A little tip from a little Mexicana is: juice the citrus first, then cut the onion and let the onion soak in that citrus juice while you chop the rest of the veggies! The citrus sort of cooks the onion the way it does with seafood in ceviche, it makes a HUGE difference!!!
Be authentic and don’t let the algorithm steer your behavior too much. Your connection with the audience is through authenticity you exude not so much the format. Keep experimenting! You’re doing awesome!
I love the more laid-back, casual, calm style of this video. No nonsense, no excessively loud muisic, no overhyping food or making it look overly amazing for the camera and ASMR. Just a good recipe, calm commentary, and overall good stuff. Keep up good work!
First time seeing one of your videos that’s not a short. Really like the laid-back conversation you’re having with the audience during cooking. The childhood stories of the food add a lot to the video in my opinion. A very refreshing break from the fast-paced, overstimulating content a lot of cooking channels are doing nowadays. Keep it up man!
I love how you present yourself in this long form videos very confident and easy to grasp, and most of all its so enjoyable. You did a great job jose. keep it up.
I love the long form content! The important thing is that you’re happy with whatever you’re putting out there for us; satisfaction and fulfillment always always shine through. Keep it up! Saludos desde Guatemala.
I'm so happy you've started doing long videos! I like how you pronounce the names of your dishes properly. I like your delivery; you're very smooth. Very confident. I like that you don't rush things. You don't try to feed us a bunch of fast moving images and pass it off as quality content. You just talk to us, and I like that. Your passion shows. I always enjoy your recipes. I enjoy your silly stuff too, because it's not excessive. Make your content longer if that's what you wanna do. But please, keep explaining why things are done a certain way, or why we shouldn't store garlic in the fridge. That's what we want! Keep it up you sexy beast!
I think your mellow spirit is what hits the most on your videos. You're like a homie i've never met. Great videos and easy to follow recipes. God bless.
I learned the recipe for Pico de gallo from a song by a little known group called "Trout Fishing in America" the song, "Pico de Gallo" is on their album Big Trouble, 1991 🎶Pico de gallo you oughta give it a try-o Even if you're from Ohio, it'll get you by-o Don't get it in your eye-o unless you want to cry-o So come on, don't be shy-o. Eat some pico de gallo! It's got jalapenos. I reckon y'all have seen those They're kinda hot for gringos and probably flamingos. Just add some tomatillos, onions and cilantro Lime juice and tomato, you got pico de gallo!🎶
This video was awesome man! Really loved the chiller, less rushed vibe. You're incredible at what you do! Would love to see more Mexican dishes, enchiladas, tamales, hell even some pan dulce!
I actually really enjoy the "You like" recipe style. Letting the recipe stay flexible and preference based, because so much of cooking is so subjective, i don't like too much spice, so I'll probably just use the jalapeños!
I've been subscribed for awhile now. I love both the shorts & the longer content, but I think I enjoy the longer content more. I also love it when you share a cup of coffee with us! You’re fantastic!
I love that you don't put on that weird content creator voice.....it's like an inflection on every other word. Always sounds like everything is a question smh lol Love your vibe and your videos! ❤
So glad I saw this video! My husband and I love a good pico. So, I’m going shopping today and I’m getting ingredients to make this beautiful recipe. My son watches you too!! Says he loves your channel. I see why. Thanks! ❤️💜💚
Love the long form videos! I'll definitely be trying this recipe. I've been on youtube for most of its lifespan, and I can say that you are very good at what you do, keep up the good work!
I will be using your recipe, I love your format and moved from the shorts to watch the longer videos because of your personality, the easy recipes, or your ability to make them look easy enough for me to do in my own kitchen. My comment is that your videos are awesome and worth my time to watch, laugh, and learn to be a better cook. You feel like family or that great friend we call family.❤
I enjoy your “full length” videos because shorts are just that, too short. You have a wonderful voice, and style. Enjoying your channel here, in Mexico City.
this longer form content is honestly like a lot more than shorts, makes it feel a lot more cozy, also i absolutely love you and your videos keep it up man
I'm personally not a fan of the whole "Joshua Weissman B-Roll" thing. I like to watch cooking vids to learn a recipe, not look at food porn. I also really like this more laid-back style, where it feels like you're talking "to" me and discussing aspects of your technique as you go, as opposed to a lot of UA-camrs who seem to just bark a recipe "at" the audience. I'm sure a lot of people would have a different opinion than me, so it's great that you're experimenting to come up with a style that suits you the best! Keep up the great work! :D
I enjoy the longer content to really see how you do things. I really enjoy the recipe listing in the video too. I love trying your recipes and it makes it so much easier. Thanks and keep up the great work, Buen provecho!
Like this longer, slightly more indepth (at least I feel like that's the case) content more than shorts tbh, makes it easier to follow or look for specific details as well
I enjoy the longer format! It’s a straightforward recipe that anyone can prepare; especially, if they have never tried to make pico before. We appreciate you!
The way you make your pico is how I learned it from a Mexican lady in a Mexican restaurant I worked at in Texas, more the 40 years ago, and Don’t change a single thing in this recipe, it’s SPOT ON! I love it💙💙💙
You need a cooking show and a cookbook. You have a nice speaking voice and your details and suggestions is spot on. Your passion, talent, humor and passion for cooking is inspiring.
I love this channel because the recipes WORK. So if I see something that looks good, I know I can set aside the time and get a meal that will be pretty similar. It’s also awesome that you are cooking in a normal kitchen using normal tools. The big production channels that have EVERYTHING…well, I don’t and so it’s not fun to cook along.
Best of both worlds. Your shorts are super funny and random, somewhat chaotic but still informative and helpful. The long form videos are down to earth, mellow, and also very informative. Both are so entertaining. Love your content across the board! Thank you so much! 🙏
Love your humor and your recipes! Out of all the types of UA-cam channels I subscribe to, you are in my top 5 I watch consistently. I’m looking forward to your switch to longer vids! I would love a video(s) on making different types of chips!!! YAY HABANEROS!!
I love your videos, but this one felt so professional! The different angle shots and light music reminded me of old school food network where you’d actually LEARN something and enjoy watching the low key, relaxing show that inspired you to cook. I love this vibe. It’s 2:30 am and I’m making plans for some pico tomorrow already. Great job and I love seeing how far you’ve come!! : )
Very nice pico. Very true to what many would call an "authentic" Mexican Pico de Gallo recipe from a Taqueria in Mexico. I know you've said you're not Mexican, but your food definitely shows your cultural heritage and love of it.
Stay true to yourself, that’s why I subscribed in the first place. I love your quirky style, and your full on love of food. You’re perfect just the way you are!
OMG, you're so frickin' cute!! 💗 Great personality!! I usually have to watch your videos 2-3 times because the first time around I'm so focused on your personality and humor!! Keep up the good work! Your videos are addicting!! ❤
Interesting how we do stuff in Latin America. Here in Brazil we have something very similar called Vinagrete. Though there are many variations (as there are for Pico de Gallo) the only differences from yours are: we usually cut smaller bits, we add a little sugar, and jalapeños aren't too common here (our food usually isn't too hot), but sometimes we add bell pepper, especially yellow to red. We like vinagrete with beans and farofa (toasted cassava flour), and even though it's 1AM here my mouth is watery hahahahah. Cool video, man! I'm subscribed :D
It is the best invention done by our indigenous ancestors, and the most influential salsa too, that salsa can be now found in many parts of the world but called differently. Indigenous influenced greatly the gastronomy of basically every region of the world and little is talked about, unfortunately.
Chile is native to the Americas, but is so widespread and influential that in many cultures like China and India, people don’t even realize that it’s not always been there
First thing, heirloom tomatoes are the top of the tomato spectrum!!!! I grow them and once you have them you will not F around with all the other varieties. Second thing, recommend habaneros the natural smokiness and fruit like affect. Easy to grow... Give you tons of peppers just one plant 👍 I grow my stuff in containers 15ga 5:50 l + for veggies and most herbs in smaller 3 gallon. Good job man love your channel!!✌️
YAAAY for long-form content! I've always gotten rid of my tomato seeds and juice, cuz I like to eliminate the sloppy mess, but you got me thinking, I could just use a SLOTTED SPOON, and eliminate that problem instead of sacrificing taste. So thanks for that! Lol and thanks for calling it a purple onion and not a red one! I think it irks me because purple is my favorite color, and I don't feel like there's enough purple food rep? Haha I dunno. Anyways, great video! Will definitely get around to trying this out.
Hello from the El Cook chat! You are so authentic, not only in excellent food prep, but all you come across as real, and I also feel like you are talking to me. Don’t change your funny comments &actions. My husband and I check UA-cam every night for new content from our favorite makers, and you are never skipped! Do you know mole? I am mystified, and would love to see a vid on mole. Thank you for your hard work, and excellent sense of humor. ❤
Many years ago, I helped my wife crush some dried peppers. It was the first time I ever did. Just crushed the peppers up with my hands. I did not use gloves. Never even thought about it. Thankfully, I scratched an itch on my cheek that was not very close to my eye. Even so, I discovered the danger of working with peppers without gloves. My eye watered for a while, but I got off light! Never did that again.
One time I was handling jalapeños and instinctively scratched my eye. I am a deputy and have been pepper sprayed before. Brought back memories from the academy.
I like the longer vids! Shorts are detrimental to the dopamine spikes anyway haha, I like being able to sit through a good quality video with all me attention instead of getting just the "best" bits!
I wasn't aware that different onions are used in different recipes: soups, salads, entrees etc .. I'm gonna keep using the red onion ... Thanks, I'll be having this today🍅
![Twisted like a pretzel [Pretzels and Beer cheese]](http://i.ytimg.com/vi/jiTYYVh9rDk/mqdefault.jpg)
A little tip from a little Mexicana is: juice the citrus first, then cut the onion and let the onion soak in that citrus juice while you chop the rest of the veggies! The citrus sort of cooks the onion the way it does with seafood in ceviche, it makes a HUGE difference!!!
Thank you for this❤
@@Foxfang27 from a big mexicana who loves cooking I hadn't thought of that. Good tip!
Thank you for that I'm cooking some pickled shrimp soon.
Be authentic and don’t let the algorithm steer your behavior too much. Your connection with the audience is through authenticity you exude not so much the format. Keep experimenting! You’re doing awesome!
I love the more laid-back, casual, calm style of this video. No nonsense, no excessively loud muisic, no overhyping food or making it look overly amazing for the camera and ASMR. Just a good recipe, calm commentary, and overall good stuff. Keep up good work!
Yes, I agree. No nonsense and I hate background music. His personality and talent stands on its own.
@@dreamabobeama7896 agree!
@@SugaryStarzie agree
that's why I like Joshua's older videos way more.
First time seeing one of your videos that’s not a short. Really like the laid-back conversation you’re having with the audience during cooking. The childhood stories of the food add a lot to the video in my opinion. A very refreshing break from the fast-paced, overstimulating content a lot of cooking channels are doing nowadays. Keep it up man!
I love how you present yourself in this long form videos very confident and easy to grasp, and most of all its so enjoyable. You did a great job jose. keep it up.
thank you im looking to improve my long from game
Exactly. I agree.🎉
This was my first long form of yours: LOVED IT! I could listen to you cook all day long!
I love the hilarious commentary throughout!
feels like im watching a classic food network show
I really liked it when you share stories while cooking.
I love the long form content! The important thing is that you’re happy with whatever you’re putting out there for us; satisfaction and fulfillment always always shine through. Keep it up! Saludos desde Guatemala.
Yes, I love the longer format! Watching you make this was so much fun!
Yes cilantro makes everything taste better lol. I made homemade pico before and it was the best!!!
I'm so happy you've started doing long videos! I like how you pronounce the names of your dishes properly. I like your delivery; you're very smooth. Very confident. I like that you don't rush things. You don't try to feed us a bunch of fast moving images and pass it off as quality content. You just talk to us, and I like that. Your passion shows.
I always enjoy your recipes. I enjoy your silly stuff too, because it's not excessive.
Make your content longer if that's what you wanna do. But please, keep explaining why things are done a certain way, or why we shouldn't store garlic in the fridge. That's what we want!
Keep it up you sexy beast!
I think your mellow spirit is what hits the most on your videos. You're like a homie i've never met. Great videos and easy to follow recipes. God bless.
I learned the recipe for Pico de gallo from a song by a little known group called "Trout Fishing in America"
the song, "Pico de Gallo" is on their album Big Trouble, 1991
🎶Pico de gallo
you oughta give it a try-o
Even if you're from Ohio,
it'll get you by-o
Don't get it in your eye-o
unless you want to cry-o
So come on, don't be shy-o.
Eat some pico de gallo!
It's got jalapenos.
I reckon y'all have seen those
They're kinda hot for gringos
and probably flamingos.
Just add some tomatillos,
onions and cilantro
Lime juice and tomato,
you got pico de gallo!🎶
Fun read 😂😂
I love it. 😂
@@Jose.elCook fun song too
@Bluebelle51 Kinda goofy, but I like it
@@wolfwoman47 oh it's very goofy, that's where the fun is
I absolutely love the longer versions of your cooking . I’m a fan !
This video was awesome man! Really loved the chiller, less rushed vibe. You're incredible at what you do! Would love to see more Mexican dishes, enchiladas, tamales, hell even some pan dulce!
And Jose has a fabulous speaking voice!
I like that you called the onion what it is, purple! Never understood why they are called "red" onions when they are clearly purple 😅😉💜
@@allison471 truth!
They call them red because the skins were used to made a dye and the color that it produced was red.
I make the same way. But I add cubes of avocado.
I actually really enjoy the "You like" recipe style. Letting the recipe stay flexible and preference based, because so much of cooking is so subjective, i don't like too much spice, so I'll probably just use the jalapeños!
I've been subscribed for awhile now. I love both the shorts & the longer content, but I think I enjoy the longer content more. I also love it when you share a cup of coffee with us! You’re fantastic!
This pico de gallo looks delicious! I love the way you present yourself in your videos. Very instructive plus interesting and fun!
Love the longer form content! Want to learn Mexican cooking.
Love the authentic style, no fancy edits. Feels like I’m in the kitchen with you.
Love the longer form, no to b roll, yes to you sitting and tasting and chatting with us! 10 mins or less if possible ❤️❤️❤️
Thank you for this simple not complicated recipe
Looove the shorts but I ABSOLUTELY looooooove these longer video tutorials.
My pico --
Romas
White onion
Jalapenos
Cilantro
Lime Juice
Salt
Cumin
Nothing else necessary. I could eat it every day forever.
I love that you don't put on that weird content creator voice.....it's like an inflection on every other word. Always sounds like everything is a question smh lol
Love your vibe and your videos! ❤
So glad I saw this video! My husband and I love a good pico. So, I’m going shopping today and I’m getting ingredients to make this beautiful recipe. My son watches you too!! Says he loves your channel. I see why. Thanks!
❤️💜💚
This is a great video and recipe. Thank you.
I personally put onion and jalapeños first with lime and salt, just to give them that first start to get rid of the raw flavor of the onion.
I love your YT shorts but I really do enjoy longer videos. Looking forward to watching more long videos from you my guy!
Cilantro is amazing!!!!! I will never understand why folks dislike it.
Cilantro tasting like soap is a genetic thing it’s not just a dislike or poor opinion of cilantro. 😅
Love the long form videos! I'll definitely be trying this recipe. I've been on youtube for most of its lifespan, and I can say that you are very good at what you do, keep up the good work!
I will be using your recipe, I love your format and moved from the shorts to watch the longer videos because of your personality, the easy recipes, or your ability to make them look easy enough for me to do in my own kitchen. My comment is that your videos are awesome and worth my time to watch, laugh, and learn to be a better cook. You feel like family or that great friend we call family.❤
I love how chill your videos are. Love the simplicity of them too. You're killin it man
simplicity is the key in my opinion, so glad you enjoyed it
This was great. I stayed tuned to the end. Fresh salsa and casual chat (and no music) are great together. ❤
I agree! I really don't like music running through cooking shows! I do like his chat. He's a good guy and that shines through. A+
You made it look delicious and easy. I love this format!
Long form is super cool! Wishing you all the success!
Shorts are great man but I'm digging the long form stuff. I wish I could reach through the screen and taste that pico
Loving the long form content 😌
Same! Keep making both forms. I'll give a thumb every time!
I enjoy your “full length” videos because shorts are just that, too short. You have a wonderful voice, and style. Enjoying your channel here, in Mexico City.
Yes to long form content…more time to enjoy your recipes coming together! Gonna make this pico soon. I still love your shorts and reels!
Love ❤️ this. You're shorts are good too!
this longer form content is honestly like a lot more than shorts, makes it feel a lot more cozy, also i absolutely love you and your videos keep it up man
Tip: I like cutting the peppers first, then tomatoes, so the spicy oils start to "wash off" my hands.
Gotta use the cilantro stems, they add a lot of flavor and the crunch adds a nice texture as well
as someone who doesn't like cilantro because of a soapy flavor; will the stems taste soapy too?
yeah im sorry ... @@beepboop212
I joined with your shorts but I really like longer videos like this!!
I'm personally not a fan of the whole "Joshua Weissman B-Roll" thing. I like to watch cooking vids to learn a recipe, not look at food porn. I also really like this more laid-back style, where it feels like you're talking "to" me and discussing aspects of your technique as you go, as opposed to a lot of UA-camrs who seem to just bark a recipe "at" the audience. I'm sure a lot of people would have a different opinion than me, so it's great that you're experimenting to come up with a style that suits you the best! Keep up the great work! :D
@@cameodamaneo I appreciate that as well
Weissman’s a clown he just wants to be Internet famous I blocked that dude a long time ago
@@weasal97clown dude is a top notch chef
the whole b role thing is 20 sec at the end and is funny af after a while video of knowledge
@@weasal97you blocked him? Hahahahaha
I enjoy the longer content to really see how you do things. I really enjoy the recipe listing in the video too. I love trying your recipes and it makes it so much easier. Thanks and keep up the great work, Buen provecho!
Love the longer videos
Your videos are super relaxing. You keep it low n slow and I like that. Thank you.
Like this longer, slightly more indepth (at least I feel like that's the case) content more than shorts tbh, makes it easier to follow or look for specific details as well
Definitely enjoying the longer format videos. Keep it up big guy
I enjoy the longer format! It’s a straightforward recipe that anyone can prepare; especially, if they have never tried to make pico before. We appreciate you!
The way you make your pico is how I learned it from a Mexican lady in a Mexican restaurant I worked at in Texas, more the 40 years ago, and Don’t change a single thing in this recipe, it’s SPOT ON! I love it💙💙💙
You need a cooking show and a cookbook. You have a nice speaking voice and your details and suggestions is spot on. Your passion, talent, humor and passion for cooking is inspiring.
I love this channel because the recipes WORK. So if I see something that looks good, I know I can set aside the time and get a meal that will be pretty similar. It’s also awesome that you are cooking in a normal kitchen using normal tools. The big production channels that have EVERYTHING…well, I don’t and so it’s not fun to cook along.
I'm loving the longer videos! Can you create a video on your version of chile rellenos?
I loved hanging out in the kitchen with you. Can’t wait to make and taste that pico! A classic!
Best of both worlds. Your shorts are super funny and random, somewhat chaotic but still informative and helpful. The long form videos are down to earth, mellow, and also very informative. Both are so entertaining.
Love your content across the board! Thank you so much! 🙏
Really good presentation and recipe !
Love your humor and your recipes! Out of all the types of UA-cam channels I subscribe to, you are in my top 5 I watch consistently. I’m looking forward to your switch to longer vids!
I would love a video(s) on making different types of chips!!!
YAY HABANEROS!!
I love your videos, but this one felt so professional! The different angle shots and light music reminded me of old school food network where you’d actually LEARN something and enjoy watching the low key, relaxing show that inspired you to cook. I love this vibe. It’s 2:30 am and I’m making plans for some pico tomorrow already. Great job and I love seeing how far you’ve come!! : )
haha 230 am love to hear the love at this time!!
@@Jose.elCook That’s what happens when you play “one more” (6 more) Hades runs! Gotta have that elCook playing in the background for good luck 🫡😤
Very nice pico. Very true to what many would call an "authentic" Mexican Pico de Gallo recipe from a Taqueria in Mexico. I know you've said you're not Mexican, but your food definitely shows your cultural heritage and love of it.
Stay true to yourself, that’s why I subscribed in the first place. I love your quirky style, and your full on love of food. You’re perfect just the way you are!
More of this kind of videos please because I like your recipes💙 and I'm trying to limit myself from being addicted to YT Shorts, thanks!🥹
If it’s not broken, DON’t fix or change anything. Always great content!!! Keep doing you.🙂👍🏆
That would go bomb with some steak strips!!! I gotta some pico next week
Yes! More of these long format videos, please 👍
OMG, you're so frickin' cute!! 💗
Great personality!! I usually have to watch your videos 2-3 times because the first time around I'm so focused on your personality and humor!! Keep up the good work!
Your videos are addicting!! ❤
Interesting how we do stuff in Latin America. Here in Brazil we have something very similar called Vinagrete. Though there are many variations (as there are for Pico de Gallo) the only differences from yours are: we usually cut smaller bits, we add a little sugar, and jalapeños aren't too common here (our food usually isn't too hot), but sometimes we add bell pepper, especially yellow to red. We like vinagrete with beans and farofa (toasted cassava flour), and even though it's 1AM here my mouth is watery hahahahah. Cool video, man! I'm subscribed :D
It is the best invention done by our indigenous ancestors, and the most influential salsa too, that salsa can be now found in many parts of the world but called differently. Indigenous influenced greatly the gastronomy of basically every region of the world and little is talked about, unfortunately.
Chile is native to the Americas, but is so widespread and influential that in many cultures like China and India, people don’t even realize that it’s not always been there
@@carlosm.3426 truth!
You forgot tomatoes, they too are native to the Americas.
First thing, heirloom tomatoes are the top of the tomato spectrum!!!! I grow them and once you have them you will not F around with all the other varieties. Second thing, recommend habaneros the natural smokiness and fruit like affect. Easy to grow... Give you tons of peppers just one plant 👍 I grow my stuff in containers 15ga 5:50 l + for veggies and most herbs in smaller 3 gallon. Good job man love your channel!!✌️
I love habaneros. 😋
YAAAY for long-form content!
I've always gotten rid of my tomato seeds and juice, cuz I like to eliminate the sloppy mess, but you got me thinking, I could just use a SLOTTED SPOON, and eliminate that problem instead of sacrificing taste. So thanks for that!
Lol and thanks for calling it a purple onion and not a red one! I think it irks me because purple is my favorite color, and I don't feel like there's enough purple food rep? Haha I dunno.
Anyways, great video! Will definitely get around to trying this out.
Jose, I really enjoy your fun and creative spirit. It shines through your food. ❤🎉
Looks really good. I like to make mine the same way.
You are a wonderful gift to the youtube cooking community! Salud y Mil Gracias desde Louisiana!
Don't put it in your frig put it in mine Jose. I know that's amazing. Can't say thanks enough for every video.
Blessings Always
Omg Pico de gallo!!! Have you ever tried it with Mango or pineapple?! If not yall missing out!!!
I had some that was made with strawberries a long time ago, it was very good 😋
you have a nice, friendly manner. Well done.
Longer videos, YESSSS!!
Your pico is a classic. I love the longer format.
Long form content, yes!
Hello from the El Cook chat! You are so authentic, not only in excellent food prep, but all you come across as real, and I also feel like you are talking to me. Don’t change your funny comments &actions. My husband and I check UA-cam every night for new content from our favorite makers, and you are never skipped! Do you know mole? I am mystified, and would love to see a vid on mole. Thank you for your hard work, and excellent sense of humor. ❤
Oh of all the dishes that there are eating pico de gallo makes me the happiest
Loved this video. I prefer your longer content! 😊
You've taught me a lot, recipes are easy to follow, continue please,!!!!
Many years ago, I helped my wife crush some dried peppers. It was the first time I ever did. Just crushed the peppers up with my hands. I did not use gloves. Never even thought about it. Thankfully, I scratched an itch on my cheek that was not very close to my eye. Even so, I discovered the danger of working with peppers without gloves. My eye watered for a while, but I got off light! Never did that again.
One time I was handling jalapeños and instinctively scratched my eye. I am a deputy and have been pepper sprayed before. Brought back memories from the academy.
I like the longer vids! Shorts are detrimental to the dopamine spikes anyway haha, I like being able to sit through a good quality video with all me attention instead of getting just the "best" bits!
Comment for the algo. Hope to see more long form shenanigans ❤
Hey José. I absolutely love watching your videos. Thank you for each and every one ❤ Keep up the great work!
Keep those videos coming. I prefer longer content. There’s more time to explain the way you prepare your recipes. 👍🏽
I enjoyed this video. Normally don’t go for long form content but under 8 minutes is ideal. Over 10 and I kind of lose patience 😂
I wasn't aware that different onions are used in different recipes: soups, salads, entrees etc .. I'm gonna keep using the red onion ... Thanks, I'll be having this today🍅
I love pico!!! And I love cilantro!! I’m definitely making this!
Doesn't take long to roast raw garlic and add a whole new level of flavor.
I am going to make this! It looks so yummy! I am so glad I found you on UA-cam.....you combine humor and cooking.......what could be better than that!
I like the longer form content, love your recipes!
Love your channel and vibe. Can’t wait to start trying out some your recipes. Thank!