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Gracias . Es sabrosa está comida Oaxaqueña.

Ricas las tostadas de Papas de chiliajo .

El explico que si en cocina profesional es un poco lento y en cocina casera es un poco mas rapido. Me parece bien su explicación realmente abarca mas porque el estudio y tiene mas concetrado todo hasta el mas minimo detalle ej. El vinagre que en otros video no dicen en que momento vaciarlo y para las personas que desconocemos por completo nos ayuda. Gracias joven profesional.

Que rico. Gracias

Asi no lo hacen mis amigas

Nice lesson in making a non-meat version of a classic Oaxacan Mole. The video would have been much more effective, if you would get rid of the bottom banner, and bring the camera in closer so viewers can actually see the food. It was often difficult to see what she was doing. The chef's work space was strung out, along a long counter, and very inefficient. She had to do a lot of walking back and forth, and at times, was nearly off camera when performing important tasks. Many shots should have been filmed from top down, focused on the food, rather than putting the Chef up behind a counter like she was on a far away stadium stage. Also, the stuffed animals were distracting and cluttered up the scene. However, the student did a great job. Very professional. Just wish her camera team was as good as she was.

Muy lejos a la vista de lo q haces, y muy lento en todo 🤔

Si me encanta

Muy buenas tostadas ricas

Felicidades por tu empeño para dar a conocer la comida oaxaqueña

Gracias por la receta muchas felicidades pues ayer fue su día chef saludos desde oaxaca

Me gusta la manera en que explicas. Gracias por la receta 😊