Disclosure: This is a sponsored post with Boloco. I received a Boloco gift card and Nasoya coupons. All opinions, as always, are my own.
I’m not afraid to admit that I don’t like cooking everyday. I’m not the Mom who meal plans and preps on Sundays for the week. I’m sure it would help to be better organized, but that’s just not where I am in my life! One of the worst things to do is decide to eat out and your meal is…bland. Not good!!
I’m a sucker for Mexican food and am spoiled to be surrounded by such yummy Mexican restaurants serving up warm nachos, and burriots that are sure to satisfy. I tend to stick with what I know, and when the folks over at Boloco reached out and asked if I has tried their food before, I was shocked to realize I hadn’t, considering there is one down the street from me in Harvard Square.
Boloco is a burrito company serving globally-inspired burritos, bowls, smoothies and shakes. With 21 restaurants throughout New England and the Washington DC metro area, Boloco believes that even a burrito aspires.
When it comes to food and ingredient transparency, some restaurants shy away from the conversation, but Boloco is giving consumers a firsthand look at the ingredients that make up its menu with its Culinary Investigation Assignment, a video series exploring the origins of Boloco’s ingredients.
For its most recent video, Boloco partnered with Nasoya, to explore how its tofu is made. A versatile addition to any meal, Nasoya tofu is used in a variety of Boloco’s burritos and bowls, including Buffalo, Teriyaki, and Tikka Masala. Nasoya, the leading brand of tofu in the US, gave the Boloco crew a behind-the-scenes look at how it produces its organic, non-GMO tofu in Ayer, Massachusetts. You can check out the CIA video featuring Nasoya here: http://www.youtube.com/watch?v=B3YEzcDZ3js.
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