To prepare the chicken thighs, season them with lime juice, salt, and pepper to taste.

Cook the chicken thighs over low heat in a flat skillet, turning them once cooked through. Done!

For the spaghetti, bring the water to a boil with onion, bay leaves, salt to taste, black peppercorns, a splash of oil, and garlic. Add the spaghetti and cook until al dente, then drain.

Roast the poblano peppers over low flame, peel them, and remove the seeds. In a blender, combine the poblano peppers, crema or sour cream, cream cheese, milk, spinach leaves, and cilantro.

In a saucepan, heat a little oil with butter and sauté the blended mixture.

Add salt and pepper to taste and bring to a boil.

Add the cooked spaghetti and mix well. Done!

For the sautéed vegetables, first cut the vegetables (potato, zucchini, carrot, and onion) into julienne strips.

In a skillet, add a little oil and the butter. Add the carrots first.

Once the carrots look glossy, add the remaining vegetables.

Add the toasted sesame seeds, salt, and pepper to taste. Cook the vegetables until just tender. Done!