Leaves

packed cilantro leaves (about 15 grams) • extra virgin olive oil (about 60 ml) • small garlic clove • Juice of 1 lemon • salt • crushed red pepper flakes (or to taste) • ground black pepper • ground cumin

cleaned spinach leaves, stems removed (about 125 grams) • organic extra virgin olive oil • salt • garlic powder

loose leaf green tea • hot water (about 1 liter), not boiling • (about 5 grams) turmeric • black pepper • Honey to taste, for sweetening

table salt (I used pink salt) (about 120 grams) • fresh herbs (celery stalks with leaves, cilantro, parsley, basil) (about 60 grams) • water

large potatoes, cut into cubes (I leave the skin on) • sliced and chopped smoked bacon (about 100 grams) • finely chopped green onions • Garlic salt, to taste • paprika • vegetable oil

(about 100 grams) cleaned and sanitized purslane leaves and tender stems • grape or cherry tomatoes • sliced cucumber • avocado, diced • chia seeds • olive oil • Juice of 1 lime (about 1 tablespoon) • dried oregano • Salt and pepper to taste

masa harina (about 500 grams) • lard (about 100 grams) • chepil leaves (about 150 grams) • salt (about 30 grams) • corn husks • red tomatoes • tomatillos • white onion • garlic cloves • dried morita chiles • Salt, to taste

chepil leaves (about 400 grams) • masa harina (about 300 grams) • pork lard (about 150 grams) • dried corn husks • Salt, to taste • Water,

masa harina (nixtamalized corn dough) (300 g) • banana leaf • shredded chicken (50 g) • black mole sauce (250 g)

nixtamal masa (about 1.5 kg) • Pork lard, to taste • Salt, to taste • tomatillos (about 1 kg) • jalapeño peppers • cilantro (about 50 grams) • onion • garlic • chicken breast • Totomoxtle (corn husks) • hoja santa leaves

Romaine lettuce leaves, • Boneless, skinless chicken breast, pounded thin, • Salt, to taste • Black pepper, to taste • Lime, to taste • Avocado, to taste • Onion, to taste • Green chili pepper, to taste

hoja santa leaves • large chaya leaves • Dough: • masa quebrada (about 2 kg) • tequesquite water (1 liter) • water from boiled tomatillo husks • Filling: • cooked black beans (cooked only with tequesquite and mashed) • bunching onions (with green tops), chopped • garlic, peeled and chopped • avocado leaves, finely chopped • chopped epazote

masa quebrada de maíz (coarse corn dough) • tequesquite water (1.5 liters) • medium hoja santa leaves, washed and dried • small white spring onions, finely chopped with green tops • epazote, finely chopped • huauzontle florets (just the small buds, removed from stems) • garlic, finely chopped • large fresh avocado leaves, free of blemishes

pork steak (about 350 grams) • pasilla chile • guajillo chiles • arbol chiles • allspice berries • whole cloves • ground cinnamon • water, vinegar, or lime juice • chicken bouillon powder, to taste • garlic, to taste • black pepper, to taste • hibiscus leaves (jamaica) •

baguette • butter (about 50 grams) • avocados • hoja santa leaves • spicy radishes • chopped walnuts (about 50 grams) • panela cheese (about 50 grams) • Salt and pepper, 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: •

chicken breast strips (about 350 grams) • onion • yellow bell pepper • jalapeño pepper • garlic • Swiss chard leaves, stems removed • water (60 ml) • vegetable oil (I use avocado oil) • cumin • Salt and pepper to taste • tomato

Banana leaves, as needed (essential) • Maseca (about 1 kg) • vegetable oil or pork lard (250 ml) • pickling lime (cal) • Salt, to taste

tamale dough (masa para tamales) (1 kg) • melted pork lard (125 g) • fresh cheese (queso fresco) (200 g) • chepil leaves (80 g) • chicken broth (180 ml) • baking powder • coarse salt • dried corn husks (totomoxtle)

masa harina (about 1 kg) • water (60 ml) • vegetable oil (180 ml) • garlic • chepil leaves (about 100 grams) • chili pepper • Corn husks for tamales • Salt • Cheese and salsa (optional, for serving)

corn masa • vegetable oil • Salt or chicken bouillon powder to taste • baking powder • Oaxaca cheese • Swiss chard leaves (about 1 large bunch) • Boiling water • Ice water

Greek yogurt • olive oil • water • Juice of 1 lemon • fresh basil leaves • poppy seeds • honey • Salt and pepper to taste

chicken breast (about 680 grams) • diced tomatoes • onion • Tomato puree • garlic • chopped basil leaves • curry powder • sour cream • grated Parmesan cheese • oregano • baby corn • Flour tortillas •

whole chicken, cut into pieces • dried guajillo chiles • dried ancho chiles • avocado leaves • bay leaves • onion or 1 small onion • thyme • whole black peppercorns • whole cloves • hoja santa (acuyo) leaves • bitter orange or 1 tablespoon vinegar • garlic cloves •

pork leg (about 1 kg) • Juice of 3 oranges • Peel from half an orange • onion • pork lard (about 30 grams) • garlic • avocados • large tomato • onion • serrano peppers or canned pickled peppers • Mayonnaise, to taste • Mustard, to taste •

chicken drumsticks, 6 chicken gizzards, and 2 chicken wings • medium nopales (cactus paddles) • dried morita chiles • onion, sliced into half-moons • garlic, finely chopped • epazote to taste • salt to taste • chicken bouillon cube • maguey mixiote leaf • water (2 liters)

pork leg (about 750 grams) • pork lard • large onion or 2 small onions • bay leaves • garlic cloves • coarse salt, • whole cloves, to taste • broth (about 480 ml) • California chiles • guajillo chiles • oregano • black pepper •

lamb or mutton (ribs, leg, and backbone) • maguey leaves (optional) • cooked chickpeas (about 300 grams) • mixed herbs (such as thyme, marjoram, bay leaf) • rice • dried guajillo chile • dried morita chiles • Himalayan salt, to taste • onion • avocado leaves • garlic cloves • allspice berries •

pork leg (you can use half pork shoulder) • achiote paste (80 grams) • fresh orange juice (about 500 ml, from about 6 oranges) • large garlic cloves • medium onion • dried oregano • black pepper • Salt • guajillo chiles, pre-soaked • limes (if the oranges are very sweet, use one more) • vinegar • bay leaves (add at the end)

chicken (about 1 kg) • ripe tomatoes • green olives • capers • large oregano leaf • onion • garlic clove • pickled chili broth, to taste • salt, to taste • chicken bouillon cube • large potatoes • bay leaf, 1 sprig thyme •