Paste

masa for tortillas (about 4 kg) • lard (about 1.5 kg) • salt (about 120 ml) • baking powder (such as Royal) • broth (about 3 liters) • pork shoulder or leg (about 750 grams) • pork ribs (about 250 grams) • mole paste (about 250 grams) • chicken breast with bone (for flavoring the broth) • garlic • onion • medium tomatillos •

banana leaves, passed over a flame to soften • pork leg (500 grams) • achiote paste (200 grams) • sweet orange juice (120 ml) • white vinegar (120 ml) • ground cumin • dried oregano • white pepper • black pepper • ground cinnamon • whole allspice berries, ground • garlic, pressed •

pork or whole chicken (about 1 kg) • achiote paste • sour orange juice (about 120 ml) • white vinegar (about 60 ml) • garlic cloves • allspice berries • oregano • cumin • cinnamon • salt • Water • red onions •

pork shoulder or butt, cut into chunks (about 1.5 kg) • achiote paste • orange juice (200 ml) • lime juice (200 ml) • garlic, chopped • ground cumin • black pepper • Yucatecan oregano or 1 1/2 tablespoons regular oregano • Salt, to taste • vegetable oil or pork lard (if using pork loin) • Banana leaves,

banana leaves • pork (about 3 kg) • pork lard (about 225 grams) • achiote paste (about 50 grams) • orange juice (1 liter; if you can find sour oranges for the juice, even better) • lime juice • ground cinnamon • ground cumin • dried oregano • ground black pepper • allspice or 5 whole allspice berries • large garlic cloves •

pork (cut into pieces, preferably lean) • achiote paste • lime juice (120 ml) • orange juice (240 ml) • large banana leaves • vegetable oil or melted lard (120 ml) • habanero or manzano peppers • chopped red onion (about 320 grams) • lime juice (240 ml) • orange juice (240 ml) • salt

pork leg (about 500 grams) • pork shank (about 500 grams) • achiote paste • garlic • Salt, to taste • banana leaf • limes, if needed • sour oranges • güero chiles • large red onion • Oregano, to taste • White vinegar, to taste

pork (I asked for pork shoulder) • garlic cloves • achiote paste • sour orange juice (about 240 ml) • If you don't have sour orange juice, use 1 cup orange juice with the juice of 1 lime • white vinegar (60 ml) • whole cloves • oregano • cumin • black peppercorns • Aluminum foil • Fire-roasted banana leaf (pass over flame to soften) •

pork loin (If you don't eat pork, you can substitute with chicken) • dried guajillo chiles • dried ancho chiles • pineapple juice (150 ml) • Enough achiote paste • Enough recado blanco (a blend of black pepper, cloves, onion, garlic, cumin) • vinegar (50 ml) or to taste • oregano • Salt to taste • pineapple, cut into chunks • onion, thinly sliced • brown sugar •

a) For the bread dough: • all-purpose flour (about 1 kg) • egg yolks • whole eggs • sugar (about 400 grams) • active dry yeast (about 30 grams) • Warm milk • unsalted butter (about 1/2 kg) • salt • b) For the cream filling • cornstarch (about 30 grams) • milk (about 2 liters) •

achiote paste (recado rojo) (about 400 g) • pork leg (about 2 kg) • pork shank (about 1 kg) • bitter oranges (or substitute with a mix of orange and lime juice) • Banana • Vinegar • Bay • Oregano • Garlic • Cumin • Thyme

water (about 355 ml) • mushrooms (250 g) • small white onion • salt • garlic clove • Roma tomato • vegetable shortening (125 g) • masa harina (about 240 g) • queso fresco (100 g) • salt • Corn husks, • Queso asadero, to taste •

boneless, skinless chicken breasts • onion • thyme (about 1/8 cup) • water (about 3.5 liters) • masa harina dough (about 2 kg) • lard (about 1/4 kg) • mole negro paste (about 1/2 kg) • medium tomatoes • dried corn husks • Salt, to taste • garlic

pork leg • sour orange juice (if unavailable, substitute with a mix of orange and lime juice) • lime juice • chipotle paste • vinegar • tomatoes • onion • salt • oregano • whole black peppercorn • whole cloves • garlic cloves •

vegetable oil • pork shoulder, cut into 3/4-inch cubes (about 1.5 kg) • fresh orange juice (about 710 ml) • guajillo chiles, mild, seeded and soaked (about 100 grams) • vinegar (about 240 ml) • garlic, peeled • achiote paste (about 50 grams) • Salt, to taste • Salsa • red onion, sliced • habanero chiles (or to taste), sliced • sour limes, juiced •

boneless pork (leg or loin) • achiote paste • white vinegar (120 ml) • orange • chopped garlic (about 4 cloves) • salt • onion, finely chopped • vinegar (120 ml) • dried oregano, ground • Persian lime

achiote paste bar • (about 1/2 liter) sour orange juice • white vinegar • Ground cumin, to taste • Dried oregano, to taste • whole black peppercorns • whole cloves • dried guajillo chiles • garlic cloves • Salt, to taste • lard (about 115 grams) • banana leaves •

pork leg (about 600 grams) • tomatoes • oregano • achiote paste • onion • garlic cloves • garlic powder • vinegar (60 ml) • sour oranges (or substitute with 2 oranges and 1 lime) • chicken bouillon powder • red onion • lime •

al pastor-style chicken cutlets (about 600 grams) • baguettes • Red and green lettuce • Mayonnaise mixed with habanero sauce • limes, 2 slices of pineapple, 1 small orange • guajillo chiles, 2 morita chiles • whole cloves, 4 whole black peppercorns • achiote paste (about 40 grams), 1 teaspoon dried oregano, 1 large garlic clove • white onion, 1/4 cup apple cider vinegar or white vinegar (60 ml) • cumin, and salt to taste

French bread rolls (birotes), sliced and left out in the sun to dry • Oil or lard for frying, • piloncillo (about 1 kg) • cinnamon • water (2 liters) • whole cloves • walnuts • Small handful of raisins • or small handful of dried prunes • Small handful of shredded coconut • Small handful of unsalted peanuts • sliced almonds (about 100 grams or a small handful) •

corn masa (about 1.2 kg) • pink guava (about 1 kg) • dark brown sugar (about 500 grams) • baking powder • vegetable oil (about 240 ml) • cinnamon sticks • water (about 360 ml) • Corn husks • This is a simple recipe, but you can add guava paste or cream cheese as a filling if you like

pork leg (about 1 kg) • of a 3.5 oz (100 g) achiote paste bar • sour orange juice (about 120 ml) • white vinegar (about 60 ml) • garlic clove • dried oregano • coarse salt (or to taste)

pork leg (serves 4) • achiote paste • orange juice (120 ml) • lime juice (120 ml) • peeled garlic cloves • whole black peppercorns • habanero peppers • red onion • white onion • Salt, to taste

textured soy protein, rehydrated (about 350 grams) • Juice of 2 oranges • Juice of 1 lime • achiote paste • apple cider vinegar (10 ml) • Oregano, black pepper, and cumin to taste • honey • roasted tomatoes • Salt to taste • banana leaves, cleaned and roasted

chicken breast, cut into 4 pieces with skin, well cleaned • achiote paste (any brand you like) • oranges (preferably sour), juiced • lime juice (about 120 ml) • white vinegar (about 100 ml) • whole clove, 4 black peppercorns, 1/2 tablespoon cumin, 1/2 tablespoon oregano • Salt to taste • Water • Shredded carrot, about 5 or 6 carrots (optional)

whole suckling pig, about 66 lbs (30 kg) • Recado rojo (achiote paste), to taste • Salt, • Banana leaves and oak leaves, as needed • sour oranges • Ground chili, • finely chopped onion (1 kg)

pork sirloin (about 4 kg) • cooked cascabel chiles • onion • large garlic cloves • achiote paste • whole black peppercorns • cumin • whole cloves • white vinegar (240 ml) • Salt to taste • Pineapple to taste, for the top of the trompo • grill or base for the trompo (vertical spit) •

pork (I used pork leg) • achiote paste (70 grams) • large garlic cloves • whole cloves • dried oregano • sour orange juice (if you can't find it, use sweet orange juice and add the juice of 1 lime) • vinegar (60 ml) • banana leaves • Salt to taste

pork leg (cut into large cubes) • orange juice (1 liter) • achiote paste (about 1.8 oz or 50 grams) • garlic cloves • Salt to taste

pork leg (about 2 kg) • achiote paste (1 bar, about 110 grams) • garlic • sour orange juice (240 ml; if unavailable, use orange juice plus juice of 1 lime) • white vinegar (60 ml) • allspice berries • black peppercorns • dried oregano (5 pinches) • dried thyme (2 pinches) • small piece white onion • Salt, to taste