Shopping List

  • Tomatillos
  • Habaneros
  • Onion
  • Cilantro
  • Potatoes
  • Blueberries
#foodbeast Adventures Cravings Culture Features FOODBEAST Opinion Restaurants Video

Taste The Details: Why Is Filipino-American Food Overlooked?

Chicken adobo. Lumpia. Leche Flan. These are all traditional Filipino dishes that are getting remixed through the lens of Filipino -merican chefs. And though it’s drawing skepticism from Filipinos themselves, while still having to prove itself to the mainstream, Filipino-American cuisine is poised to overcome such obstacles.

Growing up, busting out my lunch of kare-kare with a dash of bagoong didn’t exactly draw kids closer to me, eager to trade up with one of their Lunchables creations. Which is fair, not many really find ox-tail in a peanut stew with a dash of fish paste to be appetizing. But these days, folks have more adventurous palates and are being exposed to Filipino food that has a touch of “growing up in America” generously added to it.

In this latest episode of Taste the Details, walk with me as I explore the friction between traditional and modern Filipino cuisine. This new generation of Filipino-American chefs are cooking up their interpretations of the traditional Filipino food they grew up eating — and pissing off our lolas in the process.


You Can Buy This Mug For Ketchup, Fulfilling All Your Fry-Dipping Fantasies

As much as I love In-N-Out, my biggest gripe with their ketchup containers is that I’ll need to fill multiple ones to meet my standard fry-dipping requirement. Really, it’s any burger joint that carries those dainty little paper cups. Surely there’s something out there that can meet our ketchup requirements. Thanks to some mild innovation, there’s a solution that will solve anyone’s condiment woes.

One of the newest items to hit the Foodbeast Merch Shop, the Katchup Mug is here for all your ketchup dipping needs.

The Katchup Mug is both dishwasher and microwave safe, as well as 100% reusable. You can purchase the item here for $13. A companion mug that houses Ranch is also available at the Foodbeast store and comes highly recommended for your Ranch dipping needs.

Wonder if I can also use it for coffee?

FOODBEAST News Video What's New

This Bottle Service Includes A MASSIVE 15 POUND Lobster

Bottle service at the club tends to be a rip off. Spending a quick $2000 only to have two measly bottles of alcohol and some sparklers show up is absolutely shameful. Luckily, Foodbeast is here to take a stand.

At Foodbeast’s upcoming noodles festival, Nood Beach, which takes place on September 1st in Huntington Beach, CA, bottle service is an all-encompassing affair. You can not only get bottles delivered to you and your friends’ table, but also a massive 15lb lobster.

Fif-teen. Just look at how big the claw is.

In case you’re still hungry, it’s served over a bed of luscious noodles, cherry tomatoes, and bok choy, all sauteed in garlic sauce. 

The service doesn’t skimp on the alcohol, either. The default can be Dom Pérignon – two bottles of it on ice – but ultimately, the choice is yours! It all has the same effect anyways, right?

If you’re interested, email for pricing here at Prices range depending on the package you choose. 

So, if you want to eat a 15 pound lobster, see a 15 pound lobster, or just be in the spiritual presence of a 15 pound lobster while you eat at one of the other 20+ noodles vendors, make sure to head out to Nood Beach in a couple weeks.

#foodbeast Deals Plant-Based Products SPONSORED

Here Is How To Win An Avocado Grove in Mexico For Free

Do you put avocado on everything like I do? Have you ever thought about owning an avocado grove? I know you’ve at least said yes to one of these questions. If you’ve said yes to both, then tomorrow being National Avocado Day must be marked on your calendar.

In celebration of this amazing fruit, Chosen Foods, the world’s largest supplier of avocado oil, is giving one lucky fan the chance to win their very own avocado grove in Jalisco, Mexico or $5,000 in cash.

This is an avo-maniac’s dream come true. Avocados are native to Mexico, originating more than 10,000 years ago. The ideal conditions of Mexico make for the amazing avocados we enjoy here in the states. If you’re an avocado enthusiast and/or wanna try your luck at scoring $5000, visit The winner will be announced tomorrow on Chosen Foods’ social media channels, and on its website.

Quick thing to note, as I’ve read the fine print of the contest: basically, if you choose the land as the prize, they have 120 days to get it to you, but they choose the land — and you have to pay for all expenses, which includes all taxes, maintenance, regulations and licenses, etc. They literally just provide the land. Which is dope if that’s all  you need. They don’t say you have to plant avocados on the land either so that’s also good depending on the land that’s chosen.

#foodbeast Cravings FOODBEAST Restaurants Sweets

Super Stretchy Booza Ice Cream Gets Stuffed Inside This Baklava Sandwich

Not too long ago, images of what appeared to be ice cream being stretched out like Mr. Fantastic’s limbs drew a viral reaction, as everyone wondered where they could get this super stretchy ice cream. But folks in the Middle East had already been on the elastic ice cream wave, which is better known as booza. Think of it as an extra creamy gelato with the excess malleability of taffy, all with an ambrosial taste that’s just as unique as it’s stretch.

Atomic Creamery, a purveyor of fresh made-to-order, all-natural liquid nitrogen ice cream out in Newport Beach, California, has linked up with Foodbeast to create a remix to booza ice cream that involves packing the stretchy stuff in between baklava to create the ice cream sandwich of your dreams. To start, the booza is flavored with sahlab, an ingredient made from dried orchid roots, thus creating the sweet, floral notes in the ice cream. Being sandwiched in between two decadent layers of baklava is a flourish worth documenting on your palates as well as on your timeline.

This exclusive collab item is available for only a limited time at Atomic Creamery’s location inside the Fashion Island shopping center in Newport Beach, California and will be up for grabs for only 45 days. The Booza Baklava Ice Cream Sandwich is now available and is a fever dream of a dessert and if you’re down to indulge in the stretch, make sure to act quickly!

#foodbeast Food Trends FOODBEAST Toasty

Chef’s Buffalo Fried Cornish Hen Showcases The Culinary Potential Of Terpenes

Cannabis and CBD-infused foods are becoming more popular as legalization spreads across the nation. Companies like Coca-Cola are even taking the edible trend into consideration as fervor continues to spike, having been in reported talks with Aurora Cannabis to develop potential products.

As a result, other compounds derived from cannabis are also getting attention for their benefits and potential usage in food. A particular category coming into the spotlight more frequently are terpenes, which are aromatic oils found in foods and plants. Terpene extracts have no psychoactive effects and can be derived from either the cannabis plant itself or extracted from foods and sold in concentrated form.

While terpenes are found in a variety of plants other than cannabis, their effects on mental health and the psychoactive experience have made them part of the conversation. Lagunitas has already collaborated on a sparkling beverage combining hops with several terpene profiles to put a new spin on the adult-beverage category.

This usage of terpenes has continued in the pop-up dinner scene, where these extracts are often used to elevate the experience through an approach similar to wine pairings with coursed dishes. A recent Foodbeast x Blüm Cannabazaar dinner was a strong example of how the two pair together for a heightened culinary affair.

The meal was prepared by Chef Luke Reyes, known for his low-dose and infused meal experiences put on by cannabis catering and events firm La Hoja. Reyes sourced a “Lemon Haze” terpene extract to pair with the limonene and myrcene profiles found in Canndescent’s “Connect” flower. Reyes added this terpene extract as a part of a unique take on ranch dressing.

Chef Reyes’s dish was an elevated version of buffalo wings, with buttermilk fried Cornish game hen playing the role of chicken. Those wings were tossed in a fermented chili hot sauce and garnished with the terpene-infused ranch and garnished with a salad featuring pickled celery, carrots, and fresh cannabis leaves.

The “Lemon Haze” terpene was paired with the dish because of its citrus notes and calming effects. It’s an interesting ingredient to add, since the compound has been reported to be beneficial, even if it’s not taken alongside cannabis.

One could describe this as “culinary aromatherapy,” since inhaling those scents during the meal enhance the overall experience. Limonene, for example, which is found in lemons, has been shown to elevate a person’s mood.

In the case of the Cornish Game Hen wings, the aromas from the “Lemon Haze” terpene combined with the fried chicken was a pairing of comfort food and heightened relaxation, making folks feel content and chill at the focal point of the meal.

Moments that incorporate this type of aromatic experience are starting to gain some traction in the world of food, and rightfully so, considering fine dining is an all-encompassing sensory experience. Regardless of whether it be with cannabis or not, we may start seeing more terpene dishes and drinks in the future.