Table salt

beef short ribs, seasoned with salt and lime • avocados • tomatoes • onion • Lime, to taste • Swiss cheese • American cheese • ham • Pickled jalapeños, to taste • bolillo rolls or French rolls

whole fish with scales, 2.2–3.3 lbs (1–1.5 kg), any variety you like • coarse sea salt (1 kg) • Lemon • Butter • Baking • Aluminum foil • Oven preheated to 400°F (200°C)

Fish of your choice • oven-safe baking dish • Coarse salt to taste (smoked is optional) • Seasoned salt to taste (optional) • Water • Bell peppers • Onions to taste • Carrots to taste • Potatoes to taste • Any cooking oil you like

As many parotas • Water • Salt • lime • Chili powder or your preferred chili

medium or large shrimp per person • Coarse sea salt • Soy sauce • Lime • Olive oil • guajillo chili pepper • garlic

tomatoes, diced. 6 limes, 1 red onion, 1 pound jumbo shrimp. Cilantro and mint (fresh spearmint). Ketchup, soy sauce. Clamato juice. Salt and pepper to taste

Shallow baking dish • coarse sea salt (about 1 to 2 kilos) • Fish roe of your choice

ripe orange habanero peppers • seedless limes (juice only) • garlic cloves • Coarse salt and ground black pepper, to taste

Olive oil • Salt, to taste • Pepper, to taste • Garlic • Rosemary • Thyme • Large freezer-safe zip-top • Salt

table salt (I used pink salt) (about 120 grams) • fresh herbs (celery stalks with leaves, cilantro, parsley, basil) (about 60 grams) • water

corn tortillas • Salt, to taste

chipotle seasoning rub (such as McCormick) • coarse salt • Black pepper, to taste • Olive oil • picanha (about 2 kg) • Eggs

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

cooked chicken breast (cooked with parsley, 1/2 onion, 1 garlic clove, and salt) • poblano peppers • medium onions, thinly sliced • unsalted butter (about 6 tablespoons or 90 grams) • chicken broth (about 480 ml) • sour cream (about 480 ml) • curry powder • corn kernels

chicken skin from 1 chicken, or as much as you like • Salt, to taste

cooked beans with epazote and salt with broth • grilled nopales with salt, cut into julienne strips • large turkey sausages, browned and diced • Salt to taste • Corn tortillas, warm • Homemade spicy salsa, freshly made, to taste • Fresh cheese for crumbling, to taste • lard • dried oregano • Salt to taste

chicken thighs, seasoned with pepper and garlic salt • butter (1/2 stick) • carrots, cut into strips • chipotle peppers, to taste • sour cream • Roma tomatoes • garlic, to taste • onion, to taste

(about 9 oz) textured soy, soaked overnight with salt, green onion tops, and a splash of vinegar • large tomatoes, washed and chopped • large onion, peeled and chopped • serrano peppers, stemmed and chopped • cilantro, washed and chopped • pineapple vinegar • oil • Salt • Corn tostadas or tortilla chips for serving • Spicy Sauce: • apple cider vinegar • (about 7 oz) roasted Yahualica or árbol chiles •

Chicken, corn kernels (fresh or canned), poblano pepper, corn tortillas, • Salt, pepper, cheese for melting, and lots of love to make it

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: •

beef of your choice (short ribs, brisket, neck, skirt steak, sirloin) • steak seasoning (garlic salt, cumin, oregano, paprika, crushed red pepper, onion powder) • large avocado leaf • bay leaves • chopped garlic or 3 cloves • water (2.5 liters) • Salt to taste • pasilla chile

peeled cassava • Salt to taste

large sesame seed rolls • black beans mashed with epazote and mint to taste • onions pickled in sour orange juice, sea salt, and dried oregano with a splash of tequila • or to taste chopped cooked pork carnitas, Michoacán style • ripe tomatoes • roasted xoconostles, peeled, seeded, and chopped • large onion, peeled and quartered • garlic, peeled and chopped • mint, chopped • fresh rosemary leaves • cinnamon stick • vinegar •

chicken breast with skin and bone • Salt to taste

thinly sliced beef • salt • lard • vegetable oil • work table • skillet • cutting board • kitchen spatula • knife • spoon • clothespins • large plastic bag

tomatillos • serrano peppers • white onion • or 1/4 cup cilantro • water (120 ml) • salt

Roma tomatoes • white onion • garlic • chipotle peppers in adobo sauce (58 grams) • salt • Mexican crema (100 ml) • cream cheese (about 100 grams) • black pepper • ground cumin • dried oregano • tortilla chips or corn tortillas for frying • medium chicken breast •

chicken breast • Roma tomatoes • guajillo chiles • zucchini • onion • garlic • Salt or chicken bouillon • Pepper, paprika, and thyme to taste

Garlic, to taste • onion • Salt, to taste • Green chile peppers, to taste • Water, • pork ribs with some belly (about 1 kg) • fresh purslane (about 1 kg) • tomatillos (about 500 grams)

zucchini • cooked chicken breast • baby corn • small piece onion, sliced into thin strips • roasted red bell pepper strips • sour cream (about 240 ml) • whole milk (about 240 ml) • Chicken bouillon powder, to taste • Salt, to taste • black pepper • Parmesan cheese, to taste