The blouse is beautiful! Last year I traveled to the Liguria region in Northern Italy and their specialty is walnut sauce (Salsa di noci) I had it on gnocchi and ravioli, and it carrie's the Italian flavor profile with garlic and parmesan and I loved it. I never heard of it before, and didn't know there was a Mexican version, but I can imagine how delicious it is with the chiles. Thanks, girls!
i had something like this in acapulco almost 40 yrs ago and never knew what it was. it was served relleno style with batter but it was so good but never saw anything like it until now, thanks so much
Tips 4 u that will help... After you cook ur walnuts, Drain them well in a colander or sieve, & shake well 2 remove as much excess water as you can. Then Scatter them onto a tea towel with lots of texture. Close them inside the towel & rub them vigorously. I also keep a soft bamboo (like a veg brush) 2 brush out crevices when needed for tedious details. Works very well for me when I make walnut sauce. Saves a lot of time. NOTE: This technique is Very useful for removing skins from almonds & other nuts, rubbing skins from legumes, etc. Makes small work of it.Less tedious & less messy, or my experience.
What a lovely video! I don't know why, but most cooking channels don't amplify the sound of the cooking ingredients on the stove. I love that I can hear all the sizzling veggies. I can almost smell it!
wow you mentioned Like Water For Chocolate after I had reminisced about it in the beginning of the video! I can absolutely taste this without even trying it... going to try this over the weekend😘
This looks delicious and I definitely want to try it! Thank you ladies for taking the time to share your beautiful food with us! As I was watching Stephanie taste this dish I suddenly realized that the presentation is the colors of the Mexican flag: green poblano and cilantro garnish with red pomegranates on a white sauce!
I love your shirt, Steph! You look so beautiful. Much love, to you and Cloud. ❤ God bless you, and your family. You guys are always in my prayers. Thank you for the channel! It makes my day, watching your videos. ❤😊
I love you shirt!! It's beautiful! Keep up your terrific videos! I cannot wait for my new ho.e and new kitchen! I told my husband I would start making your food as soon as we move to our new home! Your my inspiration to cook again! I love you and your sisters talks!! Keep up your hard work! 🧡😎
The blouse is so pretty. That recipe looks amazing. There's a lot of prep even without the tedium of peeling the walnuts (omg!). Loved the music at the end of the video too.
Sure enjoy watching your cooking show. You explain so clear and not only make it sound easy, but fun too! I am 63 years old and it’s never to late to learn 😉 I have a problem making homemade pinto beans they come out too dark some them tried cooking them in hot cold water slow flam. Well can you explain what I’m doing wrong? Thank you. & keep up the good & delicious cooking 💕
Loving all the good vibes in the comments. Thank you everyone for sending love and positivity. Keep the video coming. We Love Them. Thank you for inviting us into your kitchen. We appreciate you ❤️!!!!
Hey girly great cook with me video thanks for sharing this recipe with us hope you and the family are doing well have a great weekend I'm Puerto Rican Love y'a chica 👍👍👍👍❤😋😋😋😋💙
OMG i love Chiles en Nogada. I first had it at this one local restaurant thats pretty popular and tried it at another restaurant but inked it better at the first place. Maybe I will Uber some Monday for the special day.
You look so beautiful Steph😍 I love it when you pull your hair back, I really love how Cloud has everyone saying girl!!! You two ladies are my most favorite❤ Sending Anguiano love ❤❤❤❤❤
Please don’t take this the wrong way.. But sometimes I know I won’t recreate one of your recipes because it not my “taste” but I’ll still watch the videos because I love your personality 😅😍 who knows maybe I’ll try to get out of my comfort palate zone and give them a try 😉
No worries, amiga! We can be comadres here in the kitchen. A lot of our views club comes to hang out with us to unwind. If you decide to make one of my recipes Cloud & I will be here to help along the way❤️
Good plantain can be hard to find. If your store doesn't have them, find someone working in produce and ask them for the greenest banana they have, even if it's in the back. It's a great sub for plantain, and they are usually glad to sell them early if your produce people give af
This is one of my absolute favorite dishes. I had to find out how to make it at home cuz I spend all my money at the only local restaurant that has it. 😂
Love watching your channel, you and cloud make me wish I had a sister. All the delicious 😋 dishes you make are Devine. My hubby is Boriqua and I can’t get him to try New Mexican dishes and I have a son on the spectrum as well and is very very very picky They are both very picky 🤦🏻♀️ lol 😂
I made this wonderful recipe last night, much to my family's delight. My question is: can the sauce be served hot? I served it cold, and a couple of my family members wondered if it could be served hot instead. (thank you for this stunning recipe!)
Stef you out did yourself this Mexican dish looks like a million bucks especially with the garnish you used. When I make this I'm gonna charge $100.00 a plate! Lol
Compliments 2 u... I only recently discovered ur channel, due 2 social distancing. I found this site & a couple of others new 2 me. Sadly, I haven't yet tried Any of ur recipies. I've traveled South of the Border & known enough Latin American cooks (Mexicans, included) who taught me a few things 2 Spot the Great Recipies. I don't claim 2 b an expert at all but I have some Great recipies & have Already Added a Significant Number of Urs 2 those to the reference section of my recipies. Further I flagged them to try FIRST the next time I make ANY dishes that originated from those countries. I'm looking forward 2 trying All of them and Truly Expect Great Results. So far, while I've found some nice vlogs w/ some recipies for dishes I would like 2 give a try, but while I know I'll like the dishes, in some cases I know I haven't yet found the best recipie. So I'll further research those untol I find them. Your Recipies Seem the Best so far 2 me. There's one other that I've found that has some things I also would like 2 try. I'm sure there r many more than I've seen. I haven't had that much time to spend in one thing. But I don't want 2 spend my efforts & $ on making Anything & filling it full of bad substitutes & unheathy additives. If I'm going 2 do something I want 2 do it 2 my best ability, not the quickest, easiest. I can make a protein smoothie or some othet Naturally Quick & Easy HEALTHY thing anytime & quickly. IF I commit 2 cooking, it's recipies of this caliber I'm hoping 2 teach me more & broaden scope & experiences. You also do a great job w/ ur videos. Seems youre well in your niche and do it all beatifully. Good 4 U Sincerely, Z... I havent once seen u fill your dishes full of chemical additives & so called short cuts like a can of soup, salty bullion cubes & such even onces. In one of ut vids I heard u say how often u cook 2 chickens. While I haven't found a recipe yet thar calls 4 it, I would b willing 2 bet u make & strain chicken bone broth 2 for both flavor & nutrition it provides. I'm not into pretentiousness nor am I the ultimate healthy cook. I do, however strive 2 make everything I do prepare w/ the healthiest, freshest items I can. I enjoy learning from others & enjoy Great Mexican dishes. Poblano peppers have long been a most favorite. I assure u it's only a matter of when I canthat I make this dish. It's flagged # 1the next time I make Mexican & have the time for the extra syeps this recipe requires. Looking forward 2 trying it as well. I've never had this dish. Perhaps because. as u said, most don't want 2 take the extra time & steps. I will, unfortunately not immediately. Once u can find things n stores again & Corona has passed, I will stock whatever I need to make it as sokn as I have the required ingredients & the time 2 make it & enjoy the process. Thank you for sharing ur recipies w/ us. I fully expect to have great experiences making & enjoying these "really home made Mexican specialies"...
@@Viewsontheroad I really need a new phone, hopefully by my birthday I'll get one (9/19) I've been hinting to the hubby for a couple months now lol for some reason I'm not getting any notifications.... I have to manually search.... 😪 I'm being watching your videos now 😍
Those look like English walnuts but if they were Nativo Americano Black Walnuts the peel contains massive antioxidants and is traditionally used in a tea to treat cancer.
@Nina I'm sorry to say that I haven't purchased any tea ever with walnut skins in it. I simply soak shelled walnuts in water in the fridge for 2 days then peel off the skins, just like Stephanie did when making this recipe, then brew a strong tea with the walnut skins. Dr. Andrew Weil wrote about walnut skins and the tea back in the day.
I heard that this dish was made in the late summer season when the walnuts are still green and in "milk stage", not when they are completely dry. The little skin around the seed would be easier to take off then and the walnuts would have a gentler flavor in "milk stage" than when they are "ripe". I am trying to talk myself into making this complicated looking dish, which I hear is very patriotic for Mexican Independence Day.
I tried calling every local Hispanic Mexican food place where I live and North from me in Nevada, no one makes this dish what a bummer! But there is hope. I live by Lake Tahoe so I’m near California. I’m gonna try to find a Hispanic restaurant that might potentially make this!
one of my favorite dishes! I was curious how it was made. But now that I know, um yeah I will just eat it once a year when it is traditionally offered at restaurants. LOTS OF WORK. Ya know now they sell "walut milk" at organic stores and I wonder if you can save the step of using fresh walnuts and peeling and just use the premade milk?
I love this recipe! I've never had it before but I saw it for the first time on the movie Like Water For Chocolate. It always looked so yummy. Do you ladies like that movie? I can't wait to try it. I would love it if you tried another recipe from the movie. Thank you so much for sharing your recipes. You're doing such a great job.
Since la pericola como aqua para chocolate It was one of titas recipes that she made for her sister's wedding and everyone started to fall for each other lol
I cannot wait to make this. My mother passed away last year and loved this dish. Thank you for sharing your recipe.
The blouse is beautiful! Last year I traveled to the Liguria region in Northern Italy and their specialty is walnut sauce (Salsa di noci) I had it on gnocchi and ravioli, and it carrie's the Italian flavor profile with garlic and parmesan and I loved it. I never heard of it before, and didn't know there was a Mexican version, but I can imagine how delicious it is with the chiles. Thanks, girls!
Viva mexico 🇲🇽 n viva nuestra comida mexicana!!!! I love your kitchen is so beautiful 😍!!!! Blessings from Chicago 💖💖🌹💖🌹💖
I love the music in the background play the traditional Mexican music more often we love it and happy time!
This is one of those Mexican dishes that for me has always been so intimidating but you break it down so that it’s not so complicated 😀💕❤️💕❤️
Im Puertorrican and I LOVE Mexican food, plantains here are used for everything.
This reminds me of the food TITA made for her sisters wedding in the movie " LIKE WATER FOR CHOCOLATE!!!!!!!!÷
That was one of my favorite chapters. I love that book❤️❤️❤️It looks delicious 😋
One of my favorite movies !!
Mmmm yummy! I tried this dish for the first time on my last trip to Mexico and I LOVED it!! Cant wait to have it again......or perhaps make my own! 😋
Stephanie. Thank you so, so much. We are going to try this. I'm sending this video to my sister-in-law. Thank you, thank you.
Such a beautiful blouse. Thank you ladies for such an awesome video.
i had something like this in acapulco almost 40 yrs ago and never knew what it was. it was served relleno style with batter but it was so good but never saw anything like it until now, thanks so much
Oh wow! Never heard of or seen this dish before. Looks very delicious and beautiful.
I like that you did this in real time.
Lol I loved the countdown and then the doorbell! It was meant to be!😁
Tips 4 u that will help...
After you cook ur walnuts,
Drain them well in a colander or sieve, & shake well 2 remove as much excess water as you can. Then
Scatter them onto a tea towel with lots of texture.
Close them inside the towel & rub them vigorously.
I also keep a soft bamboo (like a veg brush) 2 brush out crevices when needed for tedious details.
Works very well for me when I make walnut sauce. Saves a lot of time.
NOTE: This technique is Very useful for removing skins from almonds & other nuts, rubbing skins from legumes, etc. Makes small work of it.Less tedious & less messy, or my experience.
Your treasure chest of recipies is endless. I love your colorful blouse. Thanks for sharing
Thank you for the shout out for us Caribbean viewers. Yes. Plantain is one of our staples here. I love it. It's used in many ways.
I love your videos. Please don't ever stop. I'll have a meltdown haha
Lol, I mean noooo, amiga😘 I'm stying here with our Viewsclub! You all bring me so much joy & fulfillment. I love cooking for our friends.
Cant wait to try this! this reminds me of the recipes in "like Water for Chocolate". that book and movie inspired me so much years ago😘
Goodness, you know your kitchen, you are the best!
This site is awesome,
Like how she goes step by step.
This came at a perfect time! I was literally researching chiles en nogada recipes for this September 16! Thank you 🇲🇽
Ajua!!!!!
That dish is absolutely beautiful!!
This recipe made me go watch the movie.. just finished watching it !
What a lovely video! I don't know why, but most cooking channels don't amplify the sound of the cooking ingredients on the stove. I love that I can hear all the sizzling veggies. I can almost smell it!
Thumbs up. You are the queen of cooking. I am enjoying all of you recipes. Happy Friday. 👍☺
Looks absolutely delicious! Keep up your great recipes. Shout out to Cloud for her commenting. I love the loving interaction between you Sisters.
My suegra told me about these chiles...I'm definitely gonna try ur recipe and share with her..thanx!
Love your video and it's SO TRUE!!! They ARE addicting! I had Chiles en Nogada in Oaxaca City and OMG, my FAVORITE! Thank you for posting this!♥️
Thank you for sharing your recipes 😊 ☺️
wow you mentioned Like Water For Chocolate after I had reminisced about it in the beginning of the video! I can absolutely taste this without even trying it... going to try this over the weekend😘
This looks delicious and I definitely want to try it! Thank you ladies for taking the time to share your beautiful food with us! As I was watching Stephanie taste this dish I suddenly realized that the presentation is the colors of the Mexican flag: green poblano and cilantro garnish with red pomegranates on a white sauce!
too good loving sisters I need to marry a Mexican that looks delicious great work I'm Sydney Australia from the Italians saying Hello I love the music
I remember the first time I tired chiles en nogada. I was in Mazamitlan, Jalisco with my boyfriend. I love when food bring back memories
I never heard of this dish but the presentation is beautiful. I will try it. I learn a lot on your channel. Keep up the good cooking...👌
Aww love 💕 your blouse 🇲🇽
Looks like a beautiful Christmas dish. I have never made or tasted it .It looks delish.
I love your shirt, Steph! You look so beautiful. Much love, to you and Cloud. ❤ God bless you, and your family. You guys are always in my prayers. Thank you for the channel! It makes my day, watching your videos. ❤😊
Love your videos! Would love to see a homemade molé recipe.
Alexis Bencomo yes!!!! 🙏🏻🙌🏻🤩
Same!!! 👏🏼
Damn now I can't wait either lol 😋
Aayy pero que bella..So authentic. Love this look on you💕
This is my favorite dish.
I love you shirt!! It's beautiful! Keep up your terrific videos! I cannot wait for my new ho.e and new kitchen! I told my husband I would start making your food as soon as we move to our new home! Your my inspiration to cook again! I love you and your sisters talks!! Keep up your hard work! 🧡😎
The blouse is so pretty. That recipe looks amazing. There's a lot of prep even without the tedium of peeling the walnuts (omg!). Loved the music at the end of the video too.
Aver when I we getting the views on the road food network channel, thank you for becoming part of our family too, and Cloudy we love ya girl
Thank you! I've been looking for a good recipe and method to make this delicious dish. 🇲🇽
Oh my goodness, that’s a thing of beauty right there!
You’re amazing!💜
Sure enjoy watching your cooking show. You explain so clear and not only make it sound easy, but fun too!
I am 63 years old and it’s never to late to learn 😉
I have a problem making homemade pinto beans they come out too dark some them tried cooking them in hot cold water slow flam. Well can you explain what I’m doing wrong?
Thank you. & keep up the good & delicious cooking 💕
Loving all the good vibes in the comments. Thank you everyone for sending love and positivity. Keep the video coming. We Love Them. Thank you for inviting us into your kitchen. We appreciate you ❤️!!!!
Hey girly great cook with me video thanks for sharing this recipe with us hope you and the family are doing well have a great weekend I'm Puerto Rican Love y'a chica 👍👍👍👍❤😋😋😋😋💙
Ohhh my this looks delicious!!!
OMG i love Chiles en Nogada. I first had it at this one local restaurant thats pretty popular and tried it at another restaurant but inked it better at the first place. Maybe I will Uber some Monday for the special day.
Look at you Stephanie,, with your beautiful top I love it,, and thanks for sharing this !!
You look so beautiful Steph😍 I love it when you pull your hair back, I really love how Cloud has everyone saying girl!!! You two ladies are my most favorite❤ Sending Anguiano love ❤❤❤❤❤
We love you ❤️
Please don’t take this the wrong way.. But sometimes I know I won’t recreate one of your recipes because it not my “taste” but I’ll still watch the videos because I love your personality 😅😍 who knows maybe I’ll try to get out of my comfort palate zone and give them a try 😉
No worries, amiga! We can be comadres here in the kitchen. A lot of our views club comes to hang out with us to unwind. If you decide to make one of my recipes Cloud & I will be here to help along the way❤️
You look so pretty in the blouse & the peppers & walnut sauce, looks delicious !
Wow gracias por the dish great recipe peace love and happiness🌹
Good plantain can be hard to find. If your store doesn't have them, find someone working in produce and ask them for the greenest banana they have, even if it's in the back. It's a great sub for plantain, and they are usually glad to sell them early if your produce people give af
I am so happy I found your UA-cam channel, and I love your personality!!!!!
Wow this is so different and looks so yummy!🇺🇸🇺🇸🌻🌷
This is one of my absolute favorite dishes. I had to find out how to make it at home cuz I spend all my money at the only local restaurant that has it. 😂
Love watching your channel, you and cloud make me wish I had a sister.
All the delicious 😋 dishes you make are Devine.
My hubby is Boriqua and I can’t get him to try New Mexican dishes and I have a son on the spectrum as well and is very very very picky
They are both very picky 🤦🏻♀️ lol 😂
Love your recipes
Yes!!! just in time 🇲🇽
I made this wonderful recipe last night, much to my family's delight. My question is: can the sauce be served hot? I served it cold, and a couple of my family members wondered if it could be served hot instead. (thank you for this stunning recipe!)
I’m normally not a sweet savory together girl, but this looks delicious!
Btw.. This looks incredible and would be the perfect Holiday dish👌
Stef you out did yourself this Mexican dish looks like a million bucks especially with the garnish you used. When I make this I'm gonna charge $100.00 a plate! Lol
Lol.. love the music you played while blending 😃
193k!!!!! We’re getting closer to that 200k + 🤩 🥳👐🏻😎 I’m ready for that 200k recipe 🔥
Aries maybe 🤷🏻♀️😅, I’m the same way firecracker 🧨 n then calm as the 🌊 lol, love your vibe n food looks fire 🔥
There’s a restaurant here in LA that makes these. The only place I’ve ever seen them! Thanks for sharing your recipe ❤️
Compliments 2 u...
I only recently discovered ur channel, due 2 social distancing. I found this site & a couple of others new 2 me.
Sadly, I haven't yet tried Any of ur recipies. I've traveled South of the Border & known enough Latin American cooks (Mexicans, included) who taught me a few things 2 Spot the Great Recipies.
I don't claim 2 b an expert at all but I have some Great recipies & have Already Added a Significant Number of Urs 2 those to the reference section of my recipies. Further I flagged them to try FIRST the next time I make ANY dishes that originated from those countries.
I'm looking forward 2 trying All of them and Truly Expect Great Results.
So far, while I've found some nice vlogs w/ some recipies for dishes I would like 2 give a try, but while I know I'll like the dishes, in some cases I know I haven't yet found the best recipie. So I'll further research those untol I find them. Your Recipies Seem the Best so far 2 me. There's one other that I've found that has some things I also would like 2 try. I'm sure there r many more than I've seen. I haven't had that much time to spend in one thing. But I don't want 2 spend my efforts & $ on making Anything & filling it full of bad substitutes & unheathy additives. If I'm going 2 do something I want 2 do it 2 my best ability, not the quickest, easiest. I can make a protein smoothie or some othet Naturally Quick & Easy HEALTHY thing anytime & quickly. IF I commit 2 cooking, it's recipies of this caliber I'm hoping 2 teach me more & broaden scope & experiences.
You also do a great job w/ ur videos.
Seems youre well in your niche and do it all beatifully. Good 4 U
Sincerely, Z...
I havent once seen u fill your dishes full of chemical additives & so called short cuts like a can of soup, salty bullion cubes & such even onces. In one of ut vids I heard u say how often u cook 2 chickens. While I haven't found a recipe yet thar calls 4 it, I would b willing 2 bet u make & strain chicken bone broth 2 for both flavor & nutrition it provides.
I'm not into pretentiousness nor am I the ultimate healthy cook. I do, however strive 2 make everything I do prepare w/ the healthiest, freshest items I can. I enjoy learning from others & enjoy Great Mexican dishes.
Poblano peppers have long been a most favorite. I assure u it's only a matter of when I canthat I make this dish. It's flagged # 1the next time I make Mexican & have the time for the extra syeps this recipe requires. Looking forward 2 trying it as well. I've never had this dish. Perhaps because. as u said, most don't want 2 take the extra time & steps. I will, unfortunately not immediately. Once u can find things n stores again & Corona has passed, I will stock whatever I need to make it as sokn as I have the required ingredients & the time 2 make it & enjoy the process.
Thank you for sharing ur recipies w/ us. I fully expect to have great experiences making & enjoying these "really home made Mexican specialies"...
That looks delicious Amiga I have never had that before, I'm glad I'm watching your channel again I miss you and Cloud💖😍💞
OMG those look amazing!!!
Thank you, amiga! We missed you❤️
@@Viewsontheroad I really need a new phone, hopefully by my birthday I'll get one (9/19) I've been hinting to the hubby for a couple months now lol for some reason I'm not getting any notifications.... I have to manually search.... 😪 I'm being watching your videos now 😍
@@tesafreeman2308 You're a deserving & hardworking Momma/Wife you will get your new phone amiga😍
Those look like English walnuts but if they were Nativo Americano Black Walnuts the peel contains massive antioxidants and is traditionally used in a tea to treat cancer.
I'm interested, thank you, amiga for the tip!
@@Viewsontheroad I love your work Stephanie and Cloudy! I watch every day.
@Nina I'm sorry to say that I haven't purchased any tea ever with walnut skins in it. I simply soak shelled walnuts in water in the fridge for 2 days then peel off the skins, just like Stephanie did when making this recipe, then brew a strong tea with the walnut skins. Dr. Andrew Weil wrote about walnut skins and the tea back in the day.
Loved the music at the end
I'm going to get some of that. I love that. 😂😂
when is Mexico's day? I love the movie water for chocolate!!!
Hey views can’t wait to make this!
🎈Happy Belated Birthday Steph!! That's right Girl, if You misbehave, your in the comfort of your own home. ❤ YOU Ladies! Have a good weekend. 💜VERO
I heard that this dish was made in the late summer season when the walnuts are still green and in "milk stage", not when they are completely dry. The little skin around the seed would be easier to take off then and the walnuts would have a gentler flavor in "milk stage" than when they are "ripe". I am trying to talk myself into making this complicated looking dish, which I hear is very patriotic for Mexican Independence Day.
i had these in Guadalajara many years ago, cant forget how awesome it was, i think it was invented in puebla by nuns!!
Viva Mexico. Would make but the heat wave we are having up here in the Bay has us on rotisserie salad diet. Loving the top.
I tried calling every local Hispanic Mexican food place where I live and North from me in Nevada, no one makes this dish what a bummer! But there is hope. I live by Lake Tahoe so I’m near California. I’m gonna try to find a Hispanic restaurant that might potentially make this!
Love that shirt looks really nice on you.
Whooooo! Mexico!
I bet that would be great over rice with some sweet and sour sauce yummy.
Looking good Amiga!! This recipe sounds delish!!
Happy Friday GreaT video food looks delicious
I love the shirt boo!!! 😍♥️😊
Grrrr, no cumin in the Nogada sauce and only goat cheese! Love you and your sister
one of my favorite dishes! I was curious how it was made. But now that I know, um yeah I will just eat it once a year when it is traditionally offered at restaurants. LOTS OF WORK. Ya know now they sell "walut milk" at organic stores and I wonder if you can save the step of using fresh walnuts and peeling and just use the premade milk?
I love this recipe! I've never had it before but I saw it for the first time on the movie Like Water For Chocolate. It always looked so yummy. Do you ladies like that movie? I can't wait to try it. I would love it if you tried another recipe from the movie. Thank you so much for sharing your recipes. You're doing such a great job.
Also, as you're explaining the dish I see your pride and your love for our food and our culture. Thank you for sharing and representing us well.
👍👍👍you look nice have a blessed weekend🙏
Can I freeze them? If so, how do I do it step-by-step?
Thank you.
Since la pericola como aqua para chocolate
It was one of titas recipes that she made for her sister's wedding and everyone started to fall for each other lol
Rosita Slade Tita!! Donde demonios anadas 🤣‼️❤️
@@Viewsontheroad no yoes en la pastel por que bad a darle lagrimas a que come el pastel tita hija 😭😂🤣😘
You are a genius! The walnut skin that is wrinkle looks like human brain!
My mother in law does these with a capeado never seen anyone do them without it just curious does it give it a different taste
Omgosh ur food always looks so amazing. I am going to be making the flaming hot Cheetos tortillas soon! I’m so stoked!
Yass! I'm excited. Let me know what you think amiga.
Views on the road I most definitely will. 🙏🏼