Fish meat

egg • Mexican-style cream (media crema) • almond flour (about 50 grams) • pork rind crumbs (about 60 grams) • fish fillets • Dried parsley, to taste • Garlic powder, to taste

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: •

fish fillets • chicken breast • Habanero sauce, to taste (see my recipe) • Canned corn, to taste • Shredded Manchego cheese, to taste • Juice of 4 limes • Black pepper, to taste • Chicken bouillon powder, to taste • fresh or dried corn husks for tamales

rice (about 95 grams) • chicken bouillon • water (about 475 ml) • oil • broccoli florets (about 90 grams) • chopped spinach (about 7 grams) • chopped walnuts • chopped onion (about 35 grams) • garlic, minced • ground ginger • soy sauce • honey •

fish fillets • guajillo chiles • orange • cumin, to taste • oregano, to taste • garlic clove • onion • chicken bouillon powder • oil • tortillas • Pineapple (fresh or canned) • chopped onion •

large potatoes • carrots • water • bay leaves • onion • salt to taste • pepper to taste • chicken bouillon powder • tuna in water • grated Parmesan cheese to taste • all-purpose flour • coconut oil

tuna • onion • tomato • eggs • breadcrumbs • oil • for the pasta: • pasta (any kind you like) • butter or margarine (about 28 grams) • sour cream (about 60 ml) • chicken bouillon powder • pepper to taste •

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) •

fillets of Nile perch or tilapia • paprika powder, to taste • tomatoes • parsley • green or yellow bell pepper • lime • chicken bouillon • mango • salt, to taste • pepper, to taste

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 •

Maggi sauce • Worcestershire sauce • vinegar • lime, juiced • pepper to taste • large tilapia fillets • salt to taste • pepper to taste • butter • olive oil • chopped cilantro • avocado •

medium white potatoes • tuna in water • scallion (including green tops) • salted butter • Mexican crema or sour cream (about 100 ml) • chicken bouillon powder • Salt and pepper to taste • masa harina (nixtamalized corn flour) (about 240 grams) • warm water (about 315 ml) • Salt to taste • shredded melting cheese (about 150 grams)

cooked chicken breast, shredded • hard-boiled eggs, chopped • panela cheese, diced (about 200 grams) • onion, diced • mixed vegetables (carrots, peas, and corn) or use fresh • avocado, sliced • lettuce, sliced • spinach leaves, sliced • sour cream (about 1/2 liter) • mayonnaise • Salt and pepper, to taste • Red pepper flakes or pickled jalapeño slices, to taste

tuna in water (about 5 oz/140 g each) • olive oil • small red onion, diced • bell pepper, diced • tomato, diced • olives, chopped • Chicken bouillon powder, to taste

tuna in oil • fried corn tortillas • red tomatoes (about 500 grams) • onion (a chunk) • garlic • dried arbol chiles • water (120 ml) • chopped lettuce • sour cream • black pepper, to taste • chicken bouillon powder • cilantro

tilapia, thoroughly cleaned • Goya seasoning sauce, to taste • Juice of 1 lemon (or half, if you prefer less) • Black pepper and paprika, to taste • Meat seasoning, to taste • Garlic powder and onion powder, to taste • shrimp-flavored bouillon (Knorr Suiza or similar)

tuna medallion • avocados • Juice of 3-4 limes • onion • cilantro • tomatillos • dried hibiscus flowers • minced garlic • Chicken bouillon powder

smoked marlin or smoked tuna (about 500 grams) • bacon, chopped (about 350 grams) • butter (about 1/3 stick) • vegetable juice (such as V8) • beer (12 oz each) • small can tomato puree • onion, chopped • garlic, chopped • celery stalks, diced • chipotle peppers (optional) • poblano or bell peppers, sliced • Vegetables are optional, use what you have: •

cooked lentils (about 200 grams) • cucumber • Lettuce, to taste • large tomato or two small tomatoes • onion • carrot, shredded • Cilantro, to taste • Juice of 1 large lime • avocado • corn (about 15 ounces/425 grams) • Your favorite protein (cheese, tuna, cooked chicken breast, or bacon)

tuna • onion • tomatoes, chopped • chipotle peppers in adobo sauce • cooked chicken breast, shredded • mole with almonds (about 1/4 kg) • As needed, chicken broth • fresh strawberries, diced, washed and sanitized (about 1/2 kg) • sugar (about 100 grams) • butter (about 14 grams) • As needed, cream cheese (such as Philadelphia)

corn flour (Maseca) • all-purpose flour • baking powder (optional) • Salt to taste • Oil • Water • Filling: • tuna, peppers, pork rinds, cactus, ground beef, chorizo, etc

chayotes • salmon fillet (about 20 oz / 570 grams) • sour cream (120 ml) • onion • garlic • egg • olive oil (15 ml) • butter (28 grams) • ground black pepper • shredded melting cheese (mozzarella or Chihuahua) (about 4 oz / 115 grams) • onion • oregano •

rice noodles (250 g) • tamarind pulp (or 5 tablespoons unsweetened tamarind syrup) • hot water (if using tamarind pulp) • boneless, skinless chicken breast (125 g) • extra firm tofu (125 g) • all-purpose flour or cornstarch • peeled and deveined shrimp (optional) • unsalted peanuts • fish sauce • sugar (or jaggery or light piloncillo) • lime juice • vegetable oil •