Queso fresco

corn masa (about 200 grams) • firm white cheese, such as queso fresco or farmer cheese (about 70 grams) • sugar • vegetable oil (about 500 ml)

corn tortillas • cheese such as panela, queso fresco, or any cheese that doesn't melt (about 150 grams) • vegetable oil for frying

corn tortillas (optional: use red tortillas if you like) • dried chile de árbol peppers • queso fresco or Sierra cheese (about 400 grams) • As needed, shredded lettuce • dried ancho chiles • dried morita chiles • As needed, water • garlic cloves • onion • Salt, to taste • black pepper • As needed, pork lard •

guajillo chiles • ancho chile • corn tortillas (about 1/2 kilo) • onions • grated dry cheese (about 1/2 kilo, such as queso fresco or cotija) • tomato • Salt, to taste • Black pepper, to taste • whole clove • garlic clove • chicken bouillon • water (about 480 ml) •

zucchini • tomato • green chili pepper • onion • sour cream • corn (or 1 can of corn) • Salt, to taste • Black pepper, to taste • Cilantro, to taste • queso fresco (about 250 grams)

jicama, thinly sliced • queso fresco (about 60 grams), crumbled • Salsa: • tomato • onion • serrano pepper • Optional: lettuce, sour cream, leftover cooked dishes

corn tortillas • to taste freshly cooked beans • to taste California chiles • to taste garlic • to taste chicken bouillon • to taste oil • to taste shredded cooked chicken • to taste grated dry cheese (such as Cotija or queso fresco) • to taste thinly sliced lettuce • to taste Mexican crema or sour cream • to taste your favorite salsa • to taste red onion pickled in lime juice and salt •

bolillo rolls or French rolls (preferably day-old) • queso fresco (cut into cubes) • plantains (sliced) • unsalted butter • Al gusto almonds • Al gusto shredded coconut • Al gusto walnuts • Al gusto peanuts • water (2.5 liters) • cones piloncillo (Mexican brown sugar) • whole cloves • star anise •

corn tortillas • queso fresco or panela cheese (about 500 grams) • chilaca peppers • onion • tomatoes • Lettuce, to taste • Sour cream, to taste • Enough oil for frying • garlic clove • carrots • large potatoes • Salt, to taste

zucchini (about 1.5 kg) • round cheese (such as queso fresco or panela) • pork ribs, cut into small pieces (about 1/2 kilo) • tomatoes (about 1 kg) • onion • Tampico chile, to taste (or substitute with jalapeño or serrano pepper) • pipicha, or to taste (or substitute with cilantro)

dried corn husks, reserve 4 husks • Medium steamer pot • Dough: • vegetable shortening (about 270 grams) • instant corn masa for tamales (about 480 grams) • vegetable broth (about 630 ml) • baking powder • kosher salt • Filling: • vegetable oil • white onion, sliced into half-moons (about 150 grams) • garlic, minced •

roasted green chiles (not poblano, serrano, or jalapeño; use the larger, wider green chiles sometimes called 'chile verde' in some regions) • queso fresco (about 115 grams) • Mexican crema (about 360 ml) • Salt, to taste • Corn tortillas • Lettuce • cooked, shredded chicken (about 1 kg)

chicken breast • onion • tomatoes • little chicken bouillon powder • little dried epazote • little butter • Corn oil • Cooked beans • Corn tortillas • Lettuce • Queso fresco • Mexican crema •

cold corn tortillas • dried guajillo chiles, stemmed and seeded • tomato • medium onions • garlic • queso fresco (about 200 grams) • chicken bouillon powder • oil (about 120 ml) • Salt, to taste • Water

bolillos (Mexican bread rolls), cut into thick slices and left to dry in the sun or air-dried • oil (1 liter) with 2 cinnamon sticks, 7 whole allspice berries, 5 black peppercorns or Tabasco peppercorns, and 3 whole cloves • Syrup: • piloncillo (about 1 kilogram) • apple juice (1 liter) • Zest of 1 orange • whole cloves, 5 black peppercorns, and 2 whole star anise • cinnamon sticks • pulque or light beer (1 liter) • For garnish: • pitted prunes • raisins •

corn tortillas (about 500 grams) • cooked beef (flank or brisket) or cooked and mashed potato, seasoned to taste with herbs like marjoram and basil (about 250 grams) • finely shredded cabbage or lettuce (about 70 grams) • crumbled queso fresco or grated Parmesan cheese (about 100 grams) • full-fat sour cream (about 50 grams) • Salsa (see below) • tomato • refried beans, mashed (about 50 grams)

Corn tortillas • tomatillos • green chiles (such as jalapeños or serranos) • cilantro • Epazote (optional) • onion • garlic cloves • Mexican crema or sour cream • Red onion • Shredded cheese (such as queso fresco or Monterey Jack)

cooked beef trotter (about 400 grams) • apple cider vinegar (about 80 ml) • thinly sliced onion, divided (about 80 grams) • refried beans (about 240 grams) • lettuce, cleaned, shredded, and rinsed • dried oregano, crushed by hand • thick sour cream (about 120 ml) • finely shredded queso fresco (about 120 grams) • Pickled jalapeños, to taste • tostada shells • water (about 80 ml) • avocado

ripe tomatoes (about 1 kg) • small bunch fresh epazote • onion • garlic • chicken bouillon or chicken broth • corn tortillas, cut into thin strips and fried • Mexican crema (or sour cream) • cheese (such as queso fresco or Monterey Jack) • avocado

fresh chorizo (about 115 grams) • onion • garlic, minced • cooked black beans (about 255 grams) • dried Yahualica chili (or any dried chili you have) • butter (about 28 grams) • Queso fresco, to taste, for serving

corn tortillas, cut into strips for frying • queso fresco or semi-dry cheese, cut into cubes • canned chipotle chiles • cooked tomatoes • onion • garlic clove • sour cream or table cream • salt to taste • oil for frying • water • avocado to taste • guajillo chile to taste

corn tortillas for flautas • chicken breast • garlic • onion • As needed, oil • As needed, water • Salt, to taste • For the salsa: • Roma tomatoes • onion • garlic • dried marjoram or oregano •

tortilla chips (about 150 grams) • refried beans (about 100 grams) • shredded Chihuahua or Monterey Jack cheese (about 75 grams) • pico de gallo (about 100 grams) • finely chopped romaine lettuce (about 50 grams) • sour cream (about 100 ml) • crumbled queso fresco (about 50 grams) • pickled jalapeños, sliced (about 70 grams) • chorizo (about 100 grams) • Salt and pepper, to taste

corn tortillas • ripe plantain • vegetable oil • (about 8.25 oz/235 g) prepared mole sauce or any mole sauce you like • queso fresco (fresh Mexican cheese)

chicken breast or whole chicken (about 1 kg) • El Pato brand tomato sauce or other Mexican-style tomato sauce • Yellow corn tortillas • red onion • Enough limes to marinate the onion • lettuce • Avocado, to taste • Sour cream (squeeze bottle) • Queso fresco, to taste

corn tortillas (about 1 kg) • whole cooked chicken • medium tomatoes • onion • garlic • dried guajillo chiles • Salt, to taste • chicken bouillon • tomato sauce (such as El Pato brand or similar, about 7 oz/200 g) • Lettuce, to taste • Queso fresco, to taste • Sour cream, to taste •

chicken broth (about 1.2 liters) • guajillo chiles • garlic cloves • onion • ground cumin • Salt, to taste • Crema (Mexican-style sour cream), to taste • queso fresco (or your preferred fresh cheese), cut into cubes • pork cracklings (about 150 grams) • pork cracklings (about 150 grams) • Fried tortilla strips, to taste • vegetable oil (about 480 ml)

eggs • chopped onion (about 40 grams) • chopped tomato (about 120 grams) • chopped jalapeño pepper • Blended black beans • Queso fresco (fresh Mexican cheese) • Chorizo sausage • corn tortillas

corn tortillas (about 1 kg) • cooking oil (about 250 mL) • eggs • chicken bouillon powder • seasoned tomato puree • water (about 2 liters) • Salt, to taste • Black pepper, to taste • onion • garlic • epazote • Sour cream, to taste •

medium nopal cactus paddles • soy chorizo • garlic clove, finely chopped • onion, chopped • cilantro • avocados, sliced into 1/4-inch pieces • Roma tomatoes, chopped • Crumbled queso fresco, to taste • Taquera salsa, to taste • Salt, to taste • Cooking oil of your choice,