#maggi jugo

[michaelcdockery]

Recipe for Tajin Michelada There are many different versions of Mexican michelada - this recipe uses Tajin, Maggi Jugo, and of course, Mexican beer. 3/4 teaspoon soy-based liquid seasoning, 1 teaspoon chili-lime seasoning, 1 bottle light Mexican beer, ice as needed, 1/2 lime cut into 2 wedges, 3/4 teaspoon Mexican-style hot sauce, 3 fluid ounces tomato and clam juice cocktail

[turbinefashion]

Cuisine - Tajin Michelada Mexican micheladas come in a variety of flavors; this recipe calls for Tajin®, Maggi® Jugo, and, of course, Mexican beer.

[latinflavorsblog]

6 Latin Sauces That Go Well With Any Meat-based Dishes

Sauces and dips are the reasons why your homemade tacos taste so much delicious. Especially when it comes to Latin sauces, we can’t help but think about their vibrant colors, smoky flavors, and spicy taste. All these Latin sauces have their own essence, instantly improving your homemade Latin dish's taste. Whether it’s the salty and savory Jugo sauce, the spicy and versatile chimichurri sauce, or the smoky and sizzling salsa sauce, all these sauces significantly enhance the deliciousness of your favorite meat-based dishes. However, not every Latin sauce can be paired with a meat-based dish. Let’s talk about some famous Latin sauces that you can consider pairing up with meat-based Latin cuisine.

Salsa verde:

To begin with something fresh and spicy, you can count on this vibrant green Salsa Verde sauce. Made with authentic Latin chilies, herbs, limes, and cilantro, this Salsa verde sauce can be eaten with both vegetables and meats. However, this salsa Verde sauce is a must-try if you want to enjoy some steaks or salami-made dishes. With its tangy flavor, it can make your favorite steaks taste much more delicious. You can also pair up this sauce with grilled chicken items. This sauce is a must-have for meat lovers, complementing the taste of those delightful grilled steaks.

Mole:

It’s a Mexican sauce that goes well with any meat-based Latin cuisine. This sauce can complement your favorite Tamales, chicken or pork Turkey, homemade steaks, and enchiladas with a perfect blend of roasted cocoa, corn, toasted nuts, and authentic chilies. Famous for its sweet and spicy taste, this sauce can infuse your favorite meat dish medium. Since this sauce has special ingredients like cocoa and toasted nuts, it might taste a bit bitter. However, that doesn’t make it taste awful; such slight bitterness makes this sauce more unique and flavorful.

Salsa Maggi:

Adding a few drops of Salsa Maggie sauce can make any dish tastier, be it some tacos or homemade steaks. With a thin consistency, this salsa or jugo Maggi can elevate your cooking experience. Similar to soy sauce, this sauce comes in a dark color. You can use this sauce to marinate various meat dishes. Well known for its salty taste, this sauce is the secret ingredient behind those delicious Latin cuisines. If you dislike all those spicy hot sauces and want to try something completely different, this salsa sauce will be your favorite.

Pesto:

Known for its vibrant green color, pesto sauce is a must-have for meat lovers. This seasoning sauce can add some earthy flavor to your favorite meat dish, made with premium ingredients like smashed garlic, basil leaves, cheese, pine nuts, salt, and olive oil. Unlike any other seasoning sauce, this pesto sauce doesn’t make your food unnecessarily spicy. Rather, it improves the taste and flavor of your food while improving your digestive system with its organic ingredients. You can pair this sauce with any meat dish, including pork. Also, you can use this sauce as a dip while eating those crispy homemade nachos. This sauce goes well with any snack items, making it a must-have kitchen essential.

Guasacaca:

If you are looking for a creamy, garlic-flavored seasoning sauce, Guasacaca is the perfect choice. Prepared with avocados, parsley, Chile peppers, garlic paste, and vinegar, this authentic Latin sauce can spice up any meat dish seamlessly. When paired with grilled chicken, this sauce perfectly complements any grilled dish. This sauce melts in your mouth instantly with a thick and creamy texture. Be it some grilled steaks or barbequed chicken, this sauce can be used as a dip with any meat-based dish.

Chimichurri:

This tangy sauce complements any cut of meat. Its thick green texture adds more taste to all kinds of meat dishes. Made with garlic paste, fresh cilantro, olive oil, authentic red chilies, vinegar, and salt, it is a must-have for every grilled dish. You can also use it to season various meat-based beverages, making it your go-to sauce for meat cuisines.

Final Thoughts

With the right selection of Latin sauce, you can improve the taste and flavor of any meat-based dish. These flavorful sauces can enhance your love for meat without impacting your digestive system. Whether enjoying homemade tacos or steaks, these sauces can complement any meat-based dish. Just remember to buy them from authentic food shops like Latin Flavors. Also, check the ingredients before ordering them online. 

[nycfoodieblog]

Bistec encebollado is one of those dishes that extends across the entire Latin diaspora. While every region may have its own nuances and techniques, the overall flavors are always delicious. The name is loosely translated as “steak with onions” and can usually be made with items that you already have on hand. And even though there may be simplicity in the ingredients, the end result will taste like you spent hours in the kitchen 😊😊😊

For my dish tonight, I used tenderized pieces of skirt steak that were marinated overnight in a blend of garlic paste, coarse sea salt, cumin, Mexican oregano, onion powder, black pepper, lime juice, adobo, white vinegar and Maggi jugo. I used white onions for this dish, but sweet Vidalia or yellows will work just as well. I also added a few sliced jalapeños for an added kick but, it’s completely optional.

I’m serving this with slow simmered black beans cooked with freshly prepared sofrito, Mexican rice, fresh pico de gallo and warmed flour tortillas. It’s not a traditional Sunday dinner around here, but I don’t think anyone’s complaining! 😂😂😂

Mood Music - “Hihache” by The Lafayette Afro Rock Band

[foodies-channel]

🍥 Michelada with Tapatio Tajin lime and jalapeño slices and Jugo Maggi

🍔YouTube || 🍟Reddit

[chic-curls]

Recipe for Tajin Michelada There are many different versions of Mexican michelada - this recipe uses Tajin, Maggi Jugo, and of course, Mexican beer.

[liriumj]

Pechuga a la Mexicana.

Ingredientes :

4 Milanesas de pollo (150 g c/u)

1 Paquete de Chorizo SAN RAFAEL asado y troceado (250 g)

1 Paquete de queso Oaxaca deshebrado (200 g)

1 Sobre con 4 Hojas con Sazonador MAGGI JUGOSO AL SARTÉN con Ajo y Cebolla

1 Jitomate sin semillas y cortado en cubos

1/2 Cebolla morada cortada en cubos

2 Chiles serrano picados finamente

5 Ramas de cilantro desinfectado y picado finamente

1/4 De cucharadita de sal

2 Limones su jugo

¡A cocinar!

Rellena el pollo con el chorizo.

1. Rellena las milanesas con el Chorizo SAN RAFAEL y el queso, dobla las orillas y enrolla para evitar que se salga el relleno. Abre una Hoja con Sazonador MAGGI JUGOSO AL SARTÉN con Ajo y Cebolla, coloca una pechuga, cierra y presiona ligeramente para impregnar las especias.

Cocina

2. Colócala en una sartén sin aceite, precalentada a fuego bajo durante 1 minuto, tapa y cocina a fuego bajo de 7 a 8 minutos por cada lado o hasta que esté bien cocida. Retira la hoja y repite el procedimiento con el resto de las pechugas.

Prepara el pico de gallo

3. Para el pico de gallo, mezcla el jitomate, la cebolla, los chiles, el cilantro, la sal y el jugo de limón. Sirve las pechugas, decora con la preparación anterior y ofrece.

[americanbeach2023]

Bofff!! Te presentamos el TOP 3 de nuestros cocteles mas exclusivos y exquisitos.

MIAMI VICE: Una combinación de piña colada con daikirí de fresa

OJO ROJO: Extracto de jugo maggi, salsa inglesa y salsa de tabasco. 1/2 oz de jugo de limón, mitad de cerveza y mitad de clamato.

HAVANNA LIGHTS: 1+1/2 oz de licor de melón, 1+1/2 oz de licor de coco, completado con jugo de naranja y jugo de piña.

[marichanmari]

¿Ati como te gusta prepara una michelada? 🍺

Hielo

Jugo de limón

Jugo Maggie

Salsa Valentiba

Clamato

Sal

[sembulapeyalneerpol]

i introduced my roommate to sambal belacan and he’s obsessed the both of us have been cooking with it nonstop lol

[fitnesshealthyoga-blog]

New Post has been published on https://fitnesshealthyoga.com/maggi-seasoning-the-bright-yellow-package-is-what-so-many-global-cuisines-have-in-common/

Maggi seasoning: The bright yellow package is what so many global cuisines have in common

Say the word “Maggi,” and like Pavlov’s dogs my mouth starts watering for the brick of instant noodles wrapped in bright yellow plastic that my mom would keep on the hardest-to-reach shelves of our pantry. It was, and still is, impossible to resist the beloved noodles that cook in as little as 2 minutes. As India’s more heavily spiced answer to Top Ramen, Maggi delivers the same satisfying tangle of chewy noodles but swaps a milder seasoning packet for one with a lot more punch.

It was one of my favorite after-school snacks, something a distracted teenager could whip up while simultaneously texting friends about our crushes, watching MTV’s “Total Request Live” and supposedly doing calculus homework. To this day, it’s one of my favorite meals to eat when I’m under the weather. Some people crave chicken noodle soup, but I reach for the sinus-clearing and life-affirming package of masala Maggi. The instant noodles have become so entwined in the Indian mealtime lexicon, even after a five-month recall and lead crisis in 2015, they are used as the base for everything from omelets to pizza.

Say the word “Maggi” to Andrea Nguyen, and it elicits a similar, visceral, nostalgic response but for a completely different product. For Nguyen, a Vietnamese writer, cook and the author of “Vietnamese Food Any Day,” Maggi means a small, brown glass bottle with a square bottom and slender neck filled with an inky seasoning sauce. “It is transformative to many foods but is really part of the flavor profile of banh mi,” she notes. “You can’t quite get real banh mi without Maggi.” For Mexican American chef Wesley Avila in Los Angeles, Maggi also denotes a beloved seasoning sauce that gives stews and meat an extra oomph. But the version Avila loves is Jugo Maggi, more syrupy and milder than its Vietnamese counterpart.

[Cooking Vietnamese food in America used to require a trip to an Asian market. No more.]

For D.C.-based chef Kwame Onwuachi, Maggi was also a staple in his kitchen growing up when making Nigerian and Jamaican dishes. Except, if you say “Maggi” to Onwuachi, it means one thing only: foil-wrapped bouillon cubes that took such dishes as jollof rice and hearty soups to new, umami-packed heights. Shayma Saadat, a Pakistani Afghani cook and food writer who lives in Toronto, also has fond memories of the bouillon cubes she would pick up from South Asian grocery stores to give daals and yakhni, a deeply flavorful broth used to make rice dishes, a meaty infusion of flavor. But Maggi for Saadat also means tall glass bottles filled with a zippy chile garlic sauce. “I always keep a bottle in my fridge,” Saadat says.

(Stacy Zarin Goldberg for The Washington Post; food styling by Amanda Soto/The Washington Post)

Peek into homes and restaurants in China, Poland, the Philippines, France and Australia, and you’ll probably find Maggi products — most often a seasoning sauce, bouillon cube, noodle or soup mix — on one of the shelves. The seasoning sauce Maggi Würze, which is reminiscent of the flavor of lovage, has become so popular and beloved in Germany that Germans often colloquially referent to lovage as “maggikraut.” Like salt, fat, acid and heat, Maggi is one of the few great unifiers of the world’s kitchens and may be Switzerland’s largest and most influential culinary contribution.

[The future of American food is here, and it’s chicken tikka poutine and meatball dumplings]

In 1886, the Swiss government asked Julius Maggi, a miller, to create a food product that would be easy and quick to make but would be nutritious and affordable for the working-class population. Meat was expensive, and only the wealthy could afford to make it part of their regular diets. So Maggi created three instant soups — two made from peas and one made from beans. Shortly after, Maggi invented his namesake seasoning, a dark, concentrated sauce made from hydrolyzed vegetable protein. The result made soups, consommes and other foods taste meaty without animal protein. Maggi continued to innovate — at one point creating mock-turtle flavored soup and even a truffle-flavored Maggi seasoning sauce — and they became an instant success, spreading to Germany, France and Britain by 1888.

Thanks to such forces as colonization, immigration and trade deals, the products also quickly became popular in countries across Asia and Africa. “Maggi products were first imported into China as early as the 1930s,” says Nelson Pena, president of baking and global foods at Nestlé USA, Maggi’s parent company. Maggi eventually brought a China-specific blend to market in 1994. Today, the French version of Maggi is still highly revered in Vietnam, Nguyen says. “For cooking, you use the Chinese version,” she says. “If you really want to impress people, you whip out the French version. It’s more expensive.”

Maggi continued to expand its product line, first introducing noodles to Malaysia in the 1970s, before it eventually gained extreme popularity in India and decent market share in such places as South Africa, Ukraine and New Zealand, Pena says. Today, the Maggi empire — one of Nestlé’s billion-dollar brands — sells more than 7,000 products across 98 countries. All of them remain extremely affordable.

The Maggi expansion hasn’t been without hiccups, particularly in India. In 2015, after government tests there showed elevated levels of lead (along with MSG, which is legal in India but requires a warning label that wasn’t on the packages), Indian consumers were so incensed they burned the noodles in the streets, along with photos of celebrity Maggi endorsers. The crisis went on for months, with India eventually banning Maggi products nationwide and Nestlé — while insisting that the government tests were wrong — recalling the products, incinerating 37,000 tons of them. Later that year, after Nestlé sued, India’s High Court lifted the ban, allowing the company to resume sales if the products passed extensive tests, which they did. By the following spring, Maggi was at the top of India’s noodle business again, with 50 percent market share.

Activists burn packets of Maggi noodles during a 2015 protest in Kolkata, India. (Dibyangshu Sarkar/AFP/Getty Images)

Even though the products that Maggi sells in each market are very different, they have become integral to the cuisines of many countries. Nguyen, Avila, Onwuachi and Saadat agreed that Maggi seasoning sauces and bouillon cubes give food this umami je ne sais quoi. No one could quite describe what the taste of Maggi was, but they could definitely tell if it was missing from a dish.

The flavor is so necessary that Avila and Onwuachi, both chefs who have cooked in fine-dining kitchens, insist on using Maggi at their restaurants. At Guerrilla Tacos in Los Angeles, Avila uses Jugo Maggi in a marinade for his pork char xui tacos. You can also find it in the quesadilla, where maitake mushrooms are tossed with Jugo Maggi, soy sauce, garlic and ginger. He also avidly cooks with it at home, noting that it is one of the secret weapons in his carne asada.

Onwuachi takes his commitment to Maggi to new heights at his D.C. restaurant Kith and Kin. “I import cubes of Maggi from Nigeria,” he says with a laugh. “We use it to make suya and other dishes. I need it for that traditional taste.” The Maggi is so important to the kitchen, one prep cook has the pleasurable task of unwrapping hundreds of foil-wrapped bouillon cubes, one-by-one, before service.

[At Kith and Kin, chef Kwame Onwuachi tells his story — and hits his stride]

Maggi, like Coca-Cola, McDonald’s and Starbucks, is adept at localization, adapting products to fit the flavor palates of local markets. This helps to explain its global success. “Where possible, we optimize our sourcing and selectively source ingredients locally that drive authentic taste and flavor, like herbs and spices,” notes Pena. On one hand, this is advantageous for local cooks (and curious Maggi collectors). On the other hand, it makes it difficult to substitute one Maggi product with a similar one from another country.

Avila has tasted the Chinese version of Maggi seasoning sauce but much prefers the light flavor of Jugo Maggi. Nguyen insists the French version tastes more high-end than the Vietnamese version, which is closer to soy sauce. And Onwuachi will use only Maggi bouillon cubes from Nigeria for certain dishes and cubes from Jamaica for others. Saadat says that she once tried to use Maggi bouillon cubes purchased from a Canadian supermarket instead of a South Asian grocery store and found them to be completely lacking in flavor and nearly inedible.

With such products as 2 Minute Cheese-flavored instant noodles and instant mushroom soups, Maggi surprisingly isn’t a household name in the United States. According to Pena, Maggi’s biggest markets are Germany, India, Brazil, the Middle East and West Africa. Many Maggi products contain MSG, which naturally occurs in hydrolyzed vegetable protein. And though MSG has been falsely maligned in headlines, there is no doubt that it adds a deep umami flavor to anything it touches. For now, acquiring a bottle or cube of Maggi usually requires wandering down the “international aisle” at a supermarket. If you’re lucky, you might just find five different versions.

More from Voraciously:

Far from her homeland, my mother finds comfort at a Patel Brothers grocery store

On this the Italians all agree: True ragu needs time.

Cooking Vietnamese food in America used to require a trip to an Asian market. No more.

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[fer-forever]

¿Que tal unos nuggets SIN pollo? 😱 Bueno, pues estos nuggets están hechos de seitan, que es una preparación alta en proteína que se obtiene a partir del gluten de trigo 🌾. Estos son los ingredientes que utilizamos: - 1 taza de gluten de trigo en polvo - 1 cdita. De cebolla en polvo 🧅 - 1 cdita. De ajo en polvo 🧄 - 1/2 cdita. De paprika - 3/4 taza de caldo de vegetales 🥕 - 1/2 cdita. Jugo Maggie - Sal y pimienta al gusto 🧂 La receta completa está en el canal de YouTube que lo pueden encontrar como Fer Forever o con el link en la descripción 👩🏻‍🍳 ¡Inténtela, es súper sencilla y está deliciosa! Cuéntenme en los comentarios si los prepararon 😉 Que tengan un excelente día. ¡Hasta la próxima! 💖 . . . . . #ferforever #fereverplantfood #nuggets #vegano #vegan #gluten #seitan #receta #veganfood #comidavegana #veganrecipes #recetasveganas #veganlife #vidavegana #plantbased #abasedeplantas https://www.instagram.com/p/CK1qSyzp2Zy/?igshid=1lwpvssykrp41

[nomadamusicall]

No.7: LOVE GOES– SAM SMITH

‘’If you wanna judge me then, go and load the gun, I’ve done nothing wrong, I’m young…’’

LOVE GOES, es el tercer trabajo de estudio de los británicos Sam Smith, una voz promesa que se quedó en los oídos de la gente amante del drama y canciones tristes, con muchos corazones rotos y uno que otro coro de esperanza.

Aunque, inicialmente este tercer trabajo de estudio iba a ser titulado: ‘’To Die For’’ y lanzado en mayo de este año, Smith decidió cambiar el juego, ya que la palabra ‘’Die’’ le causaba un problema cuando la sociedad estaba (estamos) pasando por una situación de contingencia donde en cualquier momento la gente vive o muere. Esto le dio oportunidad de re trabajar el disco, descartar canciones y trabajar más en el acomodo del tracklist.

Sam, ha decidido seguir con la tradición de trabajar en letras que hablan de sus ex amores, el dolor y la tristeza, sin embargo, hizo un ligero cambio que ha dejado saber lo bien que se sienten hoy en día. Y es que desde su álbum debut (In the Lonely Hour, 2014) se predecía que serían un artista pop de baladas sin llegar a imaginar que tendría oportunidad de agregar un sonido diferente a lo que (malamente) nos acostumbran… ¡eso se terminó con este disco!

Dejamos a un lado The Thrill Of It All del 2017, un album maravilloso, con un tema de orquesta y un poquito más de gospel que encanta al oído, pasamos a este tercero que ya sin más rodeos vamos a deshebrar.

Todo es perfecto, para los amantes del pop actual puede que sea un poco complicado aceptarlo dentro de las nuevas ideas y generaciones, pero dejando a un lado los charts, la competencia, entre otras cosas, se podría disfrutar al cien por ciento.

Comenzamos con un intro al disco maravilloso, ‘’Young’’ es una pieza bellísima, sin necesidad de algún instrumento, piano, guitarra, es un perfecto índice al disco. La voz de Sam, es pura pero limitada por ellos mismos, que cuando piensas que van a darlo todo te cambia la jugada, aún así sigues deleitado. La letra es una introspección u oda a sus años anteriores, ya que apenas dos (aproximadamente) ha dejado aclarado que nos vamos a tardar en acostumbrar a su identidad de género, ‘’Young’’ juega un papel importante en el disco: júzgame, hazlo, no he hecho nada mal, soy joven.

Y aquí es cuando da el giro y nos da una nueva probadita de sus ideas y sonidos, siendo el primer sencillo del disco, ‘’Diamonds’’ es declarada su ‘’diva song’’, una canción que no es más que una declaración a un ex amor, el cual al parecer tenía más interés en lo material que en lo interior. Si, se confirma que es su ‘’diva song’’ ya que al parecer causa el mismo efecto que cuando escuchas a Beyoncé, Rihanna, Ariana y el resto de chicas empoderadas.

Al escuchar ‘’Another One’’ inmediatamente te das cuenta que es la continuación de su hit: I’m not the only One (2014) pero ya más explícito el hecho de aceptar que no puedes tener a alguien a tu lado solo por no sentirte solo. Es muy interesante que la letra aún y cuando es de un corazón roto y decepción, la madurez se nota bastante, ‘’I love myself too much to fight you’’ lo resalta, el desearle el bien con su nueva pareja, el pedirle, por favor, que trate a esa persona de una manera bella, que le haga sentir como si fuera el/la indicada es de aplaudirse. Por el tema de sonio, seguimos teniendo un cambio, algo bailable, algo que se disfruta, algo pop, su tono de voz es muy bueno y la despedida de la canción para pasarnos a ‘’My Oasis’’.

Sobre ‘’My Oasis’’ no hay mucho que decir, es una canción muy relajada, con otro toque diferente, una colaboración que no habíamos tenido antes entre Sam y un rapero/r&b como Burna Boy. ‘’So Serious’’ aquí ya tenemos un poquito menos de movimiento, pero sin llegar a ser una acústica o balada, la verdad no sé cómo describir el sonido, pero hay uno en especial (y eso al menos a mí me atrapó) que inicia y termina la canción dándole como ese tono interesante. Por la letra, vamos sabiendo que Sam se ha estado acoplando a abrir el tema de la depresión, ansiedad y tristeza, al igual que muchos otros artistas, ‘’So Serious’’ engloba el tema de aceptar todos los sentimientos y las emociones.

Llego la parte dónde, a mi perspectiva, hay un error en el tracklist, ‘’Dance (‘till you love someone else)’’ esta mal posicionada, está más que evidente pero claro que siempre se van a desconocer los motivos por los cuales son acomodados los temas en el orden final (ojo, la mayoría de las veces). Pero dejándo a un lado el error del tracklist, ‘’Dance’’ es perfecta para disfrutar en la disco, club, antro, como le quieran llamar, bailable, disfrutable, algo (de nuevo) muy diferente a lo que estábamos acostumbrados y a la expectativa, y aunque es arriesgado el cambio significativo de sonidos, creo que su voz y la letra hacen una perfecta combinación, ese beat, ese puente, es todo, Sam nos está dando su verdadero yo y sigue notándose que se sienten bastante cómodos con este nuevo mundo que exploran dentro de la industria musical, espero lo saque en visual para poder seguir acostumbrándonos a su identidad de género, porque, seamos sinceros, aún nos cuesta verle bien.

Llegamos a la parte más triste del disco, si las anteriores canciones te causarán un sentimiento de ‘’oh Dios, otra lágrima más’’, a partir del track 7 al 11 vas a amar torturar tu corazón. ‘’For the Lover that I Lost’’ es una canción que Sam escribió para Céline Dion en el año 2019 pero que Smith también decidió meterlo también en su disco, esto yo creo para tener una variedad de versiones de la misma canción, que es muy desgarradora pero igual de buena ¿ven cómo nos encanta torturarnos más? Me hubiese encantado que Sam y Céline hubieran colaborado en ella, pero posiblemente ambos decidieron no darnos mucho… al menos no por ahora.

‘’Breaking Hearts’’ ‘’Forgive Myself’’ siguen siendo ya dos baladas, igual de torturantes pero muy bellas (aunque no mis favoritas para ser honesto).

Hemos llegado al casi final y estas dos siguientes canciones son mis dos tracks favoritos, no he dejado de escucharlos desde que el disco salió y cada vez que las escucho sigo sacándole más jugo y amor y sonidos y todo es muy hermoso. ‘’Love Goes’’ es el track que le da nombre a este disco y la primera vez que la escuché la verdad ya estaba cansándome de las baladas, pero decidí continuar por varias razones: a como avanza la canción, el sonido crece y por Labrinth (Euphoria soundtrack). ‘’Love Goes’’ a mi parecer es un bellísimo cierre de disco, no tengo muchas palabras para describirla, pero podría mencionar que me causa mucha paz, amor y mucha ternura, muy teatrical o cinematográfica; es una colaboración muy interesante con un plot twist perfecto.

‘’Kids again’’ es como el encore del disco y el segundo sencillo del disco. Es otra de mis favoritas y otro mundo que Sam explora con una producción bastante normal, esta balada desde el primer día que la escuché me emociona mucho, es una nostalgia maravillosa que te hace sentir, es completamente un track relajante, su voz pulida, la letra, tampoco tengo las palabras para describirla, simplemente me encanta que este junto a ‘’Love Goes’’. El video, muy sencillo, pero igual, estéticamente muy nostálgico, no hay mucha inversión, pero si hace conexión sentimental con la letra.

En resumen, este tercer disco es la marca del inicio de Sam y su verdadero yo, nos va a seguir dando el mismo tema, el mismo sentimiento, tal vez pueda cambiar una que otra canción y hablar de amor, pero con tonos más alegres y movidos sin perder su toque depresivo, el cual, inconscientemente adoramos.

Dato curioso y hablado del cambio que hizo en su tono musical, en una entrevista para Beat 1 de Apple Music, Sam mencionó que en esta ocasión le daba igual si la gente al escuchar ‘’Love Goes’’ creía que era sonido ‘’trashy’’ pues a ellos les encantaba ese sonido y que ahora ellos solo esperan a que al menos una canción sea tu mejor amigo para pasar el tiempo, con eso se da por servido su trabajo.

·         Tops Tracks:

o   Love Goes.

o   Kids Again.

o   Another One.

o   Diamonds.

Producción: Jimmy Napes, Labrinth, OZGO, entre otros.

Escritores: Sam Smith, Maz Martin, Jimmy Napes, Ali Tamposi.

Disquera: Capitol Records.

Artwork: Maggie West.

x

R23

[latinflavorsblog]

Enhance the taste and flavor of any Latin dish with some Jugo Maggie sauce

Are you craving for some flavorful authentic Latin foods? Shop for jugo maggi sauce and let it add some taste and flavor to your favorite Latin soups, salads, vegetable and meat-based dishes. Visit Latin Flavor today and get all your cooking essentials delivered at your doorstep.

[nycfoodieblog]

Bistec encebollado is one of those dishes that extends across the entire Latin diaspora. While every region may have its own nuances and techniques, the overall flavors are always delicious. The name is loosely translated as “steak with onions” and can usually be made with items that you already have on hand. And even though there may be simplicity in the ingredients, the end result will taste like you spent hours in the kitchen 😊😊😊

For my dish tonight, I used tenderized pieces of skirt steak that were marinated overnight in a blend of garlic paste, coarse sea salt, cumin, Mexican oregano, onion powder, black pepper, lime juice, adobo, white vinegar and Maggi jugo. I used white onions for this dish, but sweet Vidalia or yellows will work just as well. I also added a few sliced jalapeños for an added kick but, it’s completely optional.

I’m serving this with slow simmered black beans cooked with freshly prepared sofrito, Mexican rice, fresh pico de gallo and warmed flour tortillas. It’s not a traditional Sunday dinner around here, but I don’t think anyone’s complaining! 😂😂😂

Mood Music - “Hihache” by The Lafayette Afro Rock Band

[josugonzalezruiz]

Aguacates Rellenos de Cóctel de Camarón [Josu Gonzalez Ruiz]

Receta completa: Aguacates Rellenos de Cóctel de Camarón

Ingredientes:

2 piezas de jitomate finamente picado 1/2 pieza de cebolla finamente picada 2 piezas de chile serrano finamente picado 1/2 taza de chile serrano finamente picado 2 tazas de cátsup 1/2 taza de jugo de tomate con almejas 1/4 de taza de limón 1 cucharada de jugo Maggi 1 cucharada de aceite de oliva 1 cucharada de salsa tabasco 500 gramos de camarón pacotilla mediano 3 piezas de aguacate suficiente de galleta saladita suficiente de limón

Pasos:

* En un bowl mezcla el jitomate con la cebolla, el chile serrano, el cilantro, la salsa cátsup, el jugo de tomate y almeja, el limón, el jugo maggi, el aceite de oliva y la salsa tabasco. Incorpora los camarones y reserva. * Sobre una tabla corta los aguacates a la mitad y con ayuda de una cuchara retira la cáscara. * Sirve en un plato el aguacate y rellena con el cóctel de camarón. * Acompaña con las galletas saladas y el limón.

Tips y preparación:

Agrega unas gotas de limón a tu aguacate para evitar que se oxide fácilmente. Josu Mirena Gonzalez Ruiz https://ift.tt/14B4RgK https://twitter.com/JosuGonzalezRu https://ift.tt/2VCsRvC