Latest news with #MontereyJack
Time Out
6 days ago
- Business
- Time Out
Gird your loins, McDonald's fans: the Snack Wrap is back this summer
McDonald's fans have been very busy in the past ten years—ever since the beloved Snack Wrap was discontinued in 2016, diners have been asking the world-famous fast-food chain to bring back the treat. McD's devotees have desperately taken to social media and even created a petition that garnered almost 19,000 signatures in an effort to see the wrap on the menu again. And now those Snack Wrap dreams are coming true: the fan-favorite menu item is officially returning to participating McDonald's restaurants on Thursday, July 10. For those who aren't familiar, the Snack Wrap is a soft flour tortilla holding McCrispy strips—all-white-meat chicken strips that are breaded and fried—topped with lettuce, a mix of cheddar jack and Monterey Jack cheeses and your choice of sauce (ranch, honey mustard or salsa roja). The roll-up comes in two flavors: The spicy version has a touch of habanero pepper, a flavor aficionados might recognize from the Spicy McCrispy sandwich already on the menu, while the ranch option has those classic hints of garlic and onion. The Snack Wrap was phased out nationally in 2016, and now as we hit summer 2025 and its blistering temperatures, we have a chance to eat the chain's sole menu item that isn't hot (other than the desserts and beverages). It's a healthier option than many on the menu, coming in at less than 300 calories. And, as folks who created the petition point out, it's the perfect snack for a road trip because you can hold it in one hand and drive with the other.
Cision Canada
6 days ago
- Business
- Cision Canada
Tim Hortons introduces the new Supreme Stack sandwich, served hot out of the oven and stacked high with seasoned steak and double smoked bacon Français
TORONTO, June 4, 2025 /CNW/ - Tim Hortons is stacking its lunch and dinner menu with the launch of the new Supreme Stack sandwich, available now at Tims restaurants across Canada. The Supreme Stack is prepared to order, served hot out of the oven, and features a tall stack of seasoned steak and double smoked bacon, plus caramelized onions, cheddar, mozzarella and Monterey Jack cheeses, and a creamy peppercorn sauce served on a potato bun. "The new Supreme Stack is a hot sandwich that's packed with seasoned steak and bacon, and designed to satisfy Canadians' cravings – they're going to fall in love with it at first bite!" says Carolina Berti, Vice President of Category and Innovation for Tim Hortons. "The sandwich is made to order and piled high with layer after layer of tasty, high-quality ingredients. Then we finish it off in our ovens so it's hot, perfectly toasted and a delicious lunch or dinner option." Tim Hortons new Supreme Stack is available now at Tims restaurants across Canada and can be ordered for delivery through the Tims app. ABOUT TIM HORTONS In 1964, the first Tim Hortons® restaurant in Hamilton, Ontario opened its doors and Canadians have been ordering Tim Hortons iconic Original Blend coffee, Double-Double™ coffees, Donuts and Timbits® in the years since. For more than 60 years, Tim Hortons has captured the hearts and taste buds of Canadians and has become synonymous with serving Canada's favourite coffee. Tim Hortons is Canada's largest restaurant chain operating in the quick service industry with nearly 4,000 restaurants across the country. More than a coffee and bake shop, Tim Hortons is part of the Canadian fabric and guests can enjoy hot and cold specialty beverages – including lattes, cappuccinos and espressos, teas and our famous Iced Capps® – alongside delicious breakfast, sandwiches, wraps, soups and more. Tim Hortons has more than 6,000 restaurants in Canada, the United States and around the world. For more information on Tim Hortons visit SOURCE Tim Hortons
Axios
16-05-2025
- Business
- Axios
Bad Hambres: The frozen bean burritos that keep selling out in Phoenix
A Phoenix man who quit his corporate job to develop "the world's most delicious" bean burrito has taken social media by storm and can't keep his tasty concoction in stock. Why it matters: Bean burritos are a delicacy in Phoenix, and Hank Murphy of Bad Hambres has created a freezer-ready version that can stand up against any of the Valley's best. State of play: Bad Hambres sells packages of six to 36 frozen burritos (priced at $5.50 each) for pickup each weekend in Arcadia or delivery across most of metro Phoenix. Bad Hambres drops a new batch every Monday — and they typically sell out within a few days. They're made of a wildly simple combination of ingredients: From-scratch whole beans, Monterey Jack cheese and house-made salsa wrapped in a tortilla from a local Mexican bakery and sprinkled with more cheese. They can be reheated via microwave, stovetop, oven or air fryer in 15 minutes or less. Flashback: Murphy told us his love of bean burritos began as a child on regular pilgrimages to Los Dos Molinos in Mesa. He moved to Kentucky after college and was disappointed by the lack of Mexican food there, so he set out on a research and development mission to make his own. It took 10 years and a move back to Phoenix to perfect his bean recipe. Zoom in: After years of selling burritos to friends out of his home kitchen, Murphy left his job with Walmart last year to go pro. He said he decided to offer the burritos frozen because even though there are plenty of high-quality bean and cheese burritos at Phoenix restaurants, there are few good at-home on-demand options. The intrigue: Murphy's concept seems to have struck a chord with the Valley's burrito lovers. After acquiring space in a commercial kitchen last August, he was able to make 2,400 burritos per week and was consistently selling out. He upgraded his commercial freezer in December, allowing him to up his weekly output to 7,000 burritos — enough to meet demand for about three months. What they're saying: "We're just continuously shocked by what's happening," he said. Between the lines: The burritos are exceptional, but Murphy said he thinks it's the story behind them that has built the brand. "It really resonates with people who also have a hobby or a passion," he said. What's next: Murphy said he hopes to be able to ship his burros nationwide soon, but for now, his team is focused on meeting the growing local demand.
Los Angeles Times
09-05-2025
- General
- Los Angeles Times
8 favorite birria and barbacoa tacos to try from the 101 Best Tacos guide
Customers line up early at Birrieria Barajas in East Compton for plato birria de chivo con pistola, a bowl of spicy, fall-off-the-bone goat meat bathed in consomé. You'll find a taco truck, puesto or taqueria on just about every corner in L.A. The ability to grab a variety of tacos — mariscos, al pastor, carne asada, veggie and creative, non-traditional options — at the drop of a dime can disguise the reality: Taqueros and taqueras spend days preparing and cooking down meats and making salsas before the folded bites are eventually handed over in fresh tortillas to hungry patrons. Lines form at birria and barbacoa stands as the sun rises, but cooks set up hours beforehand, patiently roasting meat and stirring pots of rich consomé. In Arleta, one fourth-generation taquero raises his own lamb on a strict diet of alfalfa and cracked corn, then spit-roasts it in a pit to achieve maximum flavor and tenderness. From smoky Jalisco-style goat birria to Tijuana-inspired birria de res and Hidalgo-influenced lamb barbacoa, here are eight of our favorite birria and barbacoa tacos from the 101 Best Tacos guide. No matching places! Try changing or resetting your filters Showing Places East Pasadena Goat birria Dine In $ Juan Garcia and his family have origins in Jalisco, the birthplace of birria. There, making the long-simmered dish with goat is all but law. Garcia interprets a recipe tracing back to his great-great-grandfather: It involves steaming the meat first before it melds over low heat with spices that include dried and smoked chiles, ginger, chocolate, cinnamon, garlic, black pepper and often, juice from the oranges of one of his uncle's trees. It stands out as extraordinary even in a town rife with birria. As a taco, the chopped mix of ropy-slick textures bonds to a corn tortilla via melted Monterey Jack. The presence of cheese manages to amplify the birria's smokier, brighter tones, so by all means indulge. Find Garcia's masterwork in two locations: on Sundays as a vendor at Smorgasburg L.A., and Tuesday through Saturday at the Pasadena restaurant that serves both the specialties of Goat Mafia and the Indian-Mexican mashups of fellow Smorgasburg regulars Saucy Chick Rotisserie. Route Details Boyle Heights Goat birria Puesto $ You'll probably smell the succulent roast goat from blocks away before Birria El Jaliciense slides into view. The Ramirez family's Saturday-only sidewalk operation started out serving tacos and platos made from one goat each week, and due to popularity, scaled up to three. Family members roast the meat for seven to eight hours, scenting it with a rub of garlic, onion, black pepper, cloves and other spices. Their consomé combines the chivo pan drippings with tomato, garlic and onion, and simmers away in a large pot during service. The family begins preparing at 5 a.m. the day before, and arrives in Boyle Heights early on Saturday mornings to fire up the oven where the morsels of goat gain a golden hue and crispy edges. There are tacos dorados, queso tacos and soft, straightforward tacos filled with the juicy, tender goat in light sauce, and they're all worth ordering. But the best way to taste the robust, lightly gamey flavor of the meat is plato style, where various cuts — such as ribs or shredded meat — come with a side of warm tortillas to assemble your own tacos. The most popular plate is the No. 1, the surtida en plato with consomé, which is Jalisco-style chivo in an ode to patriarch Hector Ramirez's hometown. Hector and his family begin selling around 8 a.m. and continue until the chivo is all gone. Come early and hungry. Route Details Pico-Union Goat birria Dine In $ The Pico-Union neighborhood that houses El Parian has changed immensely since The Times' late restaurant critic Jonathan Gold first reviewed the restaurant in 1990 . El Parian might even appear shuttered at first glance, with wrought-iron box cages over its street-facing windows and door. But enter through the parking lot and you'll find a preserved interior with the same decor that Gold described: a colorful painted map of Mexico along one wall, brick-tile flooring and rows of refrigerators stocked with Mexican beer. The restaurant opened in 1968, and its signature dish is still Jalisco-style goat birria, available by the pound. It comes bobbing in a bowl of ruddy consomé with handmade tortillas, chopped white onion and cilantro sprigs on the side. The goat is earthy, only slightly gamey and so tender that it practically dissolves in your mouth. The tortillas are thick and chewy enough to stand up to a generous serving of the birria. The consomé packs enough flavor to drink on its own. I preferred topping my tacos with the chunky red salsa served with complimentary tortilla chips over the bottled option that arrived with my plate. Route 1528 W. Pico Blvd., Los Angeles, California 90015 Route Details Mid-City Goat birria Food Truck $ I would never turn down a beef birria taco from the Tacos y Birria la Unica truck, but for that distinct, pure animal funk, there's only goat. The meat is stewed until the strands are limp, then nestled into a crisp, bubbly shell cushioned with a glob of melted cheese. The accompanying Styrofoam cup of consomé is tinged with cinnamon and clove and cluttered with stray bits of goat. A squirt of the red salsa powers through the richness of the added cheese. There is only one way to describe the state I find myself in mid-goat birria quesataco with my chin glistening with consomé and my mouth full of crunch, meat juice and cheese. Feral. When you leave, there should be a faint orange rim around your mouth and a graveyard of red-stained napkins to pile into the trash bin. The truck in Mid-City is preferred for personal geographic reasons, but the one that parks in Boyle Heights is just as stellar. Route 5871 Venice Blvd., Los Angeles, California 90019 Route Details Venice Beef birria Dine In $ One of the most compelling taquero origin stories in L.A. is that of Teddy Vazquez's role in helping establish the city's current obsession with Tijuana-style birria de res. Vazquez, who picked up the style while working in TJ, famously started out by hiding his birria in his car trunk while driving a ride-share, allowing the cinnamon-y scent of the dish to waft toward his passengers. One thing led to another, and by 2018, Teddy's Red Tacos was born as a truck parked on the phantom train tracks of Slauson Avenue. That truck has remained as Teddy's expanded into a network of 10 locations. The rapid growth has resulted in inconsistent quality at some of the spots. But in Venice, Teddy's birria and his consomé-dipped 'red' tortillas feel almost re-articulated. Reacquaint yourself here, where locals are proud of their Teddy's, and lines are long on weekends. A few tacos and an agua fresca on the patio are a perfect cap to a Venice beach day. Route 46 Windward Ave., Venice, California 90291 Website Route Details Arleta Lamb Puesto $ Lamb, when slow-roasted in a pit in the ground, sparks an animalistic instinct in the carnivore's soul. One bite of glistening meat wrapped in earthy corn tortilla evokes the taste of a morning at the rancho in the highlands of Mexico. This experience is plentiful with Barbacoa Ramirez, set up under a tarp on weekend mornings near the Arleta DMV. Look for the taqueros wearing shirts reflecting the Ramirez family's roots to the town of Atotonilco El Grande, Hidalgo. These tacos, with freshly hand-made tortillas, are a prize of craftsmanship and possibly the finest barbacoa to be found in Southern California. Why? It's in the unyielding devotion of Gonzalo Ramirez, a fourth-generation master in the Hidalgo style who raises and butchers his own lambs in the Central Valley , feeding them only alfalfa and cracked corn. Enjoy the barbacoa also as a hearty consomé, as pancita, or ask for a taco of moronga, lamb blood sausage unlike any I've ever tasted, seasoned with loads of oregano, chiles and onion by an Hidalguense sheep farmer in L.A. An unexpected masterpiece. Route 14263 Hoyt St., Arleta, California 91331 Route Details Watts Barbacoa Food Truck $ As the name suggests, many head to this family-run food truck for husk-wrapped tamales packed with red pork, spicy green chicken, cheese and jalapeño, with sweet options such as pineapple and strawberry on the weekends. But don't miss out on tacos, prepared with the same level of care and expertise. After opening the city's only restaurant dedicated to Afro Mexican culinary traditions that trace back to La Costa Chica in Guerrero state, chef-owner Maria Elena Lorenzo has since downsized to a truck that parks in Watts. The quesatacos feature fried and folded corn tortillas stuffed with shredded beef barbacoa that drips consomé, gooey cheese, chopped cilantro and raw white onion — squeeze a wedge of lime on top for a bite that bounces among crunchy, fatty, rich and acidic. The street tacos are similarly addictive, with the usual carne asada and pollo offered alongside cuts of delicate cachete and nubbly cabeza. Tied baggies of salsa are provided alongside chile, limes and rounds of cucumber, but make sure you add a cup of thick, rust-hued consomé that bobs with bright cilantro leaves and diced onions for dipping before every bite. And if you're stopping by during the summer when pescadillas — deep-fried fish tacos — are on the menu, add a couple to your order. Route Click for directions Website Route Details East Compton Goat birria Puesto $ Robert Barajas Jr. wakes up every morning at 2 a.m. to start making birria horneada — 'ovened,' he says. 'We used to make it in the ground, now we use conventional ovens in order to have that crispy taste.' It is never simmered, adds Barajas. His father started the business several years ago, serving birria de chivo much the way the family has been making it for three generations in Tecalitlán, Jalisco. Birrieria Barajas opened first as a puesto on Compton Boulevard and then launched a truck across the street, parked in front of Eddie's Liquor every day but Monday, beginning at 6:30 a.m.'When we started we wouldn't even sell half a goat,' Barajas says. 'By word of mouth and faith we started to get going week by week. There are a lot of people that make birria. But it has to be goat, and it's supposed to have your special mole, a kind of rub, your own recipe. Maybe that's why we have good clientele, because we make the rub, everything, every day.' The most popular order is the plato birria de chivo con pistola, a bowl of the spicy, fall-off-the-bone goat meat bathed in consomé that comes with a shank and tortillas, onions, cilantro, radishes, chiles and lime wedges for composing your own tacos. Of course there are regular tacos, and there are tacos dorados, folded and fried, with cheese if you want quesabirria. Every order comes with a complimentary small fried bean taco, and the beans are a recipe from Barajas' grandmother, who died earlier this year. 'My grandmother told my dad to 'give customers a nice gesture,'' Barajas says. And once a month Barajas Sr. still prepares montalayo, a fried ball of goat stomach with sausage-like tripe stuffing; order it chopped into a taco. Route 4214 E. Compton Blvd., Compton, California 90221 Route Details
Epoch Times
03-05-2025
- General
- Epoch Times
Skillet Enchiladas
By Linda Gassenheimer Tribune News Service Here's a one-pan enchilada dinner that's an easy vegetarian dish and is ready, start-to-finish, in just 15 minutes. No rolling needed! You can even shorten the preparation time by using fresh diced onions and green bell pepper available in the produce section of the market. Broken, toasted corn tortillas add a delightful crunch to the dish. Helpful Hints Frozen chopped onion and green bell pepper can be used instead of fresh ones. 1 teaspoon minced garlic can be used instead of crushed garlic cloves. Sharp shredded Cheddar can be used instead of Monterey Jack cheese. Any type of pasta sauce can be used. Countdown Assemble all ingredients. Make the recipe. Shopping List To buy: 1 can reduced-sodium black beans, 1 bottle marinara sauce, 1 bag low-fat shredded Monterey Jack cheese, 1 package 6-inch corn tortillas, 1 bottle ground cumin, 1 bottle smoked paprika, 1 green bell pepper, 1 bag arugula leaves Staples: canola oil, onion, garlic, salt, and black peppercorns. Skillet Enchiladas Serves 2 2 teaspoons canola oil or alternative 1 cup diced onion 1 cup diced green bell pepper 2 crushed garlic 1 cup canned reduced-sodium black beans, washed and drained 2 teaspoons ground cumin 2 teaspoons smoked paprika Salt and freshly ground black pepper 2 cups marinara sauce, divided use 1 cup low-fat shredded Monterey Jack Cheese, divided use 1 cup fresh arugula leaves 2 6-inch corn tortillas Heat oil in large skillet over medium high heat. Add onion, green bell pepper, and garlic. Saute 5 minutes. Add black beans, ground cumin, smoked paprika, and salt and pepper to taste. Mix in 1 cup marinara sauce and 1/2 cup cheese. Add arugula leaves and toss to combine with the other ingredients. Toast the tortillas in a toaster oven or under a broiler. Break the tortillas up into 2 to 3-inch pieces and add to the skillet. Cook 3 minutes. Spoon the remaining 1 cup marinara sauce over the top of the ingredients and sprinkle the remaining cheese on top. Place the skillet under the broiler for about 1 minute to melt cheese. Watch to make sure the cheese doesn't burn. Divide in half and serve on two dinner plates. Per serving: 514 calories (33 percent from fat), 18.6 g fat (6.1 g saturated, 6.5 g monounsaturated), 32 mg cholesterol, 25.1 g protein, 65.9 g carbohydrates, 17.5 g fiber, 530 mg sodium. Related Stories 3/27/2025 3/17/2025 Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
