Two boneless quarter pound pork chops on heaps of grilled corn tortillas with mole sauce make a tasty filling farm dinner. After panfrying the pork chops in lard, they are slivered and served on tortillas and covered with delicious fresh mole poblano chocolate sauce. Makes eight tortillas, a full meal for two. Pairs very well with sliced fresh ripe navel oranges and cold beer. Chocolate candied orange peels for dessert.

Celebrate Cinco de Mayo with Chicken Taquitos and a Kiva Dark Chocolate infused Mole sauce!1/2 cup per serving.10mg serving.

Sweet Green peppers, ripe tomatoes, onions, garlic, topped with sweet smoked paprika, cumin, mexican oregano, black pepper and vinegar in lard. Called sofrito sauce.A delicious flavor enhancer for hispanic dishes like refried black beans, tacos, enchilladas, burritos.#CA2025

Sweet Roasted Poblano Peppers stuffed with mozarella and white cheddar cheese, dusted in all purpose flour, dipped in whipped eggwhites, deep fried golden brown.Served on a Red sauce puree made from roasted garlic, onion, peppers and tomatoes.

I have a friend who is a mushroom scientist, she knows all the flavors of all the mushrooms. I like the flavor of veal, she recommended woodear mushrooms. For extra creaminess, I added shiitake mushrooms, I order them dried from Amazon, so I have them year round. Here is the vegetarian recipe to make a creamy mushroom sauce that tastes like veal.

The flavors of this fresh achiote paste, adobo sauce and fresh taco sauce are amazing. I use fresh tomato, dried soaked peppers, achiote annatto seeds and vinegar to make achiote paste. This recipe is from mild to spicy, six levels, and two intensities, using the peppers whole or ground and mixed. By adding a tomato and lime juice, I make Mexican Adobo sauce from the paste. I use this Mexican Adobo sauce to marinade meat and cover the meat with sauce to make Al Pastor dishes.Taco sauce also tastes better made fresh from scratch. I use it to make beef, chicken, fish and tofu tacos.

We use frozen or fresh cilantro and fresh flat italian parsley to make this Argentinian steak sauce. The recipe is our own variation, using home grown dried thai red peppers, garlic, cilantro, shallots and lemons.Fresh for two weeks in the fridge. The sauce needs a few days rest in the fridge for flavors to mingle.

Eliane from Brasil taught me an avocado substitute for mayo. It is deliciously refreshing and tangy. I mixed her avocado mayo with home made greek yoghurt to make a creamier base for fresh pico de gallo sauce, as a topping for quesadillas or burritos or tacos or tamales, and a dip for fajitas. This is the recipe I used.

Pesto sauce must have been around for ages, a great way to save summer flavors all year.We use little, so I make it fresh when the basil is growing, 2 tablespoons full, just enough for one meal. Using a mortar and pestle.When the basil is ripe, we make a jar for the winter, using the food processor, and grow new basil indoors for cooking and drying.

By making a small quantity of fresh barbecue sauce every time we grill or oven bake, we can taste more freshness and dont have another half empty bottle languishing in the fridge.

A Worchester type pepper sauce from Costa Rica, it gives a mildly spicy and tangy vegetable salsa flavor sprinkled on eggs, steaks, sausages, rice, tortilla and taco dishes. I replaced the recipe preservatives and the TVP, hydrolized vegetable protein, with fresh vegetables.This sauce has the ability to flavor a mixed dish of beans, onion, peppers, nuts and rice so every ingredient tastes like a meaty dinner. Turns half a pound of chopped chicken meat into six dinner portions. Can be preserved. If you are concerned about preservation risks, follow the instructions at soeasytopreserve.com.

Pork chops and cauliflower steaks, both dry marinaded in parsley rub, broiled and then served in this filling red wine sauce from cookpad member Jon Michelino. Thank you, Jon.I paired the chops with parsley marinaded and corn meal dusted cauliflower steaks.Made a great Sunday dinner. The abundance of melatonin in the fresh mushrooms and the mushroom broth made my dinner guests and myself sleepy…. It was not the small amount of red wine🍷.