You're Going to Pay More for Guacamole this Cinco de Mayo--A Lot More

Categories: Mexi Meals

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Wikimedia Commons
More green gold...
As Cinco de Mayo approaches, be prepared to pay more for your guacamole than you ever have--a lot more.

As we've been saying for over a month (and the first ones in the English-language media, mind you), lime prices have been skyrocketing due to the fact that 95 percent of limes sold in the United States are grown in Mexico--and we know what a paragon of peace THAT country is right now. But how bad is the crisis? There's such a shortage of limes being sold up here that the U.S. Department of Agriculture isn't even bothering to provide quotes for cases of limes right now--unprecedented.

And it's only going to get worse.

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A Duo of Food Fundraisers To Keep You Busy All Weekend

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Aloha Plate website
Did someone say plate lunch?

UPDATE: (Friday, 10:52 a.m.) Per the event organizer for Saturday's event, Dogzilla will no longer be serving on that day. Aloha Plate will be the only lonchera on site.

What's your weekend looking like (besides a whole lotta sleep)? If you're in a giving mood, and have no particular lunch or dinner plans, stop by one of these local events to support a cause and fill your belly! Saturday is all about the luxe loncheras (including a winner from The Great Food Truck Race). If Sunday is what you're thinking, then cruise to Downtown Fullerton for a former On the Line subject. Details after the jump.

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Taco Bell to Test Pot Brownie Taco in Colorado Before Debuting it Nationwide

Categories: Mexi Meals

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Photo by Clam
Not the pot brownie taco in question
Over the past couple of years, Taco Bell has reinvigorated itself with genius offerings like the Doritos Loco Taco and (recently) the waffle taco. Mexican-food purists have howled; America has responded by spending billions of dollars on the former and already lining up for the latter.

Now, in their next genius move, Taco Bell has announced that they're testing a pot brownie taco in--where else?--Colorado, a place that recently legalized marijuana and loves crazy ass Mexican food creations like the Mexican hamburger and chile rellenos fried in wonton wrappers.


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Eat this Now: Capirotada at Taqueria Zamora

Categories: Mexi Meals

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Repent!
It's Lent right now, which means some of the best food in Orange County is popping up at Mexican restaurants every Friday, when faithful Catholics eschew meat. Out comes the seasonal specials: tortas de camarones (ground shrimp reconstituted as fritters), chile rellenos in a potato soup, potato tacos, and so many more. But the hallmark of Cuaresma cuisine--the bread pudding-esque sweet called capirotada--is strangely absent for reasons I've never quite understood. So thank the Santo Niño de Atocha for Taqueria Zamora for not only stocking it every Friday, but every day of the week during Lent.

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15 Signs You Grew Up Eating (New) Mexican Food in New Mexico

Categories: Mexi Meals

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Smothered burrito bought from a food stand during the Hatch Chile Festival--OLD SKOOL...
While everything New Mexican is in right now because of Breaking Bad and the emerging hipster paradise that is Albuquerque, longtimers of the Land of Enchantment know better than to let hype ruin their culture. After all, this vast, epic state has been on-and-off trendy since the days of Charles Fletcher Lummis, through Georgia O'Keefe and the Southwestern cuisine movement of the 1980s, exporting New Mexico's resources for easy consumption in the form of terrible salads and turquoise. But while fads come and go, NM remains as confoundedly beautiful as ever--especially when it comes to its foodways.

It's a hell of a land, with food that seems familiar to non-New Mexicans as Mexican food but that New Mexicans know as New Mexican food, which is a bit Mexican but not completely Mexican...um, what? Let us explain this and other subtleties in the following listicle that should be a valuable lesson for non-New Mexicans and a validation for New Mexicans...enjoy!

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How Bad is Mexico's Lime Crisis? People are Picking them Prematurely in Mad Dash for Cash

Categories: Mexi Meals

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Commence the shrinkage
Late last week, the rest of the United States media finally started picking up what we first brook two weeks ago: that Mexico is going through a lime crisis that has cartels stealing limes from farmers, that has restaurants paying $100+ for a 40-pound case of limes that usually cost $15, and that has consumers paying around $3.50 a pound for limes when they were paying a dollar for three pounds last year.

And the lime crisis is only going to get worse. Sources tell the Weekly that, due to the exploding black market in limes, locals are now breaking into farms and getting tiny ones nowhere near ready for sale.

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Cantina: Give Us a Bag of Limes, and We'll Give You a Cocktail for 25¢

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Horde up!
Here at SAFII, we've been covering the explosion in lime prices due to Mexican chaos for a week now, but we somehow missed this: last week, Fullerton's excellent Matador Cantina offered a hell of a special. Bring in a bag of limes, and they'd give you one of their craft cocktails for a quarter.

Is this how desperate restauranteurs are now for limes? The answer, of course, is yes!

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Mexican Restaurants Now Charging Customers for Limes in Wake of Massive Price Hikes

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Green gold
So there I was at a local taquería, ready to chow down on four tacos al pastor, when I noticed something was missing: a lime wedge.

As I wrote last week, the wholesale price of a 40-pound case of limes from Mexico--where the vast majority of limes bought in the U.S. are grown--is reaching unprecedented levels due to chaos south of the border caused by the drug wars (although the Mexican government is putting the blame on a plague). When I wrote the post, a case cost $90; on Saturday, a local restauranteur tweeted a photo of a case costing $105. I warned in my post that customers would be feeling the pinch soon, as limes help Mexican food reach its heights from the taco to guacamole to ceviches and more.

Back to the missing lime wedge. I asked the taquero what was going on, and he said he'd give me one--but he'd have to charge me extra.

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Pizza Patron Under Fire for Naming Pizza "La Chingona"

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"Censored," for those who don't habla...
Ah, Mexican Spanish: the language that, pound-for-pound, has more double entrendres, puns, and desmadre than any language on Earth. And a great example of the language's ever-charming vulgarity comes courtesy of Pizza Patrón, the Texas-based chain that sells pizzas marketed toward Mexicans and has a sole OC outpost in--where else?--SanTana.

They're currently marketing a pizza called "La Chingona," a paisa pie with jalapeño-flecked pepperoni topped with more jalapeños. The controversy, though, comes with the name, which literally translates as "The Fucking Bad Ass" because its root verb, chingar, means "to fuck up." Mexicans, however, understand "La Chingona" to mean "The Badass"--in other words, it's no more a vulgarity in contemporary Mexican Spanish than "badass" is in contemporary American English.

But it's chingona's root meaning that have radio and television stations in a tizzy, leading to them banning any mention of Pizza Patrón's "La Chingona" from their airwaves.

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Lime Prices Explode Due to Drug Wars in Mexico, Leading to Armed Escorts--and Robberies

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You like lime on your tacos, or a wedge in your margarita? Be ready to pay more--much more.

Last month, we published a gripping story about how residents in SanTana that come from the lime-growing region of Mexico known as Tierra Caliente are helping to wage a secret war against the main drug cartel there. Though largely successful, the offensive is also waging havoc with the lime industry. Produce managers at local supermarkets tell the Weekly that they're accustomed to paying about $10 to $15 per case. Last week? $90, by far the highest price they've ever paid.

And it's only going to go up.

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