Jesse Castillo

warm water (110-115 degrees F) • sugar • kosher salt • Active yeast or 1 3/4 tsp Fast Acting yeast • flour (625 g) • unsalted butter melted (4oz 1/2 stick) • Vegetable spray • water • baking soda • large egg yolk + 1 tbsp water • Pretzel salt or sea salt • salted butter melted for coating and adding parmesan •

water • sugar • light corn syrup (to keep sugar from crystalizing) • egg whites • cream of tartar • vanilla extract • butter (4 Sticks)

water • pork shoulder • Chiles Guajillos • Chile Ancho • Chile Arbol • Bay leaves • Salt • Large onion • garlic • chicken broth • ground cumin • mexian oregano •

all purpose flour 450 g • salt • room temperature unsalted butter, 226g • granulated sugar 200g • large egg room temperature • vanilla extract or almond extract