Tribali foods was launched by a holistic nutritionist and vegetarian who sought to add meat back into her diet. But she wanted “clean” meats.

That meant sourcing top organic cuts: grass-fed and grass-finished pastured beef, free-range chicken and humanely raised pork.

She then created versatile, minimally-processed patties and sliders, and seasoned them global flavor combinations: herbs, purées, spices and vegetables.

The line was then frozen but the meats cook up quickly: “ready to nourish” in minutes.

Tribali fits with popular eating plans such as the Mediterranean/Greek diet, the Keto diet, the Paleo diet and the Real Foods diet.

But more importantly to us (we eat every diet) is that everything is very flavorful and nutrient-dense. We try a lot of prepared foods, and most of them are under-seasoned, requiring that we add condiments, salt or other flavor boosters.

Tribali is perfectly seasoned—so much so that we were taken by delightful surprise and immediately made them a Top Pick Of The Week.
 
 
GOOD CITIZENSHIP

Animal welfare is a priority for Tribali; the supply chain is transparent.

The line is dairy-free, gluten-free, soy-free, CCOF Certified (organic), non-GMO Certified, Paleo-Certified, and Whole 30 Approved.

There are no binders, fillers or hormones. You can feel good about what you eat.

And what you’ll eat is so delicious!
 
 
THE TRIBALI LINE

There are options for breakfast, lunch and dinner—not to mention sliders with cocktails. The line currently includes:

 
Use them to make:

 
There are recipes on the website, all of which we want to make. We especially like the sliders that use baby portabella mushroom caps instead of mini-buns.
 
 
BUY THEM

[2] A yummy Thai burger with rice noodles and a red cabbage slaw. Add a bun if you like. We added Stonefire Naan, a soft Indian flatbread; roti also works*.

[3] Ready to dig in? This burger stack was created by Primal Gourmet.

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*Both of these flatbreads, of Indian origin, look similar. The difference: Roti is typically made from whole wheat flour and is cooked either on a tawa (a flat skillet) or in a tandoor, a cylindrical clay or metal oven. Naan is made from all-purpose white flour, is leavened with yeast, and then cooked in a tandoor.

Glass rimmers, available in every color in the rainbow.

Here’s a holiday gift idea for a baker: edible fancy sprinkles from Fancy Sprinkles, a well-named company.

Yes, it’s a bit of a niche product, but the right person will be tickled pink [sprinkles], or any colors you bestow.

We’ve never seen such assortments of creative sprinkles, including eight designs just for Christmas:

 
Each is a beautiful mix of colors and shapes: not your mother’s sprinkles!

The company has done a great job of putting together colors and shapes. Everything is mixed to order.

Use the sprinkles on:

 
The sprinkles are conversation-starter—so if conversation wanes at Thanksgiving, sprinkle the gold, orange and white Pumpkin Spice collection over the pumpkin pie or the rim of your pumpkintini.

Individual jars are $5 and up, depending on the complexity of the mix.

There are gift-boxed assortments from $15 to $32, and a “sprinkles club” with a different assortment each month, seasonally-themed.

>>TAKE A LOOK!<<

November 6th is National Nachos Day. The dish was invented by accent, when customers arrived at a restaurant after the kitchen had closed. The manager, named Nacho (the diminutive of Ignacio), threw together some ingredients in the fridge to feed the folks.

The rest is history (here’s a bit more on history of nachos): a favorite snack was born. They moved from Mexican restaurants to the mainstream.

Basic nachos are so easy to make; no wonder they’re a party favorite. At their most minimal, you need tortilla chips, cheddar cheese and salsa. The next step: avocado, beans and/or refried beans, chile, cilantro, corn kernels, jalapeños, scallions, sour cream.

From there, anything goes, as we’ll demonstrate in today’s tip.
 
 
BEYOND MEXICAN INGREDIENTS

Nachos are easily adaptable to regional American flavors like barbecue, corned beef, grilled shrimp and gumbo, local cheeses, horseradish, pot roast, southern-fried chicken, Wisconsin blue cheese.

It’s easy to go global, too, as more recent menu additions include nachos with Hawaiian, Indian, Italian, Japanese and other culinary influences.

While nacho traditionalists may roll their eyes, fearless foodies might delight to a plate of nachos with prosciutto and melted gorgonzola, tiny meat balls with Bolognese and parmesan atop crunchy tortilla chips, or fresh crab and béarnaise.

“It’s all in the build,” says Flavor & The Menu, a magazine and website where chefs check out national trends.

“Although nachos often look like a thrown-together pile of chips and toppings, the ones that move this trend forward are more thoughtful in [putting the ingredients together]. Not only does the balance need to be considered—between chips and cheese, savory and sweet, crunchy and soft—but the intention in the flavor play is also critical.”
 
 
THE GLOBAL NATIONAL NACHO SCENE

Flavor & The Menu took a look at how chefs around the country are interpreting nachos. You can create any of the ideas at home.

 
Make it today!

[1] Greek-style nachos with feta, olives and yogurt sauce at Meraki Greek Bistro in Miami (photo © Mission Foodservice).

[2] Indian lamb nachos with tamarind chutney at Chauhan Ale & Masala House in Nashville (photo © Plateline).

[3] Fried chicken nachos with pimento cheese sauce at Honey Butter in Chicago (photo © Tim Musho).

[4] Spicy chicken with the fixings on bacon-fried tortilla chips, at Party Fowl in Nashville (photo © Party Fowl).

[5] Poke nachos, fusing Hawaiian poke with seaweed, wasabi crema and wonton chips, at The Westin Princeville Kauai (photo © Westin Princeville).

[6] Portabella nachos with blue cheese and jalapeños atop blue corn tortilla chips (photo © Flavor & The Menu).

 
So let’s forget the black beans, cheddar and salsa for the moment.

What’s your favorite fusion nacho?
 

[7] Charcuterie nachos (Gemini Photo).
 
 

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