accounts and regularly hosts groups of schoolchildren.

The country megastar’s fourth studio album, “I’m the Problem,” will be everywhere imminently if it isn’t already — just like his earlier records, the last of which outsold. It is a collection of earworm hooks and twangy big belts about whiskey and women, the kind that has made Wallen unignorable.

The 32-year-old’s incredible popularity is at least partially due to the hybridity of his style. Bro country and dirt-rock evolved into his final form, which embraces hallmarks of hip-hop: trap high hats andvocal phrasing. That appears throughout the gargantuan “I’m The Problem,” everywhere from the “Interlude,” “Kiss Her in Front of You” and “Miami” to tracks like “What I Want,” featuring the Gen-Z Britney Spears. The latter marks his first time featuring a woman vocalist on one of his songs, no doubt a bucking of country duet tradition but also a doubling down of his vocal style — warm, muscular, masculine.

The album is never revelatory, but there are surprises: like theWallen’s also a traditionalist — in the weeping guitars of “Falling Apart,” the backroads balladry of “Skoal, Chevy, and Browning,” where chewing tobacco and hunting gear has never sounded so ... romantic? Most of his songs deal with heartbreak and self-deprecation with lyrical specificity and a total lack of pretension, appealing to both a fluid listenership and country radio loyalists looking for something familiar enough.

In full, “I’m The Problem” is 37-tracks, running nearing two hours long. It’s exhaustive but only exhausting for the active listener — just like his last two, which also topped 30 tracks. His style hasn’t detoured too much from his previous work, giving new credence to not fixing what isn’t broke. The album plays out like a soundtrack to a road trip, effortless and pleasant background music.

Then, of course, is the financial incentive: Longer albums equate to more streams, and streams often account for far more of an album’s chart position than downloads and purchases.Quintonil’s team of chefs test sauces for the menu at the restaurant in Mexico City, Friday, Feb. 28, 2025. (AP Photo/Ginnette Riquelme)

Rodríguez can spend up to four hours selecting a handful of sprouts to decorate a plate. Other near-invisible, almost ritualistic tasks are performed daily. One of them is brushing the “milpa,” a textile that hangs from the terrace and was named after Mesoamerican fields where crops are grown.In the end it’s all worth it, Rodríguez said, because Quintonil provides clients with moments that evoke special memories.

She, too, has seen Vallejo’s clients cry over food. One of them was her dad. It was his 50th birthday, she said, and while she was not an employee of Quintonil at the time, Vallejo greeted her warmly.The menu of the day included “huauzontles,” a green plant commonly cooked as a bun-shaped delicacy dipped in sauce. It also bears history, as Aztec communities ate it and used it to perform religious rites.