Who doesn’t love a cold pint on a Sunday afternoon? This Sunday is National Beer Day—time to celebrate all that is beer. And we’re not just talking pours of whatever’s on tap. Check out this list of things you can buy that are infused with your favorite brew. Lather up in a stout or scent the house in bourbon ale…We’re here for it! (Any day!)

Beer Candle

Hoppy IPA Brew Candle, $19.99 on Amazon

This is the cutest present for your beer enthusiast. Craft beer candles come in all sorts of different scents to appease any hop-lover. Swag Brewery candles are poured in recycled bottles that range from Breakfast Stout, Hard Cider, Hoppy IPA, Kentucky Bourbon, and Vanilla Porter. They don’t smell like stale beer. Each candle has different notes including spicy, grassy, roasty, and citrusy. A 6-pack of these bad boys, and you’re set for the year! (Or if you prefer, you can also buy a beer fragrance oil! Notes include banana, malt, musk, and rosewood.)Buy Now

Beer Jelly

House of Webster Beer Jelly, $6.95 at Artful Ellijay

Beer can be an amazing addition to marinades and baking. This beer jelly varietal allows you to smear it on toast, add to a killer charcuterie board, and make for some smoky marinades for pork and chicken. One of my favorites is the Coffee Stout Fig jelly that infuses a rich dark ale with roasted coffee and figs. It is dark and sweet. Other flavors include Belgian Wheat Orange Fox Head, Strawberry IPA Bear Claw, and Summer Saison Hog’s Breath. The best part is that they’re made and shipped from a local mountain shop in Elijay, Georgia.

Beer Shampoo and Conditioner

BROO Craft Beer Shampoo and Conditioner, $16 on Amazon

Barley and hops aren’t just ingredients for the perfect pint, they also nourish, repair and soothe hair! Who knew? This shampoo and conditioner combo promises a malty lather and is also sulfate and paraben-free. It smells like hop flowers. (So don’t worry, you won’t smell like you’re walking out of a bar after you shower.) LUSH also makes an organic stout shampoo that adds volume, softness, and shine to dull hair. It’ll leave you smelling like a brandy, stout, and lemon cocktail. Mmmmm…Buy Now

Beer Soap

Aptos Trading Company Beer Soap, 2 for $13.98 on Amazon

There are also plenty of beer-infused soaps on the market. Hops and barley are amazingly hydrating for skin, so why not lather them all over the bod? This set contains two scents: Refreshing Orange and Patchouli-Peppermint.Buy Now

Beer-Infused Hot Sauce

Torched Smoked Porter Hot Sauce, $14.99 at Torched Products

Maybe you’ve tried habanero-infused beer (like Ballast Point’s Habanero Sculpin), but have you tried a beer-infused habanero sauce? Torched has a line of hot sauces, all combined with craft beer flavors. Check out their Habanero Homebrew and Smoked Porter hot sauces that promise to add the perfect spice to your beer and nachos combo. Add a dash to your eggs or a bunch to your burrito. And if it gets too hot, wash it down with a cold glass of beer!Buy Now

Check out some our of favorite beers for warmer weather, and the best beer subscriptions to keep yourself in suds.

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Southern California’s oh-so-anticipated rite of spring is nearly upon us. Scenesters, influencers, Kardashians, and even a few music fans are mere days away from making the annual migration to Indio’s Empire Polo Club for the dual-weekend extravaganza known as Coachella. For the hundreds of thousands making the desert pilgrimage: Great news! This year organizers have assembled what is, without a doubt, the festival’s best lineup ever–at least when it comes to food.

Whether you’re slumming it as a general admission attendee or rubbing elbows with the hoi polloi in the V.I.P. zones, plenty of stellar sips and bites await for vegans, vegetarians, ketos, the gluten-free, and boozehounds alike. Scroll down for a list of all the vendors, but read on for more details on some of the best bets.

Take a Trip to Kogitown

Coachella wasn’t always a food lovers’ paradise. Prior to 2009, the availability of quality food reflected the fest’s desert locale. But then a decade ago, Roy Choi rolled in with his groundbreaking Kogi truck and suddenly it was “thank u, next” to the old guard.

In honor of the tenth anniversary of Choi’s Coachella debut, the fest will be devoting a large swath of the Food Court to the man, the myth, the legend. KogiTown will feature the Los Angeles and Las Vegas-based chef’s famed Korean-Mexican fusion creations along with the hits from his rice bowl sensation Chego.

Be sure to pay homage to the dude that started it all–and don’t forget to order the Ooey Gooey Fries.

More Food for the Masses

Shade is perhaps the hottest commodity at Coachella, and thankfully the Indio Central Market offers a refuge from the heat along with killer food. This year you can fill your belly under the tent with fried chicken sandwiches from chef David Chang’s popular Fuku chain, burgers courtesy of Watts icon Hawkins, and the photogenic egg salad sando from Konbi–a must for the Yeezus Easter Sunday service on weekend two.

For dessert, cool down with ice cream from Brooklyn’s Van Leeuwen but don’t neglect scoops from West Coast rival Salt & Straw at the Boardwalk. There you’ll also find “Top Chef” favorite Marcel Vigneron’s Tacos Lobos and vegan selections from Seabirds.

Over in the Beer Barn, chow down on BBQ sandwiches from chefs Bruce Kalman and Tyler Anderson’s Square Peg, pizzas fired in a flash at 800 Degrees, and potatoes, wings, and Oreos fried up for your gluttonous pleasure at Beer Belly.

Joining KogiTown in the Food Court is familiar favorite Shake Shack, fried chicken specialist Wingman, and yet another ice cream must, Santa Barbara-based McConnell’s.

V.I.P. Eats

Tame Impala aren’t the only Aussies that will be representing the land down under this year. Culinary wizard of Oz Curtis Stone and his brother Luke will be bringing a full-service pop-up of their popular Hollywood restaurant Gwen to the main V.I.P. area.

The Stone boys will be accompanied by several more casual eateries behind the proverbial velvet rope including L.A. deli favorite Freedman’s which will be serving up a Pastrami Crunch Wrap Supreme (drool) along with Pizzanista! and their carbtastic mac & cheese slice. For substantially lighter fare, you can’t go wrong with Backyard Bowls or Sweetfin poke, one of several vendors at the fest that can be ordered via Postmates for quick and easy pickup.

Perhaps the most anticipated dining spot at Coachella is Tacos 1986 which will be making its festival debut. Essentially the Billie Eilish of the L.A. culinary scene, these exciting newcomers achieved near-instant success slinging addictive Tijuana-style street tacos prepared with homemade tortillas and a variety of stellar fillings.

Kazu Nori (Rose Garden) + Outstanding in the Field

Sugarfish handroll spin-off KazuNori and Honolulu’s Chingu Korean BBQ will be among the all-day stalls in the V.I.P. Rose Garden but at 6 p.m. each night the floral retreat will play host to the popular Outstanding in the Field dinner series which features multi-course meals from a rotation of big-time chefs. Week one features spectacular all-female lineup including “Top Chef” alums Shirley Chung, Casey Thompson, and Nyesha Arrington, James Beard award winner Jessica Largey, and Tartine L.A. trio Elisabeth Prueitt, Katie Hagan-Whelchel, and Leah Chin-Katz.

L.A. dominates the second week with chefs Adam Sobel, Ray Garcia, Jason Neroni, and the legendary “Too Hot Tamales” tandem of Susan Feniger and Mary Sue Milliken taking center stage.

Though you don’t have to have a V.I.P. ticket to attend Outstanding in the Field you do have to pay up–tickets for each meal will you set back an additional $225.

Drink Up

Coachella is known to attract the thirsty but the festival is well equipped to quench. Attendees can get their caffeine fix from a number of spots including Third Wave coffee roaster LAMILL, MatchaBar, and boba tea purveyors Milk Box.

For attendees not looking to stay sober, boozy options abound. Nightlife impresarios the Houston Brothers will be offering their patented brand of kitsch with the return of their mountain retreat-themed The Cabin. Oenophiles can sip rosé all day in the Rose Garden at Augustine Wine Car which will be popping bottles near Broken Shaker, a mainstay on the World’s 50 Best Bars list.

If you have a thirst for high-octane fruity rum drinks, you’ll want to post up at PDTiki assuming you can find it–the NYC speakeasy will set up shop in a mystery location.

Below you’ll find the full lineup for your eating and imbibing needs at Coachella:

Indio Central Market

• Cheezus (Postmates)
• Delmy’s
• Fat Dragon (Postmates)
• Fuku
• Hanjip (Postmates)
• Hawkins House of Burgers
• Konbi
• LAMILL
• MatchaBar
• Ms. Chi (Postmates)
• Pizza by Round 2
• Ramen Hood
• Sweetfin (Postmates)
• Van Leeuwen
• Vegatinos

Beer Barn

• 800 Degrees
• Beer Belly
• Fuku
• Square Peg
• The Cabin
• Top Round (Postmates)
• Trejos Tacos (Postmates)

Main V.I.P.

• Backyard Bowls
• Freedman’s
• Gwen
• Love Hour
• Madre!
• MatchaBar
• Menotti’s
• Pizzanista! (Postmates)
• Playa Provisions
• Sweetfin (Postmates)
• Tacos 1986
• The Rose Venice
• Van Leeuwen
• Wolf (Postmates)

Rose Garden

• Augustine Wine Car
• Broken Shaker
• Cha Cha Matcha
• Chingu
• KazuNori
• Me’ze
• Nana Lu
• Chefs Shirley Chung & Casey Thompson (Outstanding In The Field, April 12)
• Chefs Nyesha Arrington & Jessica Largey (Outstanding In The Field, April 13)
• Chefs Elisabeth Prueitt, Katie Hagan-Whelchel & Leah Chin-Katz (Outstanding In The Field, April 14)
• Chefs Adam Sobel & Ray Garcia (Outstanding In The Field, April 19)
• Chefs Susan Feniger & Mary Sue Milliken (Outstanding In The Field, April 20)
• Chef Jason Neroni (Outstanding In The Field, April 21)

Boardwalk

• Milk Box
• Pressed Juicery
• Salt & Straw
• Seabirds
• Tacos Lobos

Food Court

• KogiTown
• McConnell’s
• PBJ.LA
• Shake Shack
• Wingman

Beer East

• Block Party

Mystery Location

• PDTiki

Camping

• Word of Mouth

If you can’t go, you can always livestream Coachella 2019 on YouTube. And to make it feel more authentic, order up some delivery from the best taco place near you.

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Dressing babies up like food is nothing new, and it’s never NOT adorable. But this tortilla blanket that lets you swaddle your little one into a baby burrito may be peak cute.

The internet was just going wild over adult-size tortilla blankets on National Burrito Day (as was only right and good), but it’s a cardinal rule that almost anything is more appealing when miniaturized, so this baby tortilla blanket is especially squee-inducing, even if you don’t have a kid. In that case, just buy one anyway and hold on to it, whether for your future self, your cat/small dog, or your next friend or relative to have a baby shower. (Although, with this going viral, we predict many prospective parents in 2019 will end up getting multiples of these as gifts. But hey, babies are notoriously messy, so it’ll be good to have back-ups!)

The Tortilla Baby blanket is available from Uncommon Goods for $48—you won’t be surprised to hear that it’s backordered, but they expect to ship by April 23. Handmade in Brooklyn, the tortilla-print blanket is ultra-soft and stretchy but plenty breathable to keep your baby comfy as well as cute enough to eat right up. It also comes with a matching cap, and is meant for babies from newborn to four months old. It is—naturally—machine-washable.

Honestly, the only surprising thing about this is that it took so long to be invented, or at least to come to prominence. A popular baby swaddling method is called the burrito roll (and the resulting swaddled tots affectionately referred to as baby burritos), and Lord knows we’ve all encountered actual burritos approximately the size of human babies. This was destiny. So buy this baby burrito blanket and bring joy to all who behold it.

If you want your own grown-up burrito blanket, you can still buy adult-size tortilla blankets too. Your Sunday night Netflix snuggles just got so much better—and your food-themed Halloween costume? Way easier!

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

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Steak tartare. Or beef tartare. One of those classic preparations that seem to be constantly falling in and out of vogue. Off-putting to some and a coveted delicacy for others, the dish retains a certain mystery and charm for being wholly unique, simple, yet still somewhat difficult to execute and undeniably French. Or is it? And what exactly is beef tartare (or steak tartare) anyway?

What Is Steak Tartare?

Simply put, steak tartare is a dish of finely chopped beef, served raw and mixed with any number of accompaniments but most commonly egg yolk, Worcestershire sauce, Dijon mustard, hot sauce, fresh herbs, and other seasonings. It’s often served with bread or toast of some kind, and though it can stand alone as a main course, is often positioned on restaurant menus as an appetizer. Any meat, fish, or even vegetable can be served “tartare” style but for the purposes of this article, we’ll focus on the original. Beef. 

A Brief History of Steak Tartare

Born of necessity, tartare is said to have originated in the “Tartary” region of Northern Asia (between modern-day India and Russia), as a quick and easy way for Mongolian and Turkish horsemen to make their not-so-fresh raw meat edible. Legend has it that the men would ride with flanks of raw beef, horse, and camel tucked under their saddles to tenderize it before giving it a fine chop or grind and mixing it with eggs and milk to soften the undoubtedly terrible taste.

It wasn’t until the 20th century in the upscale hotels of Paris when the dish earned a more elite mark, and despite its Asian roots, has become as much a part of the French cooking lexicon as crème brûlée or coq au vin. Nowadays, you’ll find the dish, and variations of it, on menus in trendy eateries, classic French restaurants, and steakhouses alike.

Ingredients Needed for Steak Tartare

The most important ingredient to consider is, of course, the beef. Because it’s being served raw there is absolutely no excuse or substitute for a less than excellent product. If you have a trusty local butcher, that would be a great place to start. Let them know you are making beef tartare and that you need their freshest cut of beef tenderloin. Because there is no cooking involved, tenderloin is the preferred cut—mostly free of gristle with a rich and even texture, and tender, of course. But a good sirloin would also suffice if no tenderloin can be had. From there be sure you have a fresh egg yolk for binding along with herbs and other seasonings of your choosing. Worcestershire sauce, hot sauce, and good Dijon mustard are popular figures in beef tartare, as are fresh parsley, fish sauce, capers, and minced shallot.

Tips for Making Steak Tartare

Making beef or steak tartare is about as simple as you might think (no oven!), but the devil is truly in the details. For starters, try to chill or even par-freeze the beef before starting so it is nice and cold when served, and easier to dice and work with.

From there, mince the beef with a well-sharpened chef’s knife. In my opinion, the finer the chop the better it works in this dish, but there is an argument for a chunkier tartare, too. Chopping the beef by hand is the traditional method but a meat grinder or food processor will also do the trick. After that, gently mix the chopped beef in with the egg yolk and Worcestershire sauce, salt, and pepper, Dijon mustard, and herbs until evenly distributed. Finally, form the beef into a hockey puck-sized round using your hands for a rustic look or food mold, like the one below, for a more refined presentation, and serve immediately.

For a more eye-catching (and classic) presentation, feel free to gently set the egg yolk atop the tartare and allow yourself or guests to mix it in manually with a small spoon. 

How to Garnish Steak Tartare

The finished tartare can be served with toasted bread. Rye or French baguette are popular choices for toast, just be sure it’s something sturdy enough to hold a heaping scoop of beef tartare without folding. Capers, anchovies, or bright and salty cornichon pickles are good to cut through the rich beef and egg. The raw beef dish can also be served over a bed of greens or with a small side of french fries (frites).

Raw DataWhat Is the Difference Between Ceviche and Tartare?Safety Concerns

Because serving raw beef is a fairly uncommon practice people often want to know if it’s safe to eat. The short answer is, as long as you’re working with quality beef and you keep it refrigerated until serving, there is little cause for alarm when serving and eating beef or steak tartare. As with any raw food, there is a heightened possibility of foodborne illness so take a bit of extra precaution when selecting and preparing the beef for tartare.

Drinks to Pair with Steak Tartare

Because you might save this one for a dinner party or special event, it may be helpful to learn what wines and beers pair best with beef tartare.

Chowhound’s resident sommelier and general drinks nerd, Pamela Vachon, reminds that “steak tartare is still steak, after all, with added richness, so classic beef pairings with a little heft and grip still hold up, like a big Cabernet Sauvignon or a meaty Syrah. Or, if you like your tartare with a little extra spice, something with some sweetness like an off-dry Riesling gives a nice counterpoint to the heat.” And don’t worry if wine’s not your thing: “There’s always beer,” says Vachon. “An extremely rare burger (i.e. tartare) sometimes just begs for a crisp, refreshing pilsner or Kolsch.” Sufferfest, a newer brewery in San Francisco makes a dandy Kolsch called “Repeat” brewed with bee pollen that would do just the trick.

Classic Steak Tartare Recipe

This recipe is as classic as it gets. The rich beef gets a salty umami tang from the anchovies and heat from a few dashes of Tabasco. As you already know, any good beef or steak tartare starts with good beef. From there you can tinker with the flavorings and accompaniments but keep in mind a balance of salt, umami, and bright herb is ideal for this dish. Get our Classic Steak Tartar recipe.

Related Video: Classic Steak Tartare

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