Corn milk

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

vanilla extract • corn kernels (about 300 grams) • milk (250 ml) • eggs • sugar (about 150 grams) • unsalted butter, at room temperature (about 200 grams) • all-purpose flour (about 300 grams) • baking powder

whole chicken breast, sliced into cutlets • corn, kernels removed • poblano peppers • onion, sliced • To taste, garlic powder or finely chopped garlic • To taste, sour cream • To taste, evaporated milk or whole milk

large cans of corn kernels, drained • all-purpose flour (about 120 grams) • cornmeal (about 120 grams) • large eggs • melted butter (about 115 grams) • baking powder • salt • milk (about 355 ml) • large poblano peppers, roasted, peeled, seeded, and cut into strips • onion, thinly sliced • small can of corn kernels, drained • salt •

guajillo chiles, soaked and seeded • onion • garlic clove • chicken bouillon cubes • hot water (about 355 ml) • lard (about 115 grams) • corn masa for tortillas (about 1250 grams) • evaporated milk (about 12 fl oz / 354 ml) • water (about 60 ml) • black pepper • chicken bouillon cubes • cooked chicken breast, shredded •

corn • garlic • onion • salt to taste • milk • butter to taste • Knorr chicken bouillon to taste • evaporated milk • pepper to taste • garlic salt to taste

corn • onion • butter • evaporated milk • cornstarch • chicken broth • salt to taste • water

fresh sweet corn, with husks for wrapping the tamales • butter • milk (120 ml) • For the salsa: tomatillos, green chiles, garlic to taste, and salt • To serve: fresh cheese (queso fresco or ranchero) and plain sour cream

oats (about 200 grams) • canned corn kernels (about 340 grams) • to just under 1 cup sugar (150–200 grams) • ground cinnamon • vanilla extract • unsalted butter or margarine (100 grams) • corn husks for tamales • milk (100 milliliters) • baking powder • salt

butter (50 grams) • all-purpose flour (60 grams) • small onion, finely chopped • red bell pepper, finely chopped • corn, 7.75 oz each (220 grams each) • milk (500 ml) • Salt, to taste • all-purpose flour (250 grams) • butter (50 grams) • water • salt • beaten egg, for brushing •

corn • lard (about 1 kg) • cinnamon (about 56 grams) • sugar (about 1 kg) • powdered milk

hominy corn (pozole corn) • pork head • pork shoulder, leg, or loin • water • herbs of your choice, to taste • salt • chicken or beef bouillon powder, to taste • onion • garlic • small romaine lettuce • radishes • white onion •

corn • butter (150 grams) • sugar (250 grams) • milk (250 ml) • corn husks

corn tortillas • oil • heaping tablespoons flour • milk • chicken bouillon powder • pepper • potato • tomato • green onions • jalapeño pepper • gouda or manchego cheese • butter •

corn • (7.6 oz/225 ml) table cream (such as Nestlé Media Crema) • cheese of your choice, I used Manchego • powdered milk • eggs • baking powder • (1/2 stick/55 grams) melted butter • salt, or to taste • For serving: • Sour cream and your favorite salsa

corn tortilla chips (about 1 kg) • nacho cheese sauce (about 1 kg) • whole milk (about 250 ml) • garlic salt, to taste • black pepper, to taste • cooked beans of your choice (about 1 kg) • pork lard (about 100 grams) • pork chorizo (about 250 grams) • ranchera-style salsa • Cotija or aged Mexican cheese, shredded (about 500 grams) • Hass avocados (about 1 kg) • tomatoes, diced (about 200 grams) •

corn, kernels removed • whole milk (about 600 ml) • sugar (about 100 grams) • Several clean corn husks from the same

tomatillos (about 1 pound/450 grams) • tomatoes (about 8 ounces/225 grams) • jalapeño peppers • onion • cilantro • garlic clove • evaporated milk (12 ounces/354 ml) • Chicken bouillon powder, to taste • cooked and shredded chicken breast • corn tortillas, cold and cut into small squares • Finely chopped onion, to taste

white corn kernels (about 450 grams) • poblano peppers, cut into strips (about 400 grams) • chicken broth (about 355 ml) • evaporated milk (about 355 ml) • whole milk (about 355 ml) • butter (about 42 grams) • onion, finely chopped • garlic, minced • chopped epazote • bay leaves • sea salt

poblano peppers, sliced • chopped onion • garlic • ladle of oil • butter • pepper • salt • chicken broth* • milk • cream or cream cheese • corn kernels (optional) • croutons or fried tortilla strips to taste (optional)

white potatoes • poblano peppers • large onion • ripe tomatoes • corn kernels • oil • salt • sour cream with milk (for serving)

poblano peppers • chopped onion • (7.6 oz/225 g) table cream (such as Nestlé Media Crema) • milk (about 225 g, use the empty cream can to measure) • corn kernels • Chicken bouillon powder, to taste • Salt and pepper, to taste • Vegetable oil, • Corn tortillas, • Mexican crema and cheese, to taste • Serrano pepper (optional)

chicken • milk (about 1/2 liter) • cornstarch • large can of corn • chicken bouillon cube • garlic, unpeeled • small onion • butter • Salt and pepper to taste

corn tortillas • beans or 1 1/2 cups cooked beans with broth • evaporated milk • pickled chipotle pepper • tomatoes, thinly sliced • onion, thinly sliced • chicken bouillon cube • cooked chicken breast, shredded • Oaxaca cheese, crumbled • Aluminum foil, • Oil, • Salt, to taste •

For the enchiladas: • soft fried corn tortillas, preferably fried in good-quality pork lard • For the Christmas sweet 13-chile sauce: • different dried chiles (Morita, Japanese, Cascabel, Pasilla, Costeño, Guajillo, dried Chipotle, Ancho, smoked Chipotle, Árbol, yellow Costeño, smoked Ancho, and Pico de Paloma chile) • roasted cinnamon • Small handful of sweet spices (anise, coriander seeds, cardamom, cloves, and Tabasco pepper) • Grated nutmeg • Small handful of raisins • Small handful of prunes • Small handful of peanuts • Small handful of pecans or walnuts • epazote •

corn tortillas (about 200 grams) • vegetable oil (about 500 ml) • chicken breast (about 150 grams) • Manchego cheese (about 50 grams) • tomato (about 50 grams) • cilantro • poblano peppers (about 300 grams) • sour cream (about 250 ml) • cream cheese (about 30 grams) • milk (about 100 ml) • chicken broth (about 400 ml) • butter (about 30 grams) •

large tomatoes (choose the largest you can find) • serrano peppers • large garlic cloves • cilantro • enough corn tortillas • salt, to taste • heaping tablespoons Mexican crema (or sour cream) • cooked chicken leg and thigh pieces, shredded • milk (360 ml) or one can of table cream (media crema) • heaping tablespoon chicken bouillon granules • Shredded Manchego cheese, to taste • Wooden toothpicks

cooked hibiscus flowers (from making hibiscus water) (about 400 grams) • large onions, peeled and chopped • garlic, peeled and chopped • tomatillos, husked and chopped (about 500 grams) • dried árbol chiles, toasted and chopped, or use red pepper flakes • sour orange juice (about 240 ml) • epazote, finely chopped • As needed, oil for frying • Salt, to taste • dried ancho chiles, toasted, soaked in vinegar and garlic • cumin, toasted and ground with salt • large onion, cooked •

oil • onion, thinly sliced • garlic clove, finely chopped • tortilla chips (about 500 grams) or 20 medium corn tortillas, cut and fried • guajillo chiles, soaked in boiling water, seeded, and cut into strips • arbol chiles • Roma tomatoes • epazote leaves • evaporated milk • salt • chicken bouillon powder • Shredded Manchego cheese, •

boneless, skinless chicken breast (1 kg) • corn tortillas • poblano peppers • Mexican crema (1/4 liter) • milk (1 glass) • small can baby corn • onion • as needed, oil • gouda cheese (200 grams) • salt and pepper, to taste • garlic powder