Red pickled

pickled pork skins (cueritos) • red onion • cucumbers • dried mirasol or guajillo chiles • small handful chiltepin chiles • small handful dried árbol chiles, toasted • limes • tomato cocktail juice (about 200 ml, such as Clamato) • garlic clove • Coarse salt to taste • avocado • tostada shells

limes • large red onion • Coarse salt • Ground black pepper

red onion (about 800 grams; I used 2 large ones) • water (400 ml) • salt • apple cider vinegar • brown sugar • whole allspice berries • bay leaves • whole cloves

red onion • habanero peppers • bitter oranges (or substitute with 3/4 cup orange juice and 2 limes) • limes • salt

large red onion or 2 medium red onions • Filtered water, • green chiles, slit lengthwise • small garlic clove • whole cloves • allspice berries • Dried oregano, to taste • Sea salt, to taste • apple cider vinegar (10 ml) • Juice of 1/2 bitter orange or juice of 1 sweet orange and 1 lime

red onions • habanero peppers • Crushed dried oregano, to taste • sour orange juice (about 240 ml) • white vinegar (about 60 ml) • Salt, to taste • Ground black pepper (not powdered), to taste

large red onion, thinly sliced • water (240 ml) • white vinegar (240 ml) • salt, any kind you like • spices to taste (I used oregano)

---- For the enchiladas: • corn tortillas • dried guajillo chiles (about 100 grams) • onion • whole garlic clove • Oil • ---- Filling: • Parmesan cheese or aged cheese • Finely chopped onion • ----- Chicken in Asado: • chicken legs and 2 thighs, trimmed of fat and skinless • red tomato, sliced •

white vinegar (1 liter) • medium red onion • habanero peppers • bay leaves • limes • salt • oregano • Hot water

red onion • habanero peppers • limes (juice) • salt • white vinegar • water (50 ml)

medium red onion • jalapeño peppers • medium carrots • garlic salt • ground black pepper • dried oregano • Persian limes • white vinegar (120 ml) • boiling water (480 ml)

pork (for frying) (about 500 grams) • small head of cabbage • chorizo sausages, chopped • large carrots, cut into matchsticks • large tomatoes • onion (I use red onion) • thyme • bay leaves • oregano • white vinegar (120 ml) • Coconut oil, olive oil, or lard for frying • Salt and pepper •

(about 2 2/3 cups) Peruvian beans (or pinto beans) • (about 14 oz) Spanish-style chorizo sausage • (about 14 oz) Chihuahua or Menonita cheese • (about 7 oz) sliced red pickled peppers • (about 1 lb 2 oz) smoked bacon • (about 7 tablespoons) unsalted butter

shredded chicken (about 300 grams) • onions, peeled and thinly sliced into julienne strips • jalapeño peppers, stemmed, peeled, seeded, and cut into thin strips • red poblano peppers, seeded, stemmed, and thinly sliced into strips • fresh epazote, finely chopped • garlic, peeled and finely chopped • pork lard (from carnitas) (about 60 grams) • Salt, to taste • warm corn tortillas • Enough oil for deep frying • Spicy homemade red salsa • Spicy homemade green salsa •

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 •

crab meat • small shrimp, peeled • tomatoes • red onion • cucumbers • limes • cilantro • ketchup (about 355 ml) • pickled jalapeños • pickled jalapeño brine (about 120 ml)

beef sweetbreads (500 grams) • Juice of 3 limes • Salt, to taste • Pickled onions, to taste • avocado, sliced • Red salsa, to taste • corn tortillas

medium cauliflower • medium beet • carrots • medium onion • red cabbage, washed • celery • garlic • chia seeds, soaked (about 70 grams) • toasted wheat germ (about 115 grams) • oregano • ground black pepper • Oil and salt, to taste •

beef round (about 1 kg) • onion + 1/4 onion • garlic, or 3 if small + 2 or 3 more • Roma tomatoes • Oregano, to taste • Salt, to taste • water (2.5 liters) • carrots, grated • sliced lettuce • cucumber, sliced or cut into half-moons, seeds removed • Avocado, to taste • Pickled red or white onion, to taste

tortilla chips (about 175 g) • serving hot refried beans or 1 can (14 oz/400 g) refried beans, heated • Chopped pickled or fresh jalapeño peppers, to taste • roasted red peppers from a jar, drained and sliced (about 200 g) • Salt and pepper, to taste • shredded Gruyère cheese (about 4 oz/120 g) • shredded cheddar cheese (about 4 oz/120 g)

shrimp (small cocktail shrimp or slightly larger) • Clamato (2 liters) • ketchup (1 liter) • Juice of 12 limes • red or white onions, finely chopped • pickled chili peppers, chopped or sliced, drained • cilantro, finely chopped • For serving: Optional • Diced avocado, to taste • Chopped radishes, to taste

shredded seitan or similar plant-based meat (350-450 grams) • corn tortillas (about 1 kg) • sour cream (50 grams) • queso fresco (about 225 grams) • small head red leaf lettuce • homemade salsa • pickled onions • avocado

chopped dogfish fillet (about 500 grams) • garlic, finely chopped • onion, finely chopped, plus • more finely chopped onion • vegetable oil • paprika • corn tortillas • Chipotle mayo, to taste • Yellow pickled peppers, to taste • Salsas (red or green), to taste • avocados • cilantro, cleaned, disinfected, and chopped (about 15 grams) •

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 •

cooked chicken breast, shredded • hard-boiled eggs, chopped • panela cheese, diced (about 200 grams) • onion, diced • mixed vegetables (carrots, peas, and corn) or use fresh • avocado, sliced • lettuce, sliced • spinach leaves, sliced • sour cream (about 1/2 liter) • mayonnaise • Salt and pepper, to taste • Red pepper flakes or pickled jalapeño slices, to taste

Sauce: • guajillo chiles • dried red ancho chiles (for a little heat, add 2 roasted and soaked puya chiles) • garlic clove • onion • whole allspice berries • cinnamon stick • small pinch cumin • tablet Mexican chocolate • water (about 480 ml) • small piloncillo or a piece (about 1.5 oz / 40 g) • lard or vegetable shortening (about 40 g) •

cooked hibiscus flowers (from making hibiscus water) (about 400 grams) • large onions, peeled and chopped • garlic, peeled and chopped • tomatillos, husked and chopped (about 500 grams) • dried árbol chiles, toasted and chopped, or use red pepper flakes • sour orange juice (about 240 ml) • epazote, finely chopped • As needed, oil for frying • Salt, to taste • dried ancho chiles, toasted, soaked in vinegar and garlic • cumin, toasted and ground with salt • large onion, cooked •

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 •

For the dough: • pork lard (about 500 grams) • masa harina for tortillas (about 1.5 kilograms) • baking powder • salt • Chicken broth, • Masa harina, • For the filling: • whole chicken breast • garlic cloves • onion • Water, •

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) •