Botana Express has made a name for itself over the years in Santa Ana by creating savory and satisfying authentic Mexican-style cuisine.
Located inside MainPlace Mall in Santa Ana, Botana Express has built a solid reputation in the food game. Known for its robust line up of Tostilokos and Churrolokos, Botana Express has become a one-stop-shop for delicious street-style Mexican food you can’t find anywhere else.
We’re super pumped because Botana Express has added a special creation to the menu — The Piña Loka, which is part pineapple and part fruit salad. This mouthwatering creation starts with a hollowed-out pineapple, sliced mangos, pineapple chunks, cucumbers, and is topped with Jicama, peanuts and Chamoy.
To spice things up, limón, Tajín and Tamarind candies are added to this extravagant fruit-based creation. Lastly, the Piña Loka is topped with a candy swirl, mango juice and Tamarindo sauce.
If you’re in the mood for some authentic snacks with no frills attached, Botana Express at MainPlace Mall has you covered. Better hurry though, the Piña Loka will only be available through September.
We all enjoy seeing food the size of SUVs. And yes, there was a sigh of relief when I noticed that the US wasn’t the only one to set food records of massive proportions. This list takes local food challenges to the next level with these behemoth, hellacious works of art. We dare you to clean your plate.
Who: Deer Run Camping Resort
What: 121.11 Kilograms
Where: United States
You said gimme some more, and they delivered. At a mere 267 pounds, this campfire delight could probably feed all of the Girl Scouts across America. In Gardners, Pennsylvania 104 volunteers helped create this behemoth. Bask in all its glory.
Largest Hamburger Commercially Available
Who: Juicy Foods
What: Weighs 777 pounds
Where: United States
But really? Hold the cheese? OK, but we are still very impressed. This enormous burger could make an appearance at your next Super Bowl party, just make sure to give the restaurant 48 hours notice.
Largest Serving of Lagman Soup
Who: Kazakh Geographic Society
What: 687 Kilograms
No soup Nazis here, just oodles of noodles. Following a traditional recipe by a team of 30 chefs, Kazakh Geographic Society celebrated their five year anniversary on national unity day with a huge helping of Lagman soup.
Largest Gluten-Free Pizza
Who: Dovilio Nardi
What: 1261.65 Square Metre(s)
Do you think you could eat this whole thing guilt free? Would you get a t-shirt? Prepared by Dovilio Nardi, Andrea Mannocchi, Marco Nardi, Matteo Nardi and Matteo Giannotte, this pizza has a bigger plan. This pizza was named Ottavia after the first Roman emperor Octavian Augustus. The purpose of this pie was to spread the message to the world about the importance of health conscious food choices … and this pizza party just got serious.
Largest Chocolate Truffle
Who: Mirco Della Vecchia
What: 1,768 pounds
The largest chocolate truffle weighed in at 1,768 pounds of pure gluttony. Dark chocolate, Amarena cherries, cream and a dream made this creation come to life. Now this is how you get chocolate wasted.
Largest Fruit Cobbler
Who: Hampton Inn of Ruston
What: 2,251 pounds
Where: United States
What does one do with 819 pounds of peaches, 454 pounds of sugar and 312 pounds of butter? Make a colossal peach cobbler for the Annual Louisiana Peach Festival in Ruston, Louisiana.
Largest Fruit Salad
Who: Spar Österreichische Warenhandels AG
What: 19,158 pounds
If only it were deeper — so we could swim in it. The largest fruit salad weighed 19,158 pounds. A lot of fruits were in attendance.
This is what an adult slip n’ slide should look like … made with Zabaione cream, coffee, mascarpone, cream, Sovoiardi biscuits, sugar, cocoa and whipped cream. Plan of action: face-first.
Who: Landmark Amman Hotel & Conference Center
What: 164.80 pounds
Opa! The largest falafel weighed in at 164.80 pounds and was prepared by ten chefs using the traditional recipe of chickpeas, parsley, and coriander with mixed spices. It took 25 minutes to deep fry this bad boy and was later served to 600 hotel guests. I only hope they had enough tzatziki for everyone.
Largest Crab Cake
Who: Handy International Incorporated
What: 300 pounds
Where: United States
The largest crab cake weighed in at 300 pounds of fresh Maryland blue crab meat. I’d imagine that anyone allergic to shellfish were evacuated from the city leading up to the event. And that EpiPens were in everyone’s goodie bags.
It may seem as though there’s not much to a fruit salad other than tossing chopped fruit in a bowl, but a few simple tricks transform a flat fruit salad into something enticing to the eye and pleasing to the palate. From picking fruit with the same level of ripeness to spritzing fruit with lemon juice, these 10 tricks will help you make better fruit salads all year round.
Flavor- and texture-wise, seasonal fruit always tastes better. Ever had mealy, bland blueberries or apples during their off-season? It’s a common and often accidental occurrence, but it’s best to avoid buying produce from halfway around the world during its off-season. Instead, look for seasonal produce that’s local to you — or at least originating from the continent in which you live.
Choose Fruit With the Same Levels of Ripeness
A fruit salad instantly becomes less appetizing when some bites are mushy and other bites are too tart and tough. Avoid the incongruousness by choosing fruit with even stages of ripeness. Texturally, it will taste better if all pieces of fruit are soft and ripe with a slight crunch to each bite. Additionally, overly ripe fruit can disintegrate quickly into a pulpy mush that coats all the other fruit pieces. By mixing together ripe but not mushy fruits, salads look fresh and vibrant for a longer period of time.
Mix Fruits of Different Colors and Textures
Toss fruit with striking hues like green, orange, red, and purple to highlight and contrast each fruit present in the salad. In addition to varied colors, think about combining different textures, too. Some fruits are seedy; others are crispy. Some are filled with juicy pockets; others have a fibrous skin. Mix it up to keep your palate interested and engaged.
Remove Stems, Pits, and Skins
With fruit like cherries or strawberries, remove all stems, pits, and skins, if necessary, from the fruit before tossing it in the bowl. A fruit salad looks cleaner when every piece of fruit is prepped. If you cannot remove the pits or seeds, then warn your guests of any items that have something hard inside that is not visible. There’s nothing worse than unknowingly biting into a grape that’s full of bitter, tooth-breaking seeds.
Cut Uniform Dices or Slices
One of the first tricks learned in culinary school is to cut uniform pieces. Not only is it visually attractive, but it also makes eating the fruit salad easier. Whatever the size of the dice or slice, choose one measurement and stick to it when prepping all the fruit.
Use Equal Parts of Each Fruit
Nobody likes a spoonful of filler fruit! An attractive fruit salad is filled with equal parts of each fruit, so no one feels as though they’re left with the unwanted, bottom dregs of the bowl.
Season With Citrus
Amplify the flavor of fruit salads with the use of fresh citrus zest and juice from lemons or limes. The citrus juices prevent fruit from turning brown and act as the “salt” to fruit, enhancing its flavor with spritzes, to taste. For even more citrus flavor, sprinkle the zest atop the fruit salad.
Herbs Aren’t Just For Garnish
Mint often finds itself garnishing fruit salads, only to be plucked up and discarded to the side. But herbs, especially mint, actually add a refreshing seasoning to fruit salads with melons, berries, and citrus.
Sprinkle Unripened Fruit With Granulated Sugar
Every once in a while, you’ll come across a batch of berries that are tart and tough, signaling that they are not quite ripe. Soften and sweeten unripened fruit with granulated sugar, to taste. The granules will dissolve into the fruit after a few minutes, so no need to worry about the initial grainy texture.
Add Whipped Cream or Yogurt
Especially on berries and stone fruit, a little dollop of whipped cream or yogurt adds an unparalleled creamy richness to fruit salads.