Categories
Cravings Packaged Food Sweets What's New

Mango and Tajin Fruit Ice Bars Are A Combo Made in Heaven

Photo: Outshine Snacks

It’s raining right now, chilly, and I’ve been locked away at home for the last four days. Mostly, I’ve been drinking tea, spending quality time with my computer, and looking forward to a coronavirus-free summer. Remember the beach? Or how annoying a cloudless sky can become when you forget your sunglasses? Yeah, I’ll even welcome that right now.

Adding a silver lining to all this, Outshine Snacks has released the perfect summertime compliment, mango ice bars with Tajin. Mangos of course need no introduction, yet Tajin, while wildly popular, may be less familiar depending on your cultural circumference. Originating in Mexico, Tajin is a condiment made from salt, dehydrated lime, and a combination of granulated chiles de árbol, guajillo and pasilla. This gives it a tangy flavor with a spicy kick. Combined with fruit, it definitely gives your tastebuds a zap.

Outshine Snacks are made with real fruit, are non-GMO and are gluten-free. If you’re anxious to get your summer started early, you can find the nearest retailer here.

Categories
Food Festivals Sweets What's New

Afters Ice Cream is Now Serving Tapatio Flavored Sorbet

This week, on September 15th, The Hundreds and DoorDash will be hosting the Family Style Food Fest, an event that pairs the streetwear community and with lauded restaurants to create a brand new food experience centered around community. However, one of the most appealing options isn’t coming from a streetwear designer, it’s coming from one of the most dependable sauce brands on the market, Tapatio, and Orange County’s own Afters Ice Cream.

The two will be rolling out a special collaboration flavor, made by infusing Tapatio into Afters’ mango sorbet. To give it some extra punch, they’ve added a Tapatio swirl. Then, they drizzle a good amount of Tapatio on top and dust it with a layer of Tajin, the popular Mexican seasoning powder.

While this may seem overwhelming on paper, the flavor combination is surprisingly mellow. The Tapatio doesn’t overpower the mango, it only adds some heat that’s immediately cooled off by the sorbet. The result is a sweet and spicy treat akin to a mangonada. All it needs is the Flautirriko.

If you want to try this late summer treat, but can’t make it to Los Angeles next Sunday, the flavor will be available at all Afters locations for a limited amount of time. 

Categories
#foodbeast Drinks Features FOODBEAST Restaurants SPONSORED Video

This Agua Fresca Spot Is The Candyland Of Fruit Drinks

On any given day, the average foodie will experience food-envy in one way or another. Whether it’s missing out on the latest pop-up dinner, or seeing an Instagram post blow up of something your stomach has been eyeing.

Well, Squiz Up at MainPlace Mall in Santa Ana has an Insta-worthy agua fresca menu with customizable options that will make your friend’s envious with thirst.   

Featuring a sweet and fruity lineup of drinks from chile watermelon to strawberry milk, Squiz Up is all about mixing flavors, and adding as many pieces of fresh fruit to each unique refreshing creation, for a truly one-of-a-kind beverage experience.  

Squiz Up’s Sweet and Spicy Watermelon “El Chile” agua fresca is served with a tajin-lined rim, with sliced mangos, tajin and chamoy. The Berry mojito features blueberry, blackberry and lemonade, mixed with a mint agua fresca.

If you’re into savory, try the Mango Chile drink, made with tajin, chamoy, and cucumber lime agua fresca, with sliced cucumber, mangos, watermelon and cucumber juice.

Or if you’re in the mood for something creamy, try the Strawberry Milk, which is milk and sugar mixed with fresh strawberries.

If you’re trying to dish out some food envy too, go grab some colorful, refreshing agua frescas from Squiz Up in Santa Ana, take some photos, and tag your squad to show off your tasty creation.


Created in partnership with MainPlace Mall

Categories
#foodbeast Adventures Alcohol Brand Drinks Features FOODBEAST Recipes SPONSORED Toasty

Beat The Summer Heat With This Green Mango Mule Cocktail


With summer in full swing, there’s nothing like sipping on a deliciously cool beverage to help beat the heat. While it’s nice when a drink keeps you cool, it’s even better when it takes the edge off.  

If you’re trying to squeeze in some fun while soaking up the sun, Hansen’s Natural Soda has a tasty mango mule recipe that will help keep the party going all summer long.

Taking inspiration from the traditional Moscow Mule, which is made with ginger beer, this fruity cocktail – developed by mixologist Nitin Tiwari from ROOH restaurant in San Francisco – is topped with Hansen’s Ginger Ale for a crisp, citrusy bite.

To bring this reimagined cocktail to life, grab a cocktail shaker, add some ice, and a spoonful of green mango murabba — a sweet fruit preserve, made with fresh fruit, sugar, and spices. Next, add a shot (or two) of your favorite vodka and some fresh lime juice. Shake as desired, and pour into a glass without straining the ice.

Garnish with a slice of green mango and any type of edible flower for some drama. If you’ve ever wanted to impress your friends with your outstanding mixology skills, Hansen’s is giving you the perfect opportunity to demonstrate your talents.

Salud!


Created in partnership with Hansen’s Soda

Categories
Fast Food

Qdoba To Smother Burritos In New Spicy Mango Tequila Sauce

Qdoba-Mango-Tequila

Fans of Qdoba Mexican Grill might be delighted to hear that the quick-service Mexican food chain will begin offering a new smother to their food this summer.

New to the menu will be the Spicy Tequila Mango Smother. Made with a sweet and spicy blend of mangos and habanero, the sweet and spicy elements are combined with lime and tequila. Sounds like a pretty good time, to be honest.

The sister brand to Jack In The Box is known for their variety of smother sauces.

Smothers can be added to any of Qdoba’s menu options including a burrito, nachos, or a burrito bowl. The chain will also bring back the mango salsa and mango salad to go with the new mango sauce.

 

Categories
Packaged Food

Lay’s ‘Do Us a Flavor Winner’ Is Not Cappuccino

Lays-Chips-Flavors

Many potato chip fans may remember a few months ago that four Frito-Lay’s test flavors hit the shelves. America snacked on them and snacked on them hard in order keep their favorite on the shelves. The finalists in the “Do Us a Flavor” competition were: Mango Salsa, Wasabi Ginger, Cappuccino and Bacon Mac & Cheese.

Wasabi-Ginger-Lays-Chip-Winner

It looks like Wasabi Ginger came out on top as it was officially named the winner of the contest. Those of you who remember our taste test and prediction back in July now know that, yes, we called it. While we did enjoy Cappuccino more than the other two runners-up, we’re guessing everyone else didn’t.

USA Today reports that Meneko Spigner McBeth, the creator of Wasabi Ginger, was declared the winner on Monday at a dinner for the finalists. McBeth will receive either a year’s worth of Lay’s Wasabi Ginger sales or $1 million, whichever figure ends up higher. Not bad.

H/T USA Today

Categories
Features

We Compare Lay’s Cappuccino Flavor & More to The Real Thing

Lays-Chips-Flavors-Cover

Lay’s recently announced four new test flavors for their Do Us a Flavor campaign appearing on shelves at the end of the month. Some may remember that they launched a similar campaign last year, between Sriracha, Chicken and Waffles and Cheesy Garlic Bread. While it’s been heavily debated, Cheese Garlic Bread came across as the winner (I was rooting for Chicken and Waffles). Now it looks like Lay’s is at it again, this time with three four new flavors: Mango Salsa, Wasabi Ginger, Bacon Mac & Cheese and Cappuccino.

The flavors were chosen through a meticulous process of elimination and popularity before making it to the development phases. So definitely not out of a hat, people. The winner will receive either $1 million or one percent of their winning flavors sales, depending on whichever is higher. Solid, right?

We were sent a bag of each to the FOODBEAST office. The staff tried each flavor and rated each of them.

__________

Mango Salsa

Lays-Mango-Salsa-Chips

Created by Julia Stanley-Metz who recognizes her husband Rick for the inspiration — a man who loves to cook with exotic flavors and ingredients. Julia also makes fresh mango salsa for her family straight from the garden, which brought upon the Mango Salsa chip. Mango Salsa sounded awesome awesome in my head, but I was pretty not into it. Maybe because I associate Mango’s with sweet and juicy.

Marc:

TOO WEIRD. It’s like mango juice in chip form, not about that life.

Elie:

Not a fan of the taste, but I can respect them trying it.

Charisma:

WHY.

Dominique:

It tastes like someone just squeezed mango juice over it. Doesn’t blend at all.

RATING: 4/10

NOTES: The chips tastes both like mangos and salsa. Just not as compatible as an actual salsa.

__________

Cappuccino

Lays-Chips-Cappucino

Suggested by Chad Scott, currently working on his Ph.D., the Cappuccino flavor was inspired by his local barista’s concoctions. The Cappuccino chip starts off pretty sweet with a clash of saltiness to it. Really liked this. Was prepared for an over seasoned chip with tons of coffee flavor that would make me choke. Instead, I was pretty surprised with how nicely the sweet and salt balance worked. Though a little too much on the sweet side.

Marc:

More of a dessert chip, possible best with vanilla bean ice cream.

Elie:

I’m kind of down. One of those chips that works in taste, but keeps getting cock-blocked by your mind trying to figure out what’s going on.

Charisma:

Tasted like a thin churro then when the aftertaste hits, it’s all south.

Dominique:

Okay as long as you remind yourself it’s a dessert chip.

RATING: 8/10

NOTES: Cappuccino tastes pretty close. Provided you enjoy your cappuccinos a little on the sweet side.

 __________

Bacon Mac & Cheese

Bacon-Mac-Cheese-Lays-Chips

Full-time Ohio firefighter matt Allen makes “family meals” at the firehouse whenever there’s training. His signature dish is bacon mac and cheese, which was a huge hit among his fellow fighters of fire. I delight in bacon as much as the next guy, maybe not Marc, but I just wasn’t into this. That being said, this will probably be America’s #1 choice. Just wait.

Marc:

I could not care less about bacon anything anymore. Sorry.

Elie:

This one was actually the most palatable of the bunch, but it’s such a drowned and uninspired flavor combo I had to put it at the bottom of the list.

Charisma:

So much potential but ended up with a lackluster flavor. I hate to say it but, “Needs more bacon.”

Dominique:

Just tastes like a cheese chip. Needs moar bacon.

RATING: 6/10

NOTES: Tastes more like cheese powder that has a bacon flavor. Not nearly as close to real bacon mac and cheese.

__________

Wasabi Ginger

Lays-Wasabi-Ginger-Chips

Created by Meneko Spigner McBeth, who loved sushi since she was a little girl learning how to make handmade rolls from her grandmother. Her taste for spicy foods like wasabi inspired the Wasabi Ginger flavor. I don’t throw the world “Love” around too much, but yeah. Tasted exactly how it sounded and maybe even a little better. Definitely ate a few more than I should have.

Marc:

This makes the most sense to me.

Elie:

Functionally the best chip of the four. I could eat an entire bag, surprised this hasn’t been created before.

Charisma:

Mouth Heaven.

Dominique:

If this doesn’t get chosen, I’m moving out of the US.

RATING: 10/10

NOTES: Tastes like the best parts of both wasabi and ginger. Though not too heavy on the wasabi side, but enough to give you a taste.

__________

So there you have it. Wasabi Ginger is the FOODBEAST staff’s #1 pick. Keep an eye out for all four Lay’s Do Us a Flavor contenders when they hit shelves July 28.

Categories
Hit-Or-Miss

A Mango Peeling Hack That Actually Makes Sense [WATCH]

mango-peel

Remember that guy who showed you the safest way to cut a mango using a marker, peeler and “mango handles”? We adore you Alton Brown, but this little trick may have you beat.

After slicing the two mango cheeks from the seed, take a the edge of one of the cheeks and press it against the lip of a sturdy glass. Then, simply slide down to separate the skin from the flesh. See the quick tutorial below.

Make sure to use a ripe, soft mango if you’re going to try this trick. It helps the glass slide through it with ease, otherwise you’re likely to hit up a few snags if you use a mango that isn’t ready yet.

Still, as hack-y as this method is, I still prefer cutting up a mango like a turtle shell and inverting it. Like this little beaut from Dolly and Oatmeal, for instance.

mango-turtle

Maybe, we should just leave perfection alone.