Isabel Ruiz

Mamá de Sofía. Tuxtleca, LAE, bruja, buza, feliz y empresaria! Si ando de buenas, canto =) la vdd, canto todo el tiempo! tenis fan. Feminista. 💜💚💕

[Isabel Ruiz @isabelks]

Es oficial, hoy empecé a hacer la primera maleta para ver de qué tamaño es el problema de nuestra mudanza. 😅 T-6 semanas. #ByeMéxico #HelloCanadá

[Isabel Ruiz @isabelks]

@Djoko_UTD LOOOOOOL

[lara 🖤⃝🪐 @littleprisma]

wimbledon men's final in 4 pictures

[🦖 @RamoFootball]

Wimbledon + World Cup at the same time is no joke

[Isabel Ruiz @isabelks]

100% 🤷🏽‍♀️

[Swiftie Mexicana 🇲🇽 @LaTayMexicana]

Yo sufriendo por la eliminación de mi selección, cuyos jugadores apenas conocí hace 3 semanas

[Salvador Iglesias Jr @Javisness]

🇲🇽 ¡SE SIGUEN SUMANDO! 🇲🇽❤️

Cada vez más marcas están adaptando temporalmente nombres, publicaciones y elementos de comunicación al español como una forma creativa de mostrar su apoyo a la Selección Mexicana rumbo al duelo de este domingo frente a Inglaterra⚽️
La iniciativa busca celebrar nuestra identidad, nuestra cultura y la pasión que une a millones de aficionados cuando juega México❤️

¿Te imaginas ver por unos días a las marcas dejando de lado el inglés para hablar completamente en español? Algunas ya comenzaron a hacerlo y la tendencia sigue creciendo en redes sociales.

Este domingo no solo se juega un partido, también se vive la emoción, el orgullo y la unión de toda una afición
💚🤍❤️

¿Qué marca te gustaría ver sumándose a esta iniciativa? 👀👇

[ara ❤️‍🔥 @checosvlog]

JAJAJAJAJAJA wey, este mame si da risa. Mientras los ingleses quitan los sandwiches con la palabra “Mexican” (que seguro lo más Mexicano que tienen es aguacate), en México las marcas cambian sus nombres en inglés por su versión en español 😭😭😭😭

[Swiftie Mexicana 🇲🇽 @LaTayMexicana]

Entre la boda de Taylor Swift y el mundial mi algoritmo anda bien confundido

[Joss 🇲🇽 @Josswknd]

Hoy, el destino de México en el mundial depende de 11 weyes, entre ellos un otaku, un morrito sin ine, un pocho, un alasqueño, un negro y de uno que regresó de la muerte.

[LUIS FERNANDO @LFUGALDE7]

Y COMO ÚLTIMO ACTO DE AMOR

HOLANDA QUEDÓ ELIMINADO EN TIERRA MEXICANA
#NoEraPenal

[Swiftie Mexicana 🇲🇽 @LaTayMexicana]

Mi país el menos rencoroso gritándole “No era penal” a Países Bajos en tierra mexicana exactamente 12 años después del robo.

[Bastien Fachan @BastienFachan]

In a world so uncertain, it is great to witness the continuous Taylor Fritz bullying of Alexander Zverev

[@LuisValLe @LuisValLe_A]

¡Es hoy es hoy, México contra Corea del Sur! 🇲🇽🇰🇷

#FIFAWorldCup #CopadelMundo #Mundial

[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.

[L'Équipe @lequipe]

Bernard Lions, envoyé spécial de L'Équipe à la Coupe du monde 2026, vous plonge dans l'atmosphère autour du match d'ouverture, Mexique-Afrique du Sud

[Isabel Ruiz @isabelks]

Was not familiar with your game L’equipe 🫡

[Bastien Fachan @BastienFachan]

Zverev is the first Roland-Garros men's champion not to get L'Équipe's main title in the last 20 years.

[Saoirse for President @2601Reva59892]

Using this tweet as an opportunity to say that Murray and Raonic were the only two men on the ATP with an ounce of integrity. Fuck everyone else.

[val @visceralfeel]

i think it’s important now more than ever to circulate this story once again. it’s a tough read but we can’t let a trophy erase what a horrid human being he is. https://t.co/1l5vdGoOfT