Fermented milk

whole milk • natural yogurt

milk (about 2 cups/500 ml) • sour cream • You can skip the sour cream if you want; the cornstarch will thicken the sauce • cornstarch • chicken bouillon cubes • spaghetti • medium tomatoes • serrano peppers, or to taste (optional) • Salt and oil, to taste

pumpkin (about 500 grams) • water (about 500 ml) • onion, sliced • evaporated milk (about 250 ml) • Mexican-style table cream or sour cream (about 250 grams) • chicken bouillon powder (about 15 grams) • salt (about 10 grams)

plain yogurt (125 ml) • whole milk (1 liter) • sugar to taste

whole milk • plain Greek yogurt (about 125 grams) • Strawberry jam • Sprinkles

chicken • Water • spaghetti • medium can chipotle peppers • sour cream, 2 cups (450 grams) • Salt • Chicken bouillon or seasoning • Onion • Butter • Cream cheese (such as 1 package, to taste) • milk (240 ml) • cooking oil

chicken breast, cut into 4 thin cutlets • ham (use either smoked ham or turkey breast) • cheese (Manchego, Gouda, Emmental, or Cheddar) • flour (about 65 grams), seasoned as desired • breadcrumbs (about 120 grams) • large egg • milk (about 60 ml) • passion fruit jam (about 160 grams) • water (about 60 ml) • soy sauce (about 30 ml) • Salt and pepper, to taste • Herbes de Provence or Italian seasoning, to taste

all-purpose flour (about 190 grams) • baking powder • baking soda • salt • ground cinnamon • ground nutmeg • grated carrot (about 180 grams) • eggs • sugar (about 150 grams) • unsalted butter, melted (about 115 grams) • plain Greek yogurt (about 80 grams) • vanilla extract •

boneless chicken thighs • limes • salt, to taste • ground black pepper, to taste • spaghetti (500 grams) • water (5 liters) • medium poblano peppers • onion • bay leaves, • medium head of garlic • whole black peppercorns • Mexican crema or sour cream (250 ml) •

Carrots • Milk • Chicken bouillon • Salt and pepper • Table cream (such as Nestlé Media Crema or sour cream) • Onion • Butter • Vegetable oil

chicken thighs • Swiss chard • onion • garlic • black pepper • Salt to taste • oregano or bay leaf • sour cream (about 30 grams) • milk (250 ml) • cumin

chicken cutlets • poblano peppers • sour cream or Mexican crema • (about 7 oz/200 g) canned corn kernels, drained • butter • milk • Salt, to taste • onion • garlic clove • Black pepper, to taste • or 1 cube chicken bouillon powder or cube • oil

salmon fillets, about 3.5 oz (100 g) each • blueberries (100 g) • sour cream (100 ml) • cream cheese (about 100 g) • blue cheese (about 30 g) • Black pepper, to taste • lemon juice • Smoked salt, to taste • white onion, thinly sliced (about 20 g) • garlic clove, sliced • olive oil • whole milk (100 ml) •

Small poblano peppers (if you like it spicy) or large ones (if you prefer it mild) • sour cream (about 1 cup or 240 ml) • Tomatoes • Onion • Garlic • Salt • Milk or water • plastic bags (one large and one medium)

chicken breast • small can chipotle peppers • large potatoes • sour cream (about 240 ml) • chicken bouillon cube • milk (about 240 ml)

chicken breast cutlets • soy sauce • milk (120 ml) • Salt and pepper to taste • eggs • breadcrumbs for breading chicken • sour cream (60 ml) • Cumin to taste • Salt and pepper to taste • garlic clove • hot dogs • Roma tomatoes (red tomatoes)

chopped chicken breast (about 450 grams) • cream cheese (8 oz/225 grams) • milk (240 ml) • sour cream (10 ml) • chipotle peppers • chicken bouillon cube

boneless chicken breast • Mexican crema or sour cream (about 120 ml) • chipotle peppers in adobo sauce • Butter, • Milk,

rice (about 400 grams) • butter (about 28 grams) • salt (about 15 grams) • onion • water (1 liter) • cooked beans (about 340 grams) • bean broth (about 240 ml) • evaporated milk (about 60 ml) • Pork lard, to taste • thin slice onion

lime gelatin • Green food coloring • Nogada (walnut sauce) • walnuts (about 100 grams) • almonds (about 50 grams) • Mexican crema or sour cream (about 50 ml) • cream cheese (about 50 grams) • Milk • Water • Pomegranate seeds

As many large poblano peppers as needed (I use two per person) • As many wooden toothpicks as needed (about 3 per pepper) • ground beef (about 500 grams) • large white onion • tomatoes, diced • raisins (about 70 grams) • walnuts (about 80 grams) • apple, peeled • salt • small potato, diced very small • black pepper • garlic cloves, finely chopped •

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

potatoes • bacon (200 grams) • Edam cheese (150 grams) • sour cream (1/4 liter) • milk (60 ml) • Greek yogurt (60 ml) • Salt and pepper to taste • chicken bouillon powder • garlic powder • onion powder

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

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

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, •

poblano peppers • tomatoes (about 2 kg) • pork flank (about 1 kg) • beef flank (about 1 kg) • whole almonds (about 4 ounces/115 grams) • raisins (about 4 ounces/115 grams) • walnuts (about 4 ounces/115 grams) • large onion • garlic • Herbs (thyme, bay leaf, and marjoram) • eggs (about 1 kg; use as needed for batter, about 10-12 large eggs) • oil (about 1 liter) •