Taco Bell "beef" 35% beef, 65% unknowns

[You Need a Thneed]

Originally Posted by valo403

The locations of what? Unless you're talking about processing plants where the frankenstein ingredients are assembled I don't see how personal experience can bring you to that conclusion.

Taco Bell.

Not that I have been to many TB locations in the states, but the ones I've been at - totally different constitution of the tacos. Way more rice (filler).

Also, the menu was significantly different.

I certainly wouldn't assume that a 35% number in the states means a 35% number here.

[valo403]

Originally Posted by You Need a Thneed

Taco Bell.

Not that I have been to many TB locations in the states, but the ones I've been at - totally different constitution of the tacos. Way more rice (filler).

Also, the menu was significantly different.

I certainly wouldn't assume that a 35% number in the states means a 35% number here.

I think you're confused. The filler isn't adding things like rice to the burrito, it's the composition of the 'meat product', as in how much of the meat is actually meat and not artificial ingredients.

[You Need a Thneed]

Originally Posted by valo403

I think you're confused. The filler isn't adding things like rice to the burrito, it's the composition of the 'meat product', as in how much of the meat is actually meat and not artificial ingredients.

I get that they are different things, but I was just saying that in my personal experience, the food quality at US fast food places is lower than Canadian places, on average. I dont think that places would get away with the same things up here as they do down there.

I know it's not scientific, but it's a guess based on my own personal experience.

[OBCT]

Originally Posted by Table 5

You clearly haven't had a good fish taco. When fresh they are absolutely amazing.

The best taco's I've ever had where in California, and the best taco I had in California was at a little place called Taco Loco off the PCH in Malibu. Extremely fresh and delicious....it's what dreams are made of.

Not sure why but Mexican food outside of California (and of course Mexico) is pretty horrible by comparison.

So true. California/Hawaii/Mexico are great for fish tacos. I think Rubio's reigns supreme in terms of restaurant chains. They're now up to ~200 locations in the southwest U.S. and growing fast. I tell ya, $1.25 fish tacos on Taco Tuesday is nearly irresistible. yum!!

As for why these regions consistently serve better tasting Mexican-type food, I think the main thing is proximity to fresh (real!) ingredients. Also, the high demand for traditional/authentic cuisines (due to demographics and culture) probably limit food fads somewhat and help keep age-old family recipes around longer.

[troutman]

[VladtheImpaler]

Our ground beef is 88% real beeef and 12% seasoning....

[Russic]

Cocoa powder. F***ing barbarians.

[Ren]

Originally Posted by Table 5

You clearly haven't had a good fish taco.

How dare you speak of my girlfriend in such a manner, sir!