Use vegetable

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

turmeric • bay leaves and/or 1 sprig rosemary • Noodles or rice, to taste • water (3 liters) • bone-in chicken breast • oil • garlic cloves • carrot • celery • leek (use only the firmest part) • green onions (especially the green tops) • cilantro •

Large wheat chicharrón (duros) • tomatoes • green cabbage (use half of a medium one) • large cucumber • For serving: • Sour cream, to taste • Lime, to taste • Hot sauce (such as Guacamaya, Valentina, Búfalo, Botanera, etc.) • Chamoy • Chili powder (like Tajín) • Grated dry cheese (such as Cotija)

Leftover rotisserie chicken, shredded • poblano peppers, sliced into strips • onion, thinly sliced (use a whole onion if you prefer) • zucchinis, cut into strips or julienned • Roma tomatoes, diced • Worcestershire sauce • soy sauce • Maggi seasoning sauce • chicken bouillon powder (such as Knorr) • Heinz BBQ sauce • water (about 100 ml) • oil (olive or regular, to taste) •

garlic, minced • ginger, minced • chicken breast strips (fajita style) • Juice of 1 mandarin orange or orange • Soy sauce, to taste • Ground oregano, to taste • carrots, diced • green bell pepper • large mushrooms, sliced • celery sticks, chopped • green onions (use the green tops at the end as well) • Olive oil, •

small head cabbage, very finely shredded • cooked chickpeas (I use them peeled) • cooked green peas (about 250 grams) • dried ancho chiles, soaked overnight and seeded • tomatoes, sliced into thin strips • small red onion, thinly sliced • chorizo (about 250 grams) • thin pork cutlets, chopped • garlic cloves, chopped • parsley, coarsely chopped • white pork lard • salt, to taste

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

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)

pancake mix (about 250 grams) • all-purpose flour (about 60 grams) • baking powder • salt • egg • milk (about 240 ml; any kind will work) • hot dogs (use any affordable brand) • Skewers (available at most stores) • oil (about 500 ml to 1 liter) for frying, enough for the corn dogs to float • Plenty of paper towels

eggs • plantains • olive oil • zucchini • salt to taste • bell pepper • onion • dried peas • butter (about 4 tablespoons or 56 grams) • cracked black pepper to taste • salt to taste • zucchini, use a spiralizer or grater to make noodle shapes •

ricotta cheese (about 500 grams) • corn, depending on size • unsalted butter (200 grams) • eggs • sweetened condensed milk • granulated sugar (about 100 grams) • baking powder • vanilla extract • Topping of your choice; you can use caramel sauce (cajeta), powdered sugar, or serve it plain. (It also goes well with a scoop of vanilla ice cream)

pork (for frying) (about 500 grams) • small head of cabbage • chorizo sausages, chopped • large carrots, cut into matchsticks • large tomatoes • onion (I use red onion) • thyme • bay leaves • oregano • white vinegar (120 ml) • Coconut oil, olive oil, or lard for frying • Salt and pepper •

chicken leg quarters, • guajillo chiles, • ancho chiles, • morita chiles, seeded • cumin • black peppercorns, • whole cloves, • bay leaves, • garlic cloves, • onion, salt, • avocado • nopales (cactus paddles), •

jicama (about 1.5 kg) • large cucumber • tomatoes • radishes • onion • mango • Perón chile (you can use serrano pepper instead) • Cilantro • Lime • Salt • Black pepper • Tostada shells •

tamal masa (for making tamales) • butter (300 grams) • sugar • sweetened condensed milk • pineapple, use 1 cup chopped pineapple and 1/2 cup of the syrup • baking powder • salt • raisins • Yellow food coloring, • corn husks for tamales • large (7-quart) pot • water (2 liters)

corn kernels • green chiles (use 1 poblano and 1 Anaheim) roasted • butter (45 g) • chicken bouillon cube • tomato • onion • small garlic clove, finely chopped • tomato 🍅 • tomato puree (optional) • half-and-half (or cream to taste) • cilantro • Cheese to taste (use aged cheese) •

Cooked spaghetti al dente (meaning not fully cooked, it should be a little firm in the center, it will finish cooking with everything else) • Chicken breast, cubed • Raw peeled shrimp • To taste Turmeric • To taste Paprika • To taste Curry powder • Broccoli or zucchini (the important thing is to use a quick-cooking vegetable, asparagus would also be fabulous) • Cream • little Milk • To taste Salt • To taste Finely minced garlic • Finely chopped onion •

all-purpose flour (about 225 grams) • pumpkin puree (about 250 grams, obtained by cooking pumpkin in water until soft and then mashing, or use canned) • eggs • mild vegetable or olive oil (about 100 ml) • sugar (about 150 grams) • ground cinnamon • baking powder • nutmeg (optional)

Potato Patties: • large potatoes, cooked and mashed • peeled, chopped onion • breadcrumbs • ricotta cheese • egg • salt • As needed, oil for frying • Lenten Nopales: • cooked nopales (cactus paddles), diced • onion, peeled and diced • chopped tomato •

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