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"The Belly Buster" (massive sundae made with salted caramel truffle ice cream, topped with a chocolate chip cookie, a slice of 4-layer chocolate mousse cake, cotton candy ice cream in a waffle cone, a chocolate glazed donut, a brownie with a cookie dough center, hot fudge, whipped cream and editable glitter, served in a pink & blue colored food ...
Restaurant theme is based on Dia de los Muertos (Day of the Dead) "Carne Adobo Taco" (handmade grilled masa tortilla filled with a carne asada beef steak marinated in salsa and lime juice topped, grilled and re-sauced with cilantros and onions with a side of picante) Homemade Tamales ("Pasilla Tamale"—filled with Mexican black-pepper salsa ...
Robert Magiet, owner of TaKorea Cocina, poses for a portrait at the StopAlong on Jan. 28, in Chicago. Magiet and members of his staff have been buying tamale vendors entire supply so they can go ...
Chicago-style tamale, used to make a mother-in-law. The mother-in-law is a fast food dish of Chicago, consisting of a tamale topped with chili, served in a hot dog bun. [1] [2] [3] The mother-in-law is made with Chicago's unique style of tamale, a machine-extruded cornmeal roll wrapped in paper instead of corn husks, which is typically cooked in a hot-dog steamer.
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Appetizer: Churro corn dogs, watermelon, cream soda, corn on the cob; Entrée: Grilled pineapple sundae, chewy fruit squares, kiwi, cherry pickles; Dessert: Unicorn popcorn, ice cream beads, rambutan, circus peanuts; Contestants: Cici Moleah (eliminated after the appetizer) Matt Pytel (eliminated after the entrée)
The West Hollywood location was the first case in which the restaurant shared a common wall, parking lot and outdoor patio with a Chipotle restaurant. [ 43 ] [ 44 ] On October 25, 2016, founder, Steve Ells, said during an earnings call that the company "decided not to invest further in growing the ShopHouse brand."
Binaki (Cebuano pronunciation:) or pintos is a type of steamed corn sweet tamales from two regions in the Philippines – Bukidnon and Bogo, Cebu. They are distinctively wrapped in corn husks and are commonly sold as pasalubong and street food in Northern Mindanao and Cebu. It is sometimes anglicized as "steamed corn cakes".