Latest news with #burritos
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
Yahoo
17-06-2025
- Entertainment
- Yahoo
‘The Daily Show' Has Some Fun With Its Very Own Pedro Pascal
When George Gountas, a Brooklyn dad, won a year's worth of free burritos in a Pedro Pascal lookalike competition, few figured he'd be on The Daily Show less than 24 hours later. However, it soon turned out that Gountas, in fact, worked at The Daily Show as a lighting designer, or as one of his colleagues called him when he went to work on Monday morning, the 'new Hawk Tuah girl'. More from Deadline Jon Stewart Calls Out Normalization Of Violence In The U.S., Says Our Sole Concern Is "Whose Side The Perp Belongs To" Pedro Pascal Look-Alike Contest Winner In NYC Deserves The Title 'The Daily Show' Hosts On Political Optimism, Catharsis & Hunting Pythons After an emotional episode covering the latest political news and an unhinged interview with John Mulaney, Stewart featured Gountas on After The Cut, one of the Comedy Central show's digital extensions. Gountas revealed that it was Daily Show stage manager Tyler Goldman who first suggested that he should enter and after a little help from a stylist who lives in his building, he 'rolled up and they said 'You're going to win'.' 'This is crazy. Woman are, as you can see, reacting quite frankly animalistically, and some of the men,' Stewart said. What does Gountas's wife think of the situation? 'Her position is that 'I'm cool with you getting all of this attention if I can meet Pedro Pascal'. After looking into camera three ('I know how this works'), Gountas added, ''Hey Pedro, this is Pedro #5 from New York, it would be a great, great gift if you could meet my wife Jenny, it would mean the world to her, we need to make this happen',' he said. 'I don't see how Pedro #1 can turn down Pedro #5,' said Stewart, before calling him a 'brilliantly talented' lighting designer. 'You should see what I look like without his lighting, it's some crypt keeper shit,' the host added. [youtube Best of Deadline 'The Buccaneers' Season 2 Release Schedule: When Do New Episodes Come Out? 2025 TV Cancellations: Photo Gallery 2025-26 Awards Season Calendar: Dates For Tonys, Emmys, Oscars & More
Entrepreneur
02-06-2025
- Business
- Entrepreneur
How His 'Hustle' Became a Business on Track for $300 Million
After six years of working in a finance role that didn't excite him, Mike Adair decided life was too short not to be passionate about his day-to-day. "I just wanted to do something that I [loved]," Adair tells Entrepreneur. "Never in a million years did I think that would lead me to burritos." Image Credit: Courtesy of Red's. Mike Adair. Of course, that's exactly where it led him: Today, the Franklin, Tennessee-based entrepreneur is the founder and CEO of frozen burrito and breakfast sandwich company Red's All Natural. Adair kicked off his entrepreneurial journey by attending business school in New Hampshire and staying "super open-minded" about what lay ahead. The aspiring founder was interested in making a tangible product that would bring people together, and inspiration struck one night as he enjoyed one of his wife Paige's homemade burritos. Related: His Grandma's Recipe Started a Business With Over $2 Billion Annual Revenue — and Might Be on Your Plate This Summer: 'Don't Forget Who Pays the Bills' Red's, named for Adair's rust-colored rescue dog, was officially born in 2009. "[I was] running from grocery store to grocery store, trying to sell them and doing a ton of demos on nights and weekends." Like most new businesses, Red's faced some growing pains in the early days of production. Adair had to find a USDA-regulated facility to manufacture the product because it contained meat; that was a challenge in and of itself, he recalls. Then the facility he'd chosen went bankrupt — after a production run of 3,000 chicken burritos for Red's. "I had to [go through] the back door and pick up my chicken burritos," Adair says. "Of course, I did leave a check for the burritos. At that point, I now had a product to sell. So then I started the hustle of putting these in a cooler in the back of my station wagon, running from grocery store to grocery store, trying to sell them and doing a ton of demos on nights and weekends." Red's landed in its first retailer, Walter Stewart's Market in New Canaan, Connecticut, in 2010. Image Credit: Courtesy of Red's A slew of challenges followed, Adair says — and listening to customer feedback was often the key to navigating them. The founder recalls a lesson learned with the brand's first offering: an 11-ounce burrito (Adair's lucky number) that cost about $6 and was challenging to reheat because of its ample size. It was a "rude awakening" when the product sat on the shelves. People were responding well to the product's flavor profile, so Red's pivot kept that intact, downsizing the burrito to lower the price point and increase the reheatable convenience factor. That smaller burrito remains the brand's biggest seller today. Then, when customers began asking for more, Red's answered the call again — with breakfast burritos, another massive hit. Related: The Business He Started in Response to a Frustrating Grocery Store Experience Surpassed $1 Billion in Sales and Counts Ray Dalio Among Its Investors After a foray into an entree product was a "total disaster" — the product was quality, but no one was buying — another consumer request came in: Could Red's make a premium breakfast sandwich? The idea gave Adair pause; Red's knew how to produce a great burrito, but breakfast sandwiches were a new frontier. Despite some hesitation, Red's gave it a shot. Finding a bread that would meet the brand's standards when frozen, then microwaved, proved difficult, so the solution was an "accidental" super high-protein, gluten-free product — the Egg'Wich with meat and cheese between two egg patties. Later, as air fryers gained traction and provided a method of reheating bread without sacrificing as much quality, Red's partnered with bakeries to roll out breaded breakfast sandwiches. "At the end of the day, the consumer's always right." The consumer response has been positive, Adair says. "We've gotten a lot more wrong than we have right," the founder admits, "but at the end of the day, the consumer's always right. Our job's to make a really good product, and if they don't like it, okay — we need to pivot and figure out the right flavor profiles, price points, everything that works for them." About seven years into building Red's, Adair was ready to tackle one of the brand's biggest pain points: co-manufacturing. Adair had never set out to make Red's the largest food company in the world — it "was never about getting rich" — and co-manufacturing made it more difficult to double down on the business's original goal: putting out an amazing product that could have a positive impact on people's lives and foster connection, Adair says. "You want to make sure that anything and everything associated with a product is done right," the founder explains, "from all the raw materials that are coming in, to how they're cooked, how they're cooled and then how they're blended together. Every piece of that is so critical to the end product being the highest quality product it can be." Red's opened its first manufacturing facility in South Dakota in 2017. Related: Want to Manufacture Your Products in America? Three Founders Share Hard Truths On What It Takes. Getting that manufacturing facility to where it is today — producing the brand's items sold in Sprouts, Albertsons, Walmart, Target, Costco and other retailers across the U.S. — took a lot of "blood, sweat and tears," but it's been "the best decision" for the business, Adair says. Red's has grown 200% in the past five years, acquiring one million new consumers in the past year alone, and is on track for $300 million in total revenue in 2025, per the company. Bansk Group, a private investment firm focused on consumer brands, acquired a majority stake in Red's in 2022. Image Credit: Courtesy of Red's "In order to build a fantastic business, you've got to really commit to the process of the people." Working with the right retail partners — and learning from the wrong ones — has also been crucial to some of Red's success, Adair says. "We went to some retail partners too early," he explains, "and we failed. Then we had to pause and wait three or four years before we were able to go back with the right products and assortment, after we'd figured out [what went wrong] or learned from our mistakes." Adair tells any entrepreneur eyeing a retail launch to begin with two or three smaller retailers that can be strong partners as the business grows. Finding the right retailer for the type of product you're selling from the start will "exponentially" increase your odds of scaling successfully, Adair says. Hiring the right people as the company continues to grow remains essential, too, according to Adair. "In order to build a fantastic business, you've got to commit to the process of people, of how you're going to find them, what support they need, [if you're] creating the right culture [and] environment for them to be successful," the founder explains. "[Then it] perpetuates — you start getting five, 10, 15 amazing human beings; they start attracting other amazing human beings. And then it's like a good virus that spreads." Related: A Cambodian Refugee Paralyzed By Polio Says 'Not Much' Was Expected of Him. He and His Wife Built a Multimillion-Dollar Business That Beat All Odds. Red's has about 70 employees on its corporate office team now, and "every one of those people is so critical," Adair says. As Adair considers the company's future, he's excited to continue giving consumers a thoughtful product that makes their busy lives a little bit easier. " Everything we do is pretty simple," Adair says. "We grow high-quality stuff, and then we manufacture high-quality stuff, and then we flash freeze it and provide the best cooking instructions we possibly can so that the consumer can have an amazing experience. We want to do that really, really well in the breakfast category and the snack category. And if we do that, good things will come."
