Podcasts about nopales

Chicano scholar Tomás Ybarra-Frausto and the McNay Art Museum's Mia Lopez lead a walkthrough of the exhibit, Rasquachismo: 35 Years of a Chicano Sensibility.

Mentioned in this episode:SBCC DSPS - https://www.sbcc.edu/dsps/87-88 Lakers Back-to-Back (not 88-89 as mentioned on the show) - https://en.wikipedia.org/wiki/1987%E2%80%9388_Los_Angeles_Lakers_seasonSBCC EOPS - https://www.sbcc.edu/eopscare/SBCC Umoja - https://www.sbcc.edu/umoja/index.phpSBCC Office of Student Life - https://www.sbcc.edu/studentlife/SBCC Cartwright Learning Resource Center - https://www.sbcc.edu/clrc/SBCC Luria Library - https://www.sbcc.edu/library/SBCC Basic Needs Center Campus Location - https://www.sbcc.edu/map/locations/east-campus-classrooms.phpDSPS Email - dsps@sbcc.eduMaryLou in Enrollment Services - https://sbcc-vaquero-voices.simplecast.com/episodes/episode-57-marylou-huerta-JIry5cE1SBCC Student Health Services - https://www.sbcc.edu/healthservices/The WELL - https://www.thewellsbcc.com/DSPS Lab - https://www.sbcc.edu/computerresources/Assistive.phpSBCC Dual Enrollment - https://www.sbcc.edu/dualenrollment/Moped - https://en.wikipedia.org/wiki/MopedGT Performer - https://en.wikipedia.org/wiki/GT_BicyclesSBCC Baseball - https://www.sbccvaqueros.com/sports/bsb/indexCity of SB Summer Camps - https://sbparksandrec.santabarbaraca.gov/activities/summer-programs/summer-campsClass B Driver's License - https://www.dmv.ca.gov/portal/driver-licenses-identification-cards/commercial-driver-licenses-cdl/UCLA Center for Accessible Education - https://cae.ucla.edu/SBCC Enrollment Services - https://www.sbcc.edu/enrollmentservices/Chili con Carne - https://cooking.nytimes.com/recipes/1016037-classic-chili-con-carneBurrito - https://en.wikipedia.org/wiki/BurritoChile Verde with Pork and Nopales - https://www.latimes.com/recipe/chile-verde-with-pork-and-nopalesMexican Rice - https://cooking.nytimes.com/recipes/1016674-mexican-riceGuajillo Enchiladas - https://www.rickbayless.com/recipe/guajillo-tomato-enchiladas-with-braised-greens-or-roast-chicken-and-melted-cheese/Finney's Crafthouse (Best spicy chicken sandwich) - https://www.finneyscrafthouse.com/Popeyes - https://www.popeyes.com/Little Bird Kitchen - https://www.littlebirdsb.com/The Shop - https://www.shopbrunch.com/Jonesy's Fried Chicken - https://www.jonesysfriedchicken.com/Ten-Thousand Hour Rule - https://www.newyorker.com/sports/sporting-scene/complexity-and-the-ten-thousand-hour-ruleBlood In Blood Out - https://en.wikipedia.org/wiki/Blood_In_Blood_OutOriginal Gangstas (Not American Gangstas) - https://en.wikipedia.org/wiki/Original_GangstasFriday - https://en.wikipedia.org/wiki/Friday_(1995_film)Stand and Deliver - https://en.wikipedia.org/wiki/Stand_and_DeliverMi Familia - https://en.wikipedia.org/wiki/My_Family_(1995_film)Boyz n the Hood - https://en.wikipedia.org/wiki/Boyz_n_the_HoodThe Michoacan File - https://www.themichoacanfile.com/Intangible Cultural Heritage List - https://ich.unesco.org/en/listsUNESCO - https://www.unesco.org/enRegional Mexican Cuisine - https://en.wikipedia.org/wiki/Mexican_cuisineRegional Chinese Cuisine - https://en.wikipedia.org/wiki/Chinese_regional_cuisineLunar New Year - https://en.wikipedia.org/wiki/Lunar_New_YearMariscos Jalisco - https://www.mariscosjalisco.net/Shrimp Har Gow - https://thewoksoflife.com/har-gow/Yankees Appearance Policy - https://en.wikipedia.org/wiki/New_York_Yankees_appearance_policy

If you're in Santiago Matatlan, Oaxaca, go drink pulque at Reina Cortes Cortes's A&V La Casa del Pulque. Drink the pulque — all the pulque — but also check out Quiote de Maguey Escabeche from Mujeres 5 Estrellas!Check out Lyanne's article that inspired this episode: “Meet the Cactus Powering a New Generation of Latino-Owned Businesses,” Inc., September 16, 2024Tia Lupita Foods offers a range of chips made from nopales!Nemi Snacks has a line of nopale-based chips, too, but shaped more like Takis — but significantly healthier!The movie Lyanne references is Flamin' Hot!

In this episode, I talk to San Antonio Poet Laurate Eddie Vega, about his journey to el poeta de los tacos.

It is national Hispanic month and I'm creating a new recipe with nopales.

Nopales with veggies recipe contains 58 ingredients, for 21 meals, for 7 days a week.

En vivo realizado el viernes 03.05.24 Redes Sociales ENFRASCADOSPODCAST: Facebook: https://www.facebook.com/profile.php?id=61555736575044 Escribenos al WhatsApp del podcast https://api.whatsapp.com/send?phone=5212722582197&text=Hola%20Enfrascado%2C%20Envianos%20tu%20audio%20o%20escribe%20tu%20experiencia%20paranormal%20mas%20aterradora%20%F0%9F%91%BB%F0%9F%91%BD Instagram: https://www.instagram.com/enfrascadospodcast grupo en telegram: https://t.me/+CB-LK0pziLZkYzlh TikTok: https://www.tiktok.com/@enfrascadospodcast?lang=es

Los hermanos David y Alfonso Castañeda descubrieron una forma de reutilizar el nopal, el producto estrella de México. Con las sobras del producto elaboran suplementos nutricionales que exportan a todo el mundo.

It may not be the biggest EPCOT festival, nor does it have the best options when it comes to food, but the EPCOT Festival of the Arts does have have nicely crafted artistic dishes worth trying and we share our top picks for what to try at the 2024 edition. Plus, a milestone is reached at Tiana's Bayou Adventure with a fine detail worth discussing.Top Picks Foodie Guide: EPCOT International Festival of the Arts 2024From January 12 through February 19, the EPCOT Festival of the Arts is back to celebrate arts of all kinds, including the culinary art.With nearly 18 Food Studios and a big presence from Figment that includes a brand new Figment Premium Popcorn Bucket with Rainbow Popcorn, you better come hungry. Here are our top picks from what's new.The Deconstructed DishFood Items:  Deconstructed BLT: Pork belly, onion bread pudding, watercress espuma, and tomato jamDeconstructed Key Lime Pie: Flexible Key Lime Curd, “Key Lime” Mousse, Graham Cracker Cake, and Meringues (The Wonderful Walk of Colorful Cuisine Item)Beverages: Deconstructed Strawberry Mint Julep (Non-alcoholic beverage)Wicked Weed Brewing Blank Canvas Belgian Blonde WitbierDeconstructed Strawberry Mint Julep with bourbonCuisine ClassiqueFood Items:Beef Wellington: Mushroom duxelles, prosciutto, and puff pastry with red wine demi-glaceCast Iron-roasted P.E.I. mussels with sautéed tomatoes, garlic, and fresh herbsBeverages:  Gulf Stream Brewing Company Sum of All Colors IPA (New) > Mike's PickTesselaarsdal Pinot Noir (New)Figment's Inspiration Station at the Odyssey: Art, Food, and Little Sparks of MagicFood Items:Blueberry-filled Pastry Tart with purple icing (The Wonderful Walk of Colorful Cuisine Item)Rainbow Cake with freeze dried SKITTLES bite sized candiesFigment Premium Popcorn Bucket with Rainbow Popcorn (Limit two per person, per transaction; available while supplies last.)Beverages:Grape Smoothie with freeze dried SKITTLES bite sized candies (Non-alcoholic beverage)3 Daughters Brewing Black Cherry Hard Cider3 Daughters Brewing Blood Orange Hard Cider3 Daughters Brewing Passion Fruit Hard CiderRainbow Hard Cider Flight81Bay Brewing Co. Green with Envy Blonde Ale81Bay Brewing Co. Blue Butterfly LagerUrban Artifact The Gadget Raspberry & Blackberry Midwest Fruit TartRainbow Beer FlightThe Craftsman's Courtyard Food Items:Grilled Pork Belly with salsa verde, broccoli rabe, pickled peppers, and raclette cheese on grilled sourdough (New) > Mike's PickGrilled Marinated Skirt Steak with caramelized onions and mushrooms, blue cheese fondue, and arugula on a grilled French roll (New) > Amelia's PickBeverages: BrewDog Jet Black Heart Nitro Oatmeal StoutCoffee Old Fashioned CocktailRefreshment OutpostBeverages:Parish Brewing Co. Blueberry Mochi Berliner WeisseThe Tank Brewing Co. Street Art AmberBrewery Ommegang Neon Rainbows IPAPastoral Palate Food Items:Red Wine-braised Beef Short Rib with parsnip purée, broccolini, baby tomatoes, and balsamic glazeBlack Forest Cake: Chocolate mousse with morello cherries and chantilly cream Beverages:3 Daughters Brewing Rosé Hard Cider81Bay Brewing Co. Rosé Blonde AleFrozen RoséA Play on Rosé FlightMarietta Old Vine RoséThe Artist's Table Food Items:Duck and Dumplings: Smoked duck breast, ricotta dumplings, baby vegetables, and duck jusHummingbird Cake: Banana and pecan cake dipped in cream cheese icing with caramel sauce and warm pineapple compoteBeverages:Wicked Weed Pineapple Daydream IPA (New) > Mike's PickBrew Hub Jazzberry Wheat Jam Ale (New) Lost Coast Brewery Peanut Butter Chocolate Milk Stout (New) Migration Pinot Noir (New) Beer Flight also availableTangierine Café: Flavors of the Medina Food Items:Grilled Kebabs with carrot-chickpea salad and garlic aïoli Chermoula ChickenMoroccan-spiced LambStone-baked Moroccan Bread with hummus, chermoula, and zhoug dips (Plant-based Item)Chocolate Cake with pomegranate mousse and pomegranate whipped cream (New) Beverages:Twinings Chai Tea with Sprite and mint (Non-alcoholic beverage)Blake's Hard Cider Co. Grizzly Pear Hard Cider (New) Rekorderlig Strawberry-Lime Hard Cider (New) Keel Farms Blueberry Lavender Hard Cider (New) Chai Tea Mint Mimosa: Twinings Chai Tea with Key lime sparkling wine and mint (New) Hard Cider FlightVibrante & Vívido: Encanto Cocina Food Items:Chorizo and Potato Empanada with turmeric aïoli and annatto aïoli (The Wonderful Walk of Colorful Cuisine Item)Passion Fruit-filled Mango Cheesecake with coconut-pineapple cake, dragon fruit gelée, and dragon fruit-strawberry sauce (New) Beverages: Coconut and Passion Fruit Smoothie (Non-alcoholic beverage)Frozen Piña ColadaPassion Fruit DaiquiriGourmet Landscapes Food Items: Verjus-roasted Beets with goat cheese, petite lettuce, blackberry gastrique, and spiced pecans (New) (The Wonderful Walk of Colorful Cuisine Item)Roasted Bone Marrow with onion marmalade, pickled mushrooms, and petite lettuceWild Mushroom Risotto with truffle shavings and zinfandel reduction (Plant-based Item) Beverages: Whole Hog Brewery Raspberry Chéret Double RadlerSchlumberger Cuvée Klimt BrutThe Meeker Vineyard Winemaker's Handprint MerlotFrozen Scotch Cocktail: Scotch and herbal tea garnished with a chocolate nailRefreshment Port Food Items:Gnocchi Poutine with red wine-braised beef, cheese curds, basil, and burrataArtist Palette Jumbo Chocolate Chip CookieBeverages:Blood Orange Cosmo: Boyd & Blair Potato Vodka with blood orange, cranberry, and limeBoulevard Brewing Co. Quirk Blueberry Lemon & Lavender Hard SeltzerDeco Delights Food Item:Neapolitan Dessert Trio: Chocolate tart, vanilla bean cheesecake, and strawberry mousse (New) (The Wonderful Walk of Colorful Cuisine Item)Beverages:3 Daughters Brewing Strawberry Blonde Nitro81Bay Brewing Co. Vanilla PorterPlayalinda Brewing Co. Milk StoutEspresso Martini featuring Boyd & Blair Potato VodkaBeer FlightPop Eats Food Items:Tomato Soup with Grilled CheeseTomato Soup with pimento cheese, bacon, and fried green tomato grilled cheeseRock the Dots White Chocolate and Orange Mousse with vanilla bean chiffon cake (New) Beverages:Brooklyn Brewery Pulp Art Hazy IPABlanc de Bleu Cuvée Mousseux with boba pearlsRefreshment StationFrozen Slushy: Coca-Cola, dragon fruit, or watermelonConnections EateryBeverage: Orange-Lemonade Cocktail: Three Olives Blueberry Vodka, lemonade, and orange juice with cotton candy L'Art de la Cuisine Française Food Items:Crème de Brie en Petit Pain: Warm creamy brie in a house-made bread bowlSaumon Fumé Mousse et Aspic, Blini et Fromage de Chevre: Salmon mousse, smoked salmon, dill, and flaxseed biscuit, served cold (New) Vol-au-Vent de Saumon et Epinards, Sauce Chardonnay: Puff pastry with salmon and spinach and a chardonnay-shallot sauce, served warm (New) Duo de Saumon Hot and Cold: Enjoy both of the salmon offerings (New) Moelleux aux Noisettes, Croustillant Noisettes, Coulis Framboise et Mangue: Molten Valrhona chocolate cake, hazelnut crunch, and mango-raspberry coulis (New)Beverages:Frozen French Martini: Grey Goose Vodka, Chambord liqueur, pineapple, orange, and grape juices with lemon-lime foamElderflower Liqueur Cocktail: St. Germain Liqueur, sparkling wine, and mint (New) > Mike's PickCharles Lafite, Brut Rosé Prestige, Méthode Traditionnel Champenoise French Rosé Sparkling WinePinot Noir J. de Villebois (New) El Artista Hambriento Food Items:Carne Asada: Chipotle-marinated beef sirloin, grilled queso fresco, Nopales salad with queso fresco foam and chicharron dustBeverages: Mexican Craft BeerRubí Delicioso Margarita: Tromba Blanco Tequila, Lejay Blackcurrant Liqueur, citrus, mint, spicy agave, and beet juiceSmokey Banana Bliss Margarita: Ten to One Rum, Ilegal Mezcal Joven, banana purée, and lime juiceGoshiki Food Items:Wagyu Bun: Steamed bun filled with American wagyu beef served with green shiso sauceSushi Donut: Donut-shaped Sushi featuring salmon, tuna, shrimp, cucumber, and sesame seed over a decorated plate of wasabi aïoli, sriracha aïoli, and eel sauceIchigo Mochi – Daifuku: Daifuku mochi filled with fresh strawberry, sweet azuki bean paste, and white chocolate served with strawberry creamBeverages: Murasaki Blueberry Drink: Sweet blueberry and cream (Non-alcoholic beverage)Mikan Orange IPAMasu Sake in a traditional personalized wooden cupBlueberry Cocktail: Nigori sake with sweet blueberry, cream, and yuzuThe Painted Panda Food Items:General Tso's Chicken ShumaiChar Siu Pork BunSesame Balls with red bean pasteBeverages:Black and White Bubble Tea with black tea, milk, chocolate, and black & white boba pearls (Non-alcoholic beverage)Lucky Foo Pale AleSilk River Hard Lemonade with vodka, lavender-coconut syrup, and lemonadeButterfly Blue: Butterfly pea flower-infused cocktail with vodka, light rum, lychee syrup, and magic boba pearlsL'Arte di Mangiare  Food Items: Mozzarella Fritta: Flash-fried breaded fresh mozzarella with artist palette condimentsConchiglie Ripiene: Baked stuffed conchiglie pasta with beef, ricotta, peas, pomodoro, and creamy sauceTorta Ricotta di Cioccolata: Chocolate cheesecake and whipped creamBeverages:Peroni PilsnerLanghe NebbioloProseccoItalian Sangria (Red or White) Italian Margarita with tequila and limoncelloElderflower Sparkling Cocktail: Mint-infused elderflower liqueur, prosecco, and sparkling blood orangeSwirled ShowcaseFood Items: Soft-serve in a Waffle Cone VanillaChocolateCupcake (New) Cream Soda Float with Vanilla Soft-serveStrawberry Fanta Float with cupcake soft-serve (New)Funnel Cake Crazy Chocolate Funnel Cake Sandwich: Mini funnel cake sandwich with vanilla ice cream, rainbow whipped cream, strawberry sauce, powdered sugar, and sprinkles (New) > Amelia's PickJoffrey's Coffee & Tea Company World Discovery (Near Mission: SPACE) Pistachio Palette Cold Brew: A flavorful masterpiece featuring Joffrey's Shakin' Jamaican Cold Brew, pistachio syrup, and milk topped with whipped cream and colorful sprinklesNear Canada Realism Roseberry Cold Brew:  A lively swirl of flavors featuring Joffrey's Shakin' Jamaican Cold Brew, strawberry rose syrup, and milk topped with whipped cream and colorful sprinkles (Alcoholic version available with Bailey's Irish Cream Liqueur) Showcase Plaza (Near Disney Traders)  Brushstroke Berry Bliss: A vibrant combination of frozen lemon, Minute Maid Lemonade, raspberry syrup, and iced tea garnished with lemon (Alcoholic version available with Grey Goose Vodka) The American Adventure  Pastel Pineberry Frost: A pastel work of art featuring frozen lemon, Minute Maid Lemonade, and pineberry syrup garnished with lemon (Alcoholic version available with Grey Goose Vodka) -- New Orleans Top Blacksmith Forges Metal Weathervane for Disney's Tiana's Bayou AdventurePart of the true magic of Disney is the level of detail that goes into the development of rides, attractions, hotels and more. Recently, Tiana's Bayou Adventure has continued this with a new update to the forthcoming ride that feature a custom handcrafted weathervane by Louisiana's master blacksmith, Darryl Reeves.We know that Disney loves its weathervanes, so in the spirit of the city of New Orleans (where people can pretty much see metalwork of Darryl Reeves no matter where they go), Disney hired this 3rd generation master blacksmith and Vietnam Veteran to create something very special for Tiana's Bayou Adventure. The new unique addition to the ride went up recently and marks another phase of progress towards opening day later this year. With over 50 years of service to his craft and New Orleans, it's nice to see that Disney asked Darryl to create the weathervane for Tiana's Bayou Adventure. A nice authentic addition.--Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Shop unique and original Disney-inspired t-shirts, sweatshirt, hoodies, yoga leggings, dresses, swimwear and more at the Emporium at 1923 Main StreetPlease be sure to follow along on X, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

¿Eres de los que te gusta dura o blandita? El señor tecnología del Free-Güey Show, nos platica sobre esta nueva maravilla del ingenio asiático, que te hará tener dulces sueños.  ¡Ponte los audífonos y escucha el podcast del Free Guey Show en Uforia, Apple Podcast o Spotify o en tu plataforma favorita!

El nopal es un producto milenario que contribuye a la economía actual, debido a su gran producción; sin embargo, al comerlo o prepararlo quizá te ha surgido una duda “¿cómo quitarle la baba a los nopales?”

This week on S4 E70 of the My Curious Colleague podcast my guest is my colleague, Jessi Freitag, @Startup CPG Podcast Host & Operations Consultant. Jessi has pieced together quite a career and we get into what's she's heard about consumer care for Emerging Brands in the @Startup CPG Slack community, as well as from her experience as one of the first hires at a CPG (LivBar). ⚡On the Productivity front (another passion of hers), Jessi shares her thoughts on the topics consumer care folks might consider to keep energy AND empathy high.

Hoy les contaré la historia de una #Familia que llegó hace años a #Mexico huyendo de los estragos de la guerra. Llegaron a nuestro país pensando que sería la peor decisión de sus vidas, pero para su sorpresa encontraron su #MinaDeOro. Esta es la historia de las #HermanasPaleta. 

Disney's Updated Offer of Free Dining is a Twist on the Old Way, but there's a CatchYou can now get up to a $750 Disney Dining Promo Card when you book a non-discounted 5-night, 4-day vacation package that includes a room at a select Disney Deluxe Resort or Disney Deluxe Villa Resort and theme park ticket(s).The offer is valid for arrivals most nights July 1 to July 10, 2023 and August 1 to September 14, 2023. A lower-value Disney Dining Promo Card may also be available when you purchase this package during other select summer arrival dates.After checking in you'll get an email with the amount credited to you via Disney Gift Card. Only good at participating food and beverage locations. You then present the barcode when you're paying and it will be deducted from the credit. You can see remaining balance as well.It's not a blanket $750 dining card. These are the values for July 1 - 10 and August 1 - September 14, 2023: Up to $150 per night at Deluxe Villas and Resorts Up to $100 per night on select Moderate Resorts Up to $50 per night on select Value Resorts From June 25 - 30 and July 11 - 31 the values are as follows: Up to $125 per night at Deluxe Villas and Resorts Up to $75 per night on select Moderate Resorts Up to $35 per night on select Value Resorts --Disney Eats Foodie Guide to the 2023 EPCOT International Festival of the ArtsThe EPCOT International Festival of the Arts runs from January 13 to February 20, 2023 and celebrates the creation and beauty of cuisines, music, and art.Pop Eats (Near Port of Entry)Food Items: Tomato Soup with grilled cheese Tomato Soup with pimento cheese, bacon, and fried green tomato grilled cheese (New) TOP PICK Almond Frangipane Cake layered with raspberry jam and Belgian chocolate (Wonderful Walk of Colorful Cuisine Item) Beverages:  Brooklyn Brewery Pulp Art Hazy IPA Bleu Spectrum: Blanc de Bleu Cuveé Mousseux with boba pearls The Deconstructed Dish (Near Port of Entry)Food Items:   Deconstructed BLT: Pork belly, soft-poached egg, onion bread pudding, watercress espuma, and tomato jam Deconstructed French Onion Soup: Beef broth ravioli, gruyère cream, onion bread pudding, and onion textures Deconstructed Key Lime Pie: Flexible Key lime curd, “Key lime” mousse, graham cracker cake, and meringues (Wonderful Walk of Colorful Cuisine Item)  Beverages: Deconstructed Apple Pie à la Mode: Apple-cinnamon gelato, cinnamon apple cider, apple pie filling, and streusel (Non-alcoholic) Wicked Weed Brewing Blank Canvas Belgian Blonde Witbier Deco Delights (Near Port of Entry) Food Items: Dulce Chocolate Mousse with chocolate crémeux and dark chocolate truffle Decadent Valrhona Chocolate with dark chocolate mousse, chocolate brownie, and cassis mousse Orange Mousse with Lemon Cake and Raspberry Meringues (Wonderful Walk of Colorful Cuisine Item)  Beverages: 3 Daughters Brewing Strawberry Blonde Nitro 81Bay Brewing Co. Vanilla Porter Playalinda Brewing Co. Milk Stout Espresso Martini featuring Boyd & Blair Potato Vodka (New)  Neapolitan Beer Flight The Craftsman's Courtyard (Near Creations Shop)Food Items: Beef Wellington: Mushroom duxelles, prosciutto, and puff pastry with red wine demi-glace and baby vegetables Cast Iron-roasted P.E.I. Mussels with sautéed tomatoes, garlic, and fresh herbs Beverages: BrewDog Jet Black Heart Nitro Oatmeal Stout (New) Cold Fashion Coffee Cocktail Refreshment OutpostFood Items: Plant-based Bratwurst with spicy turmeric aïoli, coffee barbecue jackfruit, and slaw (Plant-based item)  Artist Palette Jumbo Chocolate Chip Cookie Soft-serve Waffle Cone: DOLE Whip, salted-caramel soft-serve, or swirl Beverages: Ivanhoe Park Brewing Co. Berries & Cream Sour Berliner (New) TOP PICK Left Hand Brewing Co. Wook Bait IPA (New) Central 28 Beer Company Wall Art Brown Ale Pastoral Palate (Germany) Food Items: Red Wine-braised Beef Short Rib with parsnip purée, broccolini, baby tomatoes, and aged balsamic Wild Boar Cassoulet with duck confit, ham hock, and wild boar sausage Black Forest Cake: Chocolate Mousse with morello cherries and Chantilly cream (New)  Beverages: 3 Daughters Brewing Rosé Hard Cider 81Bay Brewing Co. Rosé Blonde Ale Frozen Rosé A Play on Rosé Flight Marietta Old Vine Rosé The Artist's Table (The American Adventure) Food Items: Three-Meat Meatloaf with “Peas and Carrots”: Green pea pudding, carrot ketchup, shaved carrot salad, and snap peas (New) TOP PICK Duck and Dumplings: Smoked duck breast, ricotta dumplings, petite vegetables, and duck jus (New)  Hummingbird Cake: Banana cake with pineapple, coconut, pecans, and cream cheese frosting with banana sorbet (New)  Beverages: Sipping Chocolate Flight: White, milk, and dark chocolates (Non-alcoholic) Boulevard Brewing Co. Tank 7 Farmhouse Ale (New) Parish Brewing Co. South Coast Session Amber Ale (New)  Brewery Ommegang Three Philosophers Belgian Quad (New)  Lange Estate Winery Pinot Noir Symphony in Chocolate Flight: Mozart Chocolate Liqueurs paired with sipping chocolates Beer Flight Tangierine Café: Flavors of the Medina (Morocco)Food Items:  Carrots Three Ways: Chermoula-spiced grilled carrots, pickled carrots, and carrot ginger purée (Plant-based item) (Gluten/ Wheat Friendly)  House-made Crispy Almond Phyllo Pockets with white chocolate pomegranate and milk chocolate orange Beverages:  Chai Tea Mint Sparkler featuring Twinings Chai Tea with Sprite (Non-alcoholic) Stem Ciders Flockstar Hard Cider Blake's Hard Cider Co. Mule de Pomme: Pomegranate, ginger, and lime hard cider 3 Daughters Brewing Chai Hard Cider Chai Tea Mint Mimosa featuring Twinings Chai Tea with Key lime sparkling wine and mint Cider Flight Vibrante & Vívido: Encanto Cocina (Between Morocco & France) Food Items: Chorizo and Potato Empanada with turmeric aïoli and annatto aïoli (Wonderful Walk of Colorful Cuisine Item)  Spicy Ajiaco Soup with guajillo and árbol chili-spiced chicken, potato, avocado, corn, and crème fraîche (Gluten/ Wheat Friendly) Passion Fruit Mousse with dragon fruit jam (Gluten/ Wheat Friendly)  Beverages: Coconut and Passion Fruit Smoothie (Non-alcoholic) Frozen Piña Colada Passion Fruit Daiquiri Refreshment Port (Near Canada)Food Items: Gnocchi Poutine with red wine-braised beef, cheese curds, basil, and burrata Artist Palette Jumbo Chocolate Chip Cookie Soft-serve Waffle Cone: DOLE Whip Strawberry, DOLE Whip Lemon, or swirl Beverages:  Blood Orange Cosmo: Boyd & Blair Potato Vodka with blood orange, cranberry, and lime Boulevard Brewing Co. Quirk Blueberry Lemon & Lavender Hard Seltzer (New)  Gourmet Landscapes (Canada) Food Items:  Blood Orange-braised Beet Tartare with mustard vinaigrette, pickled clamshell mushrooms, and golden beets (Wonderful Walk of Colorful Cuisine Item) (Plant-based Item) (Gluten/ Wheat Friendly)  Roasted Bone Marrow with onion marmalade, pickled mushrooms, and petite lettuce Wild Mushroom Risotto with aged Parmesan, truffle shavings, and zinfandel reduction Beverages: Whole Hog Brewery Raspberry Chéret Double Radler Schlumberger Cuvée Klimt Brut The Meeker Vineyard Winemaker's Handprint Merlot Frozen Rusty Nail Cocktail Moderne (Near Test Track) Food Items:  Compressed Watermelon Tataki with pickled watermelon rind, yuzu pearls, watermelon foam, and wasabi (New) TOP PICK (Plant-based Item) Angry Crab: Whole crispy soft-shell crab with green papaya salad, mango-sriracha fluid gel, and coconut-lime foam with pomegranate and mango crush pearls (New)  Pan-seared Scallops with vanilla-butternut squash purée, brown butter cauliflower purée, and lime foam (Wonderful Walk of Colorful Cuisine Item)  The Tropics: Lilikoi mousse, guava cake, coconut crémeux, compressed pineapple, and mango gel (New) Beverages:  Watermelon Mary featuring Boyd & Blair Potato Vodka (New)  Lohr Riesling (New)  Figment's Inspiration Station at the Odyssey: Art, Food, and Little Sparks of Magic Food Items: Fruit Pizza: Watermelon, compressed cantaloupe, berries, and berry balsamic (New) (Plant-based Item) (Gluten/ Wheat Friendly) Pop't Art: Sugar Cookie with blueberry filling (Wonderful Walk of Colorful Cuisine Item)  Rainbow Cake with freeze-dried SKITTLES bite sized candies Figment Premium Popcorn Bucket with rainbow popcorn (Limit 2 per person)  Beverages: Grape Smoothie with freeze-dried SKITTLES bite sized candies (Non-alcoholic) (New) TOP PICK  3 Daughters Brewing Black Cherry Hard Cider (New) TOP PICK 3 Daughters Brewing Blood Orange Hard Cider (New) 3 Daughters Brewing Passion Fruit Hard Cider (New) Rainbow Cider Flight (New) 81Bay Brewing Co. Green with Envy Blonde Ale (New) 81Bay Brewing Co. Blue Butterfly Lager (New) Urban Artifact The Gadget Raspberry & Blackberry Midwest Fruit Tart (New) Rainbow Beer Flight (New) Connections Café Food Item: Figment Liege Waffle (New) TOP PICK Connections EateryBeverage: Dusk ‘Til Dawn: Three Olives Blueberry Vodka, lemonade, and orange juice with cotton candyL'Art de la Cuisine Française (France)Food Items: Crème de Brie en Petit Pain: Warm creamy brie in a house-made bread bowl Croissant à la Truffle Noir d'Hiver: Black winter truffle croissant Mille-Feuille de Betteraves aux Herbes et Noix de Cajoux: Plant-based napoleon with beets, cashew-herb filling, pepper-pine nut sauce, and balsamic vinegar caviar (New) (Plant-based Item)  Moelleux aux Noisettes et Chocolats Valrhona: Molten chocolate and hazelnut cake with pure origin Valrhona chocolates and passion fruit-mango sauce Beverages: Frozen French Martini: Grey Goose Vodka, vodka, chambord liqueur, pineapple, orange, and grape juices with lemon-lime foam Charles Lafitte, Brut Rosé Prestige, Méthode Traditionnelle Champenoise, French Rosé Sparkling Wine Domaine Raphaël Sallet, Mâcon-Uchizy Les Maranches 2020, Chardonnay, Mâconnais, Burgundy (New) Cîroc Sunset Citrus Vodka Spritz (New)  El Artista Hambriento (Mexico)Food Items: Carne Asada: Chipotle-marinated beef sirloin, sweet potato purée, and crispy-fried onions (New)  Huarache de Champiñones: Guajillo chile and corn masa huarache with pinto beans, oyster mushrooms, Nopales, queso fresco, and pea tendrils (New)  Flan de Coco: Coconut flan, guava sauce, and whipped cream (New) (Gluten/ Wheat Friendly)  Beverages:  Mexican Craft Beer: Cielito Lindo Artisanal Mexican Craft Beer Bombon Margarita “Marshmallow”: Ilegal Mezcal Reposado, marshmallow cordial, lime juice, agave nectar and a hint of coffee and elderflower served with a toasted marshmallow (New) TOP PICK Las Californias: Tromba Blanco Tequila, strawberry-lime purée, and Las Californias Citrus Mexican Gin (New) Goshiki (Japan)Food Items: Rainbow Katsu Sando: Pork cutlet sandwich with tangy tonkatsu sauce and cabbage in rainbow sweet bread (New) Sushi Donut: Donut-shaped sushi featuring salmon, tuna, shrimp, cucumber, and sesame seed over a decorated plate of wasabi aïoli, sriracha aïoli, and eel sauce Ichigo Daifuku: Mixed berry mochi, sweet azuki bean paste, and mascarpone (New) Beverages:  Sui Sui Watercolor Lager (New) Masu Sake in a traditional personalized wooden cup Purple Yuzu Sake Lemonade: Sake cocktail infused with butterfly pea flower and yuzu lemonade (New) The Painted Panda (China)Food Items: General Tso's Chicken Shumai Char Siu Pork Bun Beverages: “Panda” Bubble Milk Tea with black tea, milk, chocolate, and tapioca boba pearls (Non-alcoholic) Lucky Foo Pale Ale Silk Road Hard Lemonade with Smirnoff Vodka, lavender-coconut syrup, and lemonade (New) Sea Butterfly: Butterfly Pea Flower-infused cocktail with Smirnoff Vodka, light rum, lychee syrup, and magic boba pearls L'Arte di Mangiare (Italy)Food Items: Mozzarella Fritta: Flash-fried breaded fresh mozzarella with artist palette condiments (New) TOP PICK Ravioli ai Funghi, Perle Tartufate: Wild mushroom-stuffed pasta with truffle butter and truffle pearls (New) Budino al Cioccolato: Chocolate pudding with colorful chocolate décor (New) Beverages: Peroni Pilsner Chianti Prosecco Italian Sangria Red or White Italian Margarita with tequila and limoncello Amaretto Bellini: DISARONNO Originale Liqueur, white peach purée, and prosecco Funnel CakeMocha Funnel Cake: Mini Funnel Cake with cappuccino ice cream topped with chocolate whipped cream and M&M'S chocolate candies (New) Joffrey's Coffee & Tea CompanyWorld Discovery (Near Mission: SPACE) – Amber Frost: An artistic blend of frozen lemon ice, a splash of Minute Maid Premium Lemonade, blood orange, and orange popping boba pearls (New) (Alcoholic version available with Grey Goose Vodka)Near Canada – Magenta Frost: An artistic blend of frozen lemon ice, a splash of Minute Maid Premium Lemonade, dragon fruit, and dragon fruit popping boba pearls (New) (Alcoholic version available with Grey Goose Vodka) Showcase Plaza (Near Disney Traders) – Jade Frost: An artistic blend of frozen lemon ice, a splash of Minute Maid Premium Lemonade, green apple, and green apple popping boba pearls (New) (Alcoholic version available with Grey Goose Vodka)The American Adventure – Cerulean Frost: An artistic blend of frozen lemon ice, a splash of Minute Maid Premium Lemonade, blue raspberry, and blueberry popping boba pearls 6.39 (New) TOP PICK (Alcoholic version available with Grey Goose Vodka) --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Learn how to buy, clean and prepare cactus for delicious plant based meals! Watch Recipe Demo HERE! Link to Recipe See Maya's Bio and Contact info Below:

Viridiana and Jennie are two of my great friends who love making fun of me. These are the facts! However, it does make for a very entertaining episode. This episode is about 75% laughs and cackling then 25% digging into talking about who we are and how we believe people perceive us. Jennie & Viri are two amazing people with huge hearts under all their roasting, who have always accepted me for my weird self. I appreciate their support both on the podcast and in life. Support them and enjoy this fun episode.  Stand and Deliver video link: https://www.youtube.com/watch?v=vEj9ZwIzk44&t=117s Wife Swap Link: https://www.youtube.com/watch?v=2T_obaO46Bo  

Uno de los platillos que no pueden faltar en las cocinas mexicanas, es el chile poblano relleno. Y una de las preparaciones clásicas, es capeado… pero ¿cómo lograr un capeado perfecto? Consíguelo con esta forma de batir el huevo para capear.

Consiente a los tuyos preparando unos ricos #TacosCampechanos con #Papas y #Nopales

"I often bring my children to Quinta Mazatlán—a private property turned birding center in McAllen, not far from our home…" Join Melissa on a walk through ancestral identity and the culture we give to future generations in this meditative piece. This piece first appeared in Acentos Review. A full transcript of the episode will be available on Latinxlitmag.com starting Tuesday February 22nd. Melissa Nunez is a Latin@ writer and homeschooling mother of three from the Rio Grande Valley. Her essays and poetry have appeared in Sledgehammer Lit, Yellow Arrow Journal, Susurrus, and others. She is also a staff writer for Alebrijes Review. Her writing is inspired by observation of the natural world, the dynamics of relationships, and the question of belonging. You can follow her on Twitter @MelissaKNunez or visit her website www.melissknunez.com.

Can you really call it Menudo if it's vegan, or is it just sad hominy soup? What can a walk through a nature preserve tell you about identity? Get the answers to these questions and more in this behind the scenes with Melissa Nunez, author of Nopales. A full transcript of this episode will be available starting Tuesday February 22nd on Latinxlitmag.com. Melissa Nunez is a Latin@ writer and homeschooling mother of three from the Rio Grande Valley. Her essays and poetry have appeared in Sledgehammer Lit, Yellow Arrow Journal, Susurrus, and others. She is also a staff writer for Alebrijes Review. Her writing is inspired by observation of the natural world, the dynamics of relationships, and the question of belonging. You can follow her on Twitter @MelissaKNunez or visit her website www.melissknunez.com.

Daily and Nopales discuss their thoughts on Netflix new original series, Arcane. Tune in to hear our takes about Silico and Jinx relationship , If we think Vi reaction was justified, and a lot more other scenes we dive deep into the void. 

MERCH AVAILABLE AT https://bennysoliven.coSUBSCRIBE @bennysoliven@alondradessy@Elsy Guevara FOLLOW ME ON INSTAGRAMhttps://www.instagram.com/bennysoliven/?hl=enFOLLOW ME ON TWITTERhttps://twitter.com/BennySolivenFOLLOW ME ON SNAPCHAT@benstuhGo to https://HelloFresh.com/nopales14 and use code nopales14 for up to 14 free meals plus free shipping!To score 15% off your Blenders purchase, visit HTTPS://BLENDERSEYEWEAR.com and enter promo code BENNYVIP. That's HTTPS://BLENDERSEYEWEAR.com , code BENNYVIP for 15% off. Blenders—Rocked with pride, worldwide.For Business Inquiries: contact@tablerockmanagement.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Daily and Nopales talk about how they feel about some of the most popular fanfic tropes used in fandom! 

This is Daily & Nopales and for our first episode we will be talking about a character that is very dear to our hearts. We will be breaking down and discussing some of the takes you might of seen in fandom about Uraraka Ochako from My Hero Academia! Tune in to be part of the discussion! 

NOTICIAS: ALERTA ANTE AMENAZA DE PLAGA A NOPALES --- Send in a voice message: https://anchor.fm/pepeenvivo/message Support this podcast: https://anchor.fm/pepeenvivo/support

Always good times with Cristian Blends!SUBSCRIBE @thenopalesshowMERCH AVAILABLE AT https://bennysoliven.coFOLLOW ME ON INSTAGRAMhttps://www.instagram.com/bennysoliven/?hl=enFOLLOW ME ON TWITTERhttps://twitter.com/BennySolivenFOLLOW ME ON SNAPCHAT@benstuhFor Business Inquiries: contact@tablerockmanagement.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Continuing our world tour, this week we have stopped off in Mexico and have been joined by Denise Vallejo a fine dinning chef, with a background in Mexican folk medicine. Ivan Castro owner of Plant Based Mexican restaurant La Bartola and Eddie Garza, the host of Global Bites on OzTube and cookbook author of Salud! Vegan Mexican Cookbook We delve into the rich culture and history of Mexican gastronomy without which many European dished would simply not exist. The gusts kick this episode of talking about the key ingredients and flavors in Mexican cuisine, staples such as squashes, beans and chilis and of course corn, lots and lots of corn. Discussing quintessentially Mexican foods such as quesadillas, we discover like so many countries there are regional twists to traditional foods and quesadilla recipes are no different. Our guests give us the low down on a wide variety including breakfast quesadillas! And if your looking for the Mexican version of a kabab on the way home from the pub then what you need is a Tlacoyo. In this enlightening episode we discover how GMO corn eliminates one of Mexico's famous delicacies: wheat la coche which is type of mushroom that only grows on corn. Corn is a huge part of Mexican food both sweet and savory. Tamales & Niquatolle are just two recipes on the sweet side with Tortilla, Pinole and Esquites on the savory. Our gusts are asked about street food favorites with answers that include Pambasos, Quesadillas, Sopes, Nopales, Huaraches and Tostada. As always we ask, what do you do with tofu? And we get.. Eggs Benedict, Mexican Scrambled Eggs, and even Banh mi taco with 5 spiced tofu which sounds delicious. Your taste buds are sure to be popping after this episode, and even if your can't visit Mexico yourself right now, that you'll be inspired to cook their amazing cuisine. 

Continuing our world tour, this week we have stopped off in Mexico and have been joined by Denise Vallejo a fine dinning chef, with a background in Mexican folk medicine. Ivan Castro owner of Plant Based Mexican restaurant La Bartola and Eddie Garza, the host of Global Bites on OzTube and cookbook author of Salud! Vegan Mexican Cookbook We delve into the rich culture and history of Mexican gastronomy without which many European dished would simply not exist. The gusts kick this episode of talking about the key ingredients and flavors in Mexican cuisine, staples such as squashes, beans and chilis and of course corn, lots and lots of corn. Discussing quintessentially Mexican foods such as quesadillas, we discover like so many countries there are regional twists to traditional foods and quesadilla recipes are no different. Our guests give us the low down on a wide variety including breakfast quesadillas! And if your looking for the Mexican version of a kabab on the way home from the pub then what you need is a Tlacoyo. In this enlightening episode we discover how GMO corn eliminates one of Mexico's famous delicacies: wheat la coche which is type of mushroom that only grows on corn. Corn is a huge part of Mexican food both sweet and savory. Tamales & Niquatolle are just two recipes on the sweet side with Tortilla, Pinole and Esquites on the savory. Our gusts are asked about street food favorites with answers that include Pambasos, Quesadillas, Sopes, Nopales, Huaraches and Tostada. As always we ask, what do you do with tofu? And we get.. Eggs Benedict, Mexican Scrambled Eggs, and even Banh mi taco with 5 spiced tofu which sounds delicious. Your taste buds are sure to be popping after this episode, and even if your can't visit Mexico yourself right now, that you'll be inspired to cook their amazing cuisine. 

Nopales, or cactus in English, is one of the oldest plants in Mexico, it's been said that nopales was grown and eaten in Central Mexico before the Spanish even arrived. Today, the vegetable is still widely eaten throughout Mexico and United States. It's being called the "Plant of the Future" due to it's drought-resistant qualities, needing little water to survive, plus it's packed with fiber and antioxidants.  Human rights attorney, Regina Trillo, is doubling down on nopales in a big way! She's combined her passion for health, transparency and love for chips to create Nemi's, a crunchy, nutrient-dense snack, inspired by Mexican flavors. Listen in as Regina shares how she's building a sustainable, better-for-you snack brand.  @Nemi @MindTheFont  @StartupCPG 

In this episode Onhell speaks about how not every take is a great one and sometimes you gotta kick rocks and rerecord a whole episode. Also Rich people problems are worthy of a book? Find out in todays episode of N/A with Onhell Lopez! Instagram: @onhelllopez @the_na_podcast Twitter: @OnHellLopez @N/A_podcast

The fruits and pads of opuntia, better known as prickly pear cactus, find their way into people’s diets in many arid and semi-arid places around the world.  In Mexico, the pads are known as nopales and are used in a variety of dishes.  The pears themselves are used in jams, salads, and juices. A five-year […]

In Episode 11 our guest Abe Sanchez discusses the importance of native foods and why we need them as a society. This episode is one of our favorites because we hold this subject, and traditional Native American culture close to our hearts. He discusses how to prepare Acorns, Nopales, local Chia, and the highly sustainable (and delicious) Honey Mesquite Bean. If you are into superfoods, alternate diet, new ways of eating, or just interested in learning about Native American culture, you're going to love this podcast. Abe is scheduled to speak at the Los Angeles Natural History Museum Dec 9th. Its a free seminar where you can learn more about these native foods. You can also purchase a cook book he collaborated on called "Cooking The Native Way" on Barnes and Noble, Amazon and other book stores. Intro Music - https://soundcloud.com/evan-hatfield Links- cookecollective.com IG / TikTok - @cookecollective @adamtcooke @funknastycooke @abesanchez40

In this episode of Nopales y Pupusas, the girls welcome you, each other, and all of their listeners back after a long hiatus. Coming (safely) back together to not only catch up with each other but to catch up with everything that 2020 has brought the world thus far. They talk January to August - the good, the bad, and everything in between for them. Dedicating this episode to Claudia L. Galvez

Hoy dedicamos el Jicara a los nopales, omnipresentes en México como alimento, como símbolo y como parte del paisaje como evoca Salvador Novo, en su poema Viaje.

El libro, Dancing Fruit, Singing Rivers-Baila la Fruta, Cantan los Ríos es un recurso excelente para aprender a leer, así que provee ritmo, repetición, y la práctica oral que necesitan los alumnos. En una época del Cambio Climatológico, los temas acerca de la comida saludable y el cuidado de nuestra Madre Tierra aumentan la experiencia de la lectura para alumnos, maestros, y padres. Este es el segundo libro de poesía bilingüe para José, después de su premiado libro Estrellitas Y Nopales, Little Stars and Cactus. José Chávez fue maestro bilingüe por treinta y cinco años y se retiró para escribir poesía bilingüe para niños como su meta. Facebook Twitter About Jose Chavez > Author José Chavez first book, Little Stars and Cactus, Estrellitas y Nopales, won three awards from the International Latino Book Awards. He’s inspired by childhood experiences and the work of many outstanding poets. José, who has an ESL Masters, was born in New Mexico and raised in Venice, CA; he now resides in Moreno Valley, CA, with his wife and tabby cat. He is happy to present and enjoys any opportunities to read his books to audiences at schools, libraries, conferences, and other community events. El primer libro del autor José Chavez, Little Stars and Cactus- Estrellitas y Nopales, ganó tres premios de International Latino Book Awards. Él se inspira en sus experiencias personales de niñez y de la obra de poetas sobresalientes. Jose, que tiene una Maestría en ESL, nació en Nuevo México y se crió en Venice, CA; él ahora vive en Moreno Valley, CA, con su esposa y una gata moteada. Él siempre está feliz de presentar, y disfruta cualquier oportunidad de leer su libro ante audiencias en las escuelas, bibliotecas, conferencias, y otros eventos en la comunidad.

Jose Chavez, award winning author speaks about his bilingual poetry children's book Estrellitas y Nopales. As a billingual teacher he noticed the shortage of books like this. The host is Julia Abrantes.

En este episodio nos agarró la fiebre de los fighting games. Tenemos comentarios para el nuevo DLC de Mortal Kombat 11; Fight Angel un juego chino con muchachonas donde todo les rebota;  Combate Monero un juego salido de Pejistán de los Nopales (aka Meksicou); y  Punch Planet, un juego con un estilo gráfico bastante interesante. ¿Valdrán la pena estos jueguillos? Pues denle play, jabalines.¿El brillo de la luz imperialista de Youtube te molesta? Entonces escucha y suscríbete al podcast versión audio:VERSIÓN AUDIO:https://archive.org/download/rockandbits02/rockandbits02x14.mp3SITIO: http://www.rockandbits.blogspot.comFACEBOOK: http://www.facebook.com/rockandbitsINSTAGRAM MEMERO: http://www.instagram.com/rockandbitsmemesSUSCRÍBETE NO SEAS FIFÍ, PUES :v

Para todos los que no conocen y nunca han comido "nopales" hoy les cuento qué son los nopales, cómo se comen, dónde los encuentran en Chile, cuáles son sus propiedades y también les doy una receta muy fácil y de sólo 3 ingredientes para hacer una deliciosa y muy nutritiva ENSALADA DE NOPALES. Publicación blog: 10 diciembre 2019

Foraging and harvesting edible plants. In This Podcast: Explore the abundance of the desert with Cactus Kelly Athena. Normally a teacher and wild desert cuisine harvester, Kelly will open your eyes to ways you could be eating the native plants in your area or harvesting them and selling to local chefs and restaurants. After this episode, you'll be harvesting your neighborhood trees to try desert edamame, mesquite flour, nopales, and prickly pear! Also, she explains the environmental and social benefits of hyperlocal cuisine. Don't miss an episode! Click here to sign up for podcast updatesor visit www.urbanfarm.org/podcast Kelly grew up loving nature in Northern California and moved to Phoenix in 1986. She holds a Master's Degree in Music and Photography, and is a Master Gardener of Maricopa County. She was named Arizona Photographer of the year in 2000, and especially enjoys photographing nature. Five years ago, she began hosting plant walks to help people learn to identify and sustainably harvest wild plants. Then she was dubbed “Cactus Kelly.” Kelly is especially interested in desert bean trees such as the Palo Verde, Mesquite, and Ironwood trees as well as edible cacti and weeds. She harvests wild desert cuisine for restaurants and chefs in the area, makes prickly pear juice and powder, and teaches desert foraging in schools and at the Desert Botanical Garden.   Visit www.urbanfarm.org/cactuskelly for the show notes on this episode, and access to our full podcast library! 494: Kelly Athena on Wild Desert Cuisine.

When Carlos´ family was struggling to make ends meet, his mother decided that something had to be done to bring some extra money home. She started selling nopales at the local laundromat…la lavendería del barrio. Shortly after, the whole family was doing the same. This was the beginning of The Nopalero Brand. Since then, they have become one of the largest distributors of nopales. They have grown to purchase their land in Mexico, plant their own produce and export nopales daily for distribution in many of Los Angeles´ supermarket chains. Let's chat with Carlos and his business partner Daniel, to find out cómo lo hicieron?Executive Producer and Host: Fernando SchiantarelliCómo lo Hizo? is a co-production of iHeart Radio - Premiere Networks and Crece Grow MediaFor more content on how to grow your business, check out www.comolohizo.com

Episode 12: On this episode of Nopales y Pupusas, all four girls come back and record an episode dedicated to mental health. They catch up with each other after some time apart and fall into the important discussion of mental health - sharing their experiences in dealing with depression, anxiety and how they are able to deal with it all. We dedicate this episode to the late father of our very own Kenia, and thank all of our listeners for their kind words during this difficult time. R.I.P. A. Rodriguez We understand that the issues talked about in this episode are sensitive and may cause triggers - so if you find yourself or someone you know going through a difficult time, we want you to know you're not alone! We encourage everyone to seek the necessary help, whether it be professional help or the ears of someone you know. We have listed websites below for anyone looking for more information. https://www.mentalhealth.gov/get-help/immediate-help NAMI HelpLine: https://www.nami.org/find-support/nami-helpline Better Help: https://www.betterhelp.com/ Mental Health America: https://www.mentalhealthamerica.net All things sound: @defmusic_la Follow us on social: @nopalesypupusas

Ep. 11: Pupusas Revueltas On this episode of Nopales y Pupusas, the pupusas got together to record a special dual episode - Marilyn and Eu catch up after a long hiatus and touch on growing up Salvadorian! Marilyn shares her personal experience on egg freezing and they answer a few questions from our last IG poll. Follow us: Instagram: @nopalesypupusas All things sound: @defmusic_la

KE BUENA MAÑANA 01 DE JULIO

Her blog is a culinary treasure that can help anyone learn to cook authentic Mexican food. Please eat prior to listening or get snacks because this show will make you hungry!

CON OFELIA ALVARADO KE BUENA MAÑANA 27 MAYO 2019

Stephanie's Mexican food blog will inspire you to try new healthy, creative, delicious recipes.

In this week’s episode of Millennials Meet World, Cruz Castillo interviews Ossi Andrade, AKA the famous Nopales. The two discuss body positivity, real representation in the media, and what inspires Ossi to develop a platform for women of all shapes, sizes, and colors. From changing societal body rules to changing the game of perception, you'll definitely love this episode.

CON OFELIA ALVARADO KE BUENA MAÑANA 11 DE FEBRERO 2019

Episode 9: On this episode of Nopales y Pupusas the girls talk about their “New Year” vibe and reference episode seven to share their stories on healing. They encourage self-education on being a feminist, share their experiences of being a feminist in this day and age and talk about relatable virginity experiences. Ending this episode on an exciting note with a special edition “New Year's” highlights and thanking everyone for such an awesome year for them as Nopales y Pupusas, cheers to 2019! All things sound and editing: @def_beats instagram: nopalesypupusas twitter: Nopalesypupusas

CON OFELIA ALVARADO KE BUENA MAÑANA - 17 DICIEMBRE 2018

On this episode of Nopales y Pupusas - Get to know the girls a little more as they answer their #1 most asked question of how they met to start this episode. The girls share their struggles of “being in a funk” and how life just happens sometimes - followed by a fruitful of advice for any modern day woman and end with bringing light to a very special message/shoutout. All things sounds @def_beats Instagram: @nopalesypupusas Twitter: @nopalesypupusas

On this episode of Nopales y Pupusas - Fall time happens and the girls introduce a “dating project” challenge. They bring up the sensitive subject of weight among Hispanic women and the notion of self-love and acceptance from within.

On this episode of Nopales y Pupusas - The girls talk about getting social media-blocked and huge turn offs! They open the conversation of having guy friends on a new level after a mini friend-cation trip. Salud! All things sound and editing: @def_beats instagram: nopalesypupusas twitter: nopalesypupuasas

On this episode of Nopales y Pupusas - You get a glimpse of the girls' Summer and all their nitty gritty. They recap some personal experiences in battling cultural stereotypes and racism. And they introduce a new segment - "highlight of the week!" Venganse! All things sound and editing: @def_beats instagram: nopalesypupusas twitter: nopalesypupuasas

Hola Mujeres y Caballeros! On this episode of Nopales y Pupusas - you get to meet the girls as they warm up to the mic and introduce themselves as “Nopales y Pupusas” for the first time! They touch on who they are, what they represent and their regular Sunday Funday girl talk. Te invitan a la mesa! All things sound and editing : @def_beats Follow us on Instagram: @nopalesypupusas

La gratitud es la puerta a la abundancia..son las palabras de Eva. Numerología Receta del día: Nopales y cebollas cambray Jugo del día: Anticancerígeno: jugo de toronja, 3 cucharadas de brotes de trigo (germinados), 3 cucharadas de pulpa de sábila y 2 cucharadas de miel de abeja, se licua perfectamente y se puede tomar varias veces al día. Afirmación: Soy una misma con el poder y la sabiduría del universo. Invitados: Sephora Michán, Terapeuta Cuántica y Couch Espiritual Alma Hernández, Orientador Naturista Pablo Sosa. Locución: Ángela Canett

Haga lo que disfrute y acepte las consecuencias porque vale la pena, son las palabras de Eva. Consejo del día: Fenogreco. Beneficios del SoyaElectric. Mejora tu vida: Náusea y vómito. Receta del día: Nopales y tofu a la plancha. Testimonio con osteoartritis. Jugo del día: Para la inflamación. Afirmación: Me acepto a mí mismo con amor y compasión. Invitados: Dra. Mary Soto, Orientadora Ana Cecilia Cervantes, Sephora Michán, Terapeuta Cuántica y Coach Espiritual Alma Hernández Locución: Ángela Canett.

No hay vuelta atrás, tenemos que avanzar y no retroceder, son las palabras de Eva. Suplemento del día: Vitamina C. Consumir mandarina para combatir enfermedades de vías respiratorias. tenemos que avanzar y no retroceder. Testimonio con más de 40 años con diabétes tipo 1. Mejora tu vida: Migraña. Receta del día: Nopales en escabeche. Testimonio de éxito con el naturismo. Jugo del día: Para limpiar el tracto digestivo. Afirmación: Mi estado natural es la salud, la prosperidad económica, la paz y la abundancia. Invitados: Dra. Mary Soto, Orientadora Naturista Gloria Montesinos, Orientadora Ana Cecilia Cervantes, Sephora Michán.

No hay vuelta atrás, tenemos que avanzar y no retroceder, son las palabras de Eva. Suplemento del día: Vitamina C. Consumir mandarina para combatir enfermedades de vías respiratorias. tenemos que avanzar y no retroceder. Testimonio con más de 40 años con diabétes tipo 1. Mejora tu vida: Migraña. Receta del día: Nopales en escabeche. Testimonio de éxito con el naturismo. Jugo del día: Para limpiar el tracto digestivo. Afirmación: Mi estado natural es la salud, la prosperidad económica, la paz y la abundancia. Invitados: Dra. Mary Soto, Orientadora Naturista Gloria Montesinos, Orientadora Ana Cecilia Cervantes, Sephora Michán.

No hay ningún lugar a donde ir, simplemente ha que ver donde estamos, son las palabras de Eva. El suplemento de día: TH. Importancia de una alimentación sana y balanceada. Receta del día: Nopales con okara o tofu. Testimonio de reflexología. Jugo del día: Para diabéticos. Afirmación: Estoy dispuesta a perdonar. Invitados: Dr. Lucio Castillo, Sephora Michán, Lic. en Nutrición Jhaneth Michán, Orientador Naturista Pablo Sosa.

Cada momento está conectado, son las palabras de Eva. El suplemento de día: Tónico para bronquios. Parásitos y su prevención. La receta del día: Nopales en escabeche. Testimonio de cáncer con metástasis en la laringe. Jugo del día: Alcalino para purificar el hígado. Invitados: La Orientadora Naturista Ana Cecilia Cervantes, la Orientadora Naturista y Terapeuta Cuántica Iustina Dobrisan y la Dra. Mary Soto. Afirmación del día: Mis ingresos están constantemente incrementando.

Coyo Taco, the colorful taqueria located right in the heart of Wynwood, recently opened its “secret” back bar that features one of the largest mezcal and tequila collections in Miami. Chat Chow TV sat down with one of Coyo’s partners, Anna Robbins, to find out more about the space, its unusual cocktails and her favorite tacos. Robbins is a self-proclaimed lover of mezcal and tequila and her aim is to teach the people in Miami to appreciate it as much as she does. But she tells Chat Chow that shooting the tequila isn’t the way to go at Coyo’s bar. “At Coyo we sip tequila, we don’t shoot it,” notes Robbins. “We’re the more sophisticated Wynwood. It’s a different kind of culture.” The bar also uses the popular ‘paletas,’ a traditional Mexican popsicle, found on the Coyo menu in some of the cocktails — most notably the ‘palerita,’ a margarita made with crushed up paletas. Up in the front of the space is the actual taqueria, which serves classic and not-so-classic tacos. Robbins says her favorite are the seafood and veggie-filled tacos, like the Pulpo made with charred octopus or the Nopales filled with grilled cactus and quinoa, but meat lovers have plenty of options too. And what’s the best thing to wash all those tacos down with? A Don Julio margarita to-go, sold right in the front window late into the evening. “We’re taking advantage of it before they crack down on us,” says Anna with a laugh. Curious which popular spirit Coyo has on draft? Or what Robbins “all time favorite” drink is? Find out all that and more in the video above.

Some people like a shot of espresso to get the morning started. How about a quick slug of cactus slime instead? That’s the drink of choice at some juice stands in Mexico. “A lot of people think that the slime is really nutritious,” said Lesley Téllez, a food writer who runs the culinary tourism company Eat Mexico. “I’ve seen some places where… they just sell the slime, you know, on it’s own. You can take it to go, and... have it for a quick morning pick-me-up.” Known as “baba,” or the Spanish word for “drool,” that clear ooze comes from nopales, or prickly pear cactus paddles. That type of cactus is a popular in Mexican cuisine, and tastes slightly acidic, with a raw texture that’s slightly crunchier than green beans. Nopales are available throughout the city in grocery stores and bodegas catering to Mexican communities. Téllez likes to get her nopales and other Mexican staples from Corona’s Farm in Queens. She admits that she prefers to get the ones that have already been cleaned, since getting rid of the cactus spines can be a tricky operation. That’s not to say it can’t be done at home. It just takes a fair degree of caution and patience. First, Téllez wraps her non-dominant hand in dish towels. Then she hangs on to the nopales at the narrow end. “You definitely need to hold onto it, for sure,” Téllez added. “You don’t want to be whacking away at it with a knife while it’s sitting there on the cutting board. That’s a recipe for disaster.” Then with a very sharp knife in her dominant hand, she gingerly begins shaving off the nopales spines. “You want to slice away at the spines as easy as you can without having thorns sort of flying around, so I go very slowly,” Téllez said. Do that until it’s prickle-free — or just buy the nopales that have already been cleaned and save yourself the trouble. (Photo: Lesley Téllez/Courtesy of Lesley Téllez) Once relieved of its spines, there are a number of ways to prepare the cactus. Boil it lightly and put it in taco. “Another really simple way you can cook them is to grill them,” Téllez said. “So you just take a cleaned paddle, and you score it. And you sprinkle it with some salt and pepper and some olive oil, and you grill it in on a really high heat.” If you’re wary of the slimy texture, Téllez has an entertaining, if messy, method of de-oozing the nopales. It involves cutting up the cleaned cactus and rubbing salt into the flesh. “It’s actually really fun to do if you have, like, 10 minutes in your kitchen,” she said. “So you rub the salt into the flesh and what it does is it unleashes all of this slime from the cactus so your hands get really slimy — which is fun, for me.” The result of that salt scrub is a raw vegetable that can be added to salads or as a garnish. “You’re left with this really crunchy, raw, bright green, beautiful vegetable,” Téllez said. For those who enjoy the texture of cooked nopales, check out Téllez’s recipe below for Stuffed Nopales with Black Beans, Cheese, and Roasted Red Pepper. Also, if you’re interested in a drink to serve for Cinco de Mayo on Monday, check out this recipe from Saveur for Prickly Pear Margaritas. Get started now, since you need to find prickly pears (the fruit of the same cactus that produces nopales) and soak them in tequila for two days. Stuffed Nopales with Black Beans, Cheese, and Roasted Red Pepper Recipe By Lesley Téllez, The Mija Chronicles (Photo: Stuffed nopales/Lesley Téllez)  Makes: 4 servings Note: When buying cactus, make sure the paddles are bright green and not brown in spots. Many grocery stores sell them already cleaned, but sometimes upon further inspection, they’ve got a few spines. You’ll want to remove those with a sharp knife — the LA Times has a good tutorial on how to clean nopales. It’s best to use the cactus as soon as you can, and don’t store it in a plastic bag in your refrigerator as that will create moisture and make the paddles go bad. The cactus can be boiled a day ahead of time and stored in an airtight container. If you don’t have bean broth, you can use water or chicken/vegetable broth. Ingredients For the cactus:  Kosher salt Half a red onion, peeled and cut into large chunks 1 garlic clove, peeled and smashed 8 medium cactus paddles For the beans: 2 cups cooked black beans (or a 14 ounce can), with about ¾ cup bean broth 1 teaspoon ground cumin 1/2 teaspoon dried Mexican oregano 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper About 1 tablespoon canola, grapeseed, or peanut oil 1/4 red onion, finely chopped 1 garlic clove, minced 2 teaspoons finely chopped canned chipotle pepper in adobo For the toppings: 1 1/4 cups (about 3 ounces) grated mild white cheese, such as Monterey Jack 1 red, yellow, or orange pepper, roasted, peeled and sliced into thin strips Chopped fresh cilantro, for garnish (optional) Instructions For the cactus: Fill a large bowl halfway with ice water and set aside. Fill a large saucepan about halfway with well salted water and add the onion and garlic. Bring water to a boil over high heat, then add the cactus paddles. (The water should just about cover the cactus.) Cook until the paddles turn a khaki-green color and are slightly soft, about 3 minutes. Remove cactus from boiling water and immediately place in the ice water bath to halt the cooking. While the cactus paddles cool, heat the oven to 425°F (or to broil) and arrange a rack at least 6-inches from the heat source. When cactus is cool, remove from ice water, pat dry, and discard water. For the beans: Stir beans together with cumin, Mexican oregano, salt, and ground black pepper. Heat a medium frying pan over medium heat and add the oil. When oil is shimmering, add the onion and cook, stirring a few times, until translucent, about 3 minutes. Add the garlic and chopped chipotle, stirring until the oil turns a lovely reddish color and you start to smell a chili-garlic aroma. In one quick pour, add the beans and about half of the broth to the pan. Using a bean masher — in Mexico this is called an aplastador (I use a wooden one just like these Rancho Gordo bean mashers) — or the bottom of a cup, mash the beans into a paste. Add more broth if the beans look too dry and take care not to overheat the beans or they’ll dry out too quickly. Once you have your desired consistency, cook the beans for about 5 minutes, stirring often so they don’t stick, until flavors combine. To assemble nopales, line up cactus paddles on a rimmed baking sheet. Add a thin layer of beans to each cactus paddle and sprinkle evenly with cheese. Bake until cheese is golden-brown and bubbly and cactus is knife tender, about 10 to 15 minutes. Add roasted red peppers in a pretty little mound in the middle to garnish, and top with a sprinkle of chopped cilantro.

Tacos Envenenados, Cabuches, Nopales, Figarete, son los nombres de los platillos de la cocina tradicional Zacatecana.

Descubre con Emilio Saldaña cómo puedes aprovechar los elementos de la naturaleza en las grandes ciudades

Presencia con Emilio Saldaña el nacimiento de un volcán y los espectaculares Médanos de Samalayuca.

Talking about one painting a day begining in October of 2005

This is a short story by Ernesto Uribe about his experience Chamuscando, burning the thorns off Nopales as taught by his grandfather Carlos B. Ortiz on his farm close to Laredo, South Texas