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All Your Favorite Mexican Taco Meats Are Piled On These Pizzas

Tacos and pizzas deliciously unite in this restaurant’s lineup that features literally ALL of the meats.

At Mr. Taco Nice in Anaheim, California, you can find just about every meat on the menu piled on top of one of their Mexican Gourmet Pizzas. This includes camarones, or shrimp, which come in a plentiful abundance on top of the Al Gobernador. It’s adorned with heaping handfuls of cheese and several different toppings, including pico de gallo.

The other pizzas in Mr. Taco Nice’s lineup are just as droolworthy. The La Mexicana, featuring chorizo and carne asada, bridges together two of the most popular taco meats in a savory, spicy blend accentuated with radishes, onion, and lime.

If you can’t decide which protein to pack on top, the Mexican Meat Lovers has you covered. Chorizo, pollo, carne asada, carnitas, and al pastor are all loaded onto this pizza feast.

The fusion of tacos and pizza is fully embodied in Mr. Taco Nice’s mouthwatering masterpieces. It’s located pretty close to Disneyland, so if you’re looking for some tasty and unique creations after a trip to the park, consider a stop by this taco pizza emporium.


Created in partnership with Visit Anaheim

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#foodbeast Brand Cravings FOODBEAST Grocery Hacks Recipes SPONSORED Sweets

Neapolitan Atole Cheesecake Is THE All-In-One Christmas Treat

The most difficult part about Christmas dessert for me is choosing just one to enjoy. With vanilla, chocolate, and strawberry options abound, I want to just shove them all in my face. Fortunately, there are desserts out there like this Neapolitan atole cheesecake that let me enjoy all of those flavors at once.

Made with instant atole mix, this cheesecake is more decadent than your standard New York variation, but adds in a nutty flavor that you wouldn’t get otherwise. It has triple the layers of your standard cheesecake, with vanilla as a foundation, a chocolatey middle, and a vibrant pink strawberry finish.

The treat is made even sweeter with a base made from Maria’s Cookies and buñuelos, with even more buñuelos and cajeta garnishing the top.

Those looking to make this all-in-one dessert can find the ingredients to do so at Northgate Market. You’ll also soon be able to find a cookbook that covers this recipe as well as a host of other Christmas treats in Northgate Market. For those who want to make it before then, though, you can find the full recipe below.

Servings: 10

Ingredients
12 Maria’s Cookies, crushed
5 6-inch buñuelos, crushed,
4 tablespoons butter, melted
6 cups 2% fat free milk,
3 (1.6 oz each) packets of instant atole mix: 1 vanilla, 1 chocolate, and 1 strawberry flavor
3 (8-ounce) packages of cream cheese, room temperature, divided
1 ½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoon unsweetened cacao powder

Directions

Step 1
Spray the bottom of a 10-inch springform pan with non-stick cooking spray. Line the bottom with parchment paper as well to prevent the cake from sticking to the bottom.

Step 2
Make the cheesecake base by combining crushed cookies, 2 crushed buñuelos and the melted butter in a small bowl. Stir until fully combined into a wet, sandy mixture. Press that into the bottom of the parchment-lined springform pan with the bottom of a tall drinking glass or large spoon. Chill in the refrigerator for 15 minutes so the base can set.

Step 3
Make the vanilla cheesecake layer using the vanilla flavored atole mix. Dissolve it into ½ cup cold milk in a small bowl. Meanwhile, bring 1 ½ cups milk to a boil in a medium saucepan. Slowly whisk in vanilla atole mixture into the hot milk, lower the heat, and continue to whisk slowly until the liquid thickens to a pudding-like consistency. Let the mixture cool at this point.

Step 4
Combine 1 package of cream cheese, ½ cup sugar, and vanilla extract in a large mixing bowl.  Mix with an electric mixer for 5 minutes, scraping the sides with a rubber spatula to ensure everything combines evenly. Gradually add vanilla atole mixture while mixing. Once everything is combined, pour it over the cheesecake base and chill in the freezer for 15 minutes while second layer is prepared.

Step 5
Repeat Step 3, but use the chocolate atole mix this time. This will be the middle layer of your Neapolitan cheesecake.

Step 6
Repeat Step 4 for the chocolate atole mix, adding in the cacao powder as well while mixing the cream cheese together. Pour on top of the vanilla cheesecake layer, then place in the freezer for 15 minutes while the top layer is prepared.

Step 7
Repeat Steps 3 and 4, using the strawberry atole mix this time to make the final layer of cheesecake.

Step 8
Pour the strawberry atole cheesecake mixture over the chocolate layer, spreading evenly. Carefully top with your remaining crushed buñuelos, pressing them lightly into the strawberry layer. Chill for 3-5 hours, or overnight.

Step 9
Run a knife around the edges to help the cheesecake release from the springform pan. Once that is freed, drizzle with a generous amount of cajeta and serve!

Photos by Pete Pham


Created in partnership with Northgate Market

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This Spooky Mac ’n Cheese Gets Its Dark Color From MOLE SAUCE

Mac and cheese is getting a serious upgrade with one of the most flavorsome sauces in the world: Mole.

This easy-to-make Mole Mac ‘n Cheese adds a rich complexity of aromas to the cheesy pasta, taking its taste to new heights. The recipe itself is quite simple, using a standard mac and cheese combined with the flavors of Doña Maria Mole and a little salsa picante. Together, they pack a wallop of flavor into each spoonful of this classic comfort food.

This is a quick and simple recipe to have on hand, as you can get all of the ingredients at Northgate Market with ease and it doesn’t take too long to make. Thus, it’s ideal for midweek meals or last-minute holiday dishes.

Northgate Market will have the entire recipe coming out in a cookbook early December, but if you want the full details beforehand, you can view it below:

Servings: 4-5

Ingredients
3 cups macaroni noodles
4 cups vegetable stock
1 8.25 oz jar Doña Maria Mole Mexican Sauce
3 tsp salsa picante sauce
2 Tbsp sugar
6 cups shredded Mexican mix cheese
Salt, to taste
1/4 cup cotija cheese
Cilantro for garnish

Directions

Step 1
In a medium saucepan, add a pinch of salt and bring water to boil. Once boiling, add macaroni noodles.

Step 2
Cook noodles for 7-8 minutes, or until tender, stirring occasionally. Drain water and set noodles aside.

Step 3
Start the mole sauce by heating vegetable stock in a separate saucepan or pot. Bring vegetable stock to a boil. Then, add in picante sauce, sugar, and Doña Maria Mole Mexican sauce. Stir with a whisk until all of the mole sauce has been incorporated.

Step 4
Reduce temperature on the mole sauce to low and add shredded Mexican style cheese and salt, to taste.

Step 5
Transfer the noodles into the Mole Sauce and fold until sauce is evenly incorporated. Once all the noodles are combined with sauce, transfer to a bowl, garnish with cotija and cilantro, and serve.  


Created in partnership with Northgate Market

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Hit-Or-Miss

Elevated Mexican Cuisine Is Being Served Out Of This Former Mazda Garage

Who would ever think that inspired Mexican cuisine the likes of Santa Maria-style BBQ, wood-fired carne asada, and house made tortillas would be served right out of a former Mazda repair shop’s garage? As unlikely as that scenario may be, such is the premise for Los Angeles hotspot, Salazar.

From the outside looking in, the bustling Mexican restaurant’s facade doesn’t offer much beyond wrought iron gates and shaded trees, leaving little to the imagination. However, such a set up for the restaurant gives an oasis-like feel, as what’s within houses  a cozy open air patio that serves as the dining area and the said former Mazda garage-cum-bar area that oozes as much charm as the juices permeating from head Chef Jonathan Aviles’ grilled rib-eye steaks.

Weekend lines snake out the joint as many are eager to taste the inspired Mexican flavors Aviles is dishing out by way of the open grill that serves as the centerpiece of the kitchen. With a one of a kind build out for a restaurant that houses unique details borne out of the property’s former function, along with an elevated vision on Mexican cuisine, trust that Salazar is worth taking a deep dive into for a refreshing pause from the norm within Los Angeles’ thriving restaurant scene.