Great post. I used your sazón and adobo yesterday to make taco meat with impossible beef, which is already kind of salty, so I’m glad I grabbed your salt free stuff. I’m also glad I bought your versions right when you emailed us because they were gone so fast! Hope that encouraged you that you and mami have some loyal followers! 💜💜💜
Thanks for the information about Discover Puerto Rico! I don't follow their account so I didn't know they were promoting this type of stuff. I follow @puertoricogram and for anyone wanting to know more about the electricity and just keep up to date there is an independent journalist @biancagraulau definitely love that it isn't about competition! We can support all of you <3
Love the sazon! I added it to an egg substitute because those things are blaaand. Haven't tried adobo yet. We usually rub that on boneless skinless chicken breasts--I can't have the salt anymore so was thrilled to see that email come through about the sazon and adobo w/o salt!
i think especially with food, there is no better/worse it's just what you like. and even that may vary from day to day. a person - even one you view to be an authority on a topic - who doesn't know you, cannot tell you with any accuracy what will work best for you. i definitely have multiples of certain spices because i like A for certain things and B for other things. there is almost never one "best" product or one "true" recipe.
[pause for italians to get mad]
but also, there is a fine line between seeking advice and authenticity, and this subconscious idea that one member of a [n anything other than white] group is by default a spokesperson and all knowing historian and arbiter for said group. sometimes it really is as simple as "i trust your opinion and i can't decide, which do you think i should get" and sometimes there's a whole lot more subtext that we don't consider.
Great post. I used your sazón and adobo yesterday to make taco meat with impossible beef, which is already kind of salty, so I’m glad I grabbed your salt free stuff. I’m also glad I bought your versions right when you emailed us because they were gone so fast! Hope that encouraged you that you and mami have some loyal followers! 💜💜💜
BRAVO. Can't wait for my book to come in the mail!!!
Thanks for the information about Discover Puerto Rico! I don't follow their account so I didn't know they were promoting this type of stuff. I follow @puertoricogram and for anyone wanting to know more about the electricity and just keep up to date there is an independent journalist @biancagraulau definitely love that it isn't about competition! We can support all of you <3
Love this week’s newsletter, thank you! 👏🏽
Love the sazon! I added it to an egg substitute because those things are blaaand. Haven't tried adobo yet. We usually rub that on boneless skinless chicken breasts--I can't have the salt anymore so was thrilled to see that email come through about the sazon and adobo w/o salt!
Looking forward to the book! Soon!!!
My instagram handle is caam_91
i think especially with food, there is no better/worse it's just what you like. and even that may vary from day to day. a person - even one you view to be an authority on a topic - who doesn't know you, cannot tell you with any accuracy what will work best for you. i definitely have multiples of certain spices because i like A for certain things and B for other things. there is almost never one "best" product or one "true" recipe.
[pause for italians to get mad]
but also, there is a fine line between seeking advice and authenticity, and this subconscious idea that one member of a [n anything other than white] group is by default a spokesperson and all knowing historian and arbiter for said group. sometimes it really is as simple as "i trust your opinion and i can't decide, which do you think i should get" and sometimes there's a whole lot more subtext that we don't consider.