Latest news with #Datassential
Forbes
22-05-2025
- Entertainment
- Forbes
Best Paloma Recipe With a Twist
May 22 might be World Paloma Day, but this tequila based cocktail is great to sip any time of the year. This light and lively cocktail is easier to make than a Margarita, and it's becoming a fast favorite. Made with tequila, grapefruit soda and lime juice, it's also gaining in popularity. According to Datassential, this simple cocktail has grown in popularity on American menus by 81 percent in the last few years. For this reason, grapefruit sodas have also grown in popularity. Unlike the Margarita, which dates back to at least the 1930s or 1940s, the Paloma wasn't invented until later. It is believed that the Paloma is a specific, grapefruit-soda evolution of the practice of mixing tequila with sodas, and likely, it was created after 1955, which is when Squirt soda began being exported to Mexico. For the first part of its history, though, it was not on cocktail menus. According to noted drinks historian, David Wondrich, the first mention of a Paloma on a menu was in 1999 in Tlaquepaque restaurant in Orange County, California. And a recipe for a Paloma appeared in the 2000 book Cowboy Cocktails, by Grady Spears and Brigit Binns. A good Paloma is like a good summer night - easy, breezy and refreshing to make. At its core, it is just a two ingredient cocktail, but often, a squeeze of lime juice and a pinch of salt are added. glass: highball garnish: grapefruit slice or twist, lime wedge or wheel Fill highball glass with ice, pour in tequila, grapefruit soda, lime juice, and stir gently. Add a pinch of salt on top, then add garnish, and serve. The first way to add dimension to your Paloma is to switch out the blanco or silver tequila with a reposado or añejo. A reposado tequila has rested in oak barrels for anywhere from two months to a year, while an añejo tequila is aged even longer, from a year to three years. If you want to get even fancier, sub out the blanco for the lookalike cristalino, which is basically an añejo that's been charcoal filtered so it is clear in color. You can also add a smoky touch by using mezcal instead of tequila, or you could split the base, between tequila and mezcal. You could also simply pour a 1/4 to a 1/2 ounce of mezcal over the back of a bar spoon to float it on top. Another way to elevate a Paloma is to use a higher quality mixer. Top Note, Q Mixers and Fever-Tree all make grapefruit sodas that are meant to be mixed into cocktails, which means they're made with better ingredients like real grapefruit juice and typically less sugar. You can also use club soda and seltzer water, fresh grapefruit juice and agave syrup to make a delightful Paloma, too. Another way to bring out the flavors of the tequila and grapefruit is to add a dash or two of grapefruit, orange or other citrus bitters. Lastly, you'll want to up your garnish game. Adding a salt rim elevates your glass, but for a spicy kick, use Halo Del Santo, a cocktail garnish made with salt, fiery chiles and a touch of citrus. Then, add a touch of herbs like lavender, rosemary or mint to finish the cocktail. This adds a visual and herbal twist. glass: highball or rocks, rimmed with salt if desired garnish: large wheel of grapefruit and rosemary sprig In a cocktail shaker filled with ice, add tequila, grapefruit juice, agave syrup, lime juice, bitters and salt. Shake for 30 seconds or until completely chilled. Strain into glass filled with ice, top with club soda or seltzer water, pour mezcal on the back of a bar spoon to float on top. Add garnish, and serve.
Yahoo
29-03-2025
- Health
- Yahoo
Beef Tallow May Soon Show Up On a Menu Near You. Here's What That Means
Beef tallow, a type of oil used for cooking, is growing more common at restaurants, including Steak 'n Shake. Proponents say the fat has flavor and health benefits, though nutritionists advise that seed oils can be a better choice. Datassential, a food service insight firm, estimates 8% of restaurant menus will feature beef tallow in four was bone marrow. There was duck confit. Now beef tallow is the cooking medium of the moment. Tallow—basically, beef fat cooked down to solid form—is coming up in food conversations across the country these days. It was a hot topic at a restaurant convention in New York City earlier this week, and Health and Human Services Secretary Robert F. Kennedy Jr. recently scarfed down fries cooked in the fat at a Steak 'n Shake in Florida. Fans laud its flavor and tout health benefits, arguing for its superiority to seed oils like canola and vegetable oil. The ingredient is showing up on a growing number of restaurant menus, in packages of chips and frozen fries, and even in beauty products. 'I hear about it all the time,' said Brian Goodman, who sells meats to restaurants for New Jersey-based distributor Marx Foodservice, which specializes in antibiotic-free, pasture-raised beef from New Zealand. 'I have four people looking for it as we speak.' Americans' moves toward tallow may be a matter of palate preferences, ideological leanings—Kennedy, a Trump appointee, has boosted the slogan 'Make America Healthy Again'—or efforts to eat healthier. Diners' motivations aside, it seems to be catching on in restaurants. Mentions on menus rose more than 40% from late 2023 to late 2024, according to Technomic, a food service insights firm. Steak 'n Shake said this spring that it was moving away from seed oils and cooking fries, onion rings and chicken tenders in tallow instead. Kennedy said a number of restaurants, including Popeyes, Outback Steakhouse and Buffalo Wild Wings, have or are in the process of transitioning away from seed oil while dining at Steak 'n Shake on Fox News. (All three restaurants say in allergen guides that beef tallow or shortening may be used to prepare some dishes.) 'We want to do everything that we can to incentivize these companies to be transparent, to switch over from ultraprocessed food,' Kennedy said on Fox News earlier this month in Florida. It's far from a staple. The portion of tallow produced for human consumption each year has grown from about 16% to 17% over the past decade, according to the North American Renderers Association, a trade group. Datassential, a food service insights firm, expects the ingredient to land on 8% of menus in the next four years, though it's currently on less than 1%. Both tallow and seed oils are processed foods, according to nutritionists. Research shows that animal fats have more saturated fatty acids–which are known to increase cholesterol and the risk of developing heart disease, according to Sander Kersten, director of Cornell University's Division of Nutritional Sciences–than seed oils. Tallow's adherents see it as less processed than seed oils, and say it contains fat-soluble vitamins and nutrients, such as choline and conjugated linoleic acid, that curb hunger and improve metabolism. NARA members have noticed an uptick in demand for cooking-grade tallow. Food distributors say they're trying to accommodate growing demand. Maximum Quality Foods, a New Jersey-based distributor, is searching for a way to provide the product for halal kitchens, owner Gary Roccaro said. Goodman said Marx Foodservice wants to start a tallow line. The current craze reminds him of a period roughly 15 years ago when duck fat became trendy. (Animal fats can have higher smoke points than seed oils, which helps prevent burning, and impart a distinct taste, he said.) Beef tallow can be less expensive than duck fat, Goodman said. Still, the product can get pricey, with shops offering tallow made from grass-fed, organic cattle for as much as $30 per pound on Etsy. A five-ounce pack of tallow-fried chips can sell from about $6.50 to as much as $15 online. 'Everybody was taking duck fat and cooking potatoes in it,' Goodman said. 'With beef tallow it's the same thing. But duck fat is now $44 for three pounds—and tallow is half the price.' Restaurant vendors also report more questions about tallow. Customers used to ask whether Frylow, a ceramic device placed in deep fryers to extend oil life, works with beef tallow once every couple of years, CEO Bradley Mart said at a trade show this week. (It does, he said.) That changed about six months ago. 'Here at the show, we're getting it twice a day, three times a day,' Mart said at the Javits Center in Manhattan. Read the original article on Investopedia
Forbes
28-03-2025
- Business
- Forbes
National Burrito Day Deals—BOGO, Burrito Insurance, And Much More
Sure, National Burrito Day is a nod to one of the most iconic foods—a perfectly wrapped combination of flavors, textures, and heat. But let's be honest: it's not just about celebrating burritos. It's about having an excuse to eat them. Fast-casual chains and taquerias alike have transformed the first Thursday in April into a can't-miss food holiday, dropping deals, launching one-day-only menu items, and turning burritos into something bigger than a meal. From BOGO deals to unexpected collaborations, here's where to find the best burrito steals—and the most over-the-top drops—this year. Note: This piece will be updated as more deals are announced From national chains to local spots, these are the biggest burrito discounts of the year. These deals are just as good—sometimes even better—but may only be available in specific parts of the U.S. We've noted regions where possible. A Note on Terms & Conditions: Each of these deals comes with its own set of terms and conditions, including availability, time restrictions, and location participation. Be sure to check with your local restaurant or retailer to confirm details before heading out! Burritos aren't just a food—they're a cornerstone of American dining culture. According to Datassential, Mexican food ranks as the third most popular cuisine in the U.S., reflecting its deep integration into everyday eating habits. The Pew Research Center also reports that nearly 10% of all U.S. restaurants serve Mexican food, underscoring its widespread availability and demand. Burritos play a major role in this growth. The U.S. Department of Agriculture (USDA) found that 13% of U.S. adults eat Mexican food daily, with burritos accounting for a significant share of that consumption. The dominance of burritos is also reflected in the performance of major restaurant chains. According to Datassential, Taco Bell ranked fourth in U.S. restaurant sales, generating nearly $14 billion in revenue, while Chipotle ranked eighth, with nearly $10 billion in sales. But it's not just about marketing. It's not even really about burritos. Days like this are about having something to look forward to—a simple moment that repeats itself every year, wrapped up neatly, just like the food it celebrates.
