Aromatic

chopped cold cuts or deli meats • large onion, chopped • farm-fresh eggs • oil or fat to taste • Salt to taste • Spicy ranch-style aromatic avocado sauce: • avocados, peeled and pitted, just the flesh • thick yogurt • epazote, chopped • cilantro, chopped • garlic, peeled and chopped • Juice of three limes •

chicken, any cut you prefer • dried guajillo chiles (100 grams) • medium red tomatoes (about 8 ounces/225 grams) • avocado leaves or mixed aromatic herbs • cane vinegar • whole cloves • small piece of onion • chicken bouillon cube

fresh ginger root • garlic cloves • green onions (white parts) • oil (about 240 ml) • eggs • radishes • mushrooms • green onions (green tops) • chicken (or any meat you prefer) (about 1 kg) • Swiss chard • pan drippings (from the skillet) • water (about 1.5 liters) •

pork leg • pork ribs • peeled onion • peeled garlic cloves • fresh aromatic herbs (such as thyme, marjoram, bay leaf) • epazote • water (about 5.7 liters) • Salt • Salsa to season the broth • dried guajillo chiles, 3 dried pasilla chiles, and 4 dried smoked chipotle chiles, roasted and soaked in vinegar and piloncillo (or brown sugar) • peeled and crushed garlic cloves • avocado leaves •

pork leg, cut into large pieces (1 kilo) • mixed aromatic herbs (such as bay leaf, thyme, marjoram) • Salt • For the broth: • onions, peeled and chopped • garlic cloves, peeled and chopped • dried guajillo chiles, toasted or lightly fried • dried ancho chiles, toasted or lightly fried • avocado leaves, toasted • epazote • toasted oregano and thyme • cooking broth (2 liters) •

pork backbone • pork shoulder • pork ribs • pork flank • pork skin • pig's feet • lard • aromatic herbs • cloves • black peppercorns • marjoram • chicken bouillon •

pork (I recommend shoulder or neck) • garlic • onion • enough lard to cover the meat • salt and pepper • aromatic herbs • oranges