Olive

Olive oil • Bell pepper • Onion • Garlic • Cilantro • Red cooking wine

cooked chickpeas, drained and rinsed • diced onion • green olives stuffed with pimentos, chopped • extra virgin olive oil • garlic, minced • garlic salt • wine vinegar • black pepper • Garlic salt, to taste • crispy bacon • grated Parmesan cheese • Chopped cilantro

potatoes, sliced into rounds • chicken breasts, cut into large cubes • cooked ham, cut into large cubes • celery stalks, halved lengthwise and diced • carrots, peeled and sliced into rounds • water or chicken broth (2 liters) • tomato paste • homemade sofrito • (about 2 tablespoons) each of red, yellow, and green bell peppers, finely diced • extra virgin olive oil • (about 1/4 cup) onion, thinly sliced • large bell pepper, cut into large cubes, plus 3 teaspoons of its pickling vinegar •

green plantains • chicken broth or bouillon • water (about 1.4 liters) • Salt or adobo seasoning • sofrito • Butter or olive oil • small piece of garlic (optional)

rice (about 200 grams) • chicken bouillon cube (Knorr or similar) • Olive oil • garlic cloves • parsley • cilantro • recao leaves (culantro; if unavailable, use extra cilantro) • green bell pepper • Salt and pepper to taste

chopped chicken breast (about 300 grams) • cooked ham (about 75 grams) • salami (about 75 grams) • potatoes, diced (about 150 grams) • carrots, diced (about 130 grams) • sofrito (about 30 grams) • minced garlic (about 20 grams) • onion, chopped (about 60 grams) • celery, chopped • dry white wine (about 60 ml) • extra virgin olive oil • white rice (about 600 grams) •

skirt steak, cut into small pieces and seasoned to taste. I seasoned the steak with salt, pepper, oregano, garlic powder, and a little white vinegar. I let it marinate for 1 hour • extra virgin olive oil • Onion, to taste • large flour tortilla (burrito size) • Shredded cheese (I used a mix of mozzarella, Monterey Jack, and asadero) • Butter

black or pinto beans • diced onion (about 75 grams) • garlic, minced • olive oil (15 ml) • chicken bouillon (or vegetable bouillon) • ground cumin • Grated queso fresco • To serve: tortilla chips or pork rinds

small potatoes, peeled and diced • hard-boiled eggs, peeled and seasoned • Chopped tomato • Chopped onion • Chopped bell peppers • Chopped spinach • Grated carrot • Chopped pickles • Olive oil to taste • Salt and pepper to taste • Mayonnaise to taste