The Texas Chilli Cook-Off Analysis

This paper looks to define and explore three books which are a crux to various food histories which in the last decade has become a scholarly journey as food history is becoming increasingly studied as a scholarly endeavor by historians where previously it was not seen in such a scholarly light. The three texts which are going to be examined are: Planet Taco: A Global History of Mexican Food by Jeffery M. Pilcher, The Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L. Spang, and lastly To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South by Angela Jill Cooley. Each of these books seek to redefine how people see their perspective topics whether it be Mexican identity rooted in cuisine, the evolution of southern food in a racially divided south, or even the concept of the restaurant emerging from a revolutionary culture. These texts bring awareness to various topics which have both social, cultural, and economic stigmas associated with them.

Although their tastes differ when it comes to types of chiles, the grandmother and the speaker share a love for the traditional Mexican-American garnish. They also respect each other, simply based on their actions. Here we have two individuals, from different generations, that bond over the age-old tradition of food and love.

Mexico has many environmental problems which stem from significant pollution from factory discharge and waste dumping. Their main threat is deforestation and other natural habitat losses which can effect biodiversity in terrestrial ecosystems. An influential religion in Mexico is Roman Catholicism with eighty-eight percent of the population being this specific religion. Their diet is high in legumes, dietary fiber, and cholesterol which can affect their bodies in different ways. Those consuming the traditional Mexican diet pattern also had high BMIs and waist circumference values but did not differ significantly compared to other groups.

For the last few months, there has been a hype over a local taco joint called Torchy’s Tacos located on West McDermott in Allen. From people giving it such a positive review, I decided to give it a try. As someone who is a lover of tacos, including breakfast tacos, I knew I would be a tough critic over Torchy’s. After I went to Torchy’s twice, I decided to give it two thumbs up.

Meat consumes the majority of my true happiness. So naturally, when I order a burrito bowl from Chipotle, the most enjoyable part of the process takes place in devouring the meat that falls between my lettuce and my rice. I don’t mean to offend you if you are a vegan, and I do have a point to this declaration; I promise. My revelation occurred while consuming the holy grail. I crack open that burrito bowl with the smell of love engulfing my senses. I pick up a spoon full of lettuce, corn, and a heaping pile of rice and beans. This repetition persists until I am left with a bowl of cold chicken and a stomach filled to the brim with carbs and beans. Unfortunately, this method of devouring became a conscious misfortune; rather, I intentionally deprived myself of the

Also, it would be cheaper and less headache because you don’t have to wait five to ten minutes at Chipotle for your food. The meal you make at home, the kids may like it more than going out to eat. These are the three things that might or will affect Chipotle.

When first beginning this assignment, I thought of choosing Vietnamese food because I miss having Vietnamese food for most of my meals, which was a luxury when I lived at home with my parents. Also, I have not fully prepared a Vietnamese dish or meal myself, as cooking never appealed to me. However, as I thought more about it, I would just be returning to the comforts of what I had already known instead of challenging myself and expanding my experiences. Eventually, I decided to pursue learning more about the Hispanic food culture because I greatly enjoy Hispanic food, whether it is Americanized Hispanic foods such as burritos or enchiladas from restaurants like Taco Bell or La Paz, or traditional, authentic foods I have had at my Hispanic friends’ houses. I love exploring the infinite variety of ethnic dishes this world has to offer, but I do not pay much attention exactly to what I am eating, what is in it, and how to prepare it myself. This assignment gave me the opportunity to go out and adventure into Guerrero’s Market on 11th and G street. I brought David with me, a friend from Honduras who has exposed me to most of the authentic hispanic foods I have eaten. I decided to make ceviche, and the two ethnic ingredients not used in mainstream American cuisine I selected were avocados and tostadas.

The name of Ree's big-batch enchiladas speaks to just how tried and true these beauties are on the ranch. She stuffs the tortillas with a bold combination of seasoned ground beef, green chiles and black olives before blanketing them in an enchilada sauce and finishing them with a layer of grated cheddar.

Last week I ate at Acapulco and enjoyed a delicious 12 inch Papa Burrito. The cheesy smell made my nostrils dance. The beefy aroma made my mouth water. The Chile Verde smothered on top of the burrito tingled my nose. The rice had an essence of chicken broth and all these ingredients were inside a soft flour tortilla.

The most important and frequently used herbs and spices in Mexican cuisine are chilli powder, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.

Here are two restaurants that may make you become hungry when they come to mind. One, Chipotle which some of you may know for their humongous burritos and classy, cozy wooden tables. The other, Del Taco where their tacos are extremely crunchy and have convenient hours. Some people may believe that since Chipotle and Del Taco are both Tex-Mex restaurants that they are similar but based on their menus, environment, and prices one can tell how they differ from one another.

Carne asada. The carne asada is put in the tortilla which has to be spiced up with salt and be left alone for about 10 minutes and then you put it in the grill for about 2 minutes and then flip it until it gets to a brownish color. Once the meat is done you serve it in the taco and the meat

To the eye Mexico looks like a curved horn between the United States to North Guatemala. In the horn there are two large mountain ranges. They are the Sierra Madre Occidental to the west, and to the east. These ranges run the length of the country and it just so happens to from a giant V. With most of the borders being on the coast, Mexican cuisine is seafood based. They do not have the best land everywhere “only 12 percent of the country gets enough rain for crops.” The land is very odd, in one area or region you have scorching hot deserts and in the neighboring region you have a tropical rainforest. And lets not forget about the snow capped volcanoes. I am shocked to learn that Mexico is not necessarily a poor nation. They are among the 20 richest

The Chipotle Mexican Grille opened its first store in 1993 beginning a new category in the restaurant industry known as “fast casual” (About Us, 2014). This new category featured the “highest quality raw ingredients, classic cooking methods, and distinctive interior design-features that are more frequently found in the world of fine dining.” However, aside from the normally long wait in lines, an order could be taken and served in only a couple minutes. Currently Chipotle operates more than 1,500 restaurants internationally. The following pages will present a balanced approach to the effectiveness of Chipotle’s strategy analyzing financial performance, customer satisfaction, employee/learning and growth, and internal process.

This case study is about Chipotle, a young fast food company. In 2012, Chipotle has shown a successful performance with its Grills. Following the path, Chipotle is building a new project which is the ShopHouse. The ShopHouse predicated on much the same strategy with the Grill but it had