We Nailed Vegan Queso Fresco And Other Phenomenal Plant-Based Recipes

These past few years, plant-based foods have had their own renaissance. Today, the picture of vegan food has drastically transformed into nearly something identical to its carnivorous counterparts. 

In this week’s Foodbeast Recipe Challenge, the Foodbeast Family was tasked with creating mouthwatering vegan dishes that you wouldn’t typically see on restaurant menus. 

Boy, did they deliver. 

One of the coolest entries had to have been Foodbeast @Oscaroni creating a block of Vegan Queso Fresco from almonds and throwing it on an entirely meatless torta. 

Check out the video to see exactly how he pulled it off, as well as all the other amazing vegan recipes the Foodbeast family whipped up. 

This month’s chefs also include: @OneGreatVegan’s Haitian Jackfruit Enchiladas, @Dandy.Eats‘ Plant-based Nacho Burger, @AriamsVeganVida‘s Vegan Al Pastor Nachos, @Constantine_Spy‘s Vegan PopTart, @ReachHard_‘s Vegan Sloppy Ma Po Tofu Joe, and @MrBrownVegan‘s Vegan Birria Queso-Tacos. 

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Nashville Hot Chicken Tortas Are The Specialty Of This Creative Pop-Up

With the cravings for Nashville Hot chicken continuing to sweep the nation, you often find folks attempting to recreate their own take on the OG. At the Rojos Hot Chicken pop-up, however, they’ve added a unique Mexican twist in both the preparation and the bread. In lieu of the standard white bread, Rojos opts for bolillos instead, creating their own spin: a Nashville Hot Chicken torta.

Rojos’ owners Rolando and Jose (the pop-up’s name combines their two together) have been cranking out the sandwiches since 2017. Inspired by Howlin’ Ray’s, and a mix of their own favorite flavors, the tortas are filled with ingredients like griddled pieces of nopales, (or cactus) American cheese, and fried chicken with their blend of Nashville/Mexican inspired spices.


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NASHVILLE HOT CHICKEN & CHILE VERDE MILANESA TORTAS 👀🤯 //Served on a traditional bolillo, these Mexican inspired hot chicken tortas feature grilled nopales, pickles, slaw & American cheese. 🧀🔥// The deep fried chicken breast can be dipped in hierarchy of spicy sauces that range from spicy to very spicy. 📶♨️ // While this hybrid hot chicken torta ahogada might peel pack some eyelids, the real star of the show is the DEEP FRIED CHILE VERDE MILANESA TORTA, featuring a robust chile verde oil made with serranos. 🤤🌶 // Thanks to the boys at @RojosHotChicken for poppin’ up the #Foodbeast office and feeding the crew! 🥵😋 // Find out where you can find these hot chicken hybrids by reading more on!

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In true Nashville hot format, they have different spice levels to the chicken as well, with the Rojo X being the spiciest.

Having endured a few spicy challenges myself, I can say that having tried Rojos’ hottest format, you will definitely need a glass of milk or two to cool things down afterward.

Rojos isn’t just pushing the envelope for hot chicken, however. During a special Foodbeast live stream on Twitch, Rolando and Jose unveiled a Chile Verde Hot Milanesa, taking cutlets of fried pork, dousing it in a chile verde oil made with serranos, and giving it the same treatment as their Mexican hot chicken. The acidity of the verde oil meshes with the crispy fried pork for a flavor combination that has to be tasted to be believed.

You can find Rojos Hot Chicken at their various pop-ups via their Instagram page.

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This Torta Goes Full Beast Mode With STACKS Of Salami And Tater Tots

The chilly streets of San Francisco just got a warming new dish that takes torta ahogada to tasty new heights.

Found at Tacorea, a downtown San Francisco spot fusing together Korean and Mexican specialties, this Tortally Beast Mode Torta comes loaded far beyond the standard sandwich. It’s based on Tacorea’s Big Ricardo, a massive wet burrito drenched in salsa, but also salutes locally-made charcuterie.

You’ll find stacks of Bay Area-made Columbus Craft Meats Italian Dry Salame and mountains of crispy tots piled inside with carnitas, guac, cheese, and pico de gallo. The entire sandwich is then covered in an ahogada sauce whose heat will wipe out any traces of the SF winter.

All of the torta’s ingredients combine to create a unique combination of sensations. The Columbus Italian Dry Salame adds an aromatic punch, while the tater tots provide a crunchy twist to the sandwich.

The Tortally Beast Mode Torta will be sure to keep your body warm and belly content while walking through San Francisco’s Winter Walk, a Union Square holiday event sponsored by Columbus Craft Meats. However, you’ll have to be quick to get it. Tacorea will be serving up limited quantities of the torta for the entire month of December.

Created in partnership with Columbus Craft Meats. 

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This Duck Confit Torta Recipe Video Is The Sexiest Thing You’ll See All Day

While duck confit may already be considered a delicacy on its own, Tabañero Hot Sauce and FOODBEAST decided that creating a duck confit torta recipe would be the next best thing.

For some background, duck confit is one of the fanciest dishes to come out France. By cooking the duck legs in duck fat for several hours, duck confit is known to be remarkably delicious. 

duck confit torta

FOODBEAST and Tabañero decided to elevate the succulence of this duck confit torta even more by searing the duck on a skillet before serving. The torta is then topped with a creamy, yet spicy Tabañero mayo, shredded romaine hearts, and sliced avocado.

While this dish may seem a little advanced for some at-home cooks, Tabañero and FOODBEAST have you covered every step of the way. It’s only appropriate the Tabasutra position for this kitchen adventure is “The Virgin.”


For the duck confit

4 duck legs

1 12 oz jar of duck fat

olive oil

1/4 c brown sugar

3oz Tabañero Sweet & Spicy

1 tbsp dried oregano

1 tbsp garlic powder

1 tbsp dried cumin powder

1 tbsp dried coriander

For the accompaniment

1 Bolillo Roll or Torta Bun

1/4 c chopped cilantro

1/2 quick pickled red onion (1/2 cup sliced red onion, 1/2 cup red wine vinegar, 1 tbsp sugar, 1/2 cup warm water, soak for 30 min.)

1 c shredded romaine heart

1 avocado, sliced

½ tbsp Tabañero

1 tbsp mayonnaise

Step 1

In a roasting pan or stock pot, pour duck fat over your duck legs. If needed, add olive oil until the legs are covered. On the stove, bring fat up to a simmer and cover with foil. Put into preheated 350 degree oven and cook until duck is tender, approximately 2-3hrs. When tenderness is achieved, chill duck in the fat till fully cooled.

Step 2

Remove legs from fat and shred meat into a mixing bowl. Discard bones and reserve duck fat in separate container. Season with all the ingredients for the duck confit and incorporate well.

Step 3

In a skillet, sear duck until crispy with the reserved duck fat and season to taste. Mix mayo and Tabañero in a small bowl.

Step 4

Toast torta buns and then spread mayo on top. Place the seared duck on buns and build torta with pickled onions, avocado, shredded romaine and cilantro. Serve!

Created in partnership with Tabañero Hot Sauce

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The Extravagance Of The Torta Cubana Is A Sight To Behold

While the famously known Cubano sandwich is the product of Latin culture, originating on the East Coast, the Torta Cubana sandwich is a product of Mexican culinary practices, originating in Mexico City, Mexico.

While there are similarities in the name, and both are undeniably delicious, there are several differences between Cubanos and Torta Cubana sandwiches.

Today, the legacy of the traditional Torta Cubana sandwich is being kept alive at a vibrantly colored taqueria located inside MainPlace Mall.

Cancun Juice, a well-known  hot spot for burritos, tacos, tortas, smoothies and agua frescas, has introduced the Ultimate Torta Cubana sandwich, a torta piled high with fresh carnitas, grilled pineapples, onions and tomatoes, topped with a heap of jalapeños, chorizo and breaded steak.

But true Torta Cubana fans know that’s not all.

Cancun Juice then adds hot dog, ham, turkey, melted provolone, and a creamy avocado dressing to complete this Mexican-inspired culinary marvel.

If you’d like to experience the Ultimate Torta Cubana yourself, find it at Cancun Juice at MainPlace Mall.

Created in partnership with MainPlace Mall


How To Make The Donald Trump Burger Meant To Change His Point Of View


Any chance he gets, Donald Trump, the outspoken presidential candidate for the Republican Party, has voiced his opinion on immigration, and Mexicans in particular. He wants to throw a wall on the border and have Mexico pay for it. He wants to send predator drones to patrol the borders, and he wants to limit immigration altogether.

Since this guy has such problem with our Southern neighbors, we decided to create a burger that will hopefully change Trump’s opinion of Mexico. Because if anything will open someone’s mind to new thoughts, cultures and experiences, it’s food.


The Donald Trump Burger



  • Mexican Torta Roll
  • 1 pound ground beef
  • 2 ounces of chorizo
  • 3 ounces of Oaxacan cheese
  • 2 ounces of al pastor
  • 1 carrot and 1 cucumber (cut into shoestrings)
  • 1 slice of American cheese
  • 1 Tbsp of mayonnaise

In a bowl, mix the pork chorizo, al pastor, and Oaxacan cheese. Each component is from various parts of Mexico. The pork chorizo (not to be confused with Spanish chorizo) is most common in the North, while Central Mexico specializes in al pastor, and the Oaxacan cheese hail from the southern part of the country.

Divide your ground beef in half and roll each into a ball. Flatten each ball and indent a small pouch in the middle. Add the meat and cheese mixture into the center of one beef patty and cover with the other. Gently pinch the edges together, so the stuffing is completely sealed.

Grill the burger for a few minutes on each side until the center is firm. When finishing the final side, place the cheese on top of the patty and let it melt.

Set the patty aside to rest and cut the torta roll in half.

Spread a layer of mayonnaise on the bottom half of your bun. Gently add the stuffed burger patty to the bottom half. Top the burgers with your shoestring veggies. Like Trump’s hair, the messier, the better.

Finally, add the second half to your torta to round out the burger. Doesn’t the dusty brown color of the torta look like The Donald’s misshapen hair?





Top 6 Instagram Food Photos This Week [08/22/12]

For your viewing pleasure, here’s this week’s Top 6 Instagram Food Photos that have been tagged with #FOODBEAST. There aren’t any special themes this week, just pretty, delicious looking food photos! Sit back, enjoy the pictures, and keep tagging your Instagram food photos with the #FOODBEAST tag.


1. New Meaning to ‘Hold the Egg’

#breakfast #taniasfood — @_tania___


2. The Skyscraper — Not to Be Reckoned With

About to tackle “The Skyscraper” #pastrami #sandwich #foodbeast #instafood #instagood #foodstagram #foodporn #lunch — @pham_bot


3. Good Morning, Lovelies

So delicious. Their fried chicken is amazing, too. #donuts #doughnut #omnomnomnom #food #dessert #instadaily #foodbeast #grub — @l_lin


4. Proper Hawaiian Mix Plate

Sweet mother of god… #firstworlddiet #fatgirllife #tummyswag #food #foodporn #hawaiian #bbq — @henderrr


5. Peanut Butter Pancakes, Strawberries & Honey? Yes, please.

Peanut butter hunny pancackes w. Strawberries on top. 🙂 #bithdaybreakfast #friends #love — @dolly_b


6. Torta Done the Right Way

THIS is how you do Saturday. Torta Cubano from Lindo Mexico. — @hunterbarrow

Fast Food

Carl’s Jr. Taps its Mexican Side With a New Line of Torta Sandwiches

Carl’s Jr. today announced a new addition to its Green Burrito menu of Mexican options with a Charbroiled Chicken and Steak Torta Sandwiches.

As it stands, there are over 550 Green Burrito menus nestled within Carl’s Jr. locations, and these Torta Sandwich options will be rolled out to all. The new Tortas feature your choice of charbroiled chicken or steak, guacamole, pinto beans, shredded cheese, hot sauce, tomato and shredded lettuce, all of which served on a Mexican-style Telera roll.

The Chicken Torta (pictured above) is available for $3.29 while the Charbroiled Steak Torta is priced at $3.89.

Seems like a fun addition to the tandem Carl’s Jr. and Green Burrito menu. Anyone excited for this?