logo
Say ‘ Adiós' to Gringo Habits With 'Don't Be A Gringo': A New Campaign From Gran Centenario Tequila

Say ‘ Adiós' to Gringo Habits With 'Don't Be A Gringo': A New Campaign From Gran Centenario Tequila

Business Wire29-04-2025
BUSINESS WIRE)--With the launch of its first-ever U.S. multi-channel campaign, 'Don't Be A Gringo,' Gran Centenario ® is inviting all Gringos (you know who you are!) to toss aside the donkey piñatas, hard-shell tacos, and sombreros to dive deeper into the heart of México and experience true Mexican culture, and Tequila. Gran Centenario ®, México's #1 tequila 1, is here to rescue you from the one thing worse than when México loses a fútbol game: Gringo behavior. The engaging new advertising campaign launches with the help of Mexican content creators Shiadanni and Abelardo Campuzano, and Latina SNL Director Adriana Cruz. Starting April 29, 'Don't Be A Gringo' will launch across social, online, TV platforms, as well as via in-person events and virtual experiences, encouraging consumers to abandon their Gringo tendencies.
DON'T BE A GRINGO, DRINK GRAN CENTENARIO
Americans are absolutely locos for Mexican culture – and the data proves it! Spanish is the second-most spoken language in the U.S. 2, one in 10 restaurants serve Mexican food 3 and tequila continues to be one of the fastest-growing spirits in the country 4. But despite this appreciation, many Americans get caught up in clichés and fall into 'Gringo' habits when celebrating Mexican culture, particularly during Cinco de Mayo. For Gran Centenario, 'being a Gringo' isn't about race, nationality, language, or skin color. It's about a behavior; it's about those well-intentioned but misguided attempts to join the fiesta, like mispronouncing quesadilla, calling it soccer instead of fútbol, thinking Cinco de Mayo is Mexican Independence Day, and, dios mío, drinking a Gringo tequila instead of Gran Centenario, the tequila México actually loves. This campaign playfully invites everyone to move past superficial appreciation and shares how to authentically embrace the time-honored traditions, foods, drinks and rich culture that embody the spirit of México.
Founded in 1857 in Jalisco, México by the first Maestro Tequilero in history, Lázaro Gallardo, Gran Centenario is a family-run Mexican tequila brand that set the standard for tequila craftsmanship, which still defines the brand generations later. Offering a range of expressions, including Plata, Reposado, Añejo, Cristalino, Leyenda, and Gallardo, Gran Centenario's unique production process, 'Selección Suave,' involves hand-selecting and blending tequila from newly rested spirits to aged reserves, creating an exceptionally rich and smooth flavor. This meticulous craftsmanship and dedication to quality are why Gran Centenario is the #1 tequila in México.
'UN-GRINGO YOUR CINCO': TAKE THE ' RAPIDO GRINGO TEST'
Cinco de Mayo hotspots will soon be buzzing with Gringos lifting their margaritas in spirited – but slightly offbeat – celebrations, and Gran Centenario is stepping in to invite those well-intentioned Gringos to 'Un-Gringo Your Cinco!' On May 3 in New York City and Chicago, Gran Centenario will host 'Rápido Gringo Tests' to see if consumers test positive for being a Gringo. Think you've nailed it by ordering tacos for the pregame and pressing play on that mariachi playlist? Not so fast. From Spanish pronunciations to naming México's most beloved dishes, Gran Centenario's 'Rápido Gringo Test' activations will show consumers how to celebrate Mexican culture the right way. Here's where you can get tested:
New York City, Stone Street: Gran Centenario is the Official Tequila of Cinco de Mayo Stone Street. Check out our tent on Saturday, May 3, from 12 p.m. to 10 p.m.
Chicago, River North: Take your 'Rápido Gringo Test' near North La Salle Drive and West Kinzie Street on Saturday, May 3, from 5 p.m. to 9 p.m.
GRAN CENTENARIO COCKTAILS FOR UN PESO (PLUS OTHER PRIZES!)
Whether consumers in New York or Illinois test positive for being a 'Gringo' or pass with flying colors, they can treat themselves to a Gran Centenario cocktail for just one Mexican peso (that's five cents!) 5 through an on-site rebate – make sure to try one of Gran Centenario's signature cocktails: Un-Gringo'd Margarita or Un-Gringo'd Paloma. Consumers will also have the chance to win unforgettable prizes, including an extraordinary trip to México to savor authentic local flavors and culture, a full year's supply of Gran Centenario Tequila 6, exclusive VIP tickets to experience a real fútbol game and so much more.
If you can't attend in person, you can still Un-Gringo! Visit grancentenario.com/dont-be-a-gringo to take an online version of the 'Rápido Gringo Test,' earn a $5 rebate discount to try Gran Centenario, and to learn more about the 'Don't Be A Gringo' campaign and Gran Centenario.
'As México's #1 tequila and a proud Mexican family-owned brand, Gran Centenario is rooted in Mexican culture. That's why we're launching 'Don't Be A Gringo' and inviting everyone to toss out their Gringo tequila and embrace the real deal,' said Lander Otegui, EVP of Marketing and Innovation, Proximo Spirits. 'This isn't just about what's in your glass – it's about celebrating the true essence of México. So, grab a glass of Gran Centenario, say adiós to Gringo habits, and celebrate the way we do in México—with authenticity, pride, and of course, the tequila México drinks!'
Let's face it, there will still be work to do after Cinco, Gringos! But don't worry—there's mucho más to come. The 'Don't Be A Gringo' campaign will continue throughout 2025 in more unexpected ways. Click HERE for campaign photos, videos, and behind-the-scenes footage.
About Gran Centenario Tequila
Gran Centenario Tequila was founded in 1857 by Lázaro Gallardo, the first Maestro Tequilero in history, and remains rooted in the time-honored traditions and rich culture that embody the spirit of México. Gran Centenario is a proud, family-owned tequila crafted in the highlands of Jalisco, México, at Ex Hacienda Los Camichines. The exceptional quality and taste of Gran Centenario Tequilas make them perfect to sip neat, on the rocks, or in any tequila cocktail, for all the moments in life that call for celebration. As the #1 tequila in México, Gran Centenario is also the official tequila of fútbol and a proud sponsor of the Mexico National Team and Leagues Cup. The brand has received numerous awards at prestigious spirits industry competitions, including Double Gold at both the San Francisco World Spirits Competition and the Bartender Spirits Awards, Platinum at the L.A. Spirits Awards, and Bronze at the World Tequila Awards. The brand was also named a 'Hot Prospect' by Impact, the leading source for exclusive data on the alcoholic beverage industry in the United States, in 2019, 2021, and 2022.
Gran Centenario ® Tequila. 40% Alc./Vol. (80 proof). Trademarks owned by Becle, S.A.B. de C.V. ©2025 Proximo, proximospirits.com. Please drink responsibly.
Contest Abbreviated Rules: NO PURCHASE NECESSARY. Starts 5/1/2025 and ends at 11:59 p.m. ET on 5/3/2025. Open to legal residents of the 50 US/DC, 21+ only, who are in attendance at a participating activation location. Click here for Official Rules, including how to enter, odds, prize details & restrictions. Void where prohibited. Sponsor: Proximo Spirits, Inc. 3 Second Street, Suite 1101, Jersey City, NJ 07302.
1 Based on volume, Total Mexico Tequila Nielsen+ISCAM ending on December 31, 2024
2 Language Testing International, 'Which Languages Are Growing the Most in the United States?,' January 28, 2025. https://www.languagetesting.com/blog/which-languages-are-growing-the-most-in-the-united-states/
3 Pew Research Center, "About 1 in 10 restaurants in the U.S. serve Mexican food," January 11, 2024. https://www.pewresearch.org/short-read/2024/01/11/about-1-in-10-restaurants-in-the-us-serve-mexican-food
4 Gourmet Pro, 'A Definitive Guide to the US Spirits Market [2025],' January 28, 2025.
5 Assumes 20/1 Mexican Peso/U.S. Dollar exchange ratio.
6 Prize will be paid in its cash equivalent. No alcoholic beverage is part of any prize award.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Find a hidden weekend-only bar and tasting menu at one of the Valley's favorite restaurants
Find a hidden weekend-only bar and tasting menu at one of the Valley's favorite restaurants

Los Angeles Times

timea day ago

  • Los Angeles Times

Find a hidden weekend-only bar and tasting menu at one of the Valley's favorite restaurants

If you can't find Jeff Strauss in his Highland Park deli, Jeff's Table, or inside his Studio City bar-restaurant, Oy Bar, you should probably check the parking lot of the latter. The ex-television writer — now chef and restaurateur — is channeling more of his creative energy into a new, weekend-only bar and tasting menu called Vey, Oy Bar's new alfresco space built in the back parking lot. 'I wanted to do something that had as much delight and surprise without being the same experience,' Strauss said. 'We're sitting in a parking lot in Studio City, in the Valley in the summer. It was 92 degrees back here today! So I said, 'How do we celebrate that space, the night sky?'... The other idea, since we're on effectively asphalt, we're on the street, is to pay tribute to street food both here and all over the world.' He fashioned new walls from his storage unit behind Oy Bar, while artist Nick 'Sick' Fisher painted them as a kind of home interior in surreal, almost cartoon-like fashion. At one corner, Strauss and sous chef Esteban Palacios grill crisp-edged onigiri, yakitori-style chicken liver with egg and hot honey, and scallops dripping with gochujang butter over binchotan charcoal, while a pizza oven warms whole heads of mushroom in soy and butter in cast-iron skillets. Sometimes they offer small plates, other times, like this weekend, a reservation-only, six-course tasting menu for what Strauss likens to 'a casual, rolling omakase.' On Friday and Saturday nights, guests fill the tandem concept while waiting for indoor tables, or use Vey as their meal and cocktail destination for the evening. The experience, like Vey's culinary inspirations, is meant to be flexible and fluid. 'People have taken to that very nicely,' Strauss said. 'It feels fun to me. I hope it feels fun to them.' Vey is accessed through the back of Oy Bar, and is open Friday and Saturday beginning at 6:30 p.m., with variable hours. Strauss hopes to expand its days of operation in the future. 12446 Moorpark St., Studio City, They call it a California bistro, but really, chef Miles Thompson said, it's 'an Angeleno bistro.' The new 36-seat restaurant from Thompson and his sommelier business partner, Andy Schwartz, debuted earlier this year in Victor Heights with hyper-local sourcing and a wide-ranging menu that draws on Japanese, Korean, Italian, Mexican, French and more flavors. 'I think the food is really defined by the cultures of Los Angeles,' Thompson said. 'If you already eat at any of the regional or international restaurants in this city, you'll find inspiring foods that go into this menu.' It began as a pop-up, which debuted at the base of Koreatown's Hotel Normandie in June 2023. Thompson, a former Michael's and Konbi chef, teamed up with Schwartz, formerly of Lolo Wine Bar, to serve a tight menu of seasonal dishes by candlelight. Now in its permanent home, the duo are leaning into their creativity and finding their footing. Thompson ages wild-caught squid for five days before slicing it and tossing it in a cucumber and yuzu kosho salad. His ginger-marinated prawns come plancha-seared and served over a puttanesca-leaning sauce, then garnished with Hot Cheetos-inspired fried enoki mushrooms. He drapes burnt eggplant over house-made chicken sausage with fish sauce, Hungarian wax peppers and chile de arbol. Even Thompson's signature planks of lightly fermented, fluffy house bread update with local produce. The dough is packed with sweet caramelized onions; in one iteration it's topped with Liptauer cheese and more marinated onions, and in another, it's Franklin's Teleme cheese and marinated squash. The three compact rooms in a converted bungalow — part of the reimagined courtyard that also houses Perilla, Bakers Bench and Cassell's — offer the soft glow of candlelight with a view of the open kitchen. On the patio, take in the small grove of century-old banana trees. Baby Bistro's à la carte menu is designed to share between two people, and many customers order it all. 'If you're looking to really experience the beating heart of the restaurant,' Schwartz said, 'it's in the menu.' Daily specials might involve items more flexible to the whims of the farmers market, either in small plates or a larger meat dish. The intimate new setting also allows for Schwartz to rotate his wine offerings frequently. His list spotlights natural wines, often small producers making esoteric flavors or blends. He's enjoying creating pairings for Thompson's cuisine, which he characterizes as 'classically challenging to pair with': unique concentrations of flavors, attention paid largely to acidity. The challenge is part of the fun. 'That speaks to the connection between the wines that I like, and the ones that we serve at the restaurant, which can taste different every day,' Schwartz said. 'That's sort of the nature of real cooking and real wine.' Baby Bistro is open Tuesday to Saturday from 5:30 p.m., with its last seating at 9:30 p.m. 1027 Alpine St., Los Angeles, With laminated egg tarts, whimsical pastries, lines out the door and plenty of cute puppies, a prolific China bakery chain has touched down in Beverly Hills. Hi Bake, founded in Hong Kong, has expanded to more than 60 shops in China over the last 12 years, and thanks to a new partnership with Chubby Group (Niku X, Chubby Cattle), it just landed in the U.S. Its first American location takes over the former home of Sur Le Vert and Bouchon, and offers a number of the signature items found overseas: Tokyo banana rolls, thousand-layer cakes, meat floss rolls and egg tarts. Loaded toasts, flattened croissants, Dubai-chocolate tarts and fluffy matcha rolls all line the pastry case, while a separate pickup counter for cream-top matchas, pistachio lattes and other caffeinated beverages can be found next door. Hi Bake is extremely pet-friendly, hosting adoption events for cats and dogs around the world; the bakery's own emblem is a drawing of Dà Mài, the founder's own rescue dog. In Beverly Hills, expect house-made pet treats in the near future. Hi Bake is open Monday and Wednesday to Friday from 9 a.m. to 5 p.m., and Saturday and Sunday from 10 a.m. to 5 p.m. 235 N. Canon Drive, Beverly Hills, It's not every day that Evan Funke opens a new concept, let alone a dedicated cocktail bar, but the celebrated pasta-focused chef recently launched Bar Avoja, a new semi-hidden cocktail lounge inside his Hollywood restaurant, Mother Wolf. Much like the restaurant, Bar Avoja is a partnership with co-owner Giancarlo Pagani, and it's accessed only by walking through the lounge area of Mother Wolf. It fills the former Mars bar space (which was also owned by Pagani), and features separate food and cocktail menus in a setting inspired by a Roman villa: jewel-tone curtains and pillows meant for lounging, while a disco ball reflects off the walls and gold-gilded mirrors. On Thursdays, find vinyl DJ sets, but every night of service find spuntini informed by Roman street food, including an oxtail-meatball sandwich on pizza dough; fried carbonara bites; flatbreads piled with salad, salmon or sugo; and grilled octopus skewers. Bar Avoja — slang for 'hell yeah' — is open Thursday to Saturday from 6 to 11 p.m. 1545 Wilcox Ave., Los Angeles, This popular Bay Area bagel outfit made its L.A. debut earlier this year, and it's already expanding. Boichik Bagels, from former engineer Emily Winston, serves the New York-style bagels she enjoyed throughout her childhood in the Northeast. Now it serves them at the base of one of L.A.'s most iconic buildings, downtown's Bradbury Building. The new bagel shop offers the same range of bagels found in the Los Feliz location — including bagel sandwiches, more than a dozen bagel flavors, and schmear in options like hatch chile, chive or lox — with its own unique menu of daily specials. Look for whitefish-salad sandwiches, kippered salmon, frozen take-home bagels, coffee and more. Boichik Bagels is open downtown daily from 7:30 a.m. to 2 p.m. 304 S. Broadway, Los Angeles,

Snow Tha Product blasts Latino Trump voters in new video for ‘Sabado'
Snow Tha Product blasts Latino Trump voters in new video for ‘Sabado'

Los Angeles Times

time2 days ago

  • Los Angeles Times

Snow Tha Product blasts Latino Trump voters in new video for ‘Sabado'

Latino Trump voters are put on notice in Snow Tha Product's new music video for 'Sabado.' In a riotous three-minute clip, the Mexican American MC shows up to her fictional family's carne asada with an envelope in hand, revealing which family member voted for President Trump. The suspense builds, and needless to say, things get a little heated. 'Before the party begins, I want it to be known that one of us voted for Trump,' Snow sings, ominously holding up a white envelope that indicates who it is. As the tempo picks up, Snow begins to point fingers. This prompts a chaotic scene amid the crowd of attendees, which include a handful of Latino influencers and media personalities — among them queer couple Trino Garcia and Adam Vasquez, Brown Bag podcast hosts Letty Peniche and Do Know, TikToker Jesus Acevedo and more. 'There's the aunt with corn-silk hair that raised spoiled kids,' she sings in Spanish, over a Jersey club beat. 'The cousin traumatized over being American, with a paisa face that voted for Trump ... There's the foo that says the N-word, f— no sabo idiot ... A crybaby old man who always makes fun of me for being a lesbian, [but] when he gets drunk he's gayer than me.' In the song, Snow admits she won't open the envelope, as opening someone else's mail is a federal crime. But she does have her suspicions set on one person: the cousin who got married to a white man in order to have white children to better the race, or 'mejorar la raza.' It's a controversial age-old term that has been used to justify colorism in the Latino community. The party ends in a boozy frenzy, with cake plastered across some faces and an ICE patrol piñata that is beaten to smithereens by the family. The ending also gives way to a teaser for Snow's upcoming song, titled 'Domingo,' which will premiere Aug. 27. This isn't the California-born rapper's first attempt at critiquing the fraught political dynamics of late. Last week she released a cover of Molotov's rockero classic 'Frijolero,' alongside Mexican singer Belinda. The original 2003 track condemns racism, including the use of the word 'beaner,' which is often deployed as a racial slur against Mexican immigrants. It also critiques U.S. involvement in drug trafficking and foreign wars. Both new releases come at a time when Latino communities have been targeted by ICE agents, particularly in Southern California.

Meet the Producers Making Regional Mexican Music Explode
Meet the Producers Making Regional Mexican Music Explode

Yahoo

time2 days ago

  • Yahoo

Meet the Producers Making Regional Mexican Music Explode

For decades, a traditional (and, at times, formulaic) sound defined and powered regional Mexican music, the umbrella term that includes subgenres like banda, norteño and mariachi. But today, música mexicana, as it is also known, is booming (according to Luminate's midyear music report, it fueled Latin music's growth in the first six months of the year) in large part thanks to the limitless creative visions of its most prominent producers. This school of hit-makers — who range widely in both style, from Jersey corridos to synth-powered regional ballads, and age — is crafting bold sounds and genre-spanning hybrids, setting the tone for an ever-evolving genre as it adapts to its new global appeal and reach. More from Billboard Taylor Swift's Debut on Travis Kelce's 'New Heights' Podcast Instantly Smashes Ratings Records 'The City Loves Him': Inside MGK's Emotional Homecoming, As Cleveland Celebrates MGK Day and His 'Lost Americana' Album All the Surprise Guests at Bad Bunny's Puerto Rico Residency (Updating) Ernesto 'Neto' Fernández The Texas-born veteran has long defined regional Mexican movements, like the quebradita explosion of the 1990s. But when he tried to be 'experimental' in the past, 'it wasn't accepted — our hands were tied,' says Fernández, 51. 'Now everyone is open-minded and that helped me branch out.' Among his biggest recent successes: Peso Pluma, whose swaggering lyrics and high-energy sound helped usher in a new era for regional Mexican music and whose signature style was heavily informed by working with the producer. 'Very early on in the process, I start hearing and imagining where instruments will go,' explains Fernández, who incorporated charchetas (alto horns) and trombones into corridos tumbados, a subgenre that started with just guitars. 'My part is to make sure that instruments don't compete but to have them each have their own place. I like to hear things a certain way and how I want it to sound.' It's safe to say Fernández — who won producer of the year at the 2024 Billboard Latin Music Awards thanks to tracks he worked on for Peso and Xavi — knows a thing or two about what works and what doesn't. Today, he's one of regional Mexican music's most trusted producers, also working with artists like Tito Double P. Danny Felix Felix's production career got off to an unorthodox start. 'I was taking English songs and making them regional,' he says. '[Artificial intelligence] didn't exist back then, so I remember one day, I found Beyoncé's vocals on YouTube and followed along with a guitar. I was like, 'This sounds cool.' ' It sparked his passion for elevating songs with prickly acoustic guitars and led to him pioneering corridos tumbados and producing the subgenre's first big star, Natanael Cano. While guitar-driven subgenres like sierreño already existed, corridos tumbados' guitars make heads bob like a hip-hop beat — even Bad Bunny couldn't resist joining Cano on 2019's Felix-produced 'Soy el Diablo – Remix.' 'Guitars are my thing,' adds the Arizona native, who's in his early 30s. 'People try to do what I do and I love that, but I have a unique way of hitting the strings that you can tell it's me right away.' The sound Felix developed has evolved over the years, with artists like Peso Pluma adding different instruments, and he has also adapted his guitars to singers he is producing for today, like Xavi, who pioneered tumbados románticos. 'His range of singing is completely different,' Felix says, 'so you have to play [the guitar] a certain way to complement his vocals.' Armenta Penning and producing hits for Fuerza Regida like 'Harley Quinn' and 'Bebe Dame,' Armenta, 24, went from thinking a producer was mainly a beat-maker to understanding that there's much more to the craft. 'As a producer, you give it your soul, your essence, and when that goes hand in hand with songwriting, it becomes magic,' says Armenta, who has deviated from tradition by incorporating electronic music, loops and pads (or synthesizers) into his productions. 'Everything used to be very rigid; the beats and rhythms were the same. Now it's a genre for young people, and we achieved this through influences such as rap, hip-hop and other urban genres where it's no longer just about making regional music but about making music, period.' 'Harley Quinn,' a 2023 collaboration with dance producer Marshmello, turned heads with its EDM-leaning sound. 'We called it 'Jersey corrido,' ' Armenta says proudly. 'In our search for the perfect harmony between house and EDM, we found this rhythm where we can play it with a tololoche [a Mexican folk instrument that is a variant of the double bass] and finish it off with charchetas. All the folklore that this song carries is very beautiful, and it really opened our eyes to the fact that the sky is the limit.' Frank Rio A fan of the stripped-down melodic approach to regional Mexican music, Rio was eager to experiment with the style, but 'I didn't want to force it on anyone,' he says, having previously worked mainly with non-regional Mexican acts like and Jhayco. Then he met Ivan Cornejo and they instantly connected. 'We're emo boys,' Rio says with a laugh. Cornejo's stirring vocal delivery meshed perfectly with Rio's equally emotional production style. 'When I'm part of a record from start to finish, there's definitely a lot of emotion,' says Rio, 32. 'Whether sad, happy or in between, I always try to make it a journey.' Cornejo's brooding regional ballads with an alternative edge — like 'La Última Vez,' one of the first songs he and Rio did together — defy música mexicana standards. 'I don't want to say I'm responsible for this new sound because I'm sure it wasn't the first time someone had added synths to Mexican music, but for me, it was a big eye-opener about what you can do in Mexican music, and now it's tough to identify what we do just as that,' Rio says. 'It has never crossed my mind that I could have a limit, especially with Ivan. Focusing on [creative] freedom means constant experimentation in the studio with him. I'll do four or five versions of a song, from alternative to sierreño, to find the version that works.' Moises López López never imagined getting into producing. But when he joined Fuerza Regida four years ago and got in the studio with the band, he saw producers create a song from start to finish and thought: 'I can do that and I want my credit, too.' While his career as a producer is only just starting — the 22-year-old was initially brought on as the band's tololoche player and officially became one of its producers two years ago — López is already leaving a mark on regional Mexican thanks to his work on Fuerza Regida's 2025 album, ­111XPANTIA, which peaked at No. 2 on the Billboard 200, becoming the highest-charting Spanish-language album by a duo or group ever. 'Building a song from scratch is like a puzzle,' says López, who gets animated talking about his work in the studio. 'The goal for me is always to experiment and find what the next big sound or wave will be but also keeping our corridos roots.' Fuerza's producing crew — which also includes frontman Jesús Ortiz Paz — took it a bit further this time around, incorporating synths behind instruments for a punchier sound. It also did something the band had never done before: 'We added samples from other genres,' López says. 'In 'Tu Sancho,' you'll hear Ellie Goulding's 'Don't Say a Word.' We realized it was time to add samples to our music, which will mark a major shift in our genre.' This story appears in the Aug. 16, 2025, issue of Billboard. Best of Billboard Chart Rewind: In 1989, New Kids on the Block Were 'Hangin' Tough' at No. 1 Janet Jackson's Biggest Billboard Hot 100 Hits H.E.R. & Chris Brown 'Come Through' to No. 1 on Adult R&B Airplay Chart Solve the daily Crossword

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store