They were so good, he passed the idea on to the corporate office. When a batch of regular Cheetos failed to get the requisite dusting of cheese powder due to a malfunctioning assembly line machine, Montanez took the plain crisps home and sprinkled them with chili powder, creating his own version of a Mexican street snack called elote. According to Inc.com, they were invented by Richard Montanez, a Mexican janitor who worked at the Frito-Lay Rancho Cucamonga plant in California. If the origin of Mazur’s Cheeto-topped pie sounds like a happy accident, you should hear the story of how Flamin’ Hot Cheetos came to be. And Ameci Pizza Kitchen, a California chain, rolled out its own variation in 2016. That pie, which debuted in October as a Halloween special, features black dough made with activated charcoal and a blend of mozzarella and cheddar. Other versions have sprouted up on menus around the country, including the Spicy Spooky Cheeto Pizza at Mickey’s Deli in Hermosa Beach, California. To be fair, Lelulo’s doesn’t exactly have the Cheeto pizza market cornered. Weird pizza ideas: Pizza topped with ground beef, peanut butter and jalapeno jelly is a sticky treat To promote the Chicken Volcano and other oddball signature pies, such as the pickle-topped Picklesburgh Pie, Mazur created the hashtag #tastebudcertified, which means “over a hundred thousand taste buds have certified this pizza,” Mazur explains in the video. “You’re gonna get some crispiness, you’re gonna get some cheesiness. “You’ve got several layers of flavors that work well together,” Mazur said in a video about the pizza. Once it’s baked, Mazur tops it off with a handful of Flamin’ Hot Cheetos, a drizzle of ranch dressing and a little garlic-butter sauce along the crust. The Chicken Volcano Pizza features a layer of Cheez Whiz, the new sauce, grilled chicken breast, Parmesan and a blend of mozzarella, provolone and cheddar. “I thought to myself, some chicken, some ranch, some cheese sauce, this could be really good,” Mazur told the News Press. Weird pizza ideas: Grinders Pizza is where people go to get chili bombed It came out a little more tangy and sweet than expected, but when he dipped a Flamin’ Hot Cheeto in the sauce, he knew he was onto something. Fish tacos reset the palate: the white fish, cleanly fried, shatters beautifully against a lightly dressed bed of crisp shredded cabbage.When it comes to pizza toppings, Cheetos are neat-o, especially when they pack some heat-o.Īt Lelulo’s Pizzeria in Cape Coral, Florida, Lee Mazur was trying to create his own version of General Tso’s sauce. I was less enthralled by the Korean beef taco, whose sticky-sweet marinade overpowered the dish. Birria is deftly seasoned and rich, immured inside a griddle-blistered tortilla sealed by lavish amounts of melted cheese. ![]() ![]() Chicken tinga is impressively lush, braised seemingly forever in a brothy chipotle sauce with a spiciness that lingers. Tacos, the only thing at Tirsa’s that aren’t spangled with creams and sauces, spotlight Nevarez’s talent with guisados. Deeply savory mushrooms, sautéed until they are inky-black, are finished with onions and a squiggle of chipotle aioli try them inside one of Nevarez’s freshly fried hard-shell tacos. It’s an honorable stand-in for the standard carnitas in any burrito or taco. The meat-forward menu shelters some excellent vegan options, most notably a dense, fibrous tangle of jackfruit served in a citrus and chile marinade. ![]() I’ve become fond of the breakfast burrito called the Noa Noa, a substantial meal of grilled chicken, potatoes, vegetarian chorizo, cheddar cheese and eggs clotted with various creams and sauces yet somehow still fluffy. Grilled chipotle chicken sounds humdrum, but the juicy breast is cooked in a bright, sharp marinade streaked with chile.īurritos are half-pound behemoths stuffed with things like French fries, carne asada and creamy whorls of guacamole. The enchilada plate is a chile-stained quartet of rolled tortillas oozing with cheese and your choice of meat - try them filled with the dark, caramelly barbacoa. The colossal specialties inspire delight: The DTLA Torta is an enormous, flat, crusty telera roll plumped with crinkly strips of carne asada, beans, rice and guacamole, served with a steak knife plunged into the sandwich’s mammoth heart. Housed in an almost compulsively cheerful mini-mall space near Bunker Hill, Tirsa’s bold, jade-green interior is filigreed with colossal paper flowers, laundry lines of papel picado and a shiny gold banner that reads: “Let’s fiesta, bitches.” The never-ending thump of dance music makes the room feel busy and energized even when it’s half-empty.
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