Spice

short-grain brown rice (about 90 grams) • water (240 ml) • chicken bouillon • saffron powder • bell pepper, finely chopped (I used green because I didn't have red, but red adds a nice color) • onion, finely chopped • garlic, finely chopped • Nonstick cooking spray, • Water, as needed, for sautéing • chicken drumstick (you can also use chicken breast) • Cilantro leaves, to taste • lemon

octopus carpaccio (100 g) • Manila mango • lemon • mango pulp vinegar • olive oil • crushed pink peppercorns • fleur de sel, to taste • freshly ground black pepper, to taste • caperberries, to taste • whole pink peppercorns, to taste

quinoa (about 170 grams) • water (about 480 ml) • vegetable bouillon • large tomato or 2 Roma tomatoes, diced • chopped cilantro (about 15 grams) • black beans, drained • yellow corn kernels (about 165 grams) • extra virgin olive oil (about 60 ml) • ground cumin • Juice of 1 1/2 lemons, strained • Salt and pepper, to taste

loose leaf green tea • hot water (about 1 liter), not boiling • (about 5 grams) turmeric • black pepper • Honey to taste, for sweetening

baby potatoes • enough water to cover • coarse salt • Italian seasoning • turmeric • curry powder • paprika • fine salt

semita rolls with sesame seeds (sometimes called 'amores'), sliced in half • For the filling: chili-flavored mayonnaise and a pinch of dried chiles • Filling: Potatoes with Cochinita Pibil (Achiote Pork): • cooked, shredded pork (about 1 kg) • cooked baby potatoes, diced (about 300 grams) • onion, peeled and diced • Achiote sauce or broth • tablet or cube of achiote seasoning • dried oregano, cumin, pepper, cinnamon, dried chile of your choice, and salt • sour orange juice (about 710 ml) • cola (about 240 ml) • vinegar (about 240 ml) •

rice (about 200 grams) • small cube achiote paste • ripe tomato • small garlic clove or a piece of onion • chicken broth or water (about 600 ml) / oil and salt

corn tortillas, lightly fried on both sides in oil or vegetable shortening until soft • shelled, salted peanuts (about 140 grams) • roasted tomatoes • roasted onion, peeled and sliced into half-moons • red apple, cored and chopped • roasted garlic cloves, peeled • Small handful of freshly chopped mixed herbs (such as thyme, oregano, or marjoram) • fried chiles to taste (I use guajillo and ancho) • roasted cinnamon and cumin • salt • cooked sweet potato, mashed with a touch of vegetable shortening with salt or peanut butter, and freshly ground spices (about 250 grams). This is to make a mash • To serve or garnish: •

peeled and deveined shrimp (1 kg) • paprika • garlic powder • dried oregano • ground cumin • guajillo chili flakes (optional) • salt • wooden skewers • finely shredded green and purple cabbage (about 300 grams) • finely chopped raw jalapeños, serrano, or guero chili (optional) • corn tortillas • sour cream (about 240 ml) •

all-purpose flour (about 250 grams) • water (about 250 ml) • butter • vanilla extract • salt • sugar (about 100 grams) • large egg • vegetable oil (about 1/2 liter), for frying • ground cinnamon and 1/4 cup sugar (about 50 grams) for coating • piping bag • large star tip (828) • pair of scissors •

tilapia (about 400 grams) • garlic powder, to taste • salt, to taste • cumin, to taste • black pepper, to taste • pico de gallo (onion, tomato, and cilantro), to taste • lime, to taste • corn tortillas, to taste • cucumber, to taste • salsa, to taste • dressing, to taste

bread flour • salt • eggs • sugar • butter • orange zest • bread flour • yeast • water • dried cranberries • walnuts • egg •

dried cooking chiles, Chipotle, or Pasilla • ground beef • carrots • large potato • candied fruit, guava paste or dried fig • nutmeg • large cream cheese • milk (about 1/2 liter) • heavy cream (about 1/2 liter) • Salt to taste • Seasoning powder

whole milk • gelatin • sugar (about 200 grams) • cardamom • vanilla bean

fillets of Nile perch or tilapia • paprika powder, to taste • tomatoes • parsley • green or yellow bell pepper • lime • chicken bouillon • mango • salt, to taste • pepper, to taste

whole wheat pancake mix • eggs • milk (about 250 ml) • melted butter (about 50 ml) • oats (about 150 grams) • grated apple • Ground cinnamon, to taste • vanilla extract (about 15 ml)

Chicken • Coating: • Dijon mustard • finely chopped garlic • apple cider vinegar • cilantro • erythritol • sunflower seeds • Green onions for garnish

red jalapeño peppers • agave or maguey syrup • pulque • salt to taste • For the bean filling: • refried black beans • dry chorizo, well-fried, mixed • mashed plantains, mixed and used to fill with this puree • mashed potatoes • Picadillo made with beef or pork and vegetables, to taste • Ricotta with herbs or nuts, to taste • plastic bag to sweat the peppers •

flour (about 650 grams) • active dry yeast • milk (about 250 ml) • butter (about 75 grams) • sugar (about 75 grams) • salt • eggs • cream cheese (about 290 grams) • brown sugar • cinnamon • powdered sugar • Milk

pork steak • achiote paste • fresh pineapple • red onion • garlic • pineapple juice • guajillo chili • Olive oil • Salt • Ground black pepper • small taco tortillas • Lime

frozen blueberries • water • powdered piloncillo • masa harina (I used blue) • hot water • cardamom pods • vanilla extract • salt

vegetable oil • tomato (about 40 grams) • onion (about 35 grams) • serrano pepper • chopped cilantro, to taste • bay leaves • salt, to taste • black pepper, to taste • tostadas or tortilla chips, to taste

large chickens (about 7 3/4 lbs or 3.5 kg) • dried ancho chiles, toasted and seeded • dried guajillo chiles, toasted and seeded • serrano chiles • whole black peppercorns • whole cumin seeds • dried oregano • small stick cinnamon • roasted garlic • oil • hoja santa (or acuyo) leaves • avocado leaves •

cooked chicken leg quarters, shredded • roasted California chiles, sliced into strips • onion, finely chopped • garlic clove • Mexican crema (about 250 grams) • corn tortillas • Roma tomatoes • corn kernels, drained • shredded Chihuahua cheese (about 300 grams) • Oil, salt, and pepper

spaghetti (250 grams) • potatoes • Roma tomatoes • onion • garlic clove • chorizo (100 grams) • Parmesan cheese (100 grams) • fresh thyme (10 grams) • ground black pepper (10 grams) • chicken bouillon (10 grams)

Cooked beans (very soft) • heaping tablespoons pork lard (about 75 grams) • Dried árbol chiles • corn tortillas, cut into pieces (to fry with the lard, garlic, and chiles) • garlic cloves

pork head with ear (about 1 3/4 lbs or 800 grams) • fresh cilantro • jalapeño pepper • onion • garlic • whole allspice berries • Salt • water (180 ml) • bay leaves • Banana leaf (enough to wrap the meat), washed and softened on a griddle or skillet over low heat • Aluminum foil

turkey or chicken (500 grams) • ripe plantain • medium tomatoes • mulato chiles (50 grams) • pasilla chiles (40 grams) • almonds (75 grams) • raisins (25 grams) • white onion • tablet Mexican chocolate • chile seeds • corn tortilla • bolillo (Mexican bread roll) •

large jalapeño peppers, stems removed • onion • garlic clove • chicken bouillon • Salt and pepper to taste

whole chicken wings • garlic powder • tamarind concentrate (about 240 ml) • brown sugar (about 50 grams) • water (about 120 ml) • soy sauce (about 60 ml) • canned chipotle peppers • salt • ground black pepper