Step aside, I’m back again, so hype, so lit, adrenaline!
Just kidding, let me stop before I embarrass myself, but if you haven’t done it today, please go listen to the gospel of kitty girl.
I’m really happy to see how everyone enjoyed the recipe for the Cafe de Olla Chocoflan I posted last week, there were even a handful of readers who made it that same day! It’s so good, and if you haven’t checked it out, you can find the recipe here. I infused the flan with coffee, cinnamon, and orange peel and it was beyond amazing!
I’m writing this post on the anniversary of the Pulse Nightclub shooting that happened in Orlando Florida in 2016, and I can’t help but feel shaken up every time the anniversary comes around.
I was in Colima when it happened, and it was my first time being there with both of my parents at the same time, ever! We were at mi tia Chely’s restaurant about to sit down to enjoy our breakfast tortas, when heard the news and my mom let out an audible gasp.
“Qué?”, dijo mi papa.
“Hubo una balacera en un antro gay”, said mi mom.
We were all taken aback by the news.
I was asking myself, how did this happen? and WHY did this happen?
Gay bars, and gay clubs are a safe haven for us. They’ve been a place where we’ve been able to escape to be ourselves without having to worry about judgement, and they’ve been a place where our community has gone to just to feel like they belong.
For someone to go into a queer space to commit a violent crime leaves us all wondering if we’re really safe in these spaces we’ve created.
If you’d like to show survivors your support, and keep those that lost their lives that day alive in our memories, please take a minute to donate to the onePULSE Foundation.
Today, I’m sharing a recipe for a basic paloma, because it’s one of Mexico’s beloved cocktails. They’re essentially a grapefruit margarita with seltzer, and take no time at all to make. I just got back to work on Monday after spending a week in New York, so you bet I’m going to be drinking these to get through the week!
I have a vegan recipe coming later this week, so be sure to stay tuned for it!
¡Nos vemos!
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