Mashed garlic

onion • dried chipotle pepper • dried morita pepper • dried pasilla pepper • cherry tomatoes or 2 large tomatoes • garlic • beef or pork broth (400 ml) • large potato • corn • green beans • Salt and pepper to taste • bay leaf •

corn tortillas, lightly fried on both sides in oil or vegetable shortening until soft • shelled, salted peanuts (about 140 grams) • roasted tomatoes • roasted onion, peeled and sliced into half-moons • red apple, cored and chopped • roasted garlic cloves, peeled • Small handful of freshly chopped mixed herbs (such as thyme, oregano, or marjoram) • fried chiles to taste (I use guajillo and ancho) • roasted cinnamon and cumin • salt • cooked sweet potato, mashed with a touch of vegetable shortening with salt or peanut butter, and freshly ground spices (about 250 grams). This is to make a mash • To serve or garnish: •

ground beef (1 kg) • ripe red tomatoes • cilantro • large potatoes • garlic • tomato puree (7 oz each, 200 grams) • spaghetti noodles • Panela cheese, shredded, to taste (or substitute with mozzarella or Monterey Jack for melting) • Salt, to taste • onion • basil • black pepper

ground beef or pork (750 grams) • breadcrumbs • eggs • Worcestershire sauce, to taste • Maggi seasoning sauce, to taste • Salt • Freshly ground black pepper • large garlic clove, chopped • onion, chopped • Tomato bouillon powder, to taste • Chicken bouillon powder, to taste • cooked potatoes (1 kg) •

eggs • guajillo chiles • onion • garlic cloves • your preferred oil • tomatillos • cooked Peruvian beans or canned beans • Salt and pepper to taste

ground beef • onion, chopped • garlic, chopped • carrot, grated • thyme • rosemary • tomato sauce • Worcestershire sauce • broth or 1 cup water and 1 chicken bouillon cube • cornstarch • pepper to taste • potatoes •

salmon fillets (about 700-750 grams / 1 1/2 to 1 2/3 pounds) • olive oil (5 ml) • heavy cream (250 ml) • salt (3-4 grams) • black pepper (2 grams) • milk (200 ml) • cilantro (about 50 grams) • garlic (5 grams) • unsalted butter (15 grams) • potatoes (about 350 grams) • water (450 ml) • unsalted butter (15 grams) •

cooked and mashed potatoes • tuna • garlic powder • onion powder • black pepper • salt • for the dough: • masa harina (about 240 grams) • all-purpose flour (about 30 grams) • baking powder • salt • chili powder •

mashed Peruvian beans (about 240 grams) • corn tortillas (about 450 grams) • Roma tomatoes • serrano peppers • onion • garlic clove • chopped lettuce (about 50 grams) • cream cheese (about 115 grams) • sour cream (about 120 grams) • oil (about 240 ml) • Salt, to taste

bolillo rolls, split in half with a firm crumb • mashed or refried beans • roasted pork or carnitas, cut into small pieces • onion rings marinated in lime juice, salt, and dried oregano • For the broth: • tomatoes • freshly ground toasted spices with cinnamon and cumin • fresh cilantro • apple cider vinegar • apple juice • large onion, peeled and roughly chopped • garlic, peeled and chopped •

cooked beans with broth (about 1/2 liter) • guajillo chile • toasted ground cumin • toasted dried oregano • small peeled onion • peeled garlic cloves • Salt, to taste • Epazote, to taste • cold corn tortillas • oil or lard • Refried beans with chorizo, • Mashed potatoes with chorizo, •

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 •

tomatillos • serrano peppers • poblano pepper • onion • garlic clove • regular sour cream (about 200 grams) • cream cheese (about 1/2 block) • chicken bouillon cube • shredded Menonita cheese • butter • Shredded cheese, • Yellow corn tortillas, •

pork carnitas (about 750 grams) • Refried beans, to taste, mashed • bolillo rolls • FOR THE SAUCE: • tomatoes • whole cloves • garlic cloves • small onion • Dried oregano, to taste • Salt, to taste • Bouillon powder or granules, to taste • water (2 liters) •

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

tuna in water • mashed potatoes (about 475 grams) • corn tortillas (about 1 kilogram), freshly made or store-bought • lettuce, finely chopped, washed, and dried • pickled onion (see my recipe) plus a small piece, chopped • As needed, thick sour cream • As needed, crumbled queso fresco • Salsas to taste: red salsa, green salsa, aioli with chili powder, chipotle mayo • As needed, vegetable oil • tomatoes, finely chopped • garlic, pressed

large sesame seed rolls • black beans mashed with epazote and mint to taste • onions pickled in sour orange juice, sea salt, and dried oregano with a splash of tequila • or to taste chopped cooked pork carnitas, Michoacán style • ripe tomatoes • roasted xoconostles, peeled, seeded, and chopped • large onion, peeled and quartered • garlic, peeled and chopped • mint, chopped • fresh rosemary leaves • cinnamon stick • vinegar •

corn taco tortillas • Various stews (mashed potatoes, pork cracklings in sauce, carnitas, picadillo, shredded chicken, refried beans, etc.) • very ripe cooked tomatoes • canned tomato puree • medium onion • garlic cloves • oregano • bay leaves • chicken or beef bouillon cubes • cloves • allspice berries • finely sliced cabbage •