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.

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.