Latest news with #EduardoPerez
Yahoo
5 days ago
- Sport
- Yahoo
Boone drops perfect reaction after Devers trade and Yankees fans relate
Boone drops perfect reaction after Devers trade and Yankees fans relate originally appeared on Athlon Sports. When ESPN analyst Eduardo Perez texted his old friend Aaron Boone to tell him that Boston Red Sox slugger Rafael Devers had been traded to the San Francisco Giants, he had to laugh at the response. . Advertisement The message? Just one emoji, the wide-eyed, slack-jawed stunned, confused face summed up how most of the Yankees clubhouse and fanbase probably felt. The new was greeted in Yankees Universe with mix of shock, relief, and maybe even cautious joy. Devers has long been New York's personal boogeyman, and they believed he would torture them repeatedly for at least the next eight years. Former Boston Red Sox designated hitter Rafael Devers was a Yankees-killer during his time in the American League East. John E. Sokolowski-Imagn Images But now, he's the Los Angeles' Dodgers and San Diego Padres' problem! ESPN senior reporter Buster Olney confirmed that sentiment Monday on his Baseball Tonight podcast. According to Olney, a member of the Yankees front office texted him directly: 'Good riddance. Thank God, because this guy murders us.' Advertisement No lies detected there. Devers, who homered against the Yankees in his final game as a Red Sox on Sunday, was batting .272/.401/.504 with 15 homers and 58 RBIs this season. Despite Boston's recent surge, they're still fourth in the AL East with a 37–36 record — and now without their most dangerous bat. To call Devers a Yankee killer barely does justice. In 119 career games against New York, he's hit .270 with 31 home runs and 78 RBIs. And he was Gerrit Cole's personal nightmare fuel with a .350 average, eight homers, and 20 RBIs in just 44 regular-season at-bats. Toss in a 1-for-2 line in the postseason with three walks and an RBI, and it's no wonder Boone reached for the emoji keyboard. Cole was probably popping corks in the background. Advertisement For the Yankees, it doesn't erase the sweep they just endured at Fenway Park. But it does help turn the page. Related: After Fenway Disaster, Yankees Fans Hilariously Celebrate Rafael Devers Trade Related: Yankees Bullpen Options Emerging As Trade Market Begins To Take Shape This story was originally reported by Athlon Sports on Jun 16, 2025, where it first appeared.
Yahoo
09-06-2025
- Sport
- Yahoo
Judge slams Red Sox rookie with subtle response
Judge slams Red Sox rookie with subtle response originally appeared on Athlon Sports. Aaron Judge had two responses to Red Sox rookie Hunter Dobbins' silly comments about never wanting to play for the New York Yankees. Advertisement The first was loud, crushing a home run off Dobbins 436 feet in his first at-bat. Then Judge reminded Dobbins that he has a long way to go before anyone cares what he thinks about playing in New York. Judge said he only heard about Dobbins' remarks shortly before a game when ESPN analyst Eduardo Perez brought it up. 'I really didn't hear about it until, I think, Eduardo Perez told me before the game, but I've only heard Ken Griffey Jr. say that. So, I'm a little surprised by that," Judge told reporters. Griffey is a Hall of Famer; he can say what he wants. Dobbins is a promising young pitcher for the Boston Red Sox who needs to remember his place. Advertisement Dobbins told the Boston Herald, 'If the Yankees were the last team to give me a contract, I'd retire.' New York Yankees slugger Aaron Judge reacts to hitting a home run in the first inning against the Boston Red Sox at Yankee Stadium on June 8, 2025. © John Jones-Imagn Images Jazz Chisholm, Jr. picked up on the comments before the game and called for more of that kind of trash talk in the game. But Judge is old school, and it obviously rubbed him the wrong way. When asked whether Dobbins' comments were in his mind when he crushed a home run off him in his first at-bat, Judge didn't hesitate. 'Well, yeah, when somebody tells you, yeah,' Judge replied with a smile, clearly fueled by the moment. Despite Judge's big moment, Dobbins earned the win for the Red Sox, showing poise on the mound even as the verbal back-and-forth played out. Advertisement The Yankees-Red Sox rivalry had gotten a little stale in recent years. Dobbing comments might have been ill-advised, especially in the eyes of his agent, but they added some spice to the series. Judge's response on and off the field sent a clear message: words only matter if you can back them up on the field. Related: Yankees Jazz Chisholm Jr. Delivers Classic Bronx Response to Red Sox Rookie Related: Insider Reveals Yankees' $90 Million Veteran Clock Is Ticking Toward Deadline Looming This story was originally reported by Athlon Sports on Jun 9, 2025, where it first appeared.
Yahoo
03-05-2025
- Entertainment
- Yahoo
Cinco de Mayo is more than just tacos and margaritas: Jasmine Mangalaseril
Cinco de Mayo, May 5, is a celebration of Mexican culture and identity. It's the anniversary of a stunning and inspirational Mexican victory over the larger and better-equipped French army at the Battle of Puebla in 1862. The day is celebrated with commemorative festivities in Puebla, Mexico. Outside of the country Mexican communities around the world celebrate the day by showcasing their culture and diverse food. UNESCO recognises Mexican cuisine as an Intangible Cultural Heritage. The diverse foods reflect the land, waters and people who lived and settled there. "Talking about food in Mexico, you never end," said Chef Eduardo Perez, owner of Kitchener's Lord of the Tacos. "Every state has their own staple food. So, they're going to celebrate with what they have." Originally from Mexico City, Perez has travelled the world sharing and introducing Mexican cuisine to countries in Asia, Africa and Europe. He and his wife Gabriela moved to Waterloo region in 2019. Mole Poblano, Puebla Mole is a sauce or marinade, and Mexico has dozens of versions. Contrary to often sharp and savoury ones, Mole Poblano is complex with sweet, savoury and pungent ingredients, including chocolate. "It's a little sweet and it has chocolate and sugar. We can use raisins, plantain, [Maria] cookies or fried tortillas," said Perez. "We use dried chillies, almonds, different prunes. It has an amazing flavour." Try it on veg or non-veg enchiladas at The Cactus in Waterloo or Latino America Unida in Cambridge. Cochinita Pibil, Yucatan Peninsula Mayans used a pib (an underground oven or pit barbeque) to slow-cook game meats or vegetables. After pigs arrived with the conquistadors, the cooking technique was adapted for cochinita (suckling pigs). Cochinita pibil's acidic marinade tenderizes and flavours the meat. Some recipes use vinegar, but you'll often find citrus juices, like lime, orange and grapefruit. It's also flavoured by Recado de Todo Clase (a blend including oregano, allspice, cloves, cinnamon and cumin). Achiote tints the meat reddish orange. Try it in tacos (made with pork shoulder) at Sazon in Cambridge. Birria, Jalisco Perez said, you'll find red meat dishes in Central Mexico. "It's going to be lamb or it's going to be beef, or it's a combination of everything else ... so, Jalisco is the birria and also the tacos." Birria is a stew featuring silky long-cooked meat in an earthy, savoury broth. It can be served as stew, in tacos or bread (both with the pot liquor for dipping). Some people add it to ramen. Try it in tacos at Mi Tienda Latina and Casa Toro 88, both in Kitchener, and in tacos or on sopes (thick corn tortillas) at America Latina Grocery and Eatery in Kitchener. Pozole, all Mexico First made by Mesoamericans, the pozole soup or stew, is enjoyed throughout Mexico and in neighbouring Latin American countries. It's an incredibly versatile dish. It can feature poultry, pork, fish, or be left meatless. Chillies colour the broth red or green, and without either, it's white. Along with pozole (hominy) and a good squeeze of lime, a banquet of toppings often accompanies it, including tostada strips, lettuce, onions, radishes, avocado, crema, chicharrónes and crushed chillies. "In Mexico, that's a main dish and you put everything. You're not going to have anything else with pozole," said Perez. Try it at The Cactus in Waterloo or Latino America Unida in Cambridge. Mexicans have long added a squeeze of lime and a shake of salt to their beers. From these cheladas, micheladas evolved to include a combination of sauces and savoury ingredients like Clamato juice, Maggi seasoning, and (sometimes) powdered chillies. On the non-alcoholic side, there are agua frescas (fresh waters). One version adds sugar, fruit, or flowers to water. Perez said jamaica (hibiscus) and tamarind are popular flavours. Another is horchata. It was adapted from Spanish horchata de chufa, a creamy tiger nut drink made with water, cinnamon, often sweetened with dates. "When [the Spanish] came to Mexico, we didn't have [tiger nuts], so they chose to make it with rice. They soak the rice, blend it, they put cinnamon, sugar. And that's horchata." said Perez. Drink it in micheladas at Don Julio in Kitchener, agua frescas at Casa Toro 88 in Kitchener or Horchata mixes are available at Latino stores.
CBC
03-05-2025
- Entertainment
- CBC
Cinco de Mayo is more than just tacos and margaritas: Jasmine Mangalaseril
Cinco de Mayo, May 5, is a celebration of Mexican culture and identity. It's the anniversary of a stunning and inspirational Mexican victory over the larger and better-equipped French army at the Battle of Puebla in 1862. The day is celebrated with commemorative festivities in Puebla, Mexico. Outside of the country Mexican communities around the world celebrate the day by showcasing their culture and diverse food. UNESCO recognises Mexican cuisine as an Intangible Cultural Heritage. The diverse foods reflect the land, waters and people who lived and settled there. "Talking about food in Mexico, you never end," said Chef Eduardo Perez, owner of Kitchener's Lord of the Tacos. "Every state has their own staple food. So, they're going to celebrate with what they have." Originally from Mexico City, Perez has travelled the world sharing and introducing Mexican cuisine to countries in Asia, Africa and Europe. He and his wife Gabriela moved to Waterloo region in 2019. Rich flavours of Mexico Mole Poblano, Puebla Mole is a sauce or marinade, and Mexico has dozens of versions. Contrary to often sharp and savoury ones, Mole Poblano is complex with sweet, savoury and pungent ingredients, including chocolate. "It's a little sweet and it has chocolate and sugar. We can use raisins, plantain, [Maria] cookies or fried tortillas," said Perez. "We use dried chillies, almonds, different prunes. It has an amazing flavour." Try it on veg or non-veg enchiladas at The Cactus in Waterloo or Latino America Unida in Cambridge. Cochinita Pibil, Yucatan Peninsula Mayans used a pib (an underground oven or pit barbeque) to slow-cook game meats or vegetables. After pigs arrived with the conquistadors, the cooking technique was adapted for cochinita (suckling pigs). Cochinita pibil's acidic marinade tenderizes and flavours the meat. Some recipes use vinegar, but you'll often find citrus juices, like lime, orange and grapefruit. It's also flavoured by Recado de Todo Clase (a blend including oregano, allspice, cloves, cinnamon and cumin). Achiote tints the meat reddish orange. Try it in tacos (made with pork shoulder) at Sazon in Cambridge. Birria, Jalisco Perez said, you'll find red meat dishes in Central Mexico. "It's going to be lamb or it's going to be beef, or it's a combination of everything else ... so, Jalisco is the birria and also the tacos." Birria is a stew featuring silky long-cooked meat in an earthy, savoury broth. It can be served as stew, in tacos or bread (both with the pot liquor for dipping). Some people add it to ramen. Try it in tacos at Mi Tienda Latina and Casa Toro 88, both in Kitchener, and in tacos or on sopes (thick corn tortillas) at America Latina Grocery and Eatery in Kitchener. Pozole, all Mexico First made by Mesoamericans, the pozole soup or stew, is enjoyed throughout Mexico and in neighbouring Latin American countries. It's an incredibly versatile dish. It can feature poultry, pork, fish, or be left meatless. Chillies colour the broth red or green, and without either, it's white. Along with pozole (hominy) and a good squeeze of lime, a banquet of toppings often accompanies it, including tostada strips, lettuce, onions, radishes, avocado, crema, chicharrónes and crushed chillies. "In Mexico, that's a main dish and you put everything. You're not going to have anything else with pozole," said Perez. Try it at The Cactus in Waterloo or Latino America Unida in Cambridge. Wash it all down Mexicans have long added a squeeze of lime and a shake of salt to their beers. From these cheladas, micheladas evolved to include a combination of sauces and savoury ingredients like Clamato juice, Maggi seasoning, and (sometimes) powdered chillies. On the non-alcoholic side, there are agua frescas (fresh waters). One version adds sugar, fruit, or flowers to water. Perez said jamaica (hibiscus) and tamarind are popular flavours. Another is horchata. It was adapted from Spanish horchata de chufa, a creamy tiger nut drink made with water, cinnamon, often sweetened with dates. "When [the Spanish] came to Mexico, we didn't have [tiger nuts], so they chose to make it with rice. They soak the rice, blend it, they put cinnamon, sugar. And that's horchata." said Perez. Drink it in micheladas at Don Julio in Kitchener, agua frescas at Casa Toro 88 in Kitchener or Horchata mixes are available at Latino stores.
