Place tortilla chips on a tray or plate. Add shredded cheese (Monterey Jack, Oaxaca, or a Mexican cheese blend) and heat until melted. Heat

Sauté vegetables such as zucchini, bell peppers, onions, and corn until tender and lightly browned. Season lightly with olive oil and salt.

Sauté sliced mushrooms or strips of nopal over medium-high heat with a little oil and sea salt until tender

Sauté the diced potatoes in a skillet with olive oil and sea salt until they are golden brown and crispy

Make a black bean sauce by blending cooked beans with their cooking liquid until creamy. Heat and season lightly. Dip corn tortillas in the sauce, fill with shredded chicken, cheese, or vegetables, fold them, and place them on a plate. Add your choice of sauce (Chilaquil, Pastor, or Pibil). Each offers a distinct flavor profile: mild (Chilaquil), spicy (Pastor), or earthy and aromatic (Pibil). Top with sour cream, fresh cheese, and onion.

Spread refried beans or avocado on corn tortillas. Add sautéed vegetables such as mushrooms, zucchini, or corn. Heat the sauce and add it before

Season the chicken thighs or breasts with salt and a little oil. Cook on the grill or in a skillet until thoroughly cooked.

Season the skirt steak or flank steak with sea salt and let it come to room temperature before cooking. Pat it dry thoroughly to ensure a good sear.

Make quesadillas using corn or flour tortillas and a cheese that melts well (Oaxaca, Chihuahua, or Monterey Jack). Cook until they are lightly

Cook the chicken with salt, either on the grill or in a skillet, until golden brown. Let it rest, then cut it into large pieces. Heat the sauce