After blogging about how strange I thought it was that Taco Bell has decided to test out its weird colored tacos on its patrons like rabbits at an AVON factory. I took the plunge. While I consider myself somewhat of a taco connoisseur, I do admit that often times, a Taco Bell taco… tastes good to me. As I see it, Taco Bell is a different product from bad Mexican food. An Al Pastor that fails is a bummer, but fast food is always delicious junk. But back to what is really important, how does it taste?

Gross.

Don’t get it. You don’t need it in your body, making you sad, and making you wish that you had just stayed home and eaten a cheese and ketchup sandwich on a grocery store brand hot dog roll. Seriously guys, its gross. They talk about that pepperjack sauce like it is Ulee’s Gold. NO. It isn’t, its gross.

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Bizarre and tragic. Strange and wonderful. Beautiful and tragic. It seems as though Taco Bell has found the way to sell more tacos, and it is not by making their product more “food-like”. While Taco Bell has always been disgusting, it has never stopped being incredibly delicious. And now, for whatever reason, Taco Bell has decided that funny colored tacos are just great.

  • The Volcano Taco.

  • The Black Jack Taco.

  • What is NEXT?

Tacos Al Pastor & Science

October 13, 2009

Lesson on Tacos Al Pastor:

What makes this meat different from all other meats? Well, other than the fact that it is slow cooked on a vertical spit for hours, it also has science on its side. Bromelain, the most important ingredient in Al Pastor marination. Bromelain is an enzyme that is prominent in pineapple and is a natural meat tenderizer. The same ingredient that stings your tongue after eating too much pineapple, is the same ingredient that makes Al Pastor different from other meats.

Bromelain is an enzyme that separates amino acids. Amino acids join by forming peptide bonds, a link that connects one amino acid’s amino group with the carboxyl group of another amino acid. When amino acids join through peptide bonds, they form proteins.

In other words, Bromelain breaks down the muscle tissue of the meat. If you left a pineapple sitting on a cut of steak, it would be mush after a day or so.

Lastly, Al Pastor typically comes with a slice of lime. This is no mistake, and it is not just there for flavor. Limes are a citrus fruit and are highly acidic. Citrus is another natural meat tenderizer. This is a last attempt to make the meat as tender as it can be.

Some say variety is the spice of life, but they are wrong… it is actually enzymes that break down peptide bonds.

Source: http://science.howstuffworks.com/pineapple-enzyme-tenderize-steak1.htm