Charcoal

whole chicken • olive oil (about 60 ml) • garlic • ground cumin • salt • ripe tomatoes • jalapeño peppers • salt • potatoes • vegetable oil (about 30 ml) • coarse sea salt

(cut into 2-inch pieces) pork ribs (500 g) • Hatch chiles • nopales (cactus paddles) (200 g) • Salt, to taste • ground black pepper • ground cumin • bay leaf • water (800 ml) • oil or pork lard • cooked beans, for serving (200 g) • cooked rice, for serving (200 g) • corn tortillas

skirt steak (450 g to 1 kg) • oranges • onion • garlic • mustard • Worcestershire sauce • black pepper • paprika • Salt to taste

marinated arrachera steak (or marinate your own) • Maggie seasoning sauce, to taste • Soy sauce, to taste • Black pepper, to taste • Lime juice, to taste • Pico de gallo: diced tomato, onion, chili pepper, and lime juice • Mashed guacamole: avocado, salt, lime juice, and a little oil

chopped tomatoes • small or large cactus paddles (nopalitos) (optional) • chopped onion • Shredded cheese or cream cheese, to taste (optional) • Diced ham, to taste • chicken bouillon powder or salt if you don’t have it • (about 7 oz/200 grams) of pre-cooked mushrooms

pork sirloin (about 4 kg) • cooked cascabel chiles • onion • large garlic cloves • achiote paste • whole black peppercorns • cumin • whole cloves • white vinegar (240 ml) • Salt to taste • Pineapple to taste, for the top of the trompo • grill or base for the trompo (vertical spit) •

refried black beans (about 500 grams) • Oaxacan cheese (quesillo) (about 500 grams) • shredded lettuce (about 500 grams) • pork lard (asiento) (about 250 grams) • large tlayuda tortillas • thin-sliced beef (tasajo) (about 1 kilogram)

charcoal (about 1.5 kg) • Preferably a brazier (anafre) or a griddle (comal) • Tongs • or spatulas • (1 kg) • Salt, to taste • water (2 liters) • onion • garlic cloves • Epazote (Mexican herb) • tomatillos • dried morita chiles •

tlayudas (large Oaxacan-style corn tortillas) • refried black beans (about 480 ml) • beef cecina or Mexican chorizo (about 400 grams) • shredded Oaxaca cheese (about 300 grams) • avocados • shredded cabbage (about 250 grams) • tomatoes • pork lard or unrefined pork fat (asiento) (about 200 grams) • chepiche (Mexican herb) • fresh green chiles (chile de agua) • radishes

tlayudas or as needed large tortillas • pork lard (asiento) (about 200 grams) • green cabbage (about 300 grams) • Oaxaca cheese (quesillo) (about 250 grams) • thin-sliced beef steak (tasajo) (about 250 grams) • onion (about 120 grams) • cooked whole black beans (about 250 grams) • pork lard (about 1 oz or 30 grams) • dried avocado leaf (about 10 grams) • oil (about 1.7 fl oz or 50 ml) • garlic (about 2 grams) • cilantro (about 200 grams) •

charcoal (2 kg) • Portable grill (anafre) • For the beans: • black beans (1 kg) • water (3 liters) • garlic • onion • small bunch fresh epazote • avocado leaves (10 grams) • oil (10 ml) • salt (20 grams) • For the salsa: •

Chinese eggplants, roasted, peeled, and shredded • eggs • bacon • oil (about 45 ml) • Salt and ground black pepper, to taste

beef marrow bones, cleaned or freshly cut • Salt, to taste • Black pepper, to taste • roasted tomatoes • roasted garlic clove • onion • Cilantro, to taste • Salt, to taste • serrano pepper, finely chopped

pork chuck steak (diezmillo de cerdo) • white onion • California chiles (seeds removed) • arbol chiles • garlic cloves • boiling water (240 ml) • cinnamon • bay leaves • whole cloves • whole black peppercorns • apple cider vinegar (120 ml) • Salt, to taste •

guavas • masa harina for tamales • lard • sugar • baking powder • food coloring to taste • corn husks for tamales

cleaned carp weighing two kilos or more, without scales or fins; if whole fish is unavailable, use fillets or raw fish meat • roasted xoconostles, peeled, cleaned, and chopped, pulp only • large onion, peeled and chopped • garlic, peeled and chopped • Fresh avocado leaves, torn by hand to taste • Salt with freshly ground chile de árbol, to taste • oil • For smoking: • Mesquite wood chips • For cooking: • Plenty of fresh banana • To serve: •

beef flank • olive oil • soy sauce • honey • wine vinegar • Worcestershire sauce • Pepper • garlic, finely chopped • mustard • Salt

red jalapeño peppers • agave or maguey syrup • pulque • salt to taste • For the bean filling: • refried black beans • dry chorizo, well-fried, mixed • mashed plantains, mixed and used to fill with this puree • mashed potatoes • Picadillo made with beef or pork and vegetables, to taste • Ricotta with herbs or nuts, to taste • plastic bag to sweat the peppers •

meat for grilling • nopales • Refried beans • cucumbers • limes • garlic • chopped parsley • dried oregano • Maggi seasoning sauce • beer • green onions • avocados •

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 •

ground beef (40 grams) • ground pork (40 grams) • green tomatillo • garlic • onion • salt • cumin • chopped mint • chicken bouillon cubes • bay leaf • cumin • black pepper •

medium nopales (cactus paddles) • red tomatoes • green jalapeño pepper • medium onion • small bunch cilantro • Salt, to taste

ripe red tomatoes • green serrano peppers • salt to taste