Marinating

chicken wings • soy sauce • Worcestershire sauce • mustard • honey • lemon (juice) • Ginger, powdered or freshly grated • smoked paprika • hot sauce (piri piri, Valentina, Tabasco...) • black pepper • Salt • sugar-free barbecue sauce •

small flour or corn tortillas (taco size), your choice • beef shank (osso buco) • Shredded melting cheese • Birria marinade

pork leg (500 grams) • onion, sliced into thin strips • bell peppers • Oaxaca cheese (200 grams) • pineapple (200 grams) • dried ancho chiles • dried guajillo chiles • achiote paste (10 grams) • apple cider vinegar (30 ml) • pineapple (100 grams) • allspice (3 grams) • salt

trays chicken wings • Mustard • Honey • Salt • Pepper

very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder) • soy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible) • sugar (preferably raw cane sugar, panela, coconut sugar, or honey) • medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish • garlic cloves, finely minced • dry sherry • sesame oil for marinating (or substitute with light olive oil if needed) • Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying) • Salt to taste (I used 1 teaspoon unrefined sea salt) • crushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild) • Sesame seeds (optional)

pork shoulder or pork butt, whole piece (about 1.5 kg) • barbecue sauce (about 350 grams) • beef or chicken broth (1 liter) • onion • Olive oil • taco tortillas • salt • ground cumin • sweet paprika • ground cinnamon • dried thyme • garlic powder •

large potatoes • fresh pork ribs (300 grams) • chorizo sausage (200 grams) • dried choricero pepper • green bell peppers • onion • carrot • garlic cloves • bay leaf • fresh parsley • Extra virgin olive oil • Salt, to taste •

bread (about 800 grams) • green bell peppers • red bell peppers • sweet chorizo sausage • cured pork belly (about 300 grams) • Olive oil • For the marinade: • Oregano • garlic cloves • Sweet smoked paprika (preferably from La Vera) • water (about 50 ml) • Salt

romaine lettuce • Smoked bacon • chicken breast • red bell pepper • carrot • Crispy fried onions • whiskey (60 ml) • honey (45 ml) • barbecue sauce (30 ml) • sour cream (45 ml) • mayonnaise (200 ml) • green onion with stem, finely chopped •

salmon fillet or a couple of salmon steaks, skinless and boneless • paprika • crushed chili pepper • soy sauce • Tajín seasoning • Juice of 1 lemon • corn flour (about 200 grams) • warm water (about 200 grams) • salt • avocado • milk (about 100 ml) • Juice of 1/2 lemon •

chicken breast • Olive oil • sweet and hot paprika • turmeric, oregano, ginger • cinnamon, salt, black pepper (to taste) • garlic and plenty of chopped parsley • olive oil, juice of 1/2 lemon

lbs. venison or deer meat • garlic for marinating • garlic for the stew • sweet paprika • oregano • black peppercorns • Thyme • Rosemary • red wine • onion • spring onion • leeks •

chicken wings • medium potatoes • Spices to taste (for the marinade)

chicken tenderloin (or boneless chicken thighs) • carrots • green bell pepper • Green onion (only the green part) • eggs • Ginger 🫚 • Mild olive oil • soy sauce • peanut butter • ginger • lime • garlic powder •

chicken wings • Olive oil • Freshly ground black pepper • Salt • For the marinade: • all-purpose flour (about 200 grams) • refined corn flour (about 100 grams) • sweet paprika • thyme • dill • tarragon • cayenne pepper •

large chicken breasts • For the marinade: • plain yogurts • chopped onion • garlic, chopped • cinnamon • ground cumin • freshly ground peppercorns • ground ginger • cloves • nutmeg • small cayenne pepper, ground •