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Blumhouse Announces First Spanish Language Original Film ‘No Me Sigas' From Directors Ximena and Eduardo García Lecuona

Blumhouse Announces First Spanish Language Original Film ‘No Me Sigas' From Directors Ximena and Eduardo García Lecuona

Yahoo2 days ago

Blumhouse joins forces with Maligno Gorehouse, Wild Sheep Content, and Edge Films on the company's first Spanish-language original film, No Me Sigas. The film stars Karla Coronado, Julia Maqueo, and Yankel Stevan and will be directed by Ximena and Eduardo García Lecuona.
Plot details are unknown at this time. The film was shot entirely in Mexico City and will be released theatrically by Cinépolis in Mexico.
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The film will be distributed theatrically in Mexico by Cinepolis and produced by Maligno Gorehouse, Wild Sheep Content and Edge Films.
The announcement was made at the CCXP Festival in Mexico City in honor of Blumhouse's 15 year anniversary.
The film was one of several items that were unveiled at the festival Sunday including a new trailer and poster for the upcoming sequel to The Black Phone. Blumhouse Founder and CEO Jason Blum took the stage in Mexico City to mark the company's 15th anniversary and unveil a slate of updates, exclusive footage and surprise reveals.
James Wan, Atomic Monster CEO + Founder, was also in attendance and introduced the trailer for Blumhouse's big summer pic M3GAN 2.0, which bows on June 27.
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Benny Blanco teases next big relationship milestone with Selena Gomez: ‘Dreaming and praying every day'
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timean hour ago

  • Yahoo

Benny Blanco teases next big relationship milestone with Selena Gomez: ‘Dreaming and praying every day'

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Fact Check: No, Barron Trump didn't marry Princess Leonor of Spain
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Yahoo

timean hour ago

  • Yahoo

Fact Check: No, Barron Trump didn't marry Princess Leonor of Spain

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Similar videos about the alleged wedding of Trump and Leonor appeared in early 2025, with titles such as "Barron Trump & Princess Leonor's Singing - Double Happiness | Royal Wedding at the Royal Palace," "Barron Trump and Princess Leonor's Royal Wedding at the Spanish Royal Palace," and "Barron Trump Marries Princess Leonor – A Royal Love Story Come True." Most of these videos featured sentimental music, portraying the pair singing romantic duets. Similar clips spread on other social media platforms, including TikTok and Facebook. However, none of these videos was based in reality. First, there were no credible news reports or official announcements from either the Spanish royal family or the Trump family confirming any such relationship or marriage between the two individuals. Leonor, born in 2005 and heir to the Spanish throne, has been the subject of significant media attention, and any real engagement or marriage would have made news headlines. 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INdulge: It's heating up. Popular Filipino icy dessert is best thing I ate in Indy this week
INdulge: It's heating up. Popular Filipino icy dessert is best thing I ate in Indy this week

Indianapolis Star

time3 hours ago

  • Indianapolis Star

INdulge: It's heating up. Popular Filipino icy dessert is best thing I ate in Indy this week

We're starting to get some hot and humid days in Indianapolis, which some people allegedly enjoy. While summer is, to me, essentially one long Sisyphean effort to not sweat through my clothes, I must confess the season has one huge thing going for it — cold desserts. For this week's INdulge, I cooled off with the treasured sweet of a far-off nation. Brain freeze notwithstanding, it was certainly: If there is another dish like halo-halo, I certainly haven't encountered it in my (admittedly brief and very Middle American) existence. The popular Filipino dessert is a technicolor jumble of shaved ice, condensed milk or coconut milk, a scoop of ube ice cream and — so it would seem to someone eating halo-halo for the first time — pretty much whatever else the person making it feels like throwing in. On Sundays at the south side's Philippine Cultural and Community Center, you can find a lovely rendition prepared by Ardys Concession ($9). More: Yollie's Kitchen serves some of Indy's best comfort food at Philippine Cultural Center There is no set-in-stone recipe for halo-halo. But many modern renditions, like the one at Ardys, feature scarlet jelly-like bulbs of kaong palm fruit, cooked saba plantains, Filipino leche flan that's a touch denser than its more well-known Spanish counterpart, agar gelatin cubes called gulaman, sweetened kidney beans and bits of toasted flattened rice, or pinipig. Those ingredients and a few others await at the bottom of the glass. That's also where the thick, sweet milk concentrates, so be sure to mix your halo-halo well before digging in — easier said than done considering the top half of the dessert is already mushrooming out of its dish. While it may make for awkward consumption, that combining process effectively defines halo-halo. The dessert gets its name from the Filipino word haluhalo, which roughly translates to 'mixed together.' Many scholars trace halo-halo back to pre-World War II Japanese Filipinos, who adapted the Japanese class of shaved ice desserts called kakigōri by adding syrup-boiled Filipino mung beans rather than Japanese azuki beans. Filipino cuisine largely mirrors the Philippines' history of foreign intervention and immigration. The island nation endured centuries of Spanish imperial rule before declaring independence on June 12, 1898, then spent a half-century under a United States Insular Government and a few bloody years of Japanese occupation. Many Filipino soldiers and civilians were killed under both regimes. More on Ardys: They started at the bottom in a foreign country. Now they're some of Indy's top chefs Over time, Latin and Asian culinary traditions intersected. Since the creation of halo-halo, Filipinos have incorporated ingredients like kaong and saba, ultimately arriving at the splendid hodgepodge I recently downed too quickly at Ardys. The sweet milk, ube and shaved ice form a faintly fruity glue that marries together a seemingly incongruous spread of flavors and textures. The crunch of half-melted ice and nutty pinipig meets wobbling gulaman and gilded chunks of flan that may sound like overkill but, in my experience, went down just fine. Where one bite delivered candy shop levels of saccharine, the next brought starchy kidney beans and plantain. It's an unusual assembly of ingredients to a Westerner like me, but halo-halo makes a strong case for, literally, mixing things up now and again (side note: if anyone knows how to mix a towering glass of halo-halo without looking like you're using a spoon for the first time in your life, see my email address below). What: Halo-halo, $9 Where: Ardys Concession (currently open Sunday only, see Facebook page for updated hours to come), 4141 S. East St., (317) 985-6485,

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