Toast chili peppers, spices and nuts, then blend into a sauce with broth. Simmer chicken in the sauce. Serve over rice with sesame seeds and tortillas.
Make a masa dough with cornmeal, lard or oil, and broth. Place spoonfuls of masa on corn husks, add fillings such as meats, cheese or vegetables, wrap into little packages and steam until the masa is firm.
Roll up corn tortillas with fillings such as beef, chicken, or cheese. Fry in oil until crispy, then top with crema, salsa, cheese, lettuce and spices.
Shredded flank steak stewed in tomato sauce with peppers and onions. Serve over rice.
Soak a sponge or butter cake in a syrup made of evaporated milk, condensed milk and cream. Top with whipped cream and cinnamon.
Simmer hominy corn, pork, chilies, cilantro, onion, garlic and spices in a broth until flavors blend. Garnish with radishes, cabbage, avocado, lime and tortilla chips.
Raw fish marinated in citrus juices, chili, cilantro, seasonings.
Milk and sugar simmered for hours until thick caramel forms. Spread on bread.
Cheese bread rolls, baked until puffy.