(1)Making tacos is a very cultural thing for most, so having no meat in the tacos was sort of odd. But I was open to making mine because it was the closest thing we had to beef or meat. my taco was the beef less taco recipe and I worked with Angie and Janet. The taco is already cultural as it is but what made it uncultured was changing the recipe instead of using real meat or beef. If our ancestors were to look at this taco most would say that it would be an insult to how they made it and a disgrace of what the taco was supposed to be. But what they would realize is that the tacos we made were just as good and just as satisfying as the regular taco would be. The tacos we made were different but it was a good different. It is very important to have to taste the culture as a customer without that right taste it can ruin not only the appetite of the customer but also the businesses reputation and the culture as a whole. A lot of students were skeptical about trying the plant-based tacos but they ended up liking them. All factors go into attracting a customer but for our product we would most likely receive the type of people that would be willing to try something new.
(2)The masa/tortilla process was something new for me, but it really shed light of the process it takes to make these home-made tortillas. Over night we ended up accidentally freezing the masa but we worked with what we had and made them work. The masa wasn’t too difficult to get back into regular form to be able to shape into tortillas. The tortillas we made didn’t come out perfect or exactly how we wanted but they came out good and we used most of them to our advantage.
(3) The best way is to just make them and be stubborn and . if they come out bad learn from that mistake and make the next one better. It’s all a process you just need to be patient and learn as you make them. They may not be perfect but practice makes progress and that progress will eventually lead to perfection. It’s like riding a bike if you fall off, get right back up and trying it again.
(4)The taco we made was a little fast and wasn’t well thought out but it came out looking nice and a lot better on LightRoom. I plated two tacos and put cabbage on it will some avocado dressing and some salsa. What I like about the taco was of course the topping which complemented the “beef” of the beef-less taco. What I did is sort of incorporate what I saw on everyone else plates’. But what I did differently was the way I drizzled the tacos. I put the avocado dressing on it and put the salsa in side while other put it on the side. I wanted to add spice to mine. I liked everyone’s plate, they were all unique and had their own style to it.
(5)It was fun being able to create the taco. It was fun process for all and everyone enjoyed themselves. It was fast paced but I did like the [pressure I had it was like being a real chef in my own restaurant. It didn’t really bother me at all, I actually felt really relaxed and calm. I’m not the type to be a chef or anything because it isn’t my career field. I find myself on more of the journalism side of things possibly even writing about food. I do work with fast food but I am a hospitably person so I work with people I just bag the food for most. But working in the kitchen is something different that I do like. I really enjoy working in the kitchen and working with my classmates. It gives me the chance to be a lot more social and get to create and have better friendships. This class has been a really great class and I enjoy everything about it.
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