M3L

"Friends" who are only friends when things are going well are not friends.

Chinadera hecha en Shina tenía que ser. 🙄

Tengo varios pero el momento más de telenovela fue cuando tenían como 14 años y viendo fotos con mi mamá sale una foto de ella con un señor y me confiesa que ese es mi verdadero padre biológico 👁️👄👁️ (me crió mi padrastro, papá de mis hermanos)

A mi lo que me sorprende es que estas personas tuvieran una cámara grabando.

@tuetano @FloridaManPig

🤣

When you eat Mexican food, your brain releases endorphins and dopamine. Capsaicin, the compound in chili peppers, binds to pain receptors in your mouth. Your brain reads this as a threat and counters with feel-good chemicals. The burn in a good salsa triggers the same pathway as a runner's high. This is all happening on top of a food tradition more than 3,000 years in the making. The tortilla in a chicharron taco exists because of nixtamalization, a process Mesoamerican cooks developed roughly 3,200 years ago. Corn kernels are soaked in lime water, which releases niacin, a B vitamin that corn otherwise locks away in an indigestible form. Without this step, corn-heavy diets cause pellagra, a B-vitamin deficiency that killed around 7,000 Americans per year at its peak in the early 20th century. Southern sharecroppers were eating corn without the process Mexico had preserved for three millennia. In 2010, the UN added Mexican cuisine to its Intangible Cultural Heritage list, the first year any national food culture had ever qualified. The application covered seed preservation, farming customs, ritual preparation, and thousands of years of cooking knowledge passed through communities. The diversity inside that designation is hard to picture. Mexico has 59 varieties of heirloom corn, more than 60 distinct chili pepper types, and 32 states with cuisines different enough that Oaxacan mole negro (a dark sauce from dried chili and chocolate) and Yucatecan cochinita pibil (slow-roasted pork in a smoky red spice paste) share almost no ingredients. Oaxaca alone has more than 20 types of mole. Mole poblano uses more than 20 ingredients, including several chili varieties, dark chocolate, and cinnamon, in a single sauce. Chicharron fires three systems at once. Fat carries flavor deep into the palate. The crunch comes from pork skin dried, then dropped in 375-degree oil. The trapped moisture turns to steam, puffs the skin, and produces thousands of flavor compounds through the same browning chemistry that makes coffee and seared meat smell incredible. Then the salsa lands capsaicin on top of everything and the dopamine kicks in. The "best food ever" reaction has a chemical basis. You are tasting dopamine from capsaicin, browning chemistry from pork fat at high heat, and a tortilla built on a process 3,200 years old. These flavors were engineered to do exactly this.

Don't you guys worry, I got this✋

LMFAO

los alquileres están altísimos yo haría lo mismo

album panini? no, mis chavos andan haciendo apps

y si, esos gueyes siguen tragando como si aun estuvieran en la segunda guerra mundial

@ZorlakRules Como diría mi abuelo, me baño los domingos lo necesite o no

Bañarme, como cualquier otro día.

@ZorlakRules Yo soy una señora guanga que sale en pijama.

@GoEsM3li Eres de los que llegan a una reunión oliendo a pijama y sábanas? Me vuelvo a bañar antes de dormir solo si desarrollé actividades físicas y sudé.

que tal está la serie de dutton ranch? si vale la pena o mejor sigo tirando código?

This is killing me man

@tuetano Excelente cosplay del cadáver de la novia

avientenle un chingado bolillo sean cabrones