Category : How Its Made
Taco Meet Shawarma Bursting with flavors from two opposite corners of the world, the Arab taco is the love child of Middle Eastern and Mexican cuisines. Swap out the tortilla for pita bread, add pork and chipotle salsa, and voilà! A gastronomic intermarriage that will wow your tastebuds. But where did this culinary sensation originate?
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Chorizo Breakfast Burrito One of the best uses for leftover rib tips is chorizo, and what better way to enjoy chorizo than in a Chorizo Breakfast Burrito cooked on Le Griddle?!
San Antonio Beef Puffy Tacos Original tacos were a little different than the U-shaped tortillas invented by entrepreneur Glen Bell of Taco Bell. The real deal begins with a ball of masa flattened into a thin round that’s fried to a golden crispness. The masa puffs up a bit, which is how the moniker
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How To Make Weed Tacos (Cannabis Infused Beef Filling) Here’s hoping that Taco Bell starts serving these when weed is legal everywhere.
Black Bean And Avocado Salsa INGREDIENTS 2 jalapeños (seeded for less heat, if desired) 1 clove garlic 1/2 medium white onion kosher salt Pepper 1 can black beans 2 scallions 2 tbsp. fresh lime juice 1 tbsp. olive oil 1 avocado 1/2 c. fresh cilantro DIRECTIONS In a large bowl, combine the jalapeños, garlic, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add
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ONE POT CHEESY CHICKEN TACO RICE INGREDIENTS 1 – 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium
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Todos Los Tacos: Al Pastor In this episode of ‘Todos Los Tacos’ we explore the most famous taco in the world, al pastor. Our host Francisco Gómez visits Marco Antonio Buendía, owner of the first taqueria that sold al pastor tacos in Mexico – at least as far as there is a record.
The Master Of Masa Dishes Up Oaxacan Staples On a trip exploring the many culinary customs of Mexico, New York chef T.J. Steele fell in love with the food of Oaxaca. Following his trip, he dove in headfirst learning as much as he possibly could about the food and cooking techniques of the region. The
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Margherita Quiche I love a good quiche 🙂
The Best Cheap Burrito In New York City On our latest episode of Operation $5 Lunch, we’re on the hunt for a real New York favorite — the burrito. Our journey brings us uptown to hidden gam, Chinelos. On the way, we dive into the history of the burrito, chat to strangers about their
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Homemade Tapas And Tortilla Española On this episode of $30 Dinner Party, we’re headed Park Slope in Brooklyn to meet Zaneta, a teaching fellow and student, who has lived abroad in Spain in the past. She is looking to throw a dinner party for her friends that’s as budget conscious as it is worldly.
Chorizo Stuffed Pork Chops With Smoked Salsa Verde Chef Tom cooks up delicious Chorizo Stuffed Pork Chops with Smoked Salsa Verde on the Kamado Joe Classic II. Enjoy!
Fry Bread Tacos In this episode of Cooking in America, Sheldon hits up Seattle’s Off the Rez food truck where he learns all about fry bread, the Native American staple.
MEXICO CITY STREET FOOD Tour Mexico city has some of the BEST street food in the world! Mexican street food is something you need to travel here for to taste! It’s Street TACO HEAVEN! The street food in Mexico is insanely delicious, with tons of local Mexican street food recipes to taste on every street
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Elevating Mexican Dishes With Insects Located on the Lower East Side of Manhattan, Chef Mario Hernandez of The Black Ant is seasoning his guacamole with black ants and coating his shrimp with grasshopper flour for tacos. Chef Hernandez grew up tasting these flavors as a child in Mexico after his grandmother introduced him to grasshopper
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