Instructions:

01. Season the meat with garlic, salt, pepper, chipotles and the bay leaf. Let it sit for 20 minutes.

02. Heat the oil and add onion. Then you can add the meat and cook, mixing until you get picadillo.

03. Add both purees and the vegetables, cook at low heat for 25 minutes. Add water if needed.

San Marcos tip:
If you use soy, hydrate it by seasoning the water with the ingredients in the first bullet.

Instructions:

01. In a pot, put the pork feet and cover them with water, add salt, ¼ onion, 2 garlic cloves, pepper and half the herbs.

02. Let it cook for 1.30 hour and drain.

03. Heat the olive oil and add the remaining onion, garlic and carrots. Cook until soft and add the rajas with their vinegar, the white vinegar and the herbs and salt.

04. Cook for 5 minutes and add the feet , let them sit overnight.

San Marcos tip:
Make your tostadas, you just have to take the bones out of them and chop them.

Instructions:

01. For the sauce, grate the cucumber, drain and wait until it’s not longer wet. Mix the cucumber with the lemon juice, yogurt, dill and mint. Season with Chipotle Sauce, salt and pepper.

02. For the salmon: Preheat the oven at 200 ºC, season the fillets and marinate with orange and lemon juice in a glas container for 30 minutes.

03. Rub the salmons with olive oil, the skin has to be facing down. Bake and serve with tzatziqui sauce right after.

San Marcos tip: You can use tuna or any other fish.