Your one-stop shop for all things Latin/Hispanic/Mexican
Call me crazy, but I think calling your Mexican restaurant Illegal Pete’s might not be a super terrific idea. Still, founder Pete Turner seems unaffected by the “fury” of about 50 people demanding a name change.
I’m sure it must be difficult to embark on a name change, especially if your name is Pete and you already has several restaurants open and many more to come. But, how about Undocumented Pete’s?
Just an idea!
Via: CBS Denver
You might not know who Tyler Kord is, but according to The Cooking Channel, Tyler Kord is the go-to dude for making double-decker-tacos, an abnormal concoction, which I’m sure is very popular in Tyler Kord’s kitchen and among Tyler Kord’s friends and readers of Tyler Kord’s cooking books.
But what on heavens is a double-decker-taco? … Well, I am glad you asked, because that is the very question being asked by the host of The Cooking Channel: Basically, a double-decker taco is a tortilla wrapped in a hard-shell “taco” using black bean hummus as glue.
And why would anyone do that?
Because, as everybody knows, the world is coming to an end, we’re all close to extinction and nothing makes sense anymore.
Watch the following video below (WARNING: IT’S 5 MINUTES LONG) cringe, but –more importantly– do not try this at home.
Sombrero tip: @Bathtubmedia
If you happen to walk around New York City these days, you’ll likely find huge signs advertising the latest “vegan” creation from Fresh&Co.: The Puebla Vegan Grilled Cheese, a “black bean & corn salad, smashed avocado, vegan cheese sandwich on sourdough bread.”
And while it’s tempting to think you’ll be enjoying a delicious, healthy meal from the state of Puebla –which is actually ground zero for amazing Mexican food– well, you wouldn’t.
I’m sorry to disappoint y’all, but this is what food from Puebla actually looks like:
Via: Gothamist
After all, what are we going to do now that the Cuban government has decided to ruin the Ché-Chávez fragrance fun?
From the #NotTheOnion archives of this venerable blog, come the new “Ernesto” and “Hugo” fragrances, created in honor of -who else?- Ernesto “Ché” Guevara, and the late Hugo Chávez himself.
“Ernesto” is being described as having a touch of “wood,” while “Hugo” is “softer, with a touch of subtle, tropical scents.”
This is not a joke, you people. It’s the creation of a serious Cuban enterprise, Labiofam, whose founder spoke personally to my friend Andrea Rodríguez, of AP in Havana.
Now you know.
And just when I thought the height of ridiculousness had been reached with the Quesarito and the Frito-stuffed Chicken Enchilada Melt, comes the Biscuit Taco, a breakfast concept being tested in -where else?- California.
A company briefing describes the Biscuit Taco as a “warm, flaky, golden brown biscuit that happens to be shaped in the form of a taco,” and will very likely clog your arteries. (That last bit is mine, of course, but I think the company might want to reconsider its briefing or at least add some kind of health disclaimer.)
But the Biscuit Taco is not alone in its ridiculousness, and is only the latest addition to the I Don’t Wanna Taco ‘Bout it Wall of Shame, which you are free to click -of course- at your own risk.
Not to be outdone by the likes of Mattel and Oscar Mayer with their Latin-inspired dolls and Hispanic-targeted cold cuts, Nestlé’s Cofee Mate is launching a series of “Latin-inspired products” and promoting them on Twitter with a super inventive Latin handle: #LatinTouch.
Here’s one of Coffee Mate’s pitches on Twitter.
A new flavor so rich, you’ll feel amor at first sip. Find @Abuelita Mexican Chocolate http://t.co/oOt1QGbqTT pic.twitter.com/42glmFty8X
— Coffee-mate (@Coffee_mate) agosto 28, 2014
Coffee Mate’s Latin Touch thing includes Nestlé’s popular Mexican Chocolate Abuelita, featuring the great Sara García, who is having, posthumously, a second life as a “hot, steamy” Latina.
Because, aren’t we all?
Hat tip: @latinorebels
In addition to reproducing Cecilia Jimenez ruined artistic recreation of a 19 century fresco of Jesus, this prolific avocado artist has also some interesting renderings of Monalisa, The Joker and Gokú, among others.
From now on, I’ll be referring to this thing as AguacARTE.
Via: Creadoorm
The national organization known as the National Pork Board this week launched a Spanish-language version of its popular Pork Be Inspired website, inexplicably called Pork te inspira.
And I say “inexplicably,” because as any bilingual person will tell you, cerdo or puerco would be the correct Spanish translation of the word “pork.” See? Pork is NOT Spanish for Pork, thus the weirdness of the whole Pork-te-inspira-business.
I have no idea why they decided to go that route, but I’ve already sent them a VIT (a Very Important Tweet) asking for a comment or -in the worst case scenario- a clarification.
I suppose El puerco te inspira or El cerdo te inspira would be slogans better suited for the National Porn Board, but we’ll never know for sure until they get back to me (which very likely will be never.)
I will keep you guys posted, though.
Taco Bell this week opened its first store of U.S. Taco Co., a spin-off that “seeks to satisfy Americans’ growing hunger for higher-quality food” than, say, everything else available out here.
And of course because this is America, people, U.S. Taco Co’s menu includes ‘The 1 Percenter,’ a $10 taco that contains lobster, garlic butter, roasted poblano crema and cilantro… because, as everybody knows, that’s what really rich people eat.
Oh, and in case you were wondering: This beauty does NOT come wrapped in a tortilla, no, señor! it comes on top of flatbread. You know? for the rich.
Excuse-me?!
via: Huffington Post
It contains field greens, crispy chicken, smoked bacon, red onion, cheddar cheese, grilled peppers & tomato.
Oh. Wait. It comes with a free Lenny’s Spring Water, which might explain (maybe) the reference to the watery, natural U.S.-Mexico border. Who knows.
Mad Dog & Beans, a new eatery in Brooklyn, has found inspiration in the Mexican Revolution to peddle upscale Mexican food to a local crowd. The eatery, first spotted by a non-Mexican colleague of mine, features on its door the image of a bandito holding a guitar, because even Mexican outlaws are a musical, cheerful bunch.
According to the restaurant’s website:
Mad Dog & Beans Mexican Cantina is a casual-upscale Mexican restaurant featuring a traditional Mexican menu. The theme is based on the Mexican Revolution. The decor features vintage black-and-white photos of banditos and scenes of Mexico printed on canvas and displayed throughout the restaurant.
The menu, while not especially original, does feature some interesting spelling, including “molcajeta” and “pica de gallo.”
Now, that’s revolutionary!
Photo and sombrero tip: J. Falcone
Speaking of Mexican things that make no sense, this blog’s Gringo West Coast Correspondent just informed me that Taco Bell is testing a restaurant concept that -among other things- will be serving Mexican Car Bombs.
See? I had to learn about this by a non-Mexican person, because last time I checked, my people had no idea that a Mexican Car Bomb is simply a vanilla shake with Guinness, tequila caramel sauce and chocolate flakes.
The concoction is sure to please those already clueless enough to believe Cinco de Mayo is Mexico’s celebration of Independence and just one more excuse to stuff themselves with made-believe Mexican fare.
So, go ahead. Visit U.S. Taco Co., get bombed and puleeeze stay away from real Mexicans.
Click below for a quick trip to some of the silliest Cinco de Mayo gimmicks.
MI BLOG ES TU BLOG 