Allspice

pork head with ear (about 1 3/4 lbs or 800 grams) • fresh cilantro • jalapeño pepper • onion • garlic • whole allspice berries • Salt • water (180 ml) • bay leaves • Banana leaf (enough to wrap the meat), washed and softened on a griddle or skillet over low heat • Aluminum foil

boneless beef shank (about 1 kg) • beef short ribs (about 1 kg) • dried guajillo chiles (nopaleros) • dried ancho chiles • dried cascabel chiles • dried morita chiles • whole allspice berries • whole cloves • ground cumin • dried marjoram • dried thyme • ground ginger •

olive oil (120 ml) • oranges, sliced • baby potatoes (1 kg) • Black pepper, to taste • Salt, to taste • garlic • zucchini • carrot • ground meat (beef, pork, or a mix) (500 g) • unsalted butter (about 6.3 oz or 180 g) • whole chickens (about 4.4 lbs each or 2 kg each) • Mexican oregano •

whole grain flour (whole wheat, rye, oat, etc.) (about 120 grams) • baking powder • salt • plant-based milk (about 240 ml) • apple cider vinegar or pineapple vinegar • maple syrup • cinnamon (or ginger, cardamom, allspice), optional • vanilla extract, optional • Nonstick cooking spray • Fresh fruit, chopped nuts, and maple syrup for serving

fresh tuna, cut into cubes (about 400 grams) • dried guajillo chiles • dried puya chiles • whole allspice berries • whole cloves • ground cumin • garlic clove • white onion, cut into chunks • white onion, thinly sliced • white vinegar • oil • Salt, to taste •

fresh pineapple (1 thick slice) (about 165 grams) • medium white onion • garlic • dried chile de árbol peppers (use more or less to taste) • allspice berry • sesame oil (or any cooking oil) • rice vinegar (or apple cider vinegar) • salt

calabaza de castilla (about 4-5 lbs pumpkin or kabocha squash) • piloncillo (about 18 oz or 500 grams brown sugar cones) • purple sweet potatoes • cinnamon • whole cloves • allspice berries • star anise • guavas • water (240-480 ml), as needed

pork head • olive oil • garlic cloves • thyme • oregano • bay leaves • whole allspice berries • coarse salt • heaping tablespoon pork lard, softened • Street taco-size corn tortillas • Limes (cut into quarters) • ---- Green Salsa •

bolillos (Mexican bread rolls), cut into thick slices and left to dry in the sun or air-dried • oil (1 liter) with 2 cinnamon sticks, 7 whole allspice berries, 5 black peppercorns or Tabasco peppercorns, and 3 whole cloves • Syrup: • piloncillo (about 1 kilogram) • apple juice (1 liter) • Zest of 1 orange • whole cloves, 5 black peppercorns, and 2 whole star anise • cinnamon sticks • pulque or light beer (1 liter) • For garnish: • pitted prunes • raisins •

onion, finely chopped • Coarse salt to taste • tomatoes • dried chipotle chiles • mirasol chiles • onion • garlic clove • Worcestershire sauce to taste • Maggi seasoning sauce to taste • Dry mustard to taste • Cayenne pepper to taste • spice bundle with 2 whole cloves, 3 allspice berries, 2 bay leaves, a pinch of cumin, and 1 sprig of thyme •

pork flank, cut into 1/2-inch pieces (about 1 kg) • achiote paste • sour orange juice (about 240 ml) • allspice berries • bay leaves • banana leaves, cleaned • red onion • garlic cloves • tomatoes, thinly sliced • Salt, • Water, • corn tortillas (about 1 kg) •

skinless chicken drumsticks • chicken breast bone • onion, to taste • garlic clove • small whole allspice berries • whole cloves • corn, cut into 5 or 6 pieces each • chayote squash • large carrot • long green zucchini • fresh mint • limes, to taste •

red onion (about 800 grams; I used 2 large ones) • water (400 ml) • salt • apple cider vinegar • brown sugar • whole allspice berries • bay leaves • whole cloves

large red onion or 2 medium red onions • Filtered water, • green chiles, slit lengthwise • small garlic clove • whole cloves • allspice berries • Dried oregano, to taste • Sea salt, to taste • apple cider vinegar (10 ml) • Juice of 1/2 bitter orange or juice of 1 sweet orange and 1 lime

beef, pork, or a combination • dried pasilla chiles • red onion • allspice berries • dried oregano • bay leaf • garlic cloves • potato • carrot

water, • Knorr chicken bouillon, to taste • black pepper, to taste • garlic salt, to taste • jalapeño peppers • carrots, chopped • potatoes, chopped • onion, • ground beef, • tomatoes • small can chipotle peppers in adobo sauce • garlic cloves •

tomatillos • medium chicken breast • serrano peppers (if you want it spicy) • cream cheese (Philadelphia-style, 8 oz/226 grams) • Cilantro, to taste • Manchego cheese, to taste • white onion • corn tortillas (about 1/2 kg) • Garlic, whole allspice, and salt, to taste

For cooking the • whole beef head • whole heads of garlic • bay leaves • whole allspice berries • whole white onions • whole cloves • salt • For serving • white onions, finely chopped • cilantro, chopped and well washed • limes, cut into wedges •

whole chicken, cut into pieces • cleaned guajillo chiles • Chile piquín or arbol chiles, to taste • tomatoes • medium onion • garlic cloves • whole cloves • allspice berries • small bunch of herbs (bay leaf, thyme, marjoram, oregano, cumin) • hot water (about 480 ml) • As needed, water • Salt, to taste

beef for birria (about 1.5 kg) • tomatoes • onion • garlic • dried mirasol chiles • dried ancho chile • cumin • thyme • marjoram or oregano • black pepper • allspice • cloves •

medium red snappers • salt • allspice berries • onion • garlic cloves • lemon juice • olive oil • All-purpose flour

beef shank (about 500 grams) • beef round (about 500 grams) • onion • garlic clove • salt to taste • bouillon cube (beef flavor) • guajillo chiles • ancho chile • pasilla chile • small handful of arbol chiles • onion • garlic clove •

Sauce: • guajillo chiles • dried red ancho chiles (for a little heat, add 2 roasted and soaked puya chiles) • garlic clove • onion • whole allspice berries • cinnamon stick • small pinch cumin • tablet Mexican chocolate • water (about 480 ml) • small piloncillo or a piece (about 1.5 oz / 40 g) • lard or vegetable shortening (about 40 g) •

mole sauce (about 1/2 liter; you can use store-bought or homemade) • pork leg (about 1 kg, ask for it cut into three pieces) • whole allspice berries • whole cloves • bay leaves • garlic clove • Salt, to taste • Tostada shells, • green cabbage (thinly sliced) • refried beans (about 250 grams) • sour cream (about 1/4 kg) • Cotija or fresh cheese, crumbled (about 1/4 kg) •

pre-cooked hominy (750 grams) • medium white onions • bay leaves • garlic • water (9 liters) • Salt, to taste • pork shoulder (can use head, leg, or butt) (1 kg) • pork backbone (500 grams) • pork shank (500 grams) • pork snout (500 grams) • dried guajillo chiles • dried ancho chiles •

banana leaves, passed over a flame to soften • pork leg (500 grams) • achiote paste (200 grams) • sweet orange juice (120 ml) • white vinegar (120 ml) • ground cumin • dried oregano • white pepper • black pepper • ground cinnamon • whole allspice berries, ground • garlic, pressed •

pork or whole chicken (about 1 kg) • achiote paste • sour orange juice (about 120 ml) • white vinegar (about 60 ml) • garlic cloves • allspice berries • oregano • cumin • cinnamon • salt • Water • red onions •

banana leaves • pork (about 3 kg) • pork lard (about 225 grams) • achiote paste (about 50 grams) • orange juice (1 liter; if you can find sour oranges for the juice, even better) • lime juice • ground cinnamon • ground cumin • dried oregano • ground black pepper • allspice or 5 whole allspice berries • large garlic cloves •

pork (I asked for pork shoulder) • garlic cloves • achiote paste • sour orange juice (about 240 ml) • If you don't have sour orange juice, use 1 cup orange juice with the juice of 1 lime • white vinegar (60 ml) • whole cloves • oregano • cumin • black peppercorns • Aluminum foil • Fire-roasted banana leaf (pass over flame to soften) •

Bacon (as much as you like) • Chorizo (as much as you like) • Textured soy protein (one bag) • Guajillo chili pepper • Cloves, cumin, and allspice • Salt, to taste