Latest news with #burritos
Yahoo
a day ago
- Business
- Yahoo
Taco Bell Drops New Protein-Packed Burritos for Just $3
Taco Bell is back again with more new protein-packed food items. Instead of lighting up the backyard grill, these two new grilled steak burritos are a must order. Ready to run to the popular quick service restaurant now? Taco Bell has focused revamping its menu. From the new Cinnabon Dulce De Leche desserts to its uber popular chicken menu, guests order both their favorite food and something new when they hit the drive available on the Cravings Value Menu, the two new grilled steak burritos are just $3. Although they are available for a limited time, the full-sized burritos satisfy a big appetite yet do not empty the wallet. The two options are Chipotle Ranch Grilled Steak Burrito and Cheesy Melt Grilled Steak Burrito. Both menu items feature marinated, grilled steak. The Chipotle Ranch Grilled Steak Burrito focuses on textures. The shredded crisp lettuce and pico de gallo add a fresh and bright flavor to contrast the hearty steak. Cheddar cheese breaks up the rich ingredients and the crispy Fiesta tortilla strips bring a surprising crunch in every bite. Additionally, this burrito features Chipotle Ranch sauce and Avocado Ranch. The chipotle flavor adds a smoky spice. The Avocado Ranch is a nice substitute to freshly sliced avocados. Overall, this burrito is hearty yet still captures a fresh and crisp flavor. Related: The Cheesy Melt Grilled Steak Burrito is all about creamy, rich flavors. The grilled steak is covered in a 3-cheese blend, reduced-fat sour cream and Jalapeno Ranch. That kick of spice is needed to cut through all the unctuous flavors. With season rice folded into the mix, it feels like a restaurant style burrito, but it does not have the hefty price tag. All the creamy elements are similar to a smothered burrito but without the mess. For someone who wants an indulgent meal, the Cheesy Melt Grilled Steak Burrito is a must order. The $3 Grilled Steak Burrito join Taco Bell's Cravings Value Menu. All food items on that menu are priced at $3 or less. This menu focuses on giving guests value while putting flavor and creativity front and center. These items are not meant to be a snack order. They are intended to satisfy craving while giving guests more for the order. Do not miss an opportunity to order the protein-packed steak burritos at Taco Bell. What that craving hits, the popular quick service restaurant always delivers flavor and value in every Bell Drops New Protein-Packed Burritos for Just $3 first appeared on Men's Journal on Aug 7, 2025 Solve the daily Crossword
Yahoo
6 days ago
- Business
- Yahoo
Del Taco's El Big Boxes Just Got Bigger — Now Bigger Burritos Each At Over A Half Pound
All burritos are getting a major size upgrade plus, fan-favorite Orange Cream Shake returns and Funnel Cake Fries are here for a limited time 5 Dollar Box 7 Dollar Box 9 Dollar Box LAKE FOREST, Calif., Aug. 12, 2025 (GLOBE NEWSWIRE) -- Del Taco, voted Best Fast Food Restaurant and Best Fast Food Fries in USA Today's 10Best Reader's Choice Awards 2025, is going big — really big — with El Big Boxes, now stuffed with even bigger burritos, now each at over a half-pound. Starting Aug. 12, these loaded meals deliver real food, real flavor and real value all packed into one box with a variety of items designed to satisfy serious hunger without stretching the wallet. 'At Del Taco, we're committed to going back to our roots of getting a lot for what you've got by serving generous portions made from fresh ingredients, all at an incredible value,' said Sarah McAloon, Interim President of Del Taco. 'With El Big Boxes now featuring burritos weighing in at over a half-pound, guests can enjoy beef and bean or bean and cheddar varieties, as well as all classic burritos — including the Grilled Chicken Burrito and 8 Layer Veggie Burrito — now served in the bigger size. Rounding out the menu, Del Taco is bringing back two fan favorites: the Orange Cream Shake and Funnel Cake Fries. Together, the abundant burrito choices and sweet treats aim to leave fans saying, 'Del Yeah.'' Introducing the New El Big Boxes — Now Even Bigger with Half-Pound Burritos. Each El Big Box is a portable feast packed with huge flavor and fresh ingredients, designed for every guest. The boxes include: $5 Clásico: A Combo Beef & Bean Burrito (now over ½ pound), a Mini Quesadilla, Crinkle-Cut Fries and a 16oz Drink. $7 Mex Faves: A Combo Beef & Bean Burrito (now over ½ pound), a Grilled Chicken Taco, a soft Snack Taco, a Mini Quesadilla and a 16oz Drink. $9 Ameri-Mex: A Double Del™ Cheeseburger, a Bean & Cheese Burrito (choice of red or green sauce, now over ½ pound), a soft Snack Taco, Crinkle-Cut Fries and a 16oz Drink. Bigger Burritos, Bigger Satisfaction In addition to the El Big Boxes, Del Taco is upgrading its Classic Burritos. Each stuffed with over a half-pound of fresh ingredients. The burritos getting the upgrade include: ½ lb. Combo Beef & Bean Burrito: Seasoned beef, slow-cooked beans made from scratch, fresh house-grated cheddar cheese and zesty red sauce, wrapped in a warm flour tortilla. ½ lb. Beef & Cheddar Burrito: Seasoned beef, fresh house-grated cheddar cheese and zesty red sauce, wrapped in a warm flour tortilla. ½ lb. Grilled Chicken Burrito: Freshly grilled, marinated chicken, fresh house-grated cheddar cheese, crisp shredded lettuce, secret sauce and fresh diced tomatoes, wrapped in a warm flour tortilla. ½ lb. 8 Layer Veggie Burrito: Featuring slow-cooked beans made from scratch, cilantro lime rice, fresh house-made guacamole, fresh house-grated cheddar cheese, crisp shredded lettuce, fresh diced tomatoes, zesty red sauce and cool sour cream wrapped in a warm flour tortilla. ½ lb. Bean & Cheese Burrito: Slow-cooked beans made from scratch, fresh house-grated cheddar cheese and zesty red or tangy green sauce, wrapped in a warm flour tortilla. Returning Favorites: Orange Cream Shake & Funnel Cake Fries Del Taco is bringing back the Orange Cream Shake, a creamy, vanilla shake, hand-blended with Fanta® Orange, available in a 16oz size. Also, extended is the limited-time Funnel Cake Fries — fluffy, crispy, powdered sugar-dusted fries that evoke the nostalgic flavors of the summer fair — priced at just $2.49. For more information and to find a nearby Del Taco location, visit ©2025 Del Taco LLC About Del TacoVoted Best Fast Food Restaurant in USA Today's 2025 10 Best Reader's Choice Awards, Del Taco offers a unique variety of both Mexican and American favorites, such as burritos and fries, prepared fresh in every restaurant's working kitchen with the value and convenience of a drive-thru. Del Taco's menu items taste better because they are made with real, quality ingredients like freshly grilled chicken and carne asada steak, fresh house-made guacamole, fresh house-grated cheddar cheese, slow-cooked beans made from scratch, and signature creamy Queso Blanco. Founded in 1964, Del Taco now serves more than three million guests each week at its nearly 600 restaurants across 17 states. Del Taco's commitment to providing guests with real food at a real value for their money originates from cooking, chopping, shredding and grilling menu items from scratch. For more information, visit Photos accompanying this announcement are available at: CONTACT: Contact: Paul-Michel Donahie, Champion pdonahie@ in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
New York Times
6 days ago
- Lifestyle
- New York Times
18 Easy, Protein-Packed Recipes for Back-to-School Lunches
Make-ahead burritos, easy chickpea salad, baked chicken meatballs and more tasty lunch ideas for little bodies with long days. Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton. Published Aug. 12, 2025 Updated Aug. 12, 2025 When my two girls are grown, I'll probably find myself weeping in the lunchbox aisle, reminiscing about how fun it was, packing school lunches for all those years, but currently, it's one of my least favorite tasks. Trying to come up with packable, nutritious meals that they'll actually eat makes me feel like Oedipus trying to solve the Riddle of the Sphinx. Because their days are long and activity-filled, they need food with staying power. Most days, I try to pack a lunch that's fairly balanced in terms of protein, carbs and fiber. (And some days, they get buttered fusilli and an apple.) They love bread, pasta, fruits and vegetables, so carbs and fiber are easy. But I often struggle with working a little protein into their bento boxes, as I know many parents do. The other day, I scrolled through New York Times Cooking looking for higher-protein, lunchbox-friendly ideas that my kids might eat, and I'm sharing them with you here. Good luck. Christopher Testani for The New York Times. Food Stylist: Simon Andrews. These excellent burritos from Ali Slagle are always a winner. Make them ahead, wrap in foil and freeze, then heat up and pop into a Thermos. I make ours with ground turkey or chicken. Recipe: Easy Burritos Christopher Testani for The New York Times. Food Stylist: Simon Andrews. These simple chicken meatballs from Lidey Heuck can be piled into a container or tucked into a squishy hoagie. I toss in a few packets of ketchup left over from takeout. Recipe: Baked Chicken Meatballs David Malosh for The New York Times. Food Stylist: Simon Andrews. Cozy and soul warming, this 10-minute, 5-ingredient red lentil dal from Priya Krishna gets better over time, so it's the perfect thing to make on a Sunday to have for lunches all week. Recipe: Everyday Dal Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. My big kid loves to take a Caprese salad in her school lunch. This one from Colu Henry adds white beans for extra oomph, so my oldest can make it through a school day and two hours of dance class. Recipe: White Bean Caprese Salad Bryan Gardner for The New York Times. Food Stylist: Greg Lofts. My 13-year-old kept stealing bites when I made myself this clever salad from Hetty Lui McKinnon, so I'm taking the hint and packing it in her lunch. Hetty calls for vegetarian dumplings, but I make it with chicken. Recipe: Dumpling and Smashed Cucumber Salad With Peanut Sauce Rachel Vanni for The New York Times. Food Stylist: Spencer Richards. Salty, sweet and crunchy, these homemade energy bars from Genevieve Ko happily straddle the line between a dessert and snack. Recipe: Homemade Protein Bars Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne. If you're a perimenopausal mom, you probably have cottage cheese in the fridge. So use it in these surprisingly light egg muffins from Naz Deravian for you and your kiddos. Recipe: Cottage Egg Cheese Bites Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne. I love making cheese quesadillas for breakfast, but these chicken quesadillas from Ali Slagle are a great heartier option for lunch. Ali smartly suggests mixing together the chicken and cheese for even melting and distribution. It's the little things. Recipe: Chicken Quesadillas Christopher Testani for The New York Times. Food Stylist: Simon Andrews. My kids are dubious about tofu, but these crunchy cubes might change their minds. Kristina Felix coats tofu in a savory mixture of tamari, garlic and onion powders, and cornstarch, then bakes them until crispy. Recipe: Baked Tofu Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton. Cheese tortellini and salami give this reader-favorite pasta salad from Ali Slagle a bit more staying power. Because delicate arugula will become soggy in a lunchbox, I'll sub in roughly chopped broccoli that will soften as it sits. Recipe: Tortellini Pasta Salad Nico Schinco for The New York Times. Food Stylist: Kaitlin Wayne. Afghan murgh kebab, grilled spiced chicken kebabs that are served with a garlicky white sauce, inspired this not-boring, creamy-spicy chicken salad from Zaynab Issa. A mix of Greek yogurt and mayo keeps it out of gloopy territory. Recipe: Lemon Turmeric Chicken Salad Christopher Testani for The New York Times. Food Stylist: Simon Andrews. A well-made egg salad is sublime, and this one from Lidey Heuck does not disappoint. To guard against sogginess if you're making a sandwich: Toast the bread a bit first, lightly butter it, then put a piece of lettuce on each slice before adding the egg salad. Recipe: Egg Salad Christopher Testani for The New York Times. Food Stylist: Simon Andrews. You'll almost always find chickpeas in my cabinet because they're great in so many things. In a pinch, I add a small container of plain chickpeas to my kids' lunches, but this recipe from Kristina Felix is something special. Recipe: Easy Chickpea Salad Christopher Testani for The New York Times. Food Stylist: Simon Andrews. As a pseudo-Southerner, I am thrilled to announce that one of my kids loves pimento cheese, so this is already a lunchbox go-to in our house. She likes this one from Matt and Ted Lee with Ritz crackers and cucumbers. Recipe: Pimento Cheese Linda Xiao for The New York Times. Food Stylist: Monica Pierini. This superfast hummus from Michael Solomonov and Steven Cook of the Philadelphia restaurant Zahav calls for an entire 16-ounce jar of tahini so it's incredibly flavorful (and also packed with good fats that will keep my girl going through soccer practice). Recipe: 5-Minute Hummus Kerri Brewer for The New York Times. Food Stylist: Spencer Richards. Carolina Gelen adds browned butter and protein-rich lentils to classic tomato soup resulting in a stick-to-your-ribs version that will keep beautifully in a Thermos. Recipe: Lentil Tomato Soup Christopher Testani for The New York Times. Food Stylist: Simon Andrews. J. Kenji Lopéz-Alt's technique for steaming eggs in a little bit of water — not a whole potful — is the best way I know of to get truly perfect hard-boiled eggs. (No weird gray rim.) My kid eats only the whites. Fine. I scoop out the yellows and make myself a batch of Eli Zabar's egg salad. Recipe: Perfect Boiled Eggs David Malosh for The New York Times. Food Stylist: Vivian Lui. Another household favorite is cowboy caviar, also known as Texas caviar, which I adapted from Helen Corbitt, a dietitian from New York, who came up with it in the 1930s after moving to Texas. Black beans, black-eyed peas, corn, tomatoes, red onion, bell pepper and scallions are dressed in a lightly sweet dressing. I pile it into a bento box and send them with a resealable bag of Fritos Scoops. Recipe: Cowboy Caviar Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
Independent Singapore
18-07-2025
- General
- Independent Singapore
Locals list cheese, truffle, matcha, mentaiko anything as the most overhyped foods in Singapore
Photo: Freepik (for illustration purposes only). SINGAPORE: When a local Reddit user wanted to know what others feel are the most overhyped foods among Singaporeans, for both local and overseas cuisine, others on the platform were very willing to share their thoughts. U/GoldenRuler2021, who penned the post on r/askSingapore on Thursday (July 17), started the ball rolling by saying that cheese is 'way overhyped' in Singapore. 'People go crazy over cheese fries, cheese tarts, cheese pulls, everything cheese,' they wrote, adding that they've tried many cheeses, even 'atas' kinds such as brie and camembert, but found them to be only 'meh.' 'Sometimes sour, sometimes plasticky, and when it melts and stretches, it feels like it's pulling something inside me. No joy at all,' they added. Also, although they acknowledged that cheese has some health benefits, since it contains protein and calcium, it's just not something they would crave, like others seem to do. They also find tacos and burritos to be only 'okay, not bad,' even the ones they tried in Mexico. 'Honestly, I'd prefer prata or chapati. Just feels more satisfying and flavourful to me,' the post author wrote, asking others if there is a food that everyone else loves but they find simply overhyped. Some Reddit users said they don't get the hype behind the truffle craze. 'Anything 'truffle' is just an excuse to charge you extra for a few cents worth of truffle oil,' one opined, while another wrote, 'Most places don't use real truffles as they are too expensive to get. For most of the time, they use 'truffle oil' that has no truffle infusion. It's artificial flavouring.' 'Truffle anything and matcha most things have become oversaturated and really quite poor in quality,' agreed another. 'Overhyped would be churros during Covid or the raclette cheese pasta or cheese wheel pasta,' wrote a commenter. Another person who's tired of the cheese overhype wrote that 'cheese fries, cheese pulls, nacho cheese, are really just flavoured oils and fats.' 'Truffle anything and mentaiko, both don't taste really good to me, idk why, just very meh,' contributed another commenter. 'Mentaiko. There was one period when almost every food had mentaiko on it, bread, rice, noodles… although the flavours don't match,' another agreed. One brought up mala hot pot, which they characterised as 'cheap junk food in China but sold more expensive than zhi char here.' 'Mala. What's the point of food if the spices numb and burn away your sense of taste?' another asked. When one wrote they found McDonald's Chilli Crab Burger to be overhyped, others agreed, saying they found it overpriced. Others said that they found salted egg on 'everything' to be tiresome. One wrote that food cooked with salted egg yolk sauce or flavouring is 'underrated.' /TISG Read also: Filet-O-Fish burger with 'cheese 1/3 of 1 pc' sparks shrinkflation complaints among Singaporeans () => { const trigger = if ('IntersectionObserver' in window && trigger) { const observer = new IntersectionObserver((entries, observer) => { => { if ( { lazyLoader(); // You should define lazyLoader() elsewhere or inline here // Run once } }); }, { rootMargin: '800px', threshold: 0.1 }); } else { // Fallback setTimeout(lazyLoader, 3000); } });
Yahoo
02-07-2025
- Business
- Yahoo
Beloved Burrito Location Closing After 51 Years in Los Angeles
For more than 50 years, La Azteca Tortilleria has been a staple in East Los Angeles making handmade tortillas for their famous burritos that draw hour-long lines from crowds pouring in from all over Southern California. But the location that has served the community on Cesar Chavez Boulevard is closing after 51 years. The closure, slated for July 13, reportedly comes due to a hike in rent and new restrictions from the landlord at the famed location that in 2021 earned the coveted Bib Gourmand from Michelin. La Azteca is known for its chile relleno burrito, which is stuffed with a poblano pepper, cheese and refried beans. The pillowy flour tortillas are also all handmade at the unassuming you walk into the burrito spot, you're immediately greeted by a wall of accolades the beloved burrito joint has earned over the decades, most notably making the famed Pulitzer Prize-winning and late Los Angeles food critic Jonathan Gold's list of top five burritos in Los Angeles. Michelin described La Azteca as "an easy restaurant to find. Just look for the line of people snaking out of its front door." The burrito restaurant's secret are the "flour tortillas are made in-house every day in full view of the dining room," which "boast a kind of richness and chew that others don't. There are nearly 20 different burritos on offer, but everyone comes for the winning chile relleno." The good news is that La Azteca's second location, which opened in 2023, will continue to operate seven days a week, and it's only two miles from the original location. Beloved Burrito Location Closing After 51 Years in Los Angeles first appeared on Men's Journal on Jun 30, 2025
