He regularly turns to Pinche Salsa Salsa Macha de Chile de Arbol to add a smoky aroma from the chile de arbol and the crunch of ajonjoli peanuts to eggs, tacos, fried chicken, and sandwiches.
Whipshake all ingredients and strain over crushed ice. So add all ingredients into your shaker and add one ice cube and shake untill it is fully diluted.
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