Stems

white fish fillets (such as grouper, mullet, or mackerel), cut into small cubes (1 kg) • lime juice (about 240 ml) • water • salt (7 grams) • firm red tomatoes, diced and seeded (about 500 grams) • medium onion, chopped • green onion with stem, chopped • cilantro, cleaned and chopped • dried oregano (5 ml) • chopped green chile or jalapeño, seeded, to taste • Juice of 3-4 limes • salt to taste •

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

boneless, skinless chicken breast steaks or halves • Salt and pepper, to taste • Olive oil, • butter (50 grams) • onion, thinly sliced • medium garlic cloves or 1 large, finely chopped or pressed • cherry tomatoes, halved (about 12 ounces or 350 grams) • baby spinach, stems removed (100 grams) • freshly grated Parmesan cheese (about 3/4 cup, 75 grams; avoid pre-grated imitation) • fresh basil or 1 tablespoon dried basil • heavy cream or whipping cream (about 240 ml) • lemon zest (preferably from a yellow lemon) •

cleaned spinach leaves, stems removed (about 125 grams) • organic extra virgin olive oil • salt • garlic powder

broccoli • celery • large zucchini • large carrot • medium onion • butter (about 14 grams) • parsley (you can use just the stems from another recipe) • Salt and pepper to taste • Sesame seeds for garnish

boneless beef shank (about 1 kg) • butter (30 g) • bacon, diced • garlic • green onion stems • carrots • Salt and pepper, to taste • celery (about 50 g) • all-purpose flour (60 g) • red wine (240 ml) • beef stock (1 liter) • Marjoram, thyme, and parsley, to taste •

albacore tuna (100 grams) • Swiss chard, cleaned and stems removed • radishes, sliced • Salt and pepper, to taste • Apple cider vinegar,

(about 100 grams) cleaned and sanitized purslane leaves and tender stems • grape or cherry tomatoes • sliced cucumber • avocado, diced • chia seeds • olive oil • Juice of 1 lime (about 1 tablespoon) • dried oregano • Salt and pepper to taste

beef tripe (menudo) • garlic • dried ancho chiles • Oregano to taste (remove any stems) • Salt to taste • onions • limes • serrano chiles • water for the menudo (about 7.5 liters) • water for the chiles (about 1.5 liters)

chicken breast strips (about 350 grams) • onion • yellow bell pepper • jalapeño pepper • garlic • Swiss chard leaves, stems removed • water (60 ml) • vegetable oil (I use avocado oil) • cumin • Salt and pepper to taste • tomato

corn husks, soaked in hot salted water • sprigs of rosemary added to the soaking water • For the dough: • white corn masa, ground on a metate (about 2 kg) • whipped heavy cream (about 710 ml) • thick jocoque or plain Greek yogurt (about 475 ml) • epazote, finely chopped • serrano chiles, stems removed • Salt, to taste • For the filling: • Finely chopped cooked dishes you have on hand; I like to add olives, peanuts, chia seeds, amaranth, and pumpkin seeds • To serve the tamales •

beef, chopped • tomatoes • garlic • bacon • fresh green jalapeño peppers • green onions (scallions) • onion • cilantro • serrano peppers • cooked pinto beans • lime to taste • green onion stems (without the tips)

corn tortillas, fried in oil • Filling: • mashed potatoes (about 700 grams) • chia seeds (about 70 grams) • amaranth (about 70 grams) • onion, peeled and chopped • Small handful of cilantro, washed and chopped • Salt • Sauce: • roasted poblano peppers, stems and seeds removed • roasted corn tortillas • chopped hoja santa leaves •

beef steak of your choice (such as T-bone) • Chihuahua cheese (about 4 oz / 115 grams) • cucumber • tomato • Cilantro • Salt, to taste • Black pepper, to taste • tomatoes • arbol chiles • garlic clove • Cilantro stems, • Salt, to taste

masa quebrada de maíz (coarse corn dough) • tequesquite water (1.5 liters) • medium hoja santa leaves, washed and dried • small white spring onions, finely chopped with green tops • epazote, finely chopped • huauzontle florets (just the small buds, removed from stems) • garlic, finely chopped • large fresh avocado leaves, free of blemishes

chicken leg quarters (legs and thighs) • wheat (about 200 grams) • spinach stems • ground bay leaf • ground basil • ground parsley • garlic cloves • onion

tortilla chips or corn nachos • Salsa: • large can Mexican salsa • pickled jalapeños, chopped, stems removed • tomatoes, chopped, stems removed • small onion, peeled, with stem • pineapple juice • chopped cilantro • olive oil • beer • Salt to taste

ground meat prepared for meatballs. Recipe included • beef or chicken broth • large potatoes, quartered • zucchinis or one chayote, quartered lengthwise • carrots, quartered lengthwise • cilantro and mint • red tomatoes, plum or Roma • onion, roasted • garlic, roasted • ground cumin • Meatballs - HOW TO PREPARE THE MEAT • ground beef or half pork, top quality •

chopped cold cuts or deli meats • large onion, chopped • farm-fresh eggs • oil or fat to taste • Salt to taste • Spicy ranch-style aromatic avocado sauce: • avocados, peeled and pitted, just the flesh • thick yogurt • epazote, chopped • cilantro, chopped • garlic, peeled and chopped • Juice of three limes •

chayotes, halved and cooked • pork chop, grilled and finely chopped • potato, cubed and pre-cooked • Swiss chard, cleaned and stems removed • oil • sour cream • shredded Oaxaca cheese