Meat Marinade: In a container, place all the meat and wash it first. Then add the juice of 5 limes, two tablespoons of salt, three crushed garlic cloves, oregano, parsley, 2 tablespoons of Maggi seasoning sauce, and finally the beer. Cover and let it rest.

Pico de Gallo: Chop the tomatoes, onion, cilantro, serrano peppers, and habanero for the pico de gallo salsa. Mix them in a container and store in the refrigerator.

Wash and peel the cucumber, then slice it and add salt and lime to taste. Mix in a container.

Once the meat and charcoal are ready, place the meat on the grill. When you notice it changes color, flip it. The doneness will depend on personal preference.

Place the green onions on the grill to roast slowly.

Wash the nopales and make cuts on them to cook better, then place them on the grill.

When you're almost done grilling the meat, prepare the guacamole with 10 avocados, a quarter of a chopped onion, 5 serrano peppers, and one lime. Mix everything and mash the avocado.

Heat the refried beans to serve them.

Put everything prepared on the table and enjoy with tortillas and a nice beer, water, or soft drink.