Onion leaf

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

white vinegar (1 liter) • medium red onion • habanero peppers • bay leaves • limes • salt • oregano • Hot water

red onion (about 800 grams; I used 2 large ones) • water (400 ml) • salt • apple cider vinegar • brown sugar • whole allspice berries • bay leaves • whole cloves

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

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) •

vegetable oil • tomato (about 40 grams) • onion (about 35 grams) • serrano pepper • chopped cilantro, to taste • bay leaves • salt, to taste • black pepper, to taste • tostadas or tortilla chips, to taste

pork head with ear (about 1 3/4 lbs or 800 grams) • fresh cilantro • jalapeño pepper • onion • garlic • whole allspice berries • Salt • water (180 ml) • bay leaves • Banana leaf (enough to wrap the meat), washed and softened on a griddle or skillet over low heat • Aluminum foil

boneless pork leg, whole piece • large white onions • garlic • fresh parsley leaves • fresh cilantro leaves • celery • fresh basil leaves • apple cider vinegar • lemon juice • red wine (optional) • Salt and pepper • Sauce: •

chopped onion (about 75 grams) • tomatoes • garlic clove • dried arbol chiles • bay leaves • Salt, 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: •

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 •

olive oil • onion • carrots • parsley • celery • thyme • bay leaves • black pepper • powdered bouillon • No. 2 fideo pasta (thick vermicelli) • dried basil

beef tongue (about 4 1/2 to 6 1/2 lbs) • onion • garlic • bay leaves • salt • water (about 1 liter), or as needed

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

beef tongue, about 3 1/3 lbs (1.5 kg) • white onion • whole black peppercorns • whole allspice berries • salt • avocado leaves • garlic cloves • Corn tortillas, • Spicy salsa, preferably green, to taste • Chopped cilantro and onion, • Lime, to taste • Salt, to taste

beef tongue, about 1.3 to 1.5 lbs (600–700 grams) • bay leaves • dried dill • chicken bouillon powder • large garlic cloves • onion • small bunch of cilantro

textured soy protein (150 grams) • celery • bay leaves • garlic • lemon • Salt, to taste • Maggi seasoning sauce (optional) • bouillon cube (chicken or beef, dissolved in a little water, optional) • chopped onion (about 40 grams) • serrano pepper (optional) • Spices or seasonings: black pepper, cumin, oregano • For serving: avocado, cabbage, salsas, peppers, radishes, etc

beef of your choice (short ribs, brisket, neck, skirt steak, sirloin) • steak seasoning (garlic salt, cumin, oregano, paprika, crushed red pepper, onion powder) • large avocado leaf • bay leaves • chopped garlic or 3 cloves • water (2.5 liters) • Salt to taste • pasilla chile

chopped onion • chopped green bell pepper • garlic, minced • Roma tomatoes, chopped • tomato paste • bay leaves • black pepper • ground cumin • dry white wine • salt, to taste • vegetable or olive oil

mushrooms • Juice of 2 oranges • onion, diced • allspice • bay leaves • oregano • mustard • small glass of cola • Salt • oil of your choice

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 •