Oz fillets

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) •

salmon fillet (about 7 oz or 200 grams) • mixed bell peppers, sliced into strips • thick slice onion, cut into quarters • olive oil • Salt and pepper to taste • As needed, nopal or corn tortillas

flour (about 250 grams) • white fish fillets (about 1 kg) • mayonnaise • mustard • beer (about 12 oz or 355 ml) • dried oregano • garlic • eggs • Oil for frying • Bouillon powder or granules • Corn tortillas • Pico de gallo •

salmon fillet (4-5 oz) • medium zucchini, spiralized or cut into thin strips • grape tomatoes • black olives • thinly sliced red onion • garlic, finely chopped • olive oil • Salt, pepper, and za'atar to taste • cooked quinoa for serving

pork, cut into pieces (I used leg with and without bone, ribs, and shank) • lard, softened • Juice of 2 medium oranges • Juice of 1 small lime • cane or apple cider vinegar • achiote paste (about 2 oz or 55 grams) • ground cumin, oregano, and black pepper • Salt • =====Pickled Red Onion and Habanero===== • medium red onion • habanero peppers • white or apple cider vinegar •

boneless, skinless chicken breast, pounded thin or cut into strips (about 110 kcal per 3.5 oz/100g) • small avocado (about 160 kcal per 3.5 oz/100g) • medium Ataulfo or Manila mango (about 65 kcal per 3.5 oz/100g) • Garlic salt or a sheet of seasoning for skillet chicken (such as Maggi Juicy Chicken Sheet, or use garlic salt to taste) • Low-fat cilantro dressing or your favorite low-fat dressing (about 48 kcal per 2 oz/60g) • Fresh spinach (about 30 kcal per 3.5 oz/100g)

fideo noodles (about 3.5 oz or 100 g) • chopped carrot • zucchini • chayote squash • onion • garlic • Nonstick cooking spray, • Cilantro, to taste • boneless, skinless chicken breast

boneless, skinless chicken breast (about 500 grams) • evaporated milk (such as Carnation; 12 fl oz/354 ml) • tomatillos (about 500 grams) • shredded asadero cheese or your preferred melting cheese • fresh cilantro sprigs • cream cheese (about 4 oz/113 grams) • Salt to taste • jalapeño peppers

poblano peppers, roasted, peeled, and deveined • All-purpose flour, • large eggs, separated • Vegetable oil • picadillo filling • ground pork (150 grams) • ground beef (150 grams) • boneless, skinless chicken breast, ground • raisins (50 grams) • chopped almonds (50 grams) • pine nuts (50 grams) • large ripe plantain, chopped •

boneless, skinless chicken breast • corn tortillas • red onion • garlic cloves • cilantro • Cotija or fresh cheese (about 100 grams) • Oaxacan mole (see recipe) • olive oil (2 oz. / about 60 ml) • hot water (1.5 liters) • Sea salt and freshly ground black pepper

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 •