Tried the new Beef & Cheese Enchilada lunch/snack?
Feb 28, 2007, 9:31 am
#76
Join Date: Apr 2006
Posts: 1,360
Don't quite understand why AA can't think outside the box/bun/tortilla? Here's one solution from a different airline....(courtesy of Chris Barnett, travel columnist on www.joesentme.com):
FOOD AND FINANCES AT MIDWEST AIRLINES
By Chris Barnett
February 8, 2007 -- In-flight fare, even when it was free, wasn't much to write home about. Now that most airlines charge you for everything from soup to nuts, you may or may not get what you pay for.
A notable exception: Midwest Airlines, known for its surprisingly tasty steak dinners and free wines when it flew as Midwest Express, still serves creative cuisine aloft. Now you pay for the pleasure, of course, but that's fine with me.
I'll gladly fork over five dollars for a pumpkin-and-toasted-pecan muffin with cardamom streusel topping that's served with mixed winter fruit and yogurt flavored with cappuccino and pistachio praline. That's Midwest's version of a continental breakfast.
In fact, Midwest has once again put a limited-menu restaurant in the skies and gives you the tab without asking for a tip. The name isn't exactly appetizing--Best Care Cuisine--but the courses themselves sound tasty.
For example, one dinner on the menu is grilled flank steak with mushroom sauce, buttered carrots and roasted garlic whipped potatoes. It's served with a salad of baby greens and Champagne tarragon vinaigrette, a roll and butter. The in-flight price: $10. There's also a "tapas" dinner: grilled pesto chicken salad in a pita with tomato, lettuce and sun-dried tomato mayonnaise. That one costs $5, including the side of potato chips.
This isn't "industrial-strength food mass-cooked in some outsourced commissary kitchen," Midwest's chief marketing officer, Scott Dickson, told me in an interview.
Instead, the carrier contracts with Mader's, a well-known German restaurant in Milwaukee, Midwest's hometown and primary hub. Mader's prepares and cooks Midwest's meals from scratch.
"By catering our own aircraft, we've reduced our costs and our buy-on-board meals are a profit center," Dickson contends.
FOOD AND FINANCES AT MIDWEST AIRLINES
By Chris Barnett
February 8, 2007 -- In-flight fare, even when it was free, wasn't much to write home about. Now that most airlines charge you for everything from soup to nuts, you may or may not get what you pay for.
A notable exception: Midwest Airlines, known for its surprisingly tasty steak dinners and free wines when it flew as Midwest Express, still serves creative cuisine aloft. Now you pay for the pleasure, of course, but that's fine with me.
I'll gladly fork over five dollars for a pumpkin-and-toasted-pecan muffin with cardamom streusel topping that's served with mixed winter fruit and yogurt flavored with cappuccino and pistachio praline. That's Midwest's version of a continental breakfast.
In fact, Midwest has once again put a limited-menu restaurant in the skies and gives you the tab without asking for a tip. The name isn't exactly appetizing--Best Care Cuisine--but the courses themselves sound tasty.
For example, one dinner on the menu is grilled flank steak with mushroom sauce, buttered carrots and roasted garlic whipped potatoes. It's served with a salad of baby greens and Champagne tarragon vinaigrette, a roll and butter. The in-flight price: $10. There's also a "tapas" dinner: grilled pesto chicken salad in a pita with tomato, lettuce and sun-dried tomato mayonnaise. That one costs $5, including the side of potato chips.
This isn't "industrial-strength food mass-cooked in some outsourced commissary kitchen," Midwest's chief marketing officer, Scott Dickson, told me in an interview.
Instead, the carrier contracts with Mader's, a well-known German restaurant in Milwaukee, Midwest's hometown and primary hub. Mader's prepares and cooks Midwest's meals from scratch.
"By catering our own aircraft, we've reduced our costs and our buy-on-board meals are a profit center," Dickson contends.
Feb 28, 2007, 9:33 am
#77
FlyerTalk Evangelist
Join Date: Mar 2004
Location: SJC
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but I wasn't willing to go that far in a place like that for the principle of a $2 bottle of Tabasco (especially as we had already found a 5 florin coin worth about $2.85).
Seems anyone who could make that argument wouldn't listen to reason...and they had a box of rubber gloves...
Cheers.
Feb 28, 2007, 9:51 am
#78
Moderator: Coupon Connection & S.P.A.M
Join Date: May 2000
Location: Louisville, KY
Programs: Destination Unknown, TSA Disparager Diamond (LTDD)
Posts: 57,960
I had it last week and it was delicious! ^
My seat mate was a little put out: it was described as a cheese enchilada by the FA and he didn't seem too happy about the 'bonus beef' that came with his entree. Understandable, if he was expecting a vegetarian meal or just didn't eat or like beef.
My seat mate was a little put out: it was described as a cheese enchilada by the FA and he didn't seem too happy about the 'bonus beef' that came with his entree. Understandable, if he was expecting a vegetarian meal or just didn't eat or like beef.
Feb 28, 2007, 10:24 am
#79
Join Date: Sep 2006
Location: LAX
Programs: AA EXP, SPG Plat, DL Plat
Posts: 103
I thought it was good as well. The meat was a little funny, but in the end it was pretty tasty.
Feb 28, 2007, 11:29 am
#80
Join Date: Jul 2004
Location: London, United Kingdom
Programs: OW/AA, DL, UA; Marriott Titanium
Posts: 4,936
Just had it last week. Tasty, actually. A nice change of pace from the sandwich/salad "snack." ^
Feb 28, 2007, 12:20 pm
#82
Join Date: Apr 2004
Location: Scottsdale, AZ
Programs: AA 2MM - UA 1P / Hyatt Diamond - SPG Plat / Hertz 5* - Avis 1st
Posts: 3,892
I thought the new enchilada is an improvement.
Feb 28, 2007, 12:58 pm
#83
Join Date: Dec 2006
Location: Washington DC Metro Area
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Tabasco is wonderful. I was born and raised in Louisiana, so I grew up on the stuff. Plus, it's available worldwide.
But have you tried the various powdered concoctions? I'm talking Tony Chachere's or Zatarain's. A less cajun version is "Morton Hot Salt". When traveling, the granulated hot stuff is much more convenient than Tabasco. I carry little packets of Tony's. Are the any other Tony Chachere's converts out there, or am I the only one?
But have you tried the various powdered concoctions? I'm talking Tony Chachere's or Zatarain's. A less cajun version is "Morton Hot Salt". When traveling, the granulated hot stuff is much more convenient than Tabasco. I carry little packets of Tony's. Are the any other Tony Chachere's converts out there, or am I the only one?
I had the enchilada last Friday SAT-ORD. It did not suck, but I can't say it was the pinnacle of Tex-Mex--the first thing I thought was "I sure wish I had some Tabasco for this ...". Even asked the FA, but alas they had none (sigh).
To be fair to AA and the caterer, I had just spent 2 weeks in SAT eating the real thing ... so it may have been much better than I give it credit for. In any case, I'll order it again if given the choice. ^
Feb 28, 2007, 3:14 pm
#84
FlyerTalk Evangelist
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Posts: 17,276
Well, I haven't had the enchiladas yet, but I had my Tabasco at the ready, and used it in a couple of cases. Well, security in Aruba (the local folks at the first check...not the second US security check) decided it was not allowed because I could "use it on another passenger" (this accompanied by a shaking motion with the bottle). No dice...and we think the security is bad here in the US 
Cheers.
Cheers.
Feb 28, 2007, 5:56 pm
#85
Join Date: Apr 2002
Location: BOS
Programs: riding the lifetime status. DL MM / AA MM
Posts: 2,968
fwiw, two days later, i had lunch on UA. the choice was salad (with shrimp) or sandwich/soup. i thought UA's presentation was better, but AA's lunch was more filling. and AA has better cookies. but UA has better wine. oh well, i guess i'll have to choose carriers based on schedules and fares, or something silly like that.....
Originally Posted by SquareDanceGuy
But have you tried the various powdered concoctions? I'm talking Tony Chachere's or Zatarain's.