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

achiote paste (recado rojo) • dried oregano • ground cumin • black pepper • allspice berries • whole cloves • small piece cinnamon stick • salt • small onion • garlic cloves • sour orange juice (or substitute, see steps) • lime juice •

pork leg, cut into cubes (about 2 kg) • achiote paste • large garlic cloves • whole cloves • whole allspice berries • dried oregano • ground cumin • orange juice (about 1/2 liter) • Juice of 2 large limes • large banana leaves, toasted • Salt and chicken bouillon powder, to taste

guajillo chiles • garlic clove • achiote paste (about 50 grams) • Juice of 1 bitter orange • apple cider vinegar (60 ml) • Salt • Black pepper • Oregano • pineapple • bacon (about 100 grams) • pork steak (about 1 kilogram)

pork leg (about 400 grams) • lard (about 80 grams) • banana leaves • garlic cloves • small cinnamon stick • allspice (about 5 grams) • achiote paste (about 50 grams) • ground cumin (about 3 grams) • whole cloves • dried oregano (about 2 grams) • sour orange juice (about 150 ml) • small red onion •

pork shoulder • pork ribs • oranges (juice only) • limes (juice only) • white vinegar (60 ml) • achiote paste (110 grams) • Salt and pepper • Cumin • Cloves • Oregano • Oil (olive oil can be used) • Banana leaves, lightly passed over a flame (enough to cover the meat) •

chicken breast • guajillo chiles • achiote paste (recado rojo) • oranges • garlic cloves • salt • oregano • cumin • bay leaves • Oil

masa (about 300 grams) • medium hierba santa leaves • lard (about 35 grams) • Salt, to taste • black bean paste (about 250 grams) • shredded chicken (about 200 grams) • hydrated corn husks

pork steak (about 1 kg) • achiote paste • guajillo chiles • ground black pepper • garlic clove • onion, chopped • ground cumin • vinegar • fresh orange juice (about 240 ml) • Salt, to taste

pork leg (1 kg) • freshly squeezed orange juice (120 ml) • freshly squeezed lime juice (120 ml) • guajillo chili pepper • achiote paste • cumin • oregano • Salt, to taste • Black pepper, to taste • Pickled red onions, to taste • Chopped cilantro, to taste • Corn tortillas, •

eggs • Shrimp paste, to taste • Vegetable oil,

corn masa (about 300 grams) • avocado leaf • black beans (about 150 grams) • pork lard or pork crackling paste (about 100 grams) • Oaxacan cheese (quesillo) (about 80 grams) • cabbage (about 80 grams) • medium Roma tomato • beef steak or chorizo (about 120 grams) • pork lard (about 50 grams) • to taste guaje beans • to taste spring onion (or Mexican green onion) • to taste chile de agua (Oaxacan green chile) •

charcoal (about 1.5 kg) • Preferably a brazier (anafre) or a griddle (comal) • Tongs • or spatulas • (1 kg) • Salt, to taste • water (2 liters) • onion • garlic cloves • Epazote (Mexican herb) • tomatillos • dried morita chiles •

all-purpose flour (about 500 grams) • large eggs, at room temperature • Zest of 1 orange • sugar, plus 1 teaspoon (for the yeast) • salt • anise seeds, crushed with 1 teaspoon sugar in a mortar • active dry yeast (11 grams) • orange juice (a little less than 1/2 cup) • unsalted butter (about 200 grams) • Small plastic baby figurines, as needed, to hide in the bread • all-purpose flour • powdered sugar and 1/4 teaspoon salt •

tlayudas or as needed large tortillas • pork lard (asiento) (about 200 grams) • green cabbage (about 300 grams) • Oaxaca cheese (quesillo) (about 250 grams) • thin-sliced beef steak (tasajo) (about 250 grams) • onion (about 120 grams) • cooked whole black beans (about 250 grams) • pork lard (about 1 oz or 30 grams) • dried avocado leaf (about 10 grams) • oil (about 1.7 fl oz or 50 ml) • garlic (about 2 grams) • cilantro (about 200 grams) •

large carrots • large potatoes • eggs • shrimp paste • black pepper • ground cumin

all-purpose flour (about 500 grams) • warm milk (250 ml) • fresh yeast (30 grams) or 1/2 oz active dry yeast (15 grams) • sugar (about 120 grams) • unsalted butter, softened (about 120 grams) • large eggs • salt (10 grams) • orange blossom water • egg yolk • Zest of 1 orange • vanilla extract • Zest of 1 lemon •

beef for shredding (about 500 grams) • onion • bay leaf • tomatoes, diced • red bell pepper, diced • green bell pepper, diced • garlic, minced • tomato paste • dry white wine (120 ml) • beef cooking broth (240 ml) • black pepper • ground cumin •

all-purpose flour (about 1 kg) • baking powder (about 80 g) • sugar (about 700 g) • margarine (about 700 g) • eggs • vanilla extract • milk (1 liter) • For decorating: • Red and yellow quince paste (ate) • Cherries • Canned peaches • Jam, any flavor •

vegetable shortening (about 250 grams) • flour (about 375 grams) • baking powder • large chicken breast • onion • mole paste (about 250 grams) • Banana • Salt, to taste

hominy corn for pozole (about 2 kg) • water (2 liters) • chicken breast • hoja santa leaves • black mole paste or dried chiles (such as costeño, guajillo, árbol) (about 1/4 kg) • small tomatoes • onion • garlic cloves

hominy (cacahuazintle), cleaned and precooked (about 1 kg) • garlic • pork (shoulder, ribs, leg, etc.) (about 1 kg) • large onion for cooking the meat • Salt, to taste • cilantro (substitute for epazote if unavailable) • hoja santa leaf (substitute with a small handful of fresh spinach if unavailable) • serrano peppers, or to taste • onion • garlic cloves • tomatillos (about 500 grams) • cumin •

mushrooms (about 500 grams) • onion • cilantro • pineapple • corn tortillas • olive oil • dried guajillo chiles, cleaned and seeded • garlic clove • achiote paste (about 30 grams) • fresh orange juice (120 ml) • white vinegar • onion •

dried ancho chiles • dried red chilaca chiles (mild, not spicy) • dried chipotle chiles • garlic cloves • salt, or to taste • whole cloves • dried oregano • ground cumin • pineapple juice (about 480 ml) • onion • achiote paste • sour orange juice or white vinegar (about 240 ml) •

pork steak (about 1 kg) • guajillo chiles (or similar dried red chiles) • ancho chiles • dried chipotle chile • onion • whole cloves • black peppercorns • achiote paste (about 20 grams) • garlic cloves • white vinegar (60 ml) • Kosher salt, to taste • dried marjoram •

tuna • dried guajillo chile • achiote paste • onion • garlic • orange juice (120 ml) • dried oregano • ground cumin • bay leaves • salt • corn tortillas • onion, chopped, for garnish •

marinated pork (about 500 grams) • achiote paste • vinegar • Juice of 1/2 orange • pineapple, cut into pieces