Brand

pancake mix (about 250 grams) • all-purpose flour (about 60 grams) • baking powder • salt • egg • milk (about 240 ml; any kind will work) • hot dogs (use any affordable brand) • Skewers (available at most stores) • oil (about 500 ml to 1 liter) for frying, enough for the corn dogs to float • Plenty of paper towels

sweetened condensed milk (Nestlé or similar, 14 oz/397 g) • evaporated milk (12 oz/354 ml) • eggs • Vanilla extract • Cajeta (Mexican caramel sauce, any brand)

small cooked shrimp (about 1 kg) • tomato cocktail sauce (such as Embasa, or any US brand) • cilantro • tomatoes, diced • onion, finely diced • orange soda (about 20 oz or 600 ml) • Salt and pepper • Saltine crackers • avocados

bittersweet chocolate bars (about 400 grams) • butter (about 80 grams) • eggs (separate yolks and whites) • baking powder (such as Royal brand, about 5 grams) • almond flour • low-calorie sweetener • brandy • vanilla extract • ground cardamom • salt

masa harina (about 1 kg, or use fresh masa if available) • baking powder (such as Royal brand) (about 5 grams) • chicken breast • garlic clove • as needed, onion • large Roma tomatoes • as needed, salt • as needed, vegetable oil • tomatillos • habanero pepper • sour cream (about 1/4 liter) • Cotija cheese, crumbled (about 1/4 kg) •

flour (about 300 grams) • eggs • baking powder • sugar (about 250 grams) • vanilla extract • Zest of 1 lemon • Pastry cream • milk (1 liter) • egg yolks • cornstarch • butter (about 90 grams) • vanilla extract •

chocolate cake mix • eggs • evaporated milk (Clavel brand, about 12 oz/354 ml) • sweetened condensed milk (about 14 oz/397 g) • oil (120 ml) • caramel sauce (cajeta quemada; use any brand) • small cream cheese (about 3 oz/90 grams) • vanilla extract • Chopped pecans (as needed) for garnish

chicken breast or whole chicken (about 1 kg) • El Pato brand tomato sauce or other Mexican-style tomato sauce • Yellow corn tortillas • red onion • Enough limes to marinate the onion • lettuce • Avocado, to taste • Sour cream (squeeze bottle) • Queso fresco, to taste

corn tortillas (about 1 kg) • whole cooked chicken • medium tomatoes • onion • garlic • dried guajillo chiles • Salt, to taste • chicken bouillon • tomato sauce (such as El Pato brand or similar, about 7 oz/200 g) • Lettuce, to taste • Queso fresco, to taste • Sour cream, to taste •

boneless, skinless chicken breasts, cleaned (ask your butcher for them this way—they really will prepare them for you) • frozen julienned mixed vegetables (any brand is fine) • corn • zucchini (the green kind) • onion • garlic powder, to taste • salt, to taste • tomato • flour tortillas • oil • cucumber with chili powder and lime (optional) • sour cream, to taste, for the tacos

all-purpose flour (2 kg) • pork lard • small container baking powder (Royal brand, about 0.5 oz or 15 grams) • Zest of 2 oranges • Water • Sugar to taste • Vanilla extract to taste • eggs

all-purpose flour (about 1.5 kg) • unsalted butter (about 200 grams) • vegetable shortening (about 300 grams) • powdered sugar (about 200 grams) • baking powder • packed brown sugar (about 250 grams) • instant dry yeast (about 11 grams) or 1 1/2 teaspoons fresh yeast (about 6 grams) • (about 1 teaspoon) fruit salt (such as Picot, 5 grams; if unavailable, use any brand with tartaric acid, ascorbic acid, and baking soda, same weight) • large eggs • ground cinnamon • neutral oil (such as canola or vegetable oil) • salt •

beef, cut into pieces (brisket or skirt steak) • red enchilada sauce (use your favorite brand) • ground oregano • large bay leaves • garlic cloves (use fewer if you prefer) • onion • Salt to taste • About 8 cups water (about 2 liters) • As many tortillas as needed (flour or corn) • As much quesadilla cheese

For the soup: • chicken breast • potatoes, cut into cubes • carrots, chopped • onion • chopped garlic • small handful of sea salt • chicken bouillon powder • bay leaves • For the chilaquiles: • tortilla chips • (about 14 oz) red enchilada sauce (such as La Costeña or any brand) •

masa harina (your preferred brand) (about 240 grams) • asadero or Oaxaca cheese (about 150 grams) • egg filling (optional) • refried beans (about 250 grams) • chicken broth (about 355 ml) • salt • Avocado salsa (see my recipes)

pancake mix (about 250 grams) • Maseca corn flour (about 120 grams) • large cans yellow corn, drained (about 30 ounces total, 850 grams) • evaporated milk (12 ounces, 354 ml) • large eggs • sweetened condensed milk (14 ounces, 397 grams) • baking powder (Royal brand or similar, about 12 grams) • vanilla extract • unsalted butter, softened (about 12 tablespoons, 170 grams)

cooked chicken breast (about 225 grams) • nopal tortillas • green salsa (such as Herdez, or your favorite brand) • crema (Mexican-style sour cream), to taste • Parmesan cheese, to taste • salt, to taste • oil,

sweetened condensed milk (such as La Lechera or any brand) • evaporated milk (any brand) • large eggs • chocolate cake mix (any brand) • pouch cajeta (Mexican caramel sauce, or any brand) • vanilla extract • Water as needed, add gradually

chicken breast, cut into 4 pieces with skin, well cleaned • achiote paste (any brand you like) • oranges (preferably sour), juiced • lime juice (about 120 ml) • white vinegar (about 100 ml) • whole clove, 4 black peppercorns, 1/2 tablespoon cumin, 1/2 tablespoon oregano • Salt to taste • Water • Shredded carrot, about 5 or 6 carrots (optional)

guajillo chiles, stemmed and seeded • white onion, cut into chunks • garlic clove • kosher salt • olive oil • package pork or beef chorizo (any brand) • white onion, chopped • potatoes, peeled and cut into small cubes • telera or bolillo rolls, halved • olive oil • lettuce, thinly sliced • Mexican crema (or sour cream) •

pork neck bones (espinazo de cerdo) • pork leg, trimmed of fat • large can white hominy (I use Teasdale brand) • Nana Mary red enchilada sauce • coarse salt • bay leaves • large onions • garlic • dried oregano

Sour cream • Cilantro • Onion • Green enchilada sauce (such as La Costeña or any available brand) • Shredded mozzarella cheese or Monterey Jack cheese • Frozen chicken tacos

ground beef (about 450 grams) • Oil • Garlic powder, salt, and pepper • seasoned tomato sauce (from a 9 oz/259 g box or can) • Ranch Style beans (15 oz/425 grams) • tortilla chips (about 18 oz/500 grams) • Nacho cheese sauce (any brand, about 1 cup)

(about 3 1/3 cups) sponge cake mix (any brand for tres leches cakes) • (about 3/4 cup plus 1 tablespoon) cold water • (about 3/4 cup plus 1 tablespoon) eggs (about 4 large eggs) • For the frosting: • cream cheese • unsalted butter • –2 cups powdered sugar (to taste) • vanilla extract • For the milks: • evaporated milk • condensed milk • table cream (or substitute with 1 cup whole milk) •

tortilla chips (any flavor you like) • tomatoes, diced • onion, diced • Enough yellow nacho cheese (any brand you prefer) • Cooked whole beans, drained • oil

drinkable vanilla yogurt (I use Yoplait natural, but any brand will do) • small 200 ml container of cream (we'll use this container to measure the other ingredients) • neutral oil (I use canola, but sunflower oil works too) • sifted sugar • sifted flour • eggs • baking powder • baking soda • unsalted butter at room temperature • sifted powdered sugar • milk • vanilla extract •

Minsa flour for tamales • pork leg (about 500 grams) • guajillo sauce of your preferred brand

all-purpose flour • Tradipan yeast • milk • sugar • salt • butter (any brand) • Philadelphia cream cheese (2 ½ 6.7 oz bars) • eggs (for brushing) • sesame seeds