Instructions:

01. Season the pork and lightly fry it with some oil.

02. Blend the chipotle with the puree, onion and syrup.

03. Add some sauce and let it boil until cooked.

04. Add the pineapple and let it season.

San Marcos tip: If you want a sweeter taste, add 2 more slices of pineapple.

Instructions:

01. Season the fillets.

02. Sauté the onion and the garlic with some oil, add the chipotles and then some cream.

03. Pour the sauce in the fillets and bake for 20-25 minutes.

04. Serve and add more sauce.

San Marcos tip: You can also make some chicken wings.

Instructions:

01. Cook the chicken breasts in one liter of boiling water, add the jalapeños’ vinegar and season

02. Once cooked, chop the breasts in 8 slices.

03. Mix the cheese with cream and heat in a pan, add some jalapeño slices.

04. Serve with melted cheese and put more jalapeños and tortilla strips as decoration. Sprinkle some coriander.

San Marcos tip: You can also make this recipe with beef.

Instructions:

01. Cook the chicken breasts in one liter of boiling water, add the jalapeños’ vinegar and season

02. Once cooked, chop the breasts in 8 slices.

03. Mix the cheese with cream and heat in a pan, add some jalapeño slices.

04. Serve with melted cheese and put more jalapeños and tortilla strips as decoration. Sprinkle some coriander.

San Marcos tip: You can also make this recipe with beef.

Instructions:

01. Mix all the ingredients with the chipotles.

02. Add the chicken breasts, onion and pepper to marinate. Put it in the fridge for 1 hour.

03. Start making the kebab. Add one piece of breast, one piece of pepper and one of onion. Oil your grill and cook the kebab until the breasts are cooked and caramelized.

04. Sprinkle some sesame seeds to give them a crunchy touch and decorate with thyme branches.

San Marcos tip: You can vary the protein by adding shrimp, beef, bacon, etc. as well as the vegetables by adding aubergine, asparagus or tomatoes.

Instructions:

01. Mix the Tuna with onion, mayonnaise, pepper and coriander.

02. Clean the Jalapeños, remove the seeds and veins.

03. Fill the Jalapeños with Tuna.

San Marcos tip:

You can fill the Jalapeños with Pate.

Instructions:

01. Season the meat with garlic salt and sauce, let it marinate for 20 minutes. Heat it in a pan for 5 minutes with 1 Tbsp of oil. Fry the peppers adding more oil.

02. Sauté the onion.

03. Add some oil and roast the meat. Add the vegetables.

Instructions:

01. Blend the green sauce with the sugar and the cream. Place over low heat and mix.

02. Preheat the oven at 200 ºC

03. Fill each crepe with beans and make thin tacos.

04. In a glass container put a thick layer of sauce.

05. Add the crepes and pour the remaining sauce. Sprinkle with cheese and bake.

San Marcos Tip: You can use tortillas instead of crepes and make enchiladas.

Instructions:

01. Cook the meat in water, this should cover 4 fingers above the meat. Add the onion, garlic, bay leaves and salt, cook for 1 hour.

02. Shred the meat.

03. Blend the tomato with onion, garlic, chipotles and 1 cup of the broth.

04. Fry the onion and the shredded meat with the lard for 5 minutes, add the sauce and season with salt and pepper, then let it cook for another 15 minutes until the sauce is reduced.

05. Serve with some tostadas with beans, cream, cheese and chipotles.

Instructions:

01. Heat the oil and add onion, sauce, water and pork rind. Cook until the rind is soft.

02. Pour the eggs and mix with the sauce.

03. Serve and sprinkle coriander to decorate.

San Marcos tip: You can add Quesillo or fried Chorizo while cooking.
Serve with guacamole and flour tortillas.
You can change the protein.