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CAZADORES Pineapple Infused Tequila needs to be a staple at your next gathering. With its fresh pineapple notes and cooked agave flavors, I just had to pair it with a bomb avocado pico and homemade totopos for happy hour! Make sure to give it a try! @TequilaCazadores #Ad21+ #RealTequilaForRealPeople
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anatovarnelson
CAZADORES Pineapple Infused Tequila needs to be a staple at your next gathering. With its fresh pineapple notes and cooked agave flavors, I just had to pair it with a bomb avocado pico and homemade totopos for happy hour! Make sure to give it a try! @TequilaCazadores #Ad21+ #RealTequilaForRealPeople
Homemade Chorizo My friend @muybuenocooking shared about AI taking over Mexican recipes and it really made me want to chat about it because so many of you share with me crazy AI recipes that don’t turn out well. Please get your recipes from a human, and if you want Mexican food? Learn it and support your favorite Mexican cooking creators. For this chorizo my way you’ll need: 4lb ground pork 1 tbs whole peppercorn 1 tbs whole cumin 2 tsp Mexican dry oregano Salt to taste Garlic (like 5) 1/2 stick of cinnamon 2 tsp paprika 1 tbs onion powder 2 tbs garlic powder 3 dry bay leaves 3 dry ancho Chiles 10 dry chile guajillo 1/4 cup white vinegar Enjoy! #homemadechorizo #chorizo #mexicanculture #mexicanrecipes
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Homemade Chorizo My friend @muybuenocooking shared about AI taking over Mexican recipes and it really made me want to chat about it because so many of you share with me crazy AI recipes that don’t turn out well. Please get your recipes from a human, and if you want Mexican food? Learn it and support your favorite Mexican cooking creators. For this chorizo my way you’ll need: 4lb ground pork 1 tbs whole peppercorn 1 tbs whole cumin 2 tsp Mexican dry oregano Salt to taste Garlic (like 5) 1/2 stick of cinnamon 2 tsp paprika 1 tbs onion powder 2 tbs garlic powder 3 dry bay leaves 3 dry ancho Chiles 10 dry chile guajillo 1/4 cup white vinegar Enjoy! #homemadechorizo #chorizo #mexicanculture #mexicanrecipes
Mexican Tamales MY way 🙄 * update: the pot is sold out but all you have to do is type “tamalera” and you’ll find something” ❤️ before ANYONE comes fighting like they don’t have a job, no you do not have to buy THIS one I just thought this would be an amazing investment and great to have in general for this. But you can make them in ANY large steaming pot. this is the 24Q! In the next video, I will show you how to make your masa MY way. No whipping needed, our ancestors didn’t have a KitchenAid aid trust me, my way works too😜🇲🇽 If you want the link for this pot just DM me or comment and I’ll send it your way! Also for those who always ask I’m wearing a shirt that I bought in Mexico and my lip color is from @nyxcosmetics from their “LIP LINGERIE XXL MATTE LIQUID LIPSTICK” in color “sizzlin” my signature color! #tamalada #tamales #mexicanfood #mexicanrecipes #mexicanculture
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Mexican Tamales MY way 🙄 * update: the pot is sold out but all you have to do is type “tamalera” and you’ll find something” ❤️ before ANYONE comes fighting like they don’t have a job, no you do not have to buy THIS one I just thought this would be an amazing investment and great to have in general for this. But you can make them in ANY large steaming pot. this is the 24Q! In the next video, I will show you how to make your masa MY way. No whipping needed, our ancestors didn’t have a KitchenAid aid trust me, my way works too😜🇲🇽 If you want the link for this pot just DM me or comment and I’ll send it your way! Also for those who always ask I’m wearing a shirt that I bought in Mexico and my lip color is from @nyxcosmetics from their “LIP LINGERIE XXL MATTE LIQUID LIPSTICK” in color “sizzlin” my signature color! #tamalada #tamales #mexicanfood #mexicanrecipes #mexicanculture
Conchas #2 What you’ll need for the dough: 3.5 cups of AP flour 3/4 cup warm milk 2 tsp baking powder 3 eggs room temp 1 pack of instant yeast 1 cup of sugar Mexican cinnamon Whole anise 10 tbs soft butter Pinch of salt For shell: 1.5 cup of flour 1.5 cup of powdered sugar 11 tbs of soft butter *chocolate powder optional *vanilla extract ✅ make sure the shell covers the entire bread. Bake at 350° for 15-20 min check on them #mexicanfood #mexicanpan #pandulce #conchas
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Conchas #2 What you’ll need for the dough: 3.5 cups of AP flour 3/4 cup warm milk 2 tsp baking powder 3 eggs room temp 1 pack of instant yeast 1 cup of sugar Mexican cinnamon Whole anise 10 tbs soft butter Pinch of salt For shell: 1.5 cup of flour 1.5 cup of powdered sugar 11 tbs of soft butter *chocolate powder optional *vanilla extract ✅ make sure the shell covers the entire bread. Bake at 350° for 15-20 min check on them #mexicanfood #mexicanpan #pandulce #conchas
This is my full time job, this is how I pay my bills. I still have to post my brand deals, I still have to share food BUT I could NEVER post and pretend nothing is going on. I’m sorry but that’s insane to do at this point in time. At the very least pretend to care so you don’t come across the way you do. It’s tone deaf. History always remembers who spoke up and who didn’t. This page is run by an immigrant. I will not support or excuse racism, nor the targeting or dehumanization of brown communities. If that makes you uncomfortable, this is not the space for you.
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This is my full time job, this is how I pay my bills. I still have to post my brand deals, I still have to share food BUT I could NEVER post and pretend nothing is going on. I’m sorry but that’s insane to do at this point in time. At the very least pretend to care so you don’t come across the way you do. It’s tone deaf. History always remembers who spoke up and who didn’t. This page is run by an immigrant. I will not support or excuse racism, nor the targeting or dehumanization of brown communities. If that makes you uncomfortable, this is not the space for you.
One thing about me, I’m gonna have a clean house. Even when I had 5 kids at home and homeschooled for 9 years, I can think better when the house is clean. If you guys have been here, you know this about me: before I come in here fighting with people, I make sure my house is clean and the food is ready. One question I always get asked is how I “manage” with 5 kids, given that everyone has different capabilities and schedules. I’m going to answer the question based on my life because you asked ME. - declutter your house as much as you can, it’s less to clean - Create a routine that allows some flexibility so you don’t go crazy - Get an “everything” bin so you don’t get distracted as you clean a room. Whatever doesn’t go in that room place it in the bin and wait to put it all away once you’re done with that room. - Focus on one room at a time and don’t move on until it’s done. - PUT THE PHONE AWAY! Trust. - Everyone needs to have a job, even the baby. We aren’t no maids 🫣 Anyways here’s to more cleaning/organizing content coming soon.
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One thing about me, I’m gonna have a clean house. Even when I had 5 kids at home and homeschooled for 9 years, I can think better when the house is clean. If you guys have been here, you know this about me: before I come in here fighting with people, I make sure my house is clean and the food is ready. One question I always get asked is how I “manage” with 5 kids, given that everyone has different capabilities and schedules. I’m going to answer the question based on my life because you asked ME. - declutter your house as much as you can, it’s less to clean - Create a routine that allows some flexibility so you don’t go crazy - Get an “everything” bin so you don’t get distracted as you clean a room. Whatever doesn’t go in that room place it in the bin and wait to put it all away once you’re done with that room. - Focus on one room at a time and don’t move on until it’s done. - PUT THE PHONE AWAY! Trust. - Everyone needs to have a job, even the baby. We aren’t no maids 🫣 Anyways here’s to more cleaning/organizing content coming soon.
Mexican “red” rice 🍚 To your blender add: - 3 Roma tomatoes - 1/2 onion - 5 garlic cloves - salt to taste - HALF of your liquid Enjoy fam!
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Mexican “red” rice 🍚 To your blender add: - 3 Roma tomatoes - 1/2 onion - 5 garlic cloves - salt to taste - HALF of your liquid Enjoy fam!
Comment or I’m deleting everything 😂 jk I love being able to teach you all what I know. Thanks for being here #Mexicanfood #mexicancook
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Comment or I’m deleting everything 😂 jk I love being able to teach you all what I know. Thanks for being here #Mexicanfood #mexicancook
I’m teaching you the basics so you can put it all together and make meals! Keep it simple to start and work your way to harder traditional foods. Just don’t give ups 🇲🇽🫶🏽
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I’m teaching you the basics so you can put it all together and make meals! Keep it simple to start and work your way to harder traditional foods. Just don’t give ups 🇲🇽🫶🏽
Concha cupcakes 🧁 These are so easy and delicious! Concha topping: 1/2 cup soft butter 1/2 cup powdered sugar 1/2 flour Splash of vanilla extract Bake at 350° for 10 after baking per box instructions Earrings by @mother.sierra
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Concha cupcakes 🧁 These are so easy and delicious! Concha topping: 1/2 cup soft butter 1/2 cup powdered sugar 1/2 flour Splash of vanilla extract Bake at 350° for 10 after baking per box instructions Earrings by @mother.sierra
Idk where y'all be getting these words fr - If you’re talking about ONE? It’s Tamal - If you’re talking about more than one? Tamales. Tamale isn’t it chamacos.
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Idk where y'all be getting these words fr - If you’re talking about ONE? It’s Tamal - If you’re talking about more than one? Tamales. Tamale isn’t it chamacos.
Save this one fam What you’ll need: - chicken (I suggest thigh) - salt - black pepper - cooking oil - onion - garlic - garlic and onion powder - poblanos - corn - Mexican cream - sour cream - white cheese Serve with red rice or my fav garlic rice!! #largefamilymeals #mexicanfood #easymexicanrecipes #polloconrajas
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Save this one fam What you’ll need: - chicken (I suggest thigh) - salt - black pepper - cooking oil - onion - garlic - garlic and onion powder - poblanos - corn - Mexican cream - sour cream - white cheese Serve with red rice or my fav garlic rice!! #largefamilymeals #mexicanfood #easymexicanrecipes #polloconrajas
When people ask, “Why are there so many Mexicans in the United States?” 🇲🇽 Maybe we need to talk about the history we were never fully taught. Mexicans are the largest Hispanic-origin group in the U.S. Today, about 40 million people of Mexican origin live here, roughly 57% of the entire U.S. Hispanic population because we were already here… And no, our history here didn’t begin with recent immigration. In 1848, after the Mexican-American War, Mexico lost 55% of its territory. More than 525,000 square miles became part of the United States. Mexican families already lived there. The Treaty of Guadalupe Hidalgo specifically addressed those people. Mexicans living in the transferred territories could stay. The treaty promised protections for their property and civil rights and provided a path to U.S. citizenship and they broke that treaty like all the rest. And here’s another part of the story we don’t talk about enough: Those promised protections didn’t always protect Mexican families in practice. The U.S. Senate even removed Article X, which had specifically guaranteed protection of Mexican land grants, before ratifying the treaty. And according to the Library of Congress, the property protections that remained in the treaty “were not reliably enforced.” By the end of the 1800s, many Mexican Americans had lost their land not to mention that it was in English and many Mexicans were tricked into signing their land away. So when someone responds to this history with: “Mexico lost. Get over it.” Yes. Mexico lost the war. But that’s not where the history ends. People were living on that land. There were promises made about what would happen to them afterward. And what happened to those families is part of American history, too. You need to understand why Mexican people aren’t strangers to the American story. We’ve been part of it for generations and we’re staying. 💅🏽🇲🇽 Happy Hispanic Heritage Month
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When people ask, “Why are there so many Mexicans in the United States?” 🇲🇽 Maybe we need to talk about the history we were never fully taught. Mexicans are the largest Hispanic-origin group in the U.S. Today, about 40 million people of Mexican origin live here, roughly 57% of the entire U.S. Hispanic population because we were already here… And no, our history here didn’t begin with recent immigration. In 1848, after the Mexican-American War, Mexico lost 55% of its territory. More than 525,000 square miles became part of the United States. Mexican families already lived there. The Treaty of Guadalupe Hidalgo specifically addressed those people. Mexicans living in the transferred territories could stay. The treaty promised protections for their property and civil rights and provided a path to U.S. citizenship and they broke that treaty like all the rest. And here’s another part of the story we don’t talk about enough: Those promised protections didn’t always protect Mexican families in practice. The U.S. Senate even removed Article X, which had specifically guaranteed protection of Mexican land grants, before ratifying the treaty. And according to the Library of Congress, the property protections that remained in the treaty “were not reliably enforced.” By the end of the 1800s, many Mexican Americans had lost their land not to mention that it was in English and many Mexicans were tricked into signing their land away. So when someone responds to this history with: “Mexico lost. Get over it.” Yes. Mexico lost the war. But that’s not where the history ends. People were living on that land. There were promises made about what would happen to them afterward. And what happened to those families is part of American history, too. You need to understand why Mexican people aren’t strangers to the American story. We’ve been part of it for generations and we’re staying. 💅🏽🇲🇽 Happy Hispanic Heritage Month
Mango Aguachile 🦐🥭 I’m on a seafood kick so stay a while. What you’ll need: Raw shrimp Salt Pepper A TON of limes Salsa Maggie Mango Cilantro Purple onion Avocados Garlic Chile guajillo Chile árbol Cucumbers Enjoy! #mexicanfood #easymexicanrecipes #largefamilymeals #mexicanrecipes #aguachiles
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Mango Aguachile 🦐🥭 I’m on a seafood kick so stay a while. What you’ll need: Raw shrimp Salt Pepper A TON of limes Salsa Maggie Mango Cilantro Purple onion Avocados Garlic Chile guajillo Chile árbol Cucumbers Enjoy! #mexicanfood #easymexicanrecipes #largefamilymeals #mexicanrecipes #aguachiles
Atole season 🇲🇽 What is atole? Atole is a traditional Mexican hot drink made from maize (corn), water, and often sweeteners or flavorings. Today you’ll find versions flavored with cinnamon, vanilla, chocolate, fruit, piloncillo, and many other ingredients. Traditionally, the base could be made by cooking ground maize or masa in water until it thickened. That’s why atole is different from something like hot chocolate, it can be creamy and filling even without milk. The history Atole is pre-Hispanic, meaning Indigenous peoples in what is now Mexico were making versions of it before the Spanish arrived in the 1500s. The word atole comes from the Nahuatl word atolli. Nahuatl was spoken by the Mexica and many other peoples of central Mexico and is still spoken today. Maize was at the center of Mesoamerican life. It wasn’t simply a side dish, it was a major source of nourishment and was deeply connected to culture, agriculture, religion, and identity. Indigenous peoples developed sophisticated ways of preparing maize, including nixtamalization, where corn is cooked with an alkaline substance such as cal (calcium hydroxide). Masa made from nixtamalized corn could then be used for foods and drinks, including forms of atole. champurrado is essentially part of the atole family, a chocolate-flavored, masa-thickened drink I’ll be teaching you soon too. #atole
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Atole season 🇲🇽 What is atole? Atole is a traditional Mexican hot drink made from maize (corn), water, and often sweeteners or flavorings. Today you’ll find versions flavored with cinnamon, vanilla, chocolate, fruit, piloncillo, and many other ingredients. Traditionally, the base could be made by cooking ground maize or masa in water until it thickened. That’s why atole is different from something like hot chocolate, it can be creamy and filling even without milk. The history Atole is pre-Hispanic, meaning Indigenous peoples in what is now Mexico were making versions of it before the Spanish arrived in the 1500s. The word atole comes from the Nahuatl word atolli. Nahuatl was spoken by the Mexica and many other peoples of central Mexico and is still spoken today. Maize was at the center of Mesoamerican life. It wasn’t simply a side dish, it was a major source of nourishment and was deeply connected to culture, agriculture, religion, and identity. Indigenous peoples developed sophisticated ways of preparing maize, including nixtamalization, where corn is cooked with an alkaline substance such as cal (calcium hydroxide). Masa made from nixtamalized corn could then be used for foods and drinks, including forms of atole. champurrado is essentially part of the atole family, a chocolate-flavored, masa-thickened drink I’ll be teaching you soon too. #atole
Food was the first way I ever started reconnecting with my Mexican heritage, my culture, and who I am. I’ll never point fingers at my parents because they are truly amazing people who were doing the best they could with what they knew. But growing up very religious meant that a lot of my culture was labeled as pagan or wrong, so I never really had the chance to learn about it. Instead, I mostly heard about the negative parts, while a lot of the beautiful parts of Mexican culture were never talked about. At the same time, a lot of the difficult history between Mexico and the United States was often left out of the conversation too. As a child I didn’t have control over that. But as an adult, I have the freedom to explore who I am, where I come from, and the beautiful things my culture has to offer. And that’s what this page is about. If you’re Mexican or Mexican-American and trying to reconnect with your culture, I hope you stay. Food is one of the most powerful ways to do that. And if you’re not part of this culture but you’re curious, you’re welcome here too. My hope is that we can learn from each other and understand each other a little better. Because all of us come from a culture and a history. Sometimes we just have to rediscover it.
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Food was the first way I ever started reconnecting with my Mexican heritage, my culture, and who I am. I’ll never point fingers at my parents because they are truly amazing people who were doing the best they could with what they knew. But growing up very religious meant that a lot of my culture was labeled as pagan or wrong, so I never really had the chance to learn about it. Instead, I mostly heard about the negative parts, while a lot of the beautiful parts of Mexican culture were never talked about. At the same time, a lot of the difficult history between Mexico and the United States was often left out of the conversation too. As a child I didn’t have control over that. But as an adult, I have the freedom to explore who I am, where I come from, and the beautiful things my culture has to offer. And that’s what this page is about. If you’re Mexican or Mexican-American and trying to reconnect with your culture, I hope you stay. Food is one of the most powerful ways to do that. And if you’re not part of this culture but you’re curious, you’re welcome here too. My hope is that we can learn from each other and understand each other a little better. Because all of us come from a culture and a history. Sometimes we just have to rediscover it.
Tamales Masa 🫔 MY WAY if your grandma made it different or your mom or your dog, that’s fine. Stop arguing with the keyboard. This recipe made me 22-23 tamales plus some to freeze. What you’ll need: - chicken broth (I used 1.5 gallons) - lard (I used 24oz, a whole tub) - masa ( I used 4 pounds, a whole bag of Maseca) - baking powder (I used 4 tbs) - salt is optional (your broth should have plenty) Your masa should feel like soft whipped butter or hummus, not doughy. ✅ Ready masa: Spreads easily on a corn husk with a spoon or spatula Holds its shape but doesn’t stick heavily to your fingers Feels light, airy, and fluffy, not dense ❌ Not ready: Cracks when spreading → too dry Sticky or elastic → not enough fat or liquid Heavy and pasty → under-whipped or too much masa harina >>>The Spread Test (better than floating)<<< This is what many cooks use instead of floating. 1. Spread a thin layer on a husk 2. Tilt the husk slightly ✅ Ready: Masa stays put and looks smooth No cracking or sliding off ❌ Not ready: Slides off → too wet Breaks → too dry If it fails tests: • Too dense → add warm broth (1–2 tbsp at a time) • Too dry → add broth • Gummy → whip longer • Heavy → add fat & whip Okay next video? How to make chile verde tamales! Per usual my fav lip color is from @nyxcosmetics #mexicanfood #tamales
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Tamales Masa 🫔 MY WAY if your grandma made it different or your mom or your dog, that’s fine. Stop arguing with the keyboard. This recipe made me 22-23 tamales plus some to freeze. What you’ll need: - chicken broth (I used 1.5 gallons) - lard (I used 24oz, a whole tub) - masa ( I used 4 pounds, a whole bag of Maseca) - baking powder (I used 4 tbs) - salt is optional (your broth should have plenty) Your masa should feel like soft whipped butter or hummus, not doughy. ✅ Ready masa: Spreads easily on a corn husk with a spoon or spatula Holds its shape but doesn’t stick heavily to your fingers Feels light, airy, and fluffy, not dense ❌ Not ready: Cracks when spreading → too dry Sticky or elastic → not enough fat or liquid Heavy and pasty → under-whipped or too much masa harina >>>The Spread Test (better than floating)<<< This is what many cooks use instead of floating. 1. Spread a thin layer on a husk 2. Tilt the husk slightly ✅ Ready: Masa stays put and looks smooth No cracking or sliding off ❌ Not ready: Slides off → too wet Breaks → too dry If it fails tests: • Too dense → add warm broth (1–2 tbsp at a time) • Too dry → add broth • Gummy → whip longer • Heavy → add fat & whip Okay next video? How to make chile verde tamales! Per usual my fav lip color is from @nyxcosmetics #mexicanfood #tamales
This is MY recipe, quit fighting 😜 What you’ll need: ✅ For pork: - 4lb pork butt - 1 tbsp Mexican dry oregano - 1/2 Onion - Salt to taste - 2 Dry bay leaves - enough water to cover pork and cook until soft I used my @instantpotofficial for 1.5 hours in high pressure ✅ For sauce: - 15 Dry chile guajillo - 5-6 cloves of Garlic - 1/2 Onion - 3 tsp Cumin - Salt to taste - 6 Whole cloves - 5 Whole black pepper - 4 Whole allspice - 1/2 cup of boiled chile water You don’t have to fry the sauce but I do ✅ For masa: please watch my last few reels I steam my tamales for almost 2 hours because I cook them on medium-low. But I checked after 1 hour #tamales #mexicanfood #largefamilymeals #mexicanrecipes
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This is MY recipe, quit fighting 😜 What you’ll need: ✅ For pork: - 4lb pork butt - 1 tbsp Mexican dry oregano - 1/2 Onion - Salt to taste - 2 Dry bay leaves - enough water to cover pork and cook until soft I used my @instantpotofficial for 1.5 hours in high pressure ✅ For sauce: - 15 Dry chile guajillo - 5-6 cloves of Garlic - 1/2 Onion - 3 tsp Cumin - Salt to taste - 6 Whole cloves - 5 Whole black pepper - 4 Whole allspice - 1/2 cup of boiled chile water You don’t have to fry the sauce but I do ✅ For masa: please watch my last few reels I steam my tamales for almost 2 hours because I cook them on medium-low. But I checked after 1 hour #tamales #mexicanfood #largefamilymeals #mexicanrecipes
Listen up ⬇️⬇️ 1) Stop renaming foods that already exist, it’s not “spa water” it’s not “flat tacos” it’s Agua frescas and tostadas. If you truly didn’t know that’s fine, but once presented with the correct info please learn. 🫶🏽 2) kinda pissed off jalapeños have been genetically changed to be less spicy for people who can’t handle it lol my salsas will ALWAYS be spicy. Like they should be 3) listen if your salsa is bitter? Add some salt. Trust. I have overcooked my tomatillos, and it has NEVER been bitter. People don’t realize just how important salt is for amplifying taste. 4) There are 6 regions in Mexico so the food is ALL different. I was born in Mexico City and our food is so different than the food where my mom is from in Michoacán. Tex-Mex is a part of Mexican food but not THE Mexican food. 5) I like to teach and I’ll help you so give me a follow ❤️
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Listen up ⬇️⬇️ 1) Stop renaming foods that already exist, it’s not “spa water” it’s not “flat tacos” it’s Agua frescas and tostadas. If you truly didn’t know that’s fine, but once presented with the correct info please learn. 🫶🏽 2) kinda pissed off jalapeños have been genetically changed to be less spicy for people who can’t handle it lol my salsas will ALWAYS be spicy. Like they should be 3) listen if your salsa is bitter? Add some salt. Trust. I have overcooked my tomatillos, and it has NEVER been bitter. People don’t realize just how important salt is for amplifying taste. 4) There are 6 regions in Mexico so the food is ALL different. I was born in Mexico City and our food is so different than the food where my mom is from in Michoacán. Tex-Mex is a part of Mexican food but not THE Mexican food. 5) I like to teach and I’ll help you so give me a follow ❤️
#HERDEZBrandPartner No matter the occasion, @herdezbrand Chunky salsa is something we love having around! From appetizers, full dinners and even snack time you’ll never go wrong, this as a star and in my home? Yes! Now pass them chips I want more salsa. Get HERDEZ® Chunky Salsa at your local Walmart or Walmart.com
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#HERDEZBrandPartner No matter the occasion, @herdezbrand Chunky salsa is something we love having around! From appetizers, full dinners and even snack time you’ll never go wrong, this as a star and in my home? Yes! Now pass them chips I want more salsa. Get HERDEZ® Chunky Salsa at your local Walmart or Walmart.com

Ana G Tovar 🇲🇽| food | home | recipes (@anatovarnelson) Instagram Stats & Analytics

Ana G Tovar 🇲🇽| food | home | recipes (@anatovarnelson) has 552K Instagram followers with a 3.12% engagement rate over the past 12 months. Across 190 posts, Ana G Tovar 🇲🇽| food | home | recipes received 1.40M total likes and 45.9M impressions, averaging 7.36K likes per post. This page tracks Ana G Tovar 🇲🇽| food | home | recipes's performance metrics, top content, and engagement trends — updated daily. To benchmark @anatovarnelson against other accounts, use Socialpruf's Instagram competitor analysis tool.

Ana G Tovar 🇲🇽| food | home | recipes (@anatovarnelson) Instagram Analytics FAQ

How many Instagram followers does Ana G Tovar 🇲🇽| food | home | recipes have?+
Ana G Tovar 🇲🇽| food | home | recipes (@anatovarnelson) has 552K Instagram followers as of October 2026.
What is Ana G Tovar 🇲🇽| food | home | recipes's Instagram engagement rate?+
Ana G Tovar 🇲🇽| food | home | recipes's Instagram engagement rate is 3.12% over the last 12 months, based on 190 posts.
How many likes does Ana G Tovar 🇲🇽| food | home | recipes get on Instagram?+
Ana G Tovar 🇲🇽| food | home | recipes received 1.40M total likes across 190 posts in the last 12 months, averaging 7.36K likes per post.
How many Instagram impressions does Ana G Tovar 🇲🇽| food | home | recipes get?+
Ana G Tovar 🇲🇽| food | home | recipes's Instagram content generated 45.9M total impressions over the last 12 months.
Can I compare Ana G Tovar 🇲🇽| food | home | recipes with other Instagram accounts?+
Yes. Add @anatovarnelson to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.