Comments by "MarcosElMalo2" (@MarcosElMalo2) on "La Karencita" channel.

  1. My neighbors don’t even know that their estufa has a horno underneath. It’s just a storage space. I’ve also seen full size “cabinet” stoves for sale that completely lack baking capability. There’s just a door.
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  2. Ketchup on pizza.
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  3. My goddaughter sometimes yells back, “ahorita!” when I call her, to which I respond, “Ya merito?” 😂
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  4. Like original Spanish New Mexican, when Mexico was still New Spain?
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  5. I’ve never heard about the second one. I think every pueblo and rancho that has water, even an arroyo seco, has its own la llorona. 😆
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  6. When I buy bolillos, the telera is not my first choice. I feel a little decepcionado when the panadería is out of the pan francés bolillo and only has the flat telera (like you showed). At the same time, I do not mind that El Compita (on Salida de Celaya) serves their tortas on teleras. One of the weird things Mexicans do is put ketchup on their pizza! Ask your gringo friends if they think it’s weird. I can understand chimichuri or bottle sauce or chile flakes, but ketchup on pizza is beyond my comprehension.
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  7. I’m stoping the video and making a guess . . . 80% chichimeca, 20% Spanish. Let’s see how I do. 😄
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  8. How many generations back would you have to go to find that Vietnamese ancestor? Bisbisbisbisbisbisbisbisabuelo?
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  9. If I am remembering correctly, they have found plumas de papagayo in ancient archaeological sites in New Mexico, EEUU. Possibly cacao también, but my memory is hazy. So that trade route went North as wells as South! There’s a fascinating book about the pre-European invasion Americas called 1491. by Charles C. Mann. I’m not seeing an edición español on Amazon unfortunately.
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  10. In my neck of the woods, telera is the flat one (still qualifies as a bolillo), but normally when you ask for a bolillo, you get the pan frances type. What I would give for a sourdough boli! I’ve eaten whole wheat bolis, but I’ve never seen sourdough.
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