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Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Here is a quick people/food story I wanted to share :)

I got really excited a couple weeks ago when Chef @alexapilarmejia told me nopales were coming into season for us to play around with. Then, through the wisdom of Will from @trosifarms, she told me where we could forage nopales for our never ending quest of seasonality and hyper locality. On a random Monday I called my boy @xavierhernandezjr01 to come forage with me and on an adventure we went. After fighting all sorts of flying and crawling insects we left all sorts of stung but with a bag of fresh nopales. We then took to the emmer kitchen where we are now making masa empanadas stuffed with them! I added a couple of pictures of failed attempts to capture the trial and error that precedes putting something on the menu that we are very proud of. But scroll to the last picture to see the final product: a masa empanada stuffed with mushrooms, nopales, creamer pea mash, and spring herbs, next to a sauce @robertdenverbauer named “Spring Has Sprung”.

Shoutout @jerogtzv for telling me about a special de-prickling tool he saw in Mexico and shoutout mi bombon @apdacostas for coming to forage with me even in the rain. Shoutout all the people that teach me and build me everyday to become who I am.

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Thats the last of my dumpzote 🤪 I’m glad I’m finally sharing a small part of almost 2.5 years but this is what this account was for :) thank you if you saw every picture and till next time my flight gets delayed… Cornman out! 🌽

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Dream teams, flavor bombs, laughs, chaos, technique, obsession, fiery services, tears… the works. What a life, what a privilege :)))))

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

Whole lot of Emmer and Vibes… just going down memory lane 🥹

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

This is a huge thank you to farms. Farms are not just really important to us, farms are the reason we do what we do. Having passionate people growing your food with their own hands is a blessing. Cooking with what they grow is a joy. What Will @trosifarms, or @steelbowfarm, @irontablewagyu, @yonderwayfarmer, @farmtotable, @truebirdfarm and so many more are doing is something to be celebrated everyday. And thats what we do @emmerandrye.

It is as much theirs as it is ours 🍀

Este post es dedicado a mi compañera que pasa por todas mis aventuras culinarias conmigo.

La que se sienta conmigo a comer y me acompaña al beber.
La que me ayuda a cocinar y no se hace wey para limpiar.
La que hace mi vida una gozadera, te quiero decir de manera sincera que te amo y te adoro a ti DIOSA DE LA CUMBIA Y LA PRIMAVERA.

#444-4444

Este post es dedicado a mi compañera que pasa por todas mis aventuras culinarias conmigo.

La que se sienta conmigo a comer y me acompaña al beber.
La que me ayuda a cocinar y no se hace wey para limpiar.
La que hace mi vida una gozadera, te quiero decir de manera sincera que te amo y te adoro a ti DIOSA DE LA CUMBIA Y LA PRIMAVERA.

#444-4444

Este post es dedicado a mi compañera que pasa por todas mis aventuras culinarias conmigo.

La que se sienta conmigo a comer y me acompaña al beber.
La que me ayuda a cocinar y no se hace wey para limpiar.
La que hace mi vida una gozadera, te quiero decir de manera sincera que te amo y te adoro a ti DIOSA DE LA CUMBIA Y LA PRIMAVERA.

#444-4444

Este post es dedicado a mi compañera que pasa por todas mis aventuras culinarias conmigo.

La que se sienta conmigo a comer y me acompaña al beber.
La que me ayuda a cocinar y no se hace wey para limpiar.
La que hace mi vida una gozadera, te quiero decir de manera sincera que te amo y te adoro a ti DIOSA DE LA CUMBIA Y LA PRIMAVERA.

#444-4444

Este post es dedicado a mi compañera que pasa por todas mis aventuras culinarias conmigo.

La que se sienta conmigo a comer y me acompaña al beber.
La que me ayuda a cocinar y no se hace wey para limpiar.
La que hace mi vida una gozadera, te quiero decir de manera sincera que te amo y te adoro a ti DIOSA DE LA CUMBIA Y LA PRIMAVERA.

#444-4444

Este post es dedicado a mi compañera que pasa por todas mis aventuras culinarias conmigo.

La que se sienta conmigo a comer y me acompaña al beber.
La que me ayuda a cocinar y no se hace wey para limpiar.
La que hace mi vida una gozadera, te quiero decir de manera sincera que te amo y te adoro a ti DIOSA DE LA CUMBIA Y LA PRIMAVERA.

#444-4444

Este post es dedicado a mi compañera que pasa por todas mis aventuras culinarias conmigo.

La que se sienta conmigo a comer y me acompaña al beber.
La que me ayuda a cocinar y no se hace wey para limpiar.
La que hace mi vida una gozadera, te quiero decir de manera sincera que te amo y te adoro a ti DIOSA DE LA CUMBIA Y LA PRIMAVERA.

#444-4444

Este post es dedicado a mi compañera que pasa por todas mis aventuras culinarias conmigo.

La que se sienta conmigo a comer y me acompaña al beber.
La que me ayuda a cocinar y no se hace wey para limpiar.
La que hace mi vida una gozadera, te quiero decir de manera sincera que te amo y te adoro a ti DIOSA DE LA CUMBIA Y LA PRIMAVERA.

#444-4444

Happy 2023 to you all ! 🥳

This year has already been a little crazy to me. My boss finally let me do a pasta feature for the menu so for the FIRST time ever, something i made was on a menu were people could buy it! I cannot explain how much this meant to me.

The first dish is a tribute to the people who have been eating my food since before I knew I was going to dedicate my life to the kitchen. I cooked countless bolognese pastas for friends and family through college. So i made an upgraded version of my super practical recipe i used to do, with the Bolognese sauce made completely from scratch, Jalapeño Fettucine, Parmesan and micro Basil for garnish. To everyone who had my old bolognese, thank you it always meant a lot to me seeing you eat my food.

My second dish was a simple Cacio e Pepe with Pecorino Cheese and Spinach Angel Hair. I chose an Italian classic to start my personal quest of attempting to master the most traditional pasta recipes. I will try to keep you updated with the next pasta features. :)

Happy 2023 to you all ! 🥳

This year has already been a little crazy to me. My boss finally let me do a pasta feature for the menu so for the FIRST time ever, something i made was on a menu were people could buy it! I cannot explain how much this meant to me.

The first dish is a tribute to the people who have been eating my food since before I knew I was going to dedicate my life to the kitchen. I cooked countless bolognese pastas for friends and family through college. So i made an upgraded version of my super practical recipe i used to do, with the Bolognese sauce made completely from scratch, Jalapeño Fettucine, Parmesan and micro Basil for garnish. To everyone who had my old bolognese, thank you it always meant a lot to me seeing you eat my food.

My second dish was a simple Cacio e Pepe with Pecorino Cheese and Spinach Angel Hair. I chose an Italian classic to start my personal quest of attempting to master the most traditional pasta recipes. I will try to keep you updated with the next pasta features. :)

Happy 2023 to you all ! 🥳

This year has already been a little crazy to me. My boss finally let me do a pasta feature for the menu so for the FIRST time ever, something i made was on a menu were people could buy it! I cannot explain how much this meant to me.

The first dish is a tribute to the people who have been eating my food since before I knew I was going to dedicate my life to the kitchen. I cooked countless bolognese pastas for friends and family through college. So i made an upgraded version of my super practical recipe i used to do, with the Bolognese sauce made completely from scratch, Jalapeño Fettucine, Parmesan and micro Basil for garnish. To everyone who had my old bolognese, thank you it always meant a lot to me seeing you eat my food.

My second dish was a simple Cacio e Pepe with Pecorino Cheese and Spinach Angel Hair. I chose an Italian classic to start my personal quest of attempting to master the most traditional pasta recipes. I will try to keep you updated with the next pasta features. :)

Happy 2023 to you all ! 🥳

This year has already been a little crazy to me. My boss finally let me do a pasta feature for the menu so for the FIRST time ever, something i made was on a menu were people could buy it! I cannot explain how much this meant to me.

The first dish is a tribute to the people who have been eating my food since before I knew I was going to dedicate my life to the kitchen. I cooked countless bolognese pastas for friends and family through college. So i made an upgraded version of my super practical recipe i used to do, with the Bolognese sauce made completely from scratch, Jalapeño Fettucine, Parmesan and micro Basil for garnish. To everyone who had my old bolognese, thank you it always meant a lot to me seeing you eat my food.

My second dish was a simple Cacio e Pepe with Pecorino Cheese and Spinach Angel Hair. I chose an Italian classic to start my personal quest of attempting to master the most traditional pasta recipes. I will try to keep you updated with the next pasta features. :)

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

I have not updated you guys lately but yesterday I cooked my last meal in culinary school 🤯. Just crazy how time flies when you are doing what you like most. So here I will share the few pictures I was able to take of our 10 course menu I cooked with my awesome team :)

My first dish was a marinated Tuna Nigiri with Jalapeño and Cilantro Paste instead of wasabi and Lime and Habanero Caviar as a garnish.

My main dish was a Duck Confit Taco that was cured and confit with Chinese spices (Szechuan Peppercorns, Star Anise, Cinnamon, and 5 Spice), on a marbled double Corn homemade tortilla, garnished with a Plum and Habanero sauce, and julienned Cucumbers and Carrots to resemble Peking Duck.

I was also able to take pictures of the Thai Salad with Peanut Sauce, the Al Pastor Skewers with Toum, and Watermelon Gazpacho with Passionfruit Caviar that was all so amazing 🤩🥹.

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

Also wanted to share some of my favorite meals I cooked in Culinary School and reflect a little bit.

It seems like just yesterday I was in college studying aerospace engineering going crazy thinking that is not what I wanted to do for the rest of my life. I made the decision to drop everything and chase my dream. That was the best decision I have made in my life. I’ve had to make some sacrifices and serious changes in my life yet I have still received overwhelming support from my friends, my family, and new amazing people I keep meeting in this industry! I could not be more thankful for those of you who support me, stay in touch, andkeep up with what I am doing. I work hard to make myself proud but also to make the people who love me proud.

I can’t wait to see what this path has in store for me and to share some of it with you guys. Thank you from the bottom of my heart!

When people like @terrykoval put so much care and thought into their food, its easy to care for it yourself. When you put care and good energy into food, people can feel that energy when they eat it. And it least for me, thats what this is all about.

#afwfest #austinfoodwine #austinfoodandwinefestival

When people like @terrykoval put so much care and thought into their food, its easy to care for it yourself. When you put care and good energy into food, people can feel that energy when they eat it. And it least for me, thats what this is all about.

#afwfest #austinfoodwine #austinfoodandwinefestival

When people like @terrykoval put so much care and thought into their food, its easy to care for it yourself. When you put care and good energy into food, people can feel that energy when they eat it. And it least for me, thats what this is all about.

#afwfest #austinfoodwine #austinfoodandwinefestival

When people like @terrykoval put so much care and thought into their food, its easy to care for it yourself. When you put care and good energy into food, people can feel that energy when they eat it. And it least for me, thats what this is all about.

#afwfest #austinfoodwine #austinfoodandwinefestival

When people like @terrykoval put so much care and thought into their food, its easy to care for it yourself. When you put care and good energy into food, people can feel that energy when they eat it. And it least for me, thats what this is all about.

#afwfest #austinfoodwine #austinfoodandwinefestival

When people like @terrykoval put so much care and thought into their food, its easy to care for it yourself. When you put care and good energy into food, people can feel that energy when they eat it. And it least for me, thats what this is all about.

#afwfest #austinfoodwine #austinfoodandwinefestival

When people like @terrykoval put so much care and thought into their food, its easy to care for it yourself. When you put care and good energy into food, people can feel that energy when they eat it. And it least for me, thats what this is all about.

#afwfest #austinfoodwine #austinfoodandwinefestival

What a team. What a day. Thank you so much to the chefs @terrykoval @jamestcanter @jesse_castellon for my best culinary experience as of yet! Learned so much from you and had too much.

#afwfest #austinfoodwine #austinfoodandwinefestival

If I had to chose just 3 things to eat for the rest of my life….

Tacos
Tacos
Tacos

If I had to chose just 3 things to eat for the rest of my life….

Tacos
Tacos
Tacos

If I had to chose just 3 things to eat for the rest of my life….

Tacos
Tacos
Tacos

If I had to chose just 3 things to eat for the rest of my life….

Tacos
Tacos
Tacos

If I had to chose just 3 things to eat for the rest of my life….

Tacos
Tacos
Tacos