Steam

purple sweet potato (mine weighed about 2.2 lbs / 1 kg)

Steamed Pork: • pork (about 600 grams, whole piece, not sliced or cut) • peeled and chopped daikon radish (about 200 grams) • peeled and chopped carrot (about 100 grams) • sake (or dry white wine) • salt • Soup: • Chopped green onion, to taste • sake (or dry white wine) • salt • little black pepper

corn • sweetened condensed milk • vanilla extract • walnuts • all-purpose flour (about 120 grams) • baking powder • unsalted butter (about 4 ounces or 113 grams) • eggs

For cooking the • whole beef head • whole heads of garlic • bay leaves • whole allspice berries • whole white onions • whole cloves • salt • For serving • white onions, finely chopped • cilantro, chopped and well washed • limes, cut into wedges •

prepared pico de gallo • eggs • purified water (100 ml) • salt and pepper to taste

rice • water • onion, finely chopped • garlic, finely chopped • Salt and garlic powder to taste • olive oil

chayote, peeled and cut into bite-sized pieces • water • salted butter (about 150 grams) • salt

cacao beans (1 kilo) • dried chiles (about 250 grams) • tomatoes (about 500 grams) • garlic • small pinches cumin • onion (about 250 grams) • Salt • pork (1 kilo) • corn (2 kilos) • sugar (1 kilo) • milk (1 liter) • Banana •

boneless, skinless chicken breasts • oranges • Mustard, to taste • Black pepper, to taste • Maggi seasoning sauce, to taste • Candied ginger • Garlic (optional)

guajillo chiles • onions • garlic • Tomatillos • Cilantro • Pork cracklings (chicharrón) • Pork shoulder (cooked) • Salt • Avocado • Tomatillos • Cilantro • Garlic •

pork leg (about 1 kg) • Juice of 3 oranges • Peel from half an orange • onion • pork lard (about 30 grams) • garlic • avocados • large tomato • onion • serrano peppers or canned pickled peppers • Mayonnaise, to taste • Mustard, to taste •

chicken breast (about 225 grams) • poblano peppers (about 1 kilogram) • soy sauce (such as Maggi seasoning) • butter • sour cream • vegetable oil • salt • onion

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 •

chicken giblets • chicken wings, previously cooked in another recipe • leftover chicken stew broth (1 liter) • water (1 liter) • chicken bouillon • each of oregano, bay leaf, thyme, and cumin • carrot, chopped • potato, chopped • White rice to taste, for serving

pork (about 1.5 kg) • bay leaves • garlic cloves, unpeeled and halved • Salt, to taste • guajillo chiles (or similar dried red chiles) • arbol chiles • garlic cloves • Cumin, to taste • Salt, • lard • Broth from the cooked pork, • masa (about 3 kg) •

chicken breast, cut into 4 thin cutlets • ham (use either smoked ham or turkey breast) • cheese (Manchego, Gouda, Emmental, or Cheddar) • flour (about 65 grams), seasoned as desired • breadcrumbs (about 120 grams) • large egg • milk (about 60 ml) • passion fruit jam (about 160 grams) • water (about 60 ml) • soy sauce (about 30 ml) • Salt and pepper, to taste • Herbes de Provence or Italian seasoning, to taste

chicken breast fillets • bacon • Manchego cheese • whole milk (240 ml) • poblano peppers • heavy cream (60 ml) • Salt and pepper • Toothpicks • chicken bouillon cube

long-grain or Morelos rice (about 200 grams) • Roma tomatoes • white onion • large spoonful of oil • garlic clove • serrano pepper (optional) • peas (about 35 grams) • diced carrot (about 35 grams) • salt or chicken bouillon powder • hot chicken broth or water (about 240 ml)

Maseca tamale flour (about 240 grams) • unsalted butter (90 grams) • vegetable shortening (90 grams) • sweetened condensed milk • baking powder • baking soda • ground cinnamon • vanilla extract • crushed pineapple • pineapple juice (about 240 ml) • sugar • as needed, corn husks for tamales •

ground beef (500 grams) • salt • black pepper • dried oregano • potatoes, peeled • carrots, peeled • garlic, minced • chopped onion • tomato, chopped • bay leaves

pumpkin (about 700 grams), preferably calabaza de Castilla or similar • sweet potatoes (about 1 kg), use a mix of yellow and purple if available • large piloncillo cones (or 2 cups packed dark brown sugar, about 400 grams) • water (710 ml) • large cinnamon stick • whole cloves • Milk, to taste, for serving

tuna • onion • tomato • eggs • breadcrumbs • oil • for the pasta: • pasta (any kind you like) • butter or margarine (about 28 grams) • sour cream (about 60 ml) • chicken bouillon powder • pepper to taste •

Maseca (corn masa flour) • oil (about 1/2 liter) • corn, kernels removed, or 1 large can of corn • carrots, grated • zucchini, grated • Corn husks or banana • Spinach or Swiss chard, to taste • If you have chicken broth, use it to mix the dough; if not, use water • Salt, to taste • Chihuahua cheese (about 600 grams) • Thick salsa (spicy and thick enough so it doesn't leak out of the tamale)

calabaza de castilla (about 4-5 lbs pumpkin or kabocha squash) • piloncillo (about 18 oz or 500 grams brown sugar cones) • purple sweet potatoes • cinnamon • whole cloves • allspice berries • star anise • guavas • water (240-480 ml), as needed

chile de agua pepper • maguey worms • huitlacoche (about 100 grams) • chopped onion (about 1 oz or 30 grams) • chopped epazote (about 0.1 oz or 3 grams) • Salt, to taste • Black pepper, to taste • yellow bell peppers • Mexican crema or sour cream (about 3 1/2 oz or 100 grams) • Salt, to taste • Black pepper, to taste

tuna in oil or water, 3 oz each (about 80 grams each) • potato, diced • carrot, diced • green peas • onion, finely chopped • serrano pepper, finely diced • celery stalk, finely diced • salt, to taste • black pepper, to taste

pork loin, about 2.2 lbs (1 kg), trimmed of fat • olive oil • onion • leek • garlic • fresh thyme • light beer (16 oz/473 ml) • cremini mushrooms (250 grams) • water (240 ml) • whole grain mustard • Salt and pepper, to taste

long-grain white rice (about 250 grams) • Vegetable oil • onion • Roma tomatoes • Salt, to taste • Water, • bouillon cube (optional)

beef (I used round steak) • broccoli (washed and cleaned) • carrots, thinly sliced • onion, sliced into half-moons • small zucchini • water (240 ml) • cornstarch (Maizena) • Soy sauce • Oyster sauce (optional) • Garlic salt and black pepper • Oil

broccoli florets (about 150 grams) • large carrot • butter (about 28 grams) • Salt and pepper to taste