Smoke garlic

smoked fish (I used jack mackerel) (about 300 grams) • medium onion • Roma tomatoes • ground cumin • garlic powder • dried chives • Salt to taste

smoked pork chops • canned pineapple (in syrup) • pineapple syrup (about 50 ml) • vegetable oil • Salt, to taste • Black pepper, to taste • garlic powder • blended chipotle peppers in adobo sauce • Maggi seasoning sauce • cornstarch (dissolved in a little water) • servings cooked white rice (optional, for serving)

smoked marlin (about 500 grams) • potatoes, thoroughly scrubbed and washed • onion • Water as needed to parboil the potatoes • vegetable oil • paprika • garlic, finely chopped

smoked jack mackerel (about 1 kg) • green olives (about 3.5 oz or 100 grams) • small onion, finely chopped • tomato, finely chopped • chopped garlic • salt • black pepper • bay leaves • olive oil • shrimp (about 300 grams)

shrimp (about 500 grams) • jalapeño peppers • batter flour (about 250 grams) • baking powder • garlic powder • onion powder • Salt and pepper to taste • beer (12 oz / 355 ml) • oil for frying (about 700 ml) • Corn tortillas, as needed, for tacos • Smoked marlin • sour cream (about 225 grams) •

smoked marlin or tuna • tomato • onion • serrano peppers • celery • garlic • soy sauce • Maggi seasoning sauce • pepper to taste • oregano to taste • oil • corn tortillas •

Smoked turkey • butter (about 350 grams) • white wine • thyme • lemons • orange • bay leaves • rosemary • minced garlic • kitchen twine • aluminum foil

large tomatoes • large onion • garlic • bell pepper • grated carrots • smoked marlin • tomato puree • sugar, oregano, and pepper • Worcestershire sauce • Flour or corn tortillas • mayonnaise • sour cream •

smoked pork chops • potatoes • red tomatoes • medium onion • garlic • dried chipotle chiles • guajillo chiles • cloves • allspice berries • oregano • salt and pepper to taste

grilled pineapple • habanero peppers • garlic cloves • small onion • Salt to taste

ground beef (1 kg) • ground bacon (100 grams) • eggs • milk • Worcestershire sauce, to taste • ketchup • mustard • butter • carrot, chopped • onion • garlic cloves • celery stalks •

smoked marlin or smoked tuna (about 500 grams) • bacon, chopped (about 350 grams) • butter (about 1/3 stick) • vegetable juice (such as V8) • beer (12 oz each) • small can tomato puree • onion, chopped • garlic, chopped • celery stalks, diced • chipotle peppers (optional) • poblano or bell peppers, sliced • Vegetables are optional, use what you have: •

black beans (about 250 grams) • smoked pork chop • red bell pepper • onion • garlic clove • small handful cilantro • chicken bouillon cube • Salt, to taste • Black pepper, to taste • drizzle of oil

butter plus a little oil • onion, chopped • large garlic clove • Roma tomatoes, cut into large chunks • large dried guajillo chile, cleaned • chicharrón (fried pork rinds), broken into pieces (about 150 grams) • chicken broth (about 480 ml) • Salt, to taste • Black pepper, to taste • Heavy cream, • Shredded cheese (such as Manchego, Gouda, Chihuahua, Gruyère, or hoop cheese), • Chicharrón crumbs, •

salmon fillets, about 3.5 oz (100 g) each • blueberries (100 g) • sour cream (100 ml) • cream cheese (about 100 g) • blue cheese (about 30 g) • Black pepper, to taste • lemon juice • Smoked salt, to taste • white onion, thinly sliced (about 20 g) • garlic clove, sliced • olive oil • whole milk (100 ml) •

large potatoes, cut into cubes (I leave the skin on) • sliced and chopped smoked bacon (about 100 grams) • finely chopped green onions • Garlic salt, to taste • paprika • vegetable oil

beef steak, finely chopped (about 500 grams) • smoked bacon, chopped into small pieces (about 250 grams) • tomatoes • serrano peppers • whole cumin seeds • small garlic clove • cooked pinto beans (frijoles de la olla) • oil • salt • green onions (cambray onions) • cilantro, chopped • onion, diced •

beef round (pulpa bola) • smoked bacon • smoked pork belly • water (4 liters) • tomatillos • tomatoes • serrano chiles • chorizo • large potatoes, partially cooked • large onions • cilantro • garlic •

rice noodles (250 g) • tamarind pulp (or 5 tablespoons unsweetened tamarind syrup) • hot water (if using tamarind pulp) • boneless, skinless chicken breast (125 g) • extra firm tofu (125 g) • all-purpose flour or cornstarch • peeled and deveined shrimp (optional) • unsalted peanuts • fish sauce • sugar (or jaggery or light piloncillo) • lime juice • vegetable oil •

beef sirloin (500 grams) • smoked bacon (200 grams) • green onions • jalapeños • cilantro • finely chopped garlic • chicken bouillon • medium tomatillos • cooked beans (about 480 grams)

smoked marlin (about 150 grams) • chipotle peppers • chopped onion (about 40 grams) • marjoram • bay leaf • thyme • garlic clove • tomato • Salt and pepper • nopal tortillas • sour cream (60 ml) • mayonnaise (30 ml) •

cooked pinto beans with broth (about 1 kg) • Pork lard • Mexican-style sausage (longaniza) (about 200 grams) • Spanish-style chorizo (about 200 grams) • bacon (about 200 grams) • hot dogs, chopped • pork cracklings (chicharrón seco) (about 200 grams) • smoked pork chops • large tomatoes, chopped • onions, chopped • Serrano peppers • garlic clove •

lean ground pork (about 750 grams) • garlic, finely chopped • onion, finely chopped • seasoned tomato puree (about 17.5 ounces or 500 grams) • smoked chipotle peppers, finely chopped • dried marjoram, crushed • vegetable oil • Salt, to taste • corn tortillas (about 1 kilogram)

For the enchiladas: • soft fried corn tortillas, preferably fried in good-quality pork lard • For the Christmas sweet 13-chile sauce: • different dried chiles (Morita, Japanese, Cascabel, Pasilla, Costeño, Guajillo, dried Chipotle, Ancho, smoked Chipotle, Árbol, yellow Costeño, smoked Ancho, and Pico de Paloma chile) • roasted cinnamon • Small handful of sweet spices (anise, coriander seeds, cardamom, cloves, and Tabasco pepper) • Grated nutmeg • Small handful of raisins • Small handful of prunes • Small handful of peanuts • Small handful of pecans or walnuts • epazote •

beef steak, cut into small pieces (1 kg) • smoked bacon, finely chopped (500 grams) • tomatillos • garlic • white onion • green onions (Cambray onions), use one per person if you like them • serrano green chiles • chopped cilantro • water (1 liter) • chicken bouillon cube • cooked pinto beans (frijoles de olla) • Salt to taste •

beef steak, cut into small pieces (about 1 kg) • black pepper, to taste • garlic cloves • serrano green chiles • tomatillos • white onion • smoked bacon, finely chopped (about 500 grams) • chopped cilantro • water (1 liter) • chicken bouillon cube • cooked pinto beans (drained) • salt, to taste •

beef (about 400 grams) • smoked bacon (about 150 grams) • tomatillos • garlic clove • chopped cilantro (about 10 grams) • green onions (scallions) • cooked beans with their broth (about 400 grams) • jalapeño pepper • salt • black pepper

pork leg • pork ribs • peeled onion • peeled garlic cloves • fresh aromatic herbs (such as thyme, marjoram, bay leaf) • epazote • water (about 5.7 liters) • Salt • Salsa to season the broth • dried guajillo chiles, 3 dried pasilla chiles, and 4 dried smoked chipotle chiles, roasted and soaked in vinegar and piloncillo (or brown sugar) • peeled and crushed garlic cloves • avocado leaves •

Pozole: • precooked hominy (maíz para pozole) • chicken backs • water (let stand overnight if possible) • mushrooms, sliced or quartered • Sauce/Seasoning: • dried guajillo chiles, toasted and soaked in vinegar and piloncillo (Mexican brown sugar) • dried chipotle chiles, toasted (preferably smoked) • large onions, peeled and roasted • garlic, peeled, roasted, and chopped • Small handful of toasted cumin seeds • Toppings: •

peeled pineapple • pork shoulder steak (about 1 kg) • smoked bacon (about 200 grams) • For the Marinade • salt • dried oregano • black pepper • garlic powder • oranges (any size) • white vinegar (60 ml) • achiote paste (120 ml) • dried guajillo chiles, stemmed and seeded