Time: 15 min
People: 4




  • Green sauce
  • 2 green tomatoes
  • ½ white onion
  • 4 cloves garlic
  • 3 green jalapeno peppers
  • 3 sprigs of cilantro
  • 200 g Philadelphia cheese
  • Corn tortillas
  • 1 tablespoon oil
  • Cooked chicken breast and shredded



  • Boil water tomatoes, onions, garlic, and teeth whole jalapeno peppers in a saucepan until soft. When they are well-cooked vegetables, proceed to remove the water and to liquefy together with the branches of cilantro and Philadelphia cheese. This mixture should then be stored in the refrigerator.
  • Brown in oil 1 tablespoon corn tortillas without these lose flexibility.
  • Placing the previously shredded cooked chicken in golden and tortillas. Each roll and placing next to each other in an aluminum container or pyrex.
  • Add the vegetables with cheese sauce over the tortillas and bake 8 to 10 minutes in the oven for the cheese to the gratin.


Time: 15 minutos
People: 4




  • 1/4 cup of white onion
  • 20 Corn Tortillas
  • 1 clove of garlic
  • 2 “serrano” chilies
  • 5 tomatoes
  • 5 “guajillo” chiles
  • 2 ounces of “Mexican cream”
  • ¼ of shredded “queso fresco” (cheese)
  • 2 cups oil for frying
  • Salt to taste



  • 1. Cut the tortillas into small squares and fry in hot oil until crispy. Then deposit them on a paper towel to remove excess oil.
  • 2. Boil the tomatoes, onion, garlic, and serrano chile until they have a smooth texture.
  • 3. Remove the vegetables from the water and blend them with the Mexican cream and salt to taste.
  • 4. Place the sauce in a pan and add the previously fried tortillas. Sauté for 6 minutes over low heat until tortillas are soft.
  • 5. Serve with shredded cheese and finely chopped cilantro on top to taste. You can add scrambled eggs or refried beans.


Time: 40 min
People: 6-8




  • 3 guajillo chili peppers, seeded soaked in hot water
  • 12 pork ribs
  • 2 tomatoes cut into quarters
  • 1/4 onion
  • 1 clove of garlic
  • 2 cups chicken stock or water
  • 1 chicken bouillon cube (or 3 spoons if powder)
  • Salt to taste
  • Vegetable oil



  • 1. Cook the ribs in a pot with enough water to cover them and with salt to taste. Remove from heat and drain them once they are soft.
  • 2. In a large skillet, fry the ribs in two spoons of oil to brown slightly.
  • 3. In another pan sauté onion, garlic and chili peppers cut into small squares, along with quartered tomatoes. Move constantly to prevent burning. Blend these with chicken broth and chicken bouillon.
  • 4. Sauté the liquid in a pan with oil low flame until it begins to thicken.
  • 5. Add the ribs and stir until a uniform mixture.
  • 6. Serve the ribs with white rice and/or vegetables.


Time: 15 min
People: 4




  • 4 cups water
  • 2 chicken breasts
  • 1/2 onion
  • 1/4 of pumpkin seed
  • 1/4 peanut
  • 2 tbsp. sesame seeds
  • 2 guajillo chili peppers
  • 4 tomatoes
  • 1 clove of garlic
  • 2 tbsp. of olive oil
  • Salt to taste



  • 1. Cook the chicken breasts in water, along with half the onion and salt to taste, for about 25 to 30 minutes. Reserve half of this broth for the next step.
  • 2. Cook tomatoes (without seeds) in half the chicken broth for 10 minutes.
  • 3. Blend remaining onion and garlic. Fry this mixture in a pan with olive oil over low heat for 5 minutes.
  • 5. Add the chicken and proceed to mix the ingredients.
  • 6. Serve with white rice and/or vegetables.


Time: 60 min

People: 6 porcions




  • 12 chicken legs
  • ½ kilo of small red potatoes
  • 2 tablespoons of oil
  • 15 green tomatillos
  • 2 serrano chiles
  • 4 sprigs of cilantro
  • ½ of an onion
  • 1 clove of garlic
  • Pepper to taste
  • Salt to taste



  • -Season the chicken. Heat in hot oil for 10 minutes, then remove from the pan and set aside on a plate.

  • Place the peeled green tomatillos, serrano chiles, cilantro, onion, and garlic in a blender and season with salt and pepper as needed in between blending. Pour the green salsa mix into a large saucepan.

  • Cut the small red potatoes into halves and boil them for 10 minutes, then add them to the green salsa mix along with with the chicken you have prepared.

  • Cook everything over a medium heat unto the chicken and potatoes are well cooked (about 40 minutes).


Time: 4 days, 5 min
People: 16




  • 1 pineapple rind, rinsed
  • 4 liters of water
  • 500 grams of Mexican brown sugar (piloncillo) to taste.
  • 1 teaspoon of baking soda



  • Place the pineapple peel inside a clay pot or a large bowl, along with the water and the piloncillo. Cover with a kitchen napkin and place it in a dark place. Leave to ferment for  3 or 4 days. Strain.

  • Before serving, sprinkle a pinch of baking soda on each glass and serve with lots of ice.

Shrimp Ceviche ECUATORIANO​

Time: 25 min
People: 4-5




  • 1 kg of shrimp
  • 2 large red onions (red onions / paiteña)
  • 2 ripe tomatoes
  • 1 Bunch of Cilantro
  • 4 limes
  • 1 tbsp mustard
  • 2 tbsp tomato sauce
  • 2 tbsp oil
  • Salt to taste
  • 1 pinch of pepper



1. Cut the onions into thin slices and wash them with salt and sugar to reduce their spice. Drain the water and add the juice of the limes without seeds along with salt to taste. Let stand in refrigerator for about 1 hour.


2. Wash the shrimp and devein it by making a shallow slit down the middle of the back to expose the black intestine. Reserve the shells and heads for the next step.


3. Boil 3 cups of water. Once the water has boiled, add the shrimp heads and shells letting them cook for 2 minutes.


4. Sift the broth and place it in the pot again, this time without the skin shrimp. Incorporate raw shrimp and cook for 30 seconds or until they change color to pale pink. Immediately remove them from the heat and let them cool in the refrigerator for about 2 hours.


5. In a bowl mix the ketchup or tomato sauce with mustard until it becomes uniform color. Add orange juice without seeds. Mix again and set aside.


6. Before taking the shrimp out of the refrigerator, finely chop the cilantro and incorporate it to the shrimp along with all other ingredients. Mix all the ingredients well adding salt and pepper to taste.


7. Serve in a bowl with green banana chips and pop corn. You can also serve it with white rice.


Time: 30 min
People: 4




  • 1 whole chicken
  • 8 cups water
  • 2 teaspoons salt
  • 1/2 medium white onion
  • 4 cloves garlic, peeled
  • 3 sprigs of parsley
  • 3 large carrots cut into 3 pieces each
  • 2 sprigs of cilantro



  • Place chicken and all the ingredients in a pot.
  • cover with water and bring to a boil over high heat, reduce the flame and cook over low heat until the chicken is cooked, about 30 minutes.
  • Remove chicken pieces, shredded the acrne and discard bones and skin. Strain the broth, potatoes and reserve zanahoriasy pulls the rest of the plant.
  • Return the broth, chicken, potatoes and carrots to the pot.
  • Add cheese and avocado
  • Serve with your favorite salsa.




  • 1 avocado cubes game
  • 1/2 white onion, finely chopped
  • 1 lemon party in sections
  • 1 minced jalapeno or serrano chile
  • 2 sprigs of chopped cilantro
  • cooked white rice (optional)
  • Hot corn tortillas



Honduran beans Fritos​

Time: 25 min
People: 5




  • 2 cups cooked beans
  • ½ green pepper
  • ½ white onion
  • 1 clove of garlic, minced
  • 2 sprigs of chopped cilantro
  • 2 sprigs of chopped cilantro
  • 5 drops of spicy chili
  • 2 tbsp olive oil
  • salt and pepper to taste



  • 1. Place all ingredients, except the oil, in a blender. Blend them perfectly.
  • 2. In a skillet over medium heat put oil and when it is hot add the blended mixture.
  • 3. Cook for 10 to 15 minutes stirring constantly until obtaining the consistency of your preference. You can add 1/2 cup of water if you want the beans to be thinner.
  • 4. Serve the beans with tortillas, sour cream, cheese, and fried yellow plantains.


Time: 45 min
People: 4





1. In a saucepan bring the chicken breasts to boil with 1 green pepper, 1 yellow onion and 1 clove garlic, minced. Add the celery and the cilantro. Simmer for 40 minutes.


2. Reserve the chicken from the broth and proceed to shred it with a fork while hot. Cover the chicken and let stand.


3. In a saucepan put 2 tablespoons of vegetable oil along with 1 cup of the chicken broth. Add 3 tablespoons of garlic powder, 1 chicken bouillon cube, 1 tablespoon of Achiote and 1 tablespoon of salt.


4. Place chicken in the skillet and mix until all ingredients are completely



5. Heat ¼ cup of oil. Lightly fry the corn tortillas so that they will become firm.


6. Spread the shredded chicken down center of each tortilla. Wrap tortillas tightly around filling. Roll up tortillas and fasten with a toothpick. Let them stand.


For the Salsa


1. Boil tomatoes and sweet chili pepper in a pot. Once cooked proceed to blend.


2. Place the blended vegetables in a pot on low heat and add 1 can of tomato sauce, ½ chopped yellow onion, and 1 chicken bouillon cube with 1 tablespoon achiote. Mix the sauce for 10 minutes or until thickened.


At your service:


1. Heat 1 cup of oil in a deep skillet. Fry enchiladas previously insured with a toothpick until crisp.


2. Serve the enchiladas with the sauce on top and add cabbage or chopped cabbage, a sliced tomato and boiled egg with shredded cheese to taste.

  • 1 pound of chicken breast
  • 1 ½ yellow onion
  • 1 green pepper
  • 2 sprigs of cilantro
  • 2 stalks celery
  • 3 cloves of garlic
  • 4 red tomatoes
  • 2 green sweet chili peppers
  • 8 thin corn tortillas
  • Parmesan cheese or grated dry cheese
  • 1 ¼ cup vegetable oil
  • 1 chicken bouillon cube (or 2 tbsps if powder)
  • 3 tbsp garlic powder
  • 2 tablespoons of achiote
  • 1 can of tomato sauce
  • 1/2 finely chopped cabbage

  • 1 libra de pechuga de pollo
  • 1 ½ cebolla amarilla
  • 1 pimiento verde
  • 2 ramas de culantro
  • 2 ramas de Apio
  • 3 dientes de ajo
  • 4 tomates rojos
  • 2 chiles dulces verdes
  • 8 tortillas de maíz delgadas

  • Queso parmesano o queso seco rallado

  • 1 ¼ tz de aceite vegetal

  • 1 Cubo de Consomé de Pollo (o

  • 2 cucharadas si es en polvo)

  • 3 cda de ajo en polvo

  • 2 cdas de Achiote o Sazón con Achiote

  • 1 Lata de Salsa de Tomate

  • 1/2 Col finamente picada (repollo)


Time: 40 min
People: 6-8




  • 1 medium pumpkin
  • 1 package of “raspadura” or “panela”
  • 6 pieces of cinnamon
  • 3 cups of water



  • 1. Wash and cut the pumpkin in half, remove the seeds from it. Cut into medium pieces of about 2x4 inches.
  • 2. In a saucepan place 3 cups of water along with the cinnamon and incorporate the raspadura into small pieces, let it boil.
  • 3. Incorporate the pieces of pumpkin into the raspadura syrup and let it cook for 35 minutes.
  • 4. Once cooked, let stand for 3 hours.
  • 5. Serve the pieces of pumpkin with the honey. You can also add slices of “Queso fresco” cheese.


Time: 15 min
People: 4




  • 2 pounds of headless shrimp with it’s shells
  • 1 medium white onion
  • 5 cloves of garlic
  • 2 oz of batter
  • 1 tablespoon oil
  • 4 red tomatoes
  • 3 green jalapenos
  • Salt and pepper to taste
  • A pinch of oregano



  • Rinse the shrimp and split them by depriving them back black vein; without removing the shell.
  • Put in a hot a fray pan the butter and oil together. Saute all the garlic with the onion, jalapeno and tomato cut into small squares for 5 minutes at low flame and add salt and pepper to taste.
  • Add the fried shrimp and stir for 3 minutes until everything is well blended.
  • Serve with white rice and vegetables to taste.