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By KATE SHATZKIN | February 4, 2006
What it is -- A "pounder" bag of tortilla chips with whole grains. What we like about it --If we're snacking with abandon on Super Bowl Sunday, we might as well squeeze in something good -- especially if we're not apt to notice it. These chips provide 8 grams of whole grains per 1-ounce serving. (Government dietary guidelines recommend we get 48 grams each day.) The chips have no trans fat or saturated fat, and they're flavorful and sturdy enough to hold dip. What it costs --$3.49 Where to buy --Available at Mars, Super Fresh and Weis markets.
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By KATE SHATZKIN | February 4, 2006
What it is -- A "pounder" bag of tortilla chips with whole grains. What we like about it --If we're snacking with abandon on Super Bowl Sunday, we might as well squeeze in something good -- especially if we're not apt to notice it. These chips provide 8 grams of whole grains per 1-ounce serving. (Government dietary guidelines recommend we get 48 grams each day.) The chips have no trans fat or saturated fat, and they're flavorful and sturdy enough to hold dip. What it costs --$3.49 Where to buy --Available at Mars, Super Fresh and Weis markets.
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By Karol V. Menzie and Karol V. Menzie,Sun Staff Writer | May 24, 1995
Chips and dip.They're pretty much a way of life for some of us, and why not?They're easy to fix and widely appealing, and leave a minimum of mess to clean up. They work outdoors, at a fancy evening party, or when you're curled up watching a baseball game on TV.There is a "not" of course: A 1-ounce serving of those crispy fried potato slices typically contains about 150 calories, and 8 to 10 grams of fat. And when you add a dip, say that simple sour-cream-and-onion-soup-mix concoction,...
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | November 13, 2002
Frisco Burritos brings a nice slice of California funk to rather staid old Towson. The ingredients are generally quite fresh, and the food is reasonably priced. All in all, it's a solid choice for the lunch-time crowd or shoppers looking for a quick, nonfranchise meal. Frisco sits on a busy block in downtown Towson. Inside, it has something of a Mexican motif, with paintings of farmers and dancers adorning one wall. Service is brisk, thanks to a very efficient staff whipping up dishes in the small, open kitchen.
NEWS
By Bev Bennett and By Bev Bennett,Special to the Sun | April 14, 2002
In my household, doing income taxes is more a matter of swimming through them. The dining room table is so filled with receipts and forms that I'd have to excavate to find the surface. When taxes are done, I'm as relieved to get my eating space back as I am in completing the tax work. After carefully avoiding any crumb- or grease-producing foods for a week or two -- in case the Internal Revenue Service mistakes a grease spot for an income figure -- I'm ready to celebrate. My favorite post-tax meal is a brunch with all the gooey, crunchy, messy foods I had denied myself.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | November 16, 1994
Your taste buds may grow weary of those same Thanksgiving flavors, but give that leftover turkey a fast twist in a rich chowder with a Tex-Mex slant. This soothing soup can basically be called an assembly because you will transform ingredients to a steaming chowder in less than 15 minutes.Creamed corn makes the rich base here with floating turkey cubes along with chunks of tomatoes, green beans and scallions. Of course, this may become such a family favorite you will have to buy a thick slice of roasted turkey breast from the deli to make it year round.
FEATURES
By Dotty Griffith and Dotty Griffith,Dallas Morning News | April 18, 1993
Bowl 'em over with edible bowls made from bell peppers, cabbage or small, round bread loaves.Serve soup, chili or stew in any one of these imaginative vessels. Whether you're using a pepper or a loaf of bread, simply cut off the top, hollow out the inside and fill just before serving. Replace the top to hold in warmth and create a pretty dish for individual servings.Tortillas, eased into an oven-proof bowl and crisped in the oven, also make excellent edible bowls.For stews or chili, use absorbent containers such as bread loaves or tortillas, so they don't get soggy right away.
NEWS
By Tom Waldron and Tom Waldron,SPECIAL TO THE SUN | November 13, 2002
Frisco Burritos brings a nice slice of California funk to rather staid old Towson. The ingredients are generally quite fresh, and the food is reasonably priced. All in all, it's a solid choice for the lunch-time crowd or shoppers looking for a quick, nonfranchise meal. Frisco sits on a busy block in downtown Towson. Inside, it has something of a Mexican motif, with paintings of farmers and dancers adorning one wall. Service is brisk, thanks to a very efficient staff whipping up dishes in the small, open kitchen.
ENTERTAINMENT
By Laura Rottenberg and Laura Rottenberg,SPECIAL TO THE SUN | July 4, 1996
California has long been the unrivaled leader in outlandish retail concepts, such as 24-hour, drive-through nail salon-video stores. But a Baltimore stalwart just might put those combos to shame. Cafe Tattoo is a music club cum barbecue joint cum tattoo parlor. The music is hit-and-miss and we have no criteria for judging the tattoos, but the barbecue merits taking the drive out Belair Road.Technically, the tattoo parlor is upstairs from the dark, cavernous bar presided over by its chatty owner, Rick Catalano.
NEWS
By Tanya Jones and TaNoah Morgan and Tanya Jones and TaNoah Morgan,SUN STAFF | July 10, 1997
Plaza Garibaldi is a welcome addition to the row of fattening fast-food joints in the Ritchie Highway corridor, and it's off to a good start.It has the basics down: fresh food at reasonable prices; a simple, bright decor; and fast, friendly service.And even if it never adds any frills, such as imaginative food presentation or dining room ambience, it still does fine. We just hope it keeps that smooth, soft-spoken waiter who calls each female customer "senorita."Owner Carmen Aguirre retired after 18 years of managing Mexican restaurants in California and Maryland to open Plaza Garibaldi in February inside a former Chinese restaurant at Americana Circle and Ritchie Highway.
NEWS
By Bev Bennett and By Bev Bennett,Special to the Sun | April 14, 2002
In my household, doing income taxes is more a matter of swimming through them. The dining room table is so filled with receipts and forms that I'd have to excavate to find the surface. When taxes are done, I'm as relieved to get my eating space back as I am in completing the tax work. After carefully avoiding any crumb- or grease-producing foods for a week or two -- in case the Internal Revenue Service mistakes a grease spot for an income figure -- I'm ready to celebrate. My favorite post-tax meal is a brunch with all the gooey, crunchy, messy foods I had denied myself.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | August 12, 2001
Rarely has a chain restaurant opening created so much excitement as the new Z'Tejas Southwestern Grill in Columbia -- at least if you judge by my friend from Texas ( let's call her Austin) and a friend from Arizona (let's call her Phoenix). You'd think each would have her favorite little hole-in-the-wall back in her home state, but no. Both say their favorite Southwestern restaurant is Z'Tejas, and they agreed to come with me to Maryland's first Z'Tejas with a considerable amount of excitement.
NEWS
By Tanya Jones and TaNoah Morgan and Tanya Jones and TaNoah Morgan,SUN STAFF | July 10, 1997
Plaza Garibaldi is a welcome addition to the row of fattening fast-food joints in the Ritchie Highway corridor, and it's off to a good start.It has the basics down: fresh food at reasonable prices; a simple, bright decor; and fast, friendly service.And even if it never adds any frills, such as imaginative food presentation or dining room ambience, it still does fine. We just hope it keeps that smooth, soft-spoken waiter who calls each female customer "senorita."Owner Carmen Aguirre retired after 18 years of managing Mexican restaurants in California and Maryland to open Plaza Garibaldi in February inside a former Chinese restaurant at Americana Circle and Ritchie Highway.
ENTERTAINMENT
By Laura Rottenberg and Laura Rottenberg,SPECIAL TO THE SUN | July 4, 1996
California has long been the unrivaled leader in outlandish retail concepts, such as 24-hour, drive-through nail salon-video stores. But a Baltimore stalwart just might put those combos to shame. Cafe Tattoo is a music club cum barbecue joint cum tattoo parlor. The music is hit-and-miss and we have no criteria for judging the tattoos, but the barbecue merits taking the drive out Belair Road.Technically, the tattoo parlor is upstairs from the dark, cavernous bar presided over by its chatty owner, Rick Catalano.
FEATURES
By Karol V. Menzie and Karol V. Menzie,Sun Staff Writer | May 24, 1995
Chips and dip.They're pretty much a way of life for some of us, and why not?They're easy to fix and widely appealing, and leave a minimum of mess to clean up. They work outdoors, at a fancy evening party, or when you're curled up watching a baseball game on TV.There is a "not" of course: A 1-ounce serving of those crispy fried potato slices typically contains about 150 calories, and 8 to 10 grams of fat. And when you add a dip, say that simple sour-cream-and-onion-soup-mix concoction,...
FEATURES
By Cathy Thomas and Cathy Thomas,Orange County Register | January 18, 1995
Weekday soup suppers can be a real sanity saver.Warm, hearty and delicious, these "dinners-in-a-bowl" can be tossed together, cooked and on the table in 25 minutes or less. Add a simple salad and some warm bread -- dinner is ready.Open a can or two, chop a colorful vegetable and throw in some onion, potato or garlic, cook until vegetables are softened. That's how easy Monday-through-Thursday-style soup can be.What a contrast with those labor-intensive bowls of steaming consomme cooked eons ago, when eight hours devoted to a single culinary project was feasible.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | August 12, 2001
Rarely has a chain restaurant opening created so much excitement as the new Z'Tejas Southwestern Grill in Columbia -- at least if you judge by my friend from Texas ( let's call her Austin) and a friend from Arizona (let's call her Phoenix). You'd think each would have her favorite little hole-in-the-wall back in her home state, but no. Both say their favorite Southwestern restaurant is Z'Tejas, and they agreed to come with me to Maryland's first Z'Tejas with a considerable amount of excitement.
FEATURES
By Cathy Thomas and Cathy Thomas,Orange County Register | January 18, 1995
Weekday soup suppers can be a real sanity saver.Warm, hearty and delicious, these "dinners-in-a-bowl" can be tossed together, cooked and on the table in 25 minutes or less. Add a simple salad and some warm bread -- dinner is ready.Open a can or two, chop a colorful vegetable and throw in some onion, potato or garlic, cook until vegetables are softened. That's how easy Monday-through-Thursday-style soup can be.What a contrast with those labor-intensive bowls of steaming consomme cooked eons ago, when eight hours devoted to a single culinary project was feasible.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | November 16, 1994
Your taste buds may grow weary of those same Thanksgiving flavors, but give that leftover turkey a fast twist in a rich chowder with a Tex-Mex slant. This soothing soup can basically be called an assembly because you will transform ingredients to a steaming chowder in less than 15 minutes.Creamed corn makes the rich base here with floating turkey cubes along with chunks of tomatoes, green beans and scallions. Of course, this may become such a family favorite you will have to buy a thick slice of roasted turkey breast from the deli to make it year round.
FEATURES
By Dotty Griffith and Dotty Griffith,Dallas Morning News | April 18, 1993
Bowl 'em over with edible bowls made from bell peppers, cabbage or small, round bread loaves.Serve soup, chili or stew in any one of these imaginative vessels. Whether you're using a pepper or a loaf of bread, simply cut off the top, hollow out the inside and fill just before serving. Replace the top to hold in warmth and create a pretty dish for individual servings.Tortillas, eased into an oven-proof bowl and crisped in the oven, also make excellent edible bowls.For stews or chili, use absorbent containers such as bread loaves or tortillas, so they don't get soggy right away.
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