Queso panela

queso panela (about 500 grams) • serrano chiles • tomatoes • onion • as needed, oil • garlic clove • salt, to taste • beans, to taste • tortillas, to taste

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

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)

romaine lettuce, washed and dried • cucumber, peeled, seeded, and diced • strawberries, washed and hulled • green grapes, washed • avocado • basil, washed, leaves chopped • queso panela or basket cheese • Mixed seeds to taste: peanuts, sunflower seeds, pumpkin seeds • Olive oil to taste, with thyme, oregano, and garlic flakes • Balsamic vinegar to taste • Hawaiian black salt to taste

shredded carrots (about 300 grams) • large onion, thinly sliced • small can chipotle peppers • Roma tomatoes • dried oregano • garlic clove • small box tomato puree (about 7 ounces or 200 grams) • oil • Salt and pepper to taste • Tostadas, • Queso panela, 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 •

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 •

bolillos (or 7 small French bread rolls) • piloncillos (or 5 cones of Mexican brown sugar, about 1 1/4 pounds/570 grams total) • cinnamon sticks • prunes (about 280 grams) • raisins (about 150 grams) • bananas • apple • peanuts (about 140 grams) • unsalted butter (about 1 cup/226 grams) • queso fresco or panela cheese (about 200 grams) • corn tortillas

bolillos (Mexican bread rolls), sliced and fried in butter • piloncillo cones (or 1 1/2 to 2 cups packed dark brown sugar, about 300-400 grams) • butter (about 150 grams) • water (2.5 liters) • cinnamon sticks • Anise seeds • Black pepper (optional) • Pecans or walnuts • Raisins • Dried cranberries • Shredded coconut • Unsalted peanuts •

pambazo rolls or bolillo rolls • medium potatoes • chorizo (1 kg) • dried guajillo chiles, seeded • crumbled queso fresco or panela cheese (about 60 grams) • garlic clove • chopped and washed lettuce (about 60 grams) • finely chopped onion (about 40 grams) • salt • black pepper • oil (about 120 ml)

the chicken broth from the chicken breast we cooked • guajillo chili pepper • tomato • onion • garlic clove • ground cumin • ground black pepper • oregano • bay leaf • enough oil for frying • for serving: • corn tortillas •

corn kernels (about 350 grams, from 4 ears of corn) • sweet yellow corn (about 220 grams) • panela cheese (about 200 grams, or substitute with queso fresco) • baking powder • sugar • large eggs • vanilla extract

plantain (ripe) • small French roll (bolillo) • mulato chiles • ancho chiles • tomato • onion • garlic cloves • cinnamon stick • whole clove • whole black peppercorns • dried oregano • almonds •

corn tortillas • As needed, oil • As needed, two-chile sauce • As needed, simple ground beef filling • round cheese (such as queso fresco or panela) • As needed, finely shredded lettuce or cabbage • As needed, sour cream

Roma tomatoes • onion • garlic cloves • chicken bouillon cube (Knorr or similar) • dried ancho chile • dried chipotle chiles • fresh epazote (or substitute with cilantro if unavailable) • fried corn tortillas, cut into strips • Salt and pepper • Mexican crema (60 ml) • avocado, diced • queso fresco or panela cheese, diced (about 150 grams)

Roma tomatoes • dried guajillo chiles • dried pasilla chile • fresh epazote • onion • garlic • corn tortilla • ripe avocados • queso fresco or panela cheese (about 35 grams) • Mexican crema or sour cream (about 60 ml) • Seasoning and salt

baguettes (preferably 1 or 2 days old, slightly hard) • Butter, • peanuts (about 140 grams) • grated queso fresco • grated Chihuahua cheese • chopped walnuts (about 100 grams) • raisins (about 150 grams) • cinnamon sticks • piloncillo (or panela) • whole cloves • water (710 ml)

masa harina (about 500 grams) • salt • warm water (about 500 ml) • oil • chorizo (about 500 grams) • cooked beans, drained (about 1 liter) • small onion, finely chopped • Oil for frying the beans, • Queso panela or cheese of your choice, • Crema (Mexican-style sour cream), • Habanero salsa or your favorite salsa,

For the broth: • chicken breast • large carrots • chayote squash • Salt & garlic • small zucchini (optional) • For serving: • Fried tortilla • Sliced lettuce • avocado, diced • Queso fresco or panela cheese • Mexican crema (120 ml) •

freshly made corn tortillas • mole poblano (about 500 ml) • Queso panela or queso fresco, • red onion

tortilla dough (masa) (about 500 grams) • potatoes • onion • vegetable oil • poblano pepper, sliced, or frozen pepper strips • tomatoes • habanero pepper • garlic clove • salt, to taste • black pepper, to taste • queso fresco or panela cheese

avocado • jalapeño pepper • sprigs of cilantro • small onion • Mexican crema (about 120 grams) • milk (about 30 ml) • corn chips • Queso panela to taste