Instructions:

01. Boil the chiles largos with the tomatoes.

02. Let them cool. Peel and chop the potatoes and the longaniza in medium pieces.

03. Blend the tomatoes, chiles, garlic, onion and salt. Add a can of chipotles.

04. In a preheated pan, add some oil and fry a piece of onion. Once it is cooked remove and add the sauce and the longaniza pieces to boil, then add the potatoes. Let it sit for 10 minutes.

Instructions:

01. Season the steaks and place them in a glass container.

02. For the glaze: Blend the chipotles (you can start blending 2 or 3 and check the spiciness) and then add the pineapples and the syrup.

03. Marinate the steaks for one hour turning them occasionally. Remove the glaze. Seal the steaks and then cook over a medium-low heat.

04. Thicken the glaze over low heat.

05. Slice the steak and serve with the glaze.

Instructions:

01. Peel your avocados and mash them. Chop your onion, coriander, jalapeños and mix them with the avocados.

02. Add some lemon juice and the tomato.

03. Mix and add salt and pepper.

San Marcos tip: Enjoy this dish with tortilla chips.

Instructions:

01. Fry the onion with some oil, then add the garlic and cook until they aromatize. Add the chipotles and the tomatoes.

02. Let it season and mix for 10 minutes. Add the chicken, cook and add salt and pepper.

03. Serve with tortillas.

San Marcos tip: Double the recipe to make some sopes the day after. Don’t forget adding a layer of San Marcos Refried Beans.

Instructions:

01. Choose the most complete lettuce leaves, disinfect and refrigerate.

02. Mix the chipotle, soy sauce, sherry, cornstarch, 2 Tbsp of oil, and the salt and pepper. Add the chicken breasts and let it sit for 15 minutes.

03. Heat the other 3 Tbsp of oil in a wok with the ginger and garlic. Add the chicken breasts and cook until everything is blended, then add the pineapple.

04. Put one leaf, one Tbsp of the mixture, make a taco and enjoy.

San Marcos tip: You can add walnuts or roasted peanuts to create a new texture.

Instructions:

01. Whisk the egg with salt and bread the Milanese by passing them through the eggs first and then through the bread.

02. Heat the oil and fry the Milanese until crispy. Place them on a plate with absorbent paper to remove excess fat.

03. Cut the cemitas in halves and add the Milanese, quesillo, pápalo, avocado, onion and chipotle.

Instructions:

01. Nail a slice of cucumber and 3 halved shrimps on each skewer.

02. Drain the chipotles, take the seeds away. Save the marinade for later.

03. Mash the chipotles and add salt until you got a dry paste. Use that paste to frost the frozen jars.

04. Pour some ice, half Clamato, half beer, the chipotle marinade and lemon juice.

San Marcos tip: If you use tomato juice instead of Clamato, you will get a Bloody Mary.

Instructions:

01. Boil some water and separately fry the meat in oil for 4-5 minutes until browned and shredded.

02. Add some chipotles and poblano peppers and fry for 1 minute.

03. Add the tomatoes, 1 cup of water and season with salt and pepper.

04. Cook for 3-4 minutes.

05. Mix the sauce with the meat and let it boil.

06. Cook the spaghetti, drain and pour it in the pot with the sauce. Serve with cheese.

Instructions:

01. Preheat the oven at 180 ºC.

02. Bake the zucchinis with oil, paprika, salt and pepper for 15 minutes or until crispy, flipping them occasionally.

03. Mix the beef with the egg, garlic, onion, parsley, jalapeño, salt and pepper.

04. Make some hamburgers and fill with cheddar cheese.

05. Serve with the zucchini chips.

Instructions:

01. Roast the tomatoes and garlic cloves.

02. Put them in a bowl and pour 4 Tbsp of oil.

03. Add the basil leaves.

04. Heat the remaining oil and sauté the onions.

05. Add the tomatoes, garlic, chipotles and 2 cups of water and let everything boil.

06. Lower the heat and cook until thickened.

07. Season with salt and pepper.

08. Blend everything until you have a puree.

09. Add some basil branches to decorate.

San Marcos tip: Make it easier using canned tomato puree. You can add goat cheese.