Ingredients

• 4 ripe Hass avocados
• 2 limes, juiced
• 1/2 white onion, finely diced
• 1 serrano or jalapeño, minced (seeds optional)
• 1/2 cup cilantro, chopped
• Salt. Optional: tomato, diced

Instructions

1. Halve avocados, remove pits, scoop into bowl
2. Mash with fork to desired texture (chunky or smooth)
3. Add lime juice immediately to prevent browning
4. Fold in onion, chile, cilantro, salt. Taste and adjust
5. Serve with tortilla chips or as a topping

Ingredients

• 1 lb pork shoulder, thinly sliced
• 2 tbsp achiote paste, 1/4 cup pineapple juice, 2 tbsp vinegar
• 1 tsp oregano, cumin, garlic powder, 1/2 onion, 2 chipotles in adobo
• Pineapple chunks for grilling. Corn tortillas, onion, cilantro, lime

Instructions

1. Blend achiote, pineapple juice, vinegar, spices, onion, chipotles. Marinate pork 2–4 hours
2. Grill or pan-fry pork until charred and cooked through. Grill pineapple
3. Warm tortillas. Fill with pork, pineapple, onion, cilantro, lime

Ingredients

• 2 lbs pork shoulder, cubed. 2 cans hominy, drained
• 5–6 guajillo chiles, 2 ancho chiles, soaked and blended with garlic, cumin, oregano
• 1 onion, 2 bay leaves. Broth or water to cover
• Toppings: shredded cabbage, radish, lime, dried oregano, tostadas

Instructions

1. Simmer pork with onion, bay leaves, salt until tender (about 1.5 hours)
2. Strain chile puree into broth. Add hominy, simmer 30 min
3. Shred or cube pork, return to pot. Serve with toppings

Ingredients

• 1 cup water, 4 tbsp butter, 1 tbsp sugar, 1/4 tsp salt
• 1 cup flour, 3 eggs. Oil for frying
• 1/2 cup sugar + 1 tsp cinnamon for coating
• Chocolate: melted dark chocolate + cream, or dulce de leche

Instructions

1. Bring water, butter, sugar, salt to boil. Add flour, stir until smooth. Cool slightly, beat in eggs one by one
2. Pipe strips into hot oil (360°F), fry until golden. Drain, roll in cinnamon sugar
3. Serve with chocolate or dulce de leche

Ingredients

• 1 lb very fresh firm white fish (sea bass, snapper, tilapia), diced
• 3/4 cup lime juice, 1/2 red onion, thinly sliced
• 1 serrano or jalapeño, minced. 1/2 cup cilantro
• Salt. Optional: avocado, cucumber, tomato

Instructions

1. Place fish in non-reactive bowl. Cover with lime juice; fish should be submerged
2. Refrigerate 15–20 min until opaque. Drain most of the juice
3. Add onion, chile, cilantro, salt. Toss. Serve with tostadas or crackers

Ingredients

• 12 corn tortillas. 2 cups shredded chicken or cheese
• Red sauce: 6 guajillo chiles + 2 ancho, soaked, blended with garlic, 1/2 onion, 2 cups broth, salt. Simmer 10 min
• Oil for frying tortillas briefly. 1.5 cups shredded cheese for topping. Crema, onion

Instructions

1. Soft-fry tortillas in oil 10 sec each side. Dip in red sauce
2. Fill with chicken or cheese, roll, place in baking dish
3. Pour remaining sauce over, top with cheese. Bake 350°F 20 min. Serve with crema and onion