Oregano garlic

chicken bouillon • enough kitchen twine for tying • celery • salt • pork lard (about 30 g) • annatto (about 5 g) • pork shoulder or pork ribs, seasoned a day ahead (about 100 g) • green beans (about 20 g) • carrot • rice (about 30 g) • freshly ground black pepper (about 1 g) • large banana leaves •

carrots, finely grated • white onion, finely chopped • bell pepper, finely chopped • spinach (with stems), finely chopped • garlic, finely chopped • ground beef (about 100 grams) • Worcestershire sauce • soy sauce • Salt, chicken bouillon, and beef bouillon to taste • Oregano, black pepper, and spices to taste • egg • oil for frying the patties

beef liver (500 g) • vegetable sauce (such as Lizano) (60 ml) • Oil • beef bouillon cube • chicken bouillon • medium ripe tomatoes • small carrot • garlic cloves • Cilantro (to taste) • Oregano (to taste) • Water (the less you use, the thicker the sauce will be)

ground beef (250 g) • masa harina (80 g) • Garlic powder, to taste • chicken bouillon (8 g) • medium ripe tomatoes • bell pepper • garlic cloves • water (400 g) • Roma tomato and beef paste (100 g) • onion • oregano leaves • chicken bouillon (10 g) •

pork shoulder (about 1 kg) • green plantains • ripe plantains • medium potatoes • garlic cloves • Consommé and salt, to taste • Lizano sauce, to taste (or substitute with Worcestershire sauce) • oregano and culantro coyote (or substitute with cilantro) • oil or pork lard • annatto (achiote) • About 6 1/3 cups water (about 1.5 liters)