I Believe in Chili’s Texas Cheese Fries
I believe in Cheese Fries, Chili’s Texas Cheese Fries that is; French fries put onto a steaming hot skillet layered with cheese which is then set to be baked allowing the cheese to melt beautifully and become one with the fries. Then topped off with both bits of Bacon along with juicy cut up pieces of Jalapeno’s. Lastly with a side of butter milk Ranch dressing allowing you to dip your fries (but no double dipping of course).
I believe that Chili’s Texas Cheese Fries are a form of art. That they can rival even the great Leonardo Da Vinci in both beauty and complexity. While the great Leonardo’s paintings are featured in the National Gallery of Art located in Washington Dc you need
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It was here where my family developed the tradition to eat out once a week on a Sunday night, as both a reward for the previous week and as something to go give us a little bit of a lift through the coming week. However, we hadn’t always been eating the Texas Fries, for a while we had been enjoying the Nachos as our entrée. Later down the line my family moved from the Nacho entrée over to the Texas Cheese Fries entrée. It was a risk for sure, for a while I was hesitant to accept the new change and would only pick at the entrée unwilling to eat it. Finally though I did come to terms with my grief and accepted the new entrée whole heartedly. I believe that Chili’s Texas Fries can never be a disappointment. No matter what happened the prior week or what will happen the following week, Texas Fries will always cheer you up and bring a silly grin to your face when it is brought to the table. While they might not be the most nutritional food in America (coming in with 1,260 calories on only a ½ platter) they certainly are the tastiest, and you will go to bed that night with both a big round belly and a wide smile on your
Everyone wants their food to taste superb when going out to eat. Both restaurants served excellent homemade chips and salsas as well as queso dip. Reading the menu to order was no problem and both places had a wide variety of options to choose...
Steve Ells founded Chipotle in 1994. When the company first opened its first restaurant, their model of business was a first of its kind. They operated a restaurant business that lies between fast food restaurant and fine dining. The management of the company pride in providing the customers with food services in a fast manner without necessarily the customers experiencing the literal fast food services experience (Ragas & Roberts, 2015). According to the company, their services are high-quality fine dining but delivered in a fast manner synonymous with the common fast-food experience. That model of business practiced by Chipotle has come to be referred as casual restaurant business model.
With a unique appeal, a healthy and delicious product, and a powerful social message that made our target customers feel great about eating Chipotle over more traditional fast food, we have pioneered the fast-casual restaurant model our customers admire. Furthermore, our food sourcing is a rewardable effort and it is what we and our customers respect.
Chipotle Mexican grill has transformed the way people think about fast-food through delivering exceptional Mexican dining experiences to its guests and providing a simple menu of organic ingredients, quick service and at a low cost. More than just a great experience, they have created a lifestyle where people have the pleasure of eating good and healthy.
Likewise, there are some results that can be made from having Mexican cuisines restaurants in America. Generally speaking, Mexican restaurants tend to be heavily stereotyped because, “when most Americans think of Mexican cooking, it’s more fajitas, burritos, and nachos that come into mind” (Wolcott). Neither of those choices are real authentic food to the Mexican culture but Americans choose to think of it as one because they can be misinformed by the cuisine. Thus, Jennifer Wolcott explores Rick Bayless’s cookbook in which he aims to knock down the stereotypes that come with Mexican cuisine. Specifically, “he is on a mission to help others get beyond these stereotypes and experience the fresh ingredients, vibrant flavors, and lively communal
Schlosser, Eric. "Chapter 5: Why the Fries Taste Good." Fast Food Nation: The Dark Side of the All-American Meal. New York, NY: Harper Perennial, 2005. Print.
Tex-Mex Food Comparison The Tex-Mex food is very popular in the United States, I, myself actually eat Tex-Mex. But what is Tex-Mex food? Well, the word Tex-Mex is the abbreviation for Texas-Mexican. The food was originated by Tejanos. And Tejanos are Texans of Mexican descent. Along the border of Texas and Mexico, Tex-Mex food is very popular.The history of Tex-Mex food includes being named after the Texas Mexican Railway in 1875. Then in the 1920s the abbreviation appeared in American newspapers and magazines. During the Mission Era, Texas and Northern Spain combined Texan food with Mexican food thus creating Tex-Mex food. As for authentic Mexican food, it originated in 7000 BCE. After being influenced with African, Asian, and European foods the Mexican
Cilantro Tamales isn’t a typical Mexican restaurant. Upon entering you are immediately greeted with warm smiles, and are led to a bamboo chaired table with all sorts of hot sauces and other sizzling toppings to greet you. The air is filled with spices. The cinnamon and jalapeño aromas mingle and make the mood rich. Every dish on the menu seems delicious and it is always difficult to decide what to order. I always think that any dish which I don’t try gives me the excuse to come back again. Everyone who eats at Cilantro Tamales gets to have an unlimited amount of their fresh, homemade salsa with warm, salty tortilla chips. The thick chunks of tomatoes and onions with hot peppers and cilantro make a perfect combination for anyone’s taste buds. The waiters and waitresses carry immense trays burdened by the weight of great tasting meals, and each dish has enough on it to make mountains jealous. The delicious food is not the only reason Cilantro Tamales stands out. The restaurant itself is rich with culture and flavor. All the walls are a shade of bright yellow or sun burnt orange and red, which add to the Mexican feel. On the walls are historical black and white pictures of Mexico and its people which act as cultural memories of times past. The Latin and Mexican dance music can always be heard in the restaurant. I sometimes can’t help but move to its invigorating rhythm. An interesting facet to the restaurant is the hand crafted pottery.
The fries people eat today are so unnatural that each fast food place has a different taste. "Their distinctive taste does not stem from the type of potatoes, that McDonald’s buys, the technology that processes them, or the restaurant equipment that fries them"(Schlosser 119). McDonald’s and other companies use fries now with distinguished taste, one that is different than its competitor. They also put chemicals in other things like their milk shakes and burgers. Almost everything there is chemically enhanced.
What’s spicy, deep fried and crawling with culture? One may think of Cajun food while also hoping nothing is literally crawling from its plate. Cajun food in itself has established its own culture in a way. However, different regions of the United States see Cajun in different ways. Cajun cuisine is not as abundant in all areas of the United States. For example, the most authentic Cajun food is most commonly found in the south. Even though it is popular, one may not be able to find it somewhere like Idaho without having to dig deep in the archives of Urban spoon to do so. It is also possible that someone from Idaho could find Cajun food in the grocery store by finding a box of Zataran’s. Or they could even go to Joe’s Crab Shack to get what
As you may know In-N-Out’s menu consists of the double-double (two patties with two slices of cheese), the classic cheeseburger and the basic hamburger. As well as many varieties of soft drinks for you to choose from. Don’t forget about their milkshakes made with real ice-cream that come in chocolate, vanilla, and strawberry. Their french fries are made with vegetable oil and are free from cholesterol. In-N-Out also has a not so secretly secret menu such as their protein style burgers which in fact is just a burger except instead of buns they are replaced by hand-leafed lettuce ( In-N-Out.Com). The animal style that was brought in 1961 is a burger with tomatoes, lettuce, pickles, mustard cooked beef patties, grilled onions and some of their spread with a little more extra (In-N-Out.Com). Animal fries are a common favorite to many people which is like the Animal Style Burger just with 2 slices of melted cheese, some grilled onions and the spread topped with it too. Other items such as The Flying Dutchman is just 2 patties and 2 slices of cheese (BadMouth.Com). Back in the early days the hamburgers were 25 cents, the French fries were sold for 15 cents and cold drinks were 10 cents. Today their prices have increased slightly. “In-N-Out that’s what a hamburger is all about.”
Schlosser, Eric. "Chapter 5: Why the Fries Taste Good." Fast Food Nation: The Dark Side of the All-American Meal. New York, NY: Harper Perennial, 2005. Print.
Nothing represents America better than the fast food restaurants. There is no American who Is not impacted by this phenomenal artifact.
I chose to analyze this commercial because it is very eye catching. I knew the chicken fries were a huge hit when they were released at burger king, so I thought I would choose one of these commercials. The product being shown to the audience was a big deal because it combined
The value proposition for KFC and Popeyes is to provide a unique flavor or ‘secret recipe’ fried chicken