With Loco Rewards and a Refreshed Menu

Ojos Locos Sports Cantina is starting 2026 with a clear message for fans of big games and bold flavors: come hungry, come often, and get rewarded for it. The culturally-rooted sports cantina just announced a new loyalty program—Loco Rewards—plus a round of menu and beverage upgrades aimed at delivering more authentic Latin flavor, stronger value, and a better overall guest experience across its Southwest footprint.

Loco Rewards: A loyalty program built for regulars

At the center of the update is Loco Rewards, Ojos Locos’ new points-based program designed to recognize frequent guests. Here’s how it works:

• 250 bonus points when you join
• 5 points for every $1 spent
• Rewards with no minimum purchase required
• Ability to redeem multiple rewards at once
• Access to members-only offers and early alerts on specials and menu updates

Destinee Rollins, CMO of Ojos Locos Sports Cantina, says the program is an extension of what the brand has always been about—community, food, and sports—while giving loyal guests “real value” and a deeper connection to the culture and hospitality behind the concept.

January perk: A shot at 2026 World Cup tickets

To celebrate the launch, Ojos Locos is tying its loyalty push directly to its sports DNA. Guests who sign up for Loco Rewards in January will be entered to win two free tickets to the 2026 World Cup—a timely hook as soccer fans begin looking ahead to the biggest tournament on the planet.

Menu upgrades: More Latin technique, more scratch-made detail

Alongside the loyalty rollout, Ojos Locos is refining core menu items with upgraded ingredients and preparation methods that lean further into classic Latin cooking techniques. A few highlights from the refreshed lineup include:

• Elote Loco: roasted and charred, finished with crema, queso fresco, Valentina, and chile en polvo
• Birria de Res: reimagined with slow-cooked brisket
• Fresh churros: made daily by a Dallas-based Mexican bakery
• Hand-pressed tortillas: now pressed daily in the cantinas

Alex Sadowsky, Director of Culinary and Beverage, says the updates focus on preparation, presentation, and ingredient pairings—keeping the menu approachable while letting the ingredients “stand on their own” in a lively game-day environment.

Built for groups: New platters and $10-and-under Especiales

With the 2026 World Cup on the horizon (and group dining likely to spike), Ojos Locos is also leaning into shareable options. Starting in January, the brand is introducing:

• A larger taco platter designed for sharing
• Expanded late-night food offerings
• A broader rollout of daily Especiales, many priced at $10 or less

One standout value play: a Late-Night Taco Platter featuring 10 tacos for $10.

Behind the bar: Updated cocktails and an expanded tequila program

The refresh isn’t just happening in the kitchen. Ojos Locos is also rolling out a revamped 2026 beverage lineup featuring:

• Reworked cocktail recipes
• An expanded high-end tequila program
• Trend-forward flavors built for game-day energy

New and featured drinks include:

• Milagro Mexican Martini
• Cadillac Margarita
• Horchata Sin Dolor

Plus a mixed-shot lineup with returning favorites like Paleta and new options like Mexican Candy and Spicy Mango.

A growing brand across the Southwest

Ojos Locos currently operates 35 locations across Texas, California, Arizona, New Mexico, and Nevada, and says these January updates reflect continued investment in quality, hospitality, and the communities it serves. For guests ready to join, Loco Rewards is available through the Ojos Locos app on the App Store or Google Play.

• Learn more about Loco Rewards: https://ojoslocos.com/rewards
• Explore the brand: www.ojoslocos.com

At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.

Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/

Now and Later candy has been a staple of American childhood for generations, known for its bold fruit flavors and famously long-lasting chew. First introduced in 1962, the candy became a cultural icon of corner stores, schoolyard trades, and after-school treats. Among its many flavors, cherry stood out as a fan favorite—delivering a rich, lingering taste that made Now and Later more than just candy, but a shared memory of growing up.

A Candy Built to Last

Now and Later candy was introduced in 1962 by the Phoenix Candy Company, and its name was more than clever branding. It was a promise. You could enjoy it now—and still be chewing it later. Unlike many candies that dissolved quickly, Now and Later were intentionally firm, almost stubbornly so. They softened as you chewed, rewarding patience with long-lasting flavor.

That firmness became part of the experience. You didn’t rush a Now and Later. You worked through it.

Cherry: The Standout Flavor

While the brand offered plenty of bold fruit options—grape, apple, strawberry, watermelon—cherry stood apart. It wasn’t subtle. It was rich, sweet, slightly tart, and unmistakably artificial in the best possible way. Cherry didn’t fade quickly either. It lingered, coating your taste buds and staying with you through the entire chew.

Ask anyone who grew up with Now and Laters, and many will tell you the same thing: cherry was the one you hoped to pull from the pack.

A Ritual, Not Just a Candy

Now and Laters weren’t just eaten—they were managed. Some kids warmed them in their pockets to soften them. Others bit off tiny pieces to make them last longer. There were unspoken rules: don’t pull too hard, don’t rush it, and never assume you’d be done in five minutes.

In a way, Now and Later taught a small lesson in patience—long before we had endless scrolling, instant gratification, or same-day delivery.

A Cultural Snapshot of Childhood

Candy like Now and Later represents a time when small pleasures mattered. A quarter or a dollar could buy a moment of joy that lasted through recess, the walk home, or an afternoon bike ride. You didn’t need a screen or a subscription—just a square of candy in a bright wrapper.

It’s no coincidence that Now and Later remain deeply nostalgic for people who grew up in the 1970s, ’80s, and ’90s. They’re tied to a physical, tangible childhood—one where time moved slower and experiences lasted longer.

Still Around, Still Remembered

Though ownership of the brand has changed over the years, Now and Later still exist today, and the flavors remain recognizable. But for many, the real magic lives in memory: that first bite, that stubborn chew, and that unmistakable cherry taste that refused to quit.

Some candies are forgettable. Now and Later—especially cherry—weren’t.

They didn’t just give us something sweet.

They gave us something to hold onto. Want to get the full story? The links below dive deeper into the history of Now and Later candy, its flavors, and why it’s still remembered decades later. If this sparked a few childhood memories, they’re worth checking out.

• Official Now and Later Brand Page (Ferrara Candy Company)
• The History of Now and Later Candy – CandyHistory.net
• Now and Later Candy History – OldTimeCandy.com
• A Brief History of Now and Later Candy – Mental Floss

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Holiday Beef Recipes That Make the Season Simple

The holidays in the Valley have a certain rhythm: a little more traffic, a little more hustle, and a whole lot more people coming through your front door. Whether you’re hosting family from out of town, inviting neighbors over after a community event, or just trying to keep dinner moving between school concerts and end-of-year deadlines, the big question is always the same:

What can I make that feels festive without living in the kitchen? A new set of holiday-friendly recipes from the Beef. It’s What’s For Dinner. brand (funded by beef farmers and ranchers) leans into exactly that: flavorful, comforting dishes that are practical for real-life hostingand smart enough to stretch into leftovers.

Holiday hosting tip: Plan one anchor dish per gathering

If you’re hosting this season, here’s a simple way to keep it stress-free: pick one anchor recipe that does the heavy lifting, then fill in around it with easy sides, a salad, or something store-bought you’re not ashamed to serve. These three beef-forward ideas fit that approach perfectly.

Start the day with something warm: Beef & Veggie Quiche

If you’ve got family and friends coming over for breakfast or brunch, a Beef & Veggie Quiche is one of those dishes that feels special the moment it hits the table. It combines seasoned ground beef, vegetables, and cheese inside a flaky pie crust comfort food that still looks like you planned ahead (even if you’re running on holiday-level sleep). Why it works for a community-style brunch:

• It’s make-ahead friendly, so you’re not cooking while guests arrive
• It feeds a group without a lot of extra steps
• It’s flexible use whatever veggies you already have in the fridge

Put out an appetizer that keeps people mingling: Mini Lasagna Bites

The best holiday gatherings aren’t always formal sit-down meals. Sometimes it’s an open-house vibe: people popping in, kids running around, and everyone grazing while catching up. That’s where Mini Lasagna Bites shine. They bring the classic comfort of lasagna, but in a bite-sized format that’s easy to serve. The concept is simple: line a mini muffin pan with cooked pieces of lasagna noodles, add your ground beef mixture, top with cheese, and bake. Why they’re a hosting win:

• Easy to grab, easy to eat, no balancing plates required
• Familiar flavors that work for picky eaters and foodies alike
• Great for potlucks, watch parties, and neighborhood drop-ins

Make your holiday dinner leftovers feel brand new: Prime Rib Pasta with Broccoli and Cheese

If you’re doing a traditional rib roast for your holiday centerpiece, the best move is planning for leftovers on purpose. Because the day after a big meal is when you want comfort, but you don’t want another big cooking project. A standout idea: Prime Rib Pasta with Broccoli and Cheese. Cut leftover prime rib into bite-sized pieces, cook pasta, then toss everything together with sun-dried tomatoes and a finishing touch of truffle oil for that holiday glam flavor. Why it’s perfect for the post-holiday week:

• Turns a special roast into a quick, satisfying dinner
• Feels elevated without extra effort
• Helps you stretch the grocery budget while still eating well

Keep it simple. Keep it together.

Holiday food doesn’t have to be complicated to be memorable. The best meals are the ones that let you stay present, talking, laughing, checking in with neighbors, and making sure everyone feels welcome. If you’re looking for more ideas to build out your holiday menu, the Beef. It’s What’s For Dinner. brand has additional recipes on their Holiday Entertaining page at BeefItsWhatsForDinner.com.

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Source: National Cattlemen’s Beef Association (NCBA), contractor to the Beef Checkoff Program (PRNewswire release, Dec. 12, 2025).

Related Links:

Beef. It’s What’s For Dinner. — Recipes Holiday Entertaining Recipes (BeefItsWhatsForDinner.com) Beef. It’s What’s For Dinner. — Home National Cattlemen’s Beef Association (NCBA) Cattlemen’s Beef Board / Beef Checkoff

Culver’s Thank You Farmers® Project Hits $8 Million Donation Milestone

Link: https://stmdailynews.com/culvers-thank-you-farmers-project-hits-8-million-donation-milestone/