Shellfish

tilapia, thoroughly cleaned • Goya seasoning sauce, to taste • Juice of 1 lemon (or half, if you prefer less) • Black pepper and paprika, to taste • Meat seasoning, to taste • Garlic powder and onion powder, to taste • shrimp-flavored bouillon (Knorr Suiza or similar)

medium shrimp, peeled and deveined • hot sauce (such as Mexican-style hot sauce) • ketchup • butter (about 115 grams) • Salt and pepper to taste

Italian-style pasta sauce • cream of mushroom soup • four cheese sauce • onion, sliced (about 250 grams) • mushrooms • diced jalapeño peppers (about 200 grams) • croutons • corn tortillas (about 1/2 kg) • oil • Salt, to taste • Black pepper, to taste • Butter, for greasing •

large carrots • large potatoes • eggs • shrimp paste • black pepper • ground cumin

chicken breast (about 250 grams) • skirt steak (about 250 grams) • peeled and deveined shrimp (about 250 grams) • Maggi seasoning sauce • soy sauce • Garlic powder, to taste • Black pepper, to taste • Salt, to taste • Oregano, to taste • red bell pepper • red bell pepper • green bell pepper •

raw shrimp (about 500 grams) • butter (20 grams) • garlic • onion • To taste, bell pepper • tomatoes • Chihuahua cheese (about 100 grams) (*) • Corn tortillas, • Salt, to taste • Black pepper, to taste

Pozole: • pre-cooked hominy, well rinsed (about 2 kg) • fish heads • onions with green tops, peeled and halved • marjoram and fresh cilantro • shrimp powder • salt • water (about 5 liters) • whole fish, cleaned, skinless and boneless, cut into pieces • Salsa: • large head romaine lettuce • spinach, washed •

headless shrimp (about 2 kg) • medium tomatoes • dried guajillo chiles • medium onion • garlic • large egg • day-old bread, crumbled • ground black pepper • chopped fresh parsley • chopped fresh mint • diced zucchini (about 130 grams) • diced carrots (about 130 grams) •

(about 1.5 kg) pork sausage (longaniza) • medium squash (about 3 1/3 pounds or 1.5 kg), cut into cubes • spinach, leaves left whole • avocados, sliced • green beans (or Chinese long beans), cut into 2 1/2-inch (6 cm) pieces • medium squash, cut into cubes • bitter melons, sliced and seeds removed • green tomatoes, diced • eggplants, sliced • shrimp bouillon cubes (such as Knorr), dissolved during cooking • onion, diced • garlic, minced •

water • small carp or fish heads • fish skeletons • carrots cut into sticks • chayotes cut into eight pieces • large potatoes quartered • cabbage • cilantro • serrano peppers halved • garlic peeled • onion peeled and halved • shrimp powder •

imitation crab meat (surimi) • green cabbage • mayonnaise of your choice • medium cucumbers • ripe tomatoes • onion • small bunch of cilantro • salt and pepper to taste • your favorite hot sauce

rice (about 300 grams) • celery • large carrot • fresh chives to taste • medium broccoli • onion • garlic • zucchini • baby corn in brine • large chicken egg • chicken breast (about 100 grams) • smoked pork chop •

Red Snapper (about 1 kg) • soy sauce • Worcestershire sauce • shrimp bouillon powder • ground black pepper • mayonnaise • juice of 1 lime • hot sauce of your choice (such as Valentina or Cholula) • red tomatoes • jalapeño pepper • lime • red onion •

Napa cabbage (about 3 1/3 lbs or 1.5 kg) • Korean chili powder, medium grind • chopped green onions • shredded carrot • shredded daikon radish • rock salt • chopped ripe Asian pear • chopped garlic (about 2 cloves) • chopped ginger • salted baby shrimp • water (about 3.5 liters)

beef (I used round steak) • broccoli (washed and cleaned) • carrots, thinly sliced • onion, sliced into half-moons • small zucchini • water (240 ml) • cornstarch (Maizena) • Soy sauce • Oyster sauce (optional) • Garlic salt and black pepper • Oil

red bell pepper • green bell pepper • onion • garlic • chicken breast • Soy sauce • oyster sauce