Instructions:

01. Cook the chicken pieces in a pot over medium heat with the carrots, green beans, onion and one clove of garlic in water. Once that is cooked, remove it and shred it.
If needed, strain the broth and pour it back to the same pot with the rest of the ingredients.

02. Heat some oil in a frying pan over medium heat, once it is hot add the onion, garlic and tomato. When the tomato changes its color, add one San Marcos Chipotle and season.

03. Cook for 5 minutes, blend and try it to taste the level of spiciness. Now is the moment to add another San Marcos Chipotle if you want your dish to be spicier.

04. Add the tomato sauce and the epazote to the broth. Keep cooking to integrate the flavors.

05. Serve with strings of quesillo, avocado cubes, San Marcos Chipotles and a dash of lemon juice.

Instructions:

01. Fry the crumbled chorizo in a pan with very little oil. Once it is fully fried, remove and reserve.

02. Fry the onion in the same pan with the chorizo fat until transparent, add San Marcos Jalapeños and blend.

03. Once everything is fried, add the tomatoes and season for 5 minutes or until the tomato is soft and liquid.

04. Add the tomato sauce and the epazote to the broth, and keep cooking it to integrate the flavors.

05. Add the potatoes and the chorizo, and mix everything. Let it boil.

Instructions:

01. Cook the San Marcos Jalapeño Peppers on a comal.

02. After 15 minutes, put them inside a plastic bag for them to sweat. This will make them easier to peel and the flour and egg will stick better.

03. Chop the onion and the potato in small squares.

04. Pour the seasoned meat in a pan with oil until golden. Add the onion and the potato, and turn the heat off when the potato is soft.

05. Make a small opening in each pepper and remove the seeds. Fill them with the picadillo and use the toothpicks to close them. In a plate, put the flour and pass each pepper through.

06. Mix the whites of two eggs until they rise. Add each yolk one by one and mix again.

07. Heat the oil.

08. Pass each jalapeño through the egg mixture and pour it into the hot oil. Once they are golden on both sides, drain in absorbent towels. Ready to enjoy!

Instructions:

01. Fry the oil or lard with the San Marcos chipotle beans.

02. Toast the tlayudas on a comal on both sides until crispy. Spread a thin layer of beans with a spatula.

03. Serve with lettuce, quesillo and cream.

04. For decoration, add San Marcos Rajas and slices of tomato.

San Marcos Tip. You can use extra-large flour tortillas instead of tlayudas.

Instructions:

01. Mix the first six ingredients with a fork.

02. Form your meatballs and put one cheese square in the middle.

03. For the broth: Blend the tomatoes, white onion, garlic and chipotles with ½ cup of water.

04. Fry the broth with some oil, let it boil for 10 minutes and add the meatballs for another 15 minutes. Serve while hot.

San Marcos Tip. You can also stuff your meatballs with boiled eggs.

Instructions:

01. Fry the coconut oil with garlic, ginger and jalapeños. Add some mustard seeds and cumin seeds and mix until they aromatize. Add the onion and fry until smooth. Add the turmeric and beans.

02. Add your tomatoes and coconut milk, let it boil and then reduce the heat. Let everything cook while mixing until the sauce thickens. Season with salt and pepper.

03. Serve with some coriander, yogurt and white rice.

San Marcos tip: Ginger is great for blood circulation and has been used for many generations as an anti-inflammatory agent.

Instructions:

01. Blend the sauce ingredients and put the mixture in the fridge.

02. Season the onion and garlic with oil. Add the tomatoes and the shrimps and cook until opaque. Add the cheese to melt and season with salt and pepper.

03. Heat a tortilla and spread with chilli sauce, add the shrimps with gratin cheese and lettuce.

04. Make a burrito, heat again and serve immediately.

San Marcos tip: You can also make a taco with 75g of White Fish wrapped with bacon.

Instructions:

01. Season your fish fillets with salt and pepper. In a glass container, mix some oil, coriander, rajas and the other ingredients and let everything sit for 1 hour.

02. Cover the fillets with foil and bake for 25 minutes. Pour some sauce occasionally until fully cooked.

03. You can serve with white rice.

San Marcos tip: You can change the fish for shrimp.

Instructions:

01. Place your meat in a pressure cooker or in a pot and cover it with water.

02. Add onion, garlic, a bay leaf, black peppers and salt. Cover the pot and cook until fully cooked. Drain and unravel.

03. Mix your tomatoes, onion, rajas and meat.

04. Let it sit for 15 minutes and serve.

San Marcos tip: Try it with tostadas, beans and cream.