D 🌦

Mi propósito en la vida es probar todos los sabores de helado de las tepoznieves.

[D 🌦 @blankspace987]

I had a dream

[A1FantasySports @a1fantasy23]

Cancel USA vs Turkey.
Cancel Germany vs Ecuador.

Lock Turkey and Ecuador into a stadium and don't let either team out until one of them scores a goal.

[Hey Arnoldo Montaño @spotgabbiani]

Mi banco: recuerda que debes registrar tu linea, de lo contrario podrías perder acceso a tu app...

Yo:

[D 🌦 @blankspace987]

Lo único bueno de tener VIX en esta época, además de ver el mundial, es que en su catálogo está Atlético San Pancho

[Out Of Context World Cup @oocworldcup2026]

Yo despues de ver 7 partidos en 3 dias seguidos:

[Anish Moonka @anishmoonka]

When you eat Mexican food, your brain releases endorphins and dopamine. Capsaicin, the compound in chili peppers, binds to pain receptors in your mouth. Your brain reads this as a threat and counters with feel-good chemicals. The burn in a good salsa triggers the same pathway as a runner's high.

This is all happening on top of a food tradition more than 3,000 years in the making. The tortilla in a chicharron taco exists because of nixtamalization, a process Mesoamerican cooks developed roughly 3,200 years ago. Corn kernels are soaked in lime water, which releases niacin, a B vitamin that corn otherwise locks away in an indigestible form. Without this step, corn-heavy diets cause pellagra, a B-vitamin deficiency that killed around 7,000 Americans per year at its peak in the early 20th century. Southern sharecroppers were eating corn without the process Mexico had preserved for three millennia.

In 2010, the UN added Mexican cuisine to its Intangible Cultural Heritage list, the first year any national food culture had ever qualified. The application covered seed preservation, farming customs, ritual preparation, and thousands of years of cooking knowledge passed through communities.

The diversity inside that designation is hard to picture. Mexico has 59 varieties of heirloom corn, more than 60 distinct chili pepper types, and 32 states with cuisines different enough that Oaxacan mole negro (a dark sauce from dried chili and chocolate) and Yucatecan cochinita pibil (slow-roasted pork in a smoky red spice paste) share almost no ingredients. Oaxaca alone has more than 20 types of mole. Mole poblano uses more than 20 ingredients, including several chili varieties, dark chocolate, and cinnamon, in a single sauce.

Chicharron fires three systems at once. Fat carries flavor deep into the palate. The crunch comes from pork skin dried, then dropped in 375-degree oil. The trapped moisture turns to steam, puffs the skin, and produces thousands of flavor compounds through the same browning chemistry that makes coffee and seared meat smell incredible. Then the salsa lands capsaicin on top of everything and the dopamine kicks in.

The "best food ever" reaction has a chemical basis. You are tasting dopamine from capsaicin, browning chemistry from pork fat at high heat, and a tortilla built on a process 3,200 years old. These flavors were engineered to do exactly this.

[Aaron West @oeste]

w-where are y’all going?

[miia @miiagarro]

and for the lady, perhaps a fucking break

[ًyeray•♡ @yerayherr]

sí me ven con ropa arrugada, quiero que sepan que ya lo sé y no me importa

[Dani10⭐️ @daaniela_ela]

Por allá en TikTok están diciendo que ya se sabe quién va a ganar el mundial, en mis tiempos eso lo decidía el pulpo Paul, se han perdido los valores.

[Martin Bauer @martinmbauer]

When Pluto was demoted from planet status

[lau @fcblau2]

yo dándole like a todos los memes del madrid

[@LuisValLe @LuisValLe_A]

Yo, mandando mensajes por Excel porque no voy a registrar mi línea telefónica

[D 🌦 @blankspace987]

@SoyUnRancherito Jajajaja

[D 🌦 @blankspace987]

@LFC ❤️‍🩹

[D 🌦 @blankspace987]

@LFC ❤️❤️❤️

[Living Liverpool @Livin_Liverpool]

Throwback to when Robbo told Dom “marry me, you'll never have to be alone…” after Szoboszlai's engagement 😭❤

[Ale Sanemeterio @alesanemeterio]

Si los rusos me están espiando quiero que sepan que siempre me gustó más la palabra cosmonauta que astronauta

[bruno @brunitocoso]

che disculpame que no te contesté estaba con el google maps siguiendo un río enorme hasta su desembocadura