Fried Scallions
4 scallions (spring onions)
1 tsp kosher salt
1 tbsp grapeseed oil

Garlic Mojo
3 tbsp olive oil
1 garlic clove, roasted and brunoised
1 chile serrano, roasted, seeded, and brunoised
1 tbsp fresh key lime juice
1 tsp kosher salt

Salad
2 cups (80 g) purslane sprouts
1 chile serrano, seeded and brunoised
1/4 cup (40 g) brunoised white onion
3 tbsp fresh key lime juice
1 tsp chile powder
1/2 tsp kosher salt

Plating
4 tomatillos, husked, rinsed, and sliced
16 small tomatillos, roasted
12 scallion rings
20 cilantro criollo sprouts

Serves 4

1. Fried Scallions: Trim the scallions and remove the outside layers of the scallion bulbs until they are 1/4 inch (0.7 cm) in diameter. Bring 1 cup (about 250 ml) water to a boil in a small pan and season with the salt. Blanch the scallions, drain, and dry with paper towels. Heat the oil in a skillet over medium heat and fry the scallions until crispy. Drain on paper towels and set aside.
2. Garlic Mojo: Place the olive oil and garlic in a pan over medium heat until the garlic begins to brown. Remove from the heat and add the chile, lime juice, and salt. Transfer to a blender and puree.
3. Salad: In a bowl, toss all the ingredients together until combined.
4. Plating: Spread some of the garlic mojo in a circle over 4 plates. Divide the salad among the plates. Garnish with the raw tomatillo slices, roasted tomatillos, scallion rings, and fried scallions. Finish with the cilantro sprouts.

Chilorio Tacos

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3¼ lb (1.5 kg) pork (leg or loin), coarsely diced
Sea salt
2 tablespoons lard or shortening
3 dried ancho chiles, seeded
2 dried guajillo chiles, seeded
5 cloves garlic
4 sprigs parsley
1 tablespoon dried oregano
1 tablespoon apple cider vinegar
½ tablespoon ground cumin
Freshly ground black pepper
12–20 4 1⁄3-inch (11 cm) corn or flour tortillas

Serves 6

1. Place the meat in a large pot with enough water to cover, add a pinch of salt and bring to a boil. Reduce heat to medium-low and simmer until very soft, about 30–45 minutes.
2. Let the meat cool in the pot, then thinly shred on a cutting board into a bowl. Reserve the broth.
3. Melt the lard in a large skillet over low heat. Fry the shredded meat until it begins to brown.
4. Bring 1 cup of the broth to a boil in a small pot. Add the chiles and boil for 10 minutes. Stir in the garlic, parsley, oregano, vinegar, and cumin.
5. Add the chile mixture to the meat, cover and cook for 1 hour on low heat, making sure that the meat doesn’t stick or burn.
6. If necessary, add more of the reserved broth. The meat should be cooked to the point where it easily comes apart with a fork, and the sauce should be thick. Stir it into the meat to fully incorporate.
7. Serve with tortillas and accompany with the usual garnishes.

Mexican Style Shrimp Tacos

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2 tablespoons corn oil
1/4 medium onion, finely chopped
2 green serrano chiles (or to taste), seeded and thinly sliced
2 medium tomatoes, peeled and finely chopped
9 oz (250 g) cocktail (or fresh) shrimp, peeled and cleaned
3 sprigs cilantro
Sea salt
8 4 1⁄3-inch (11 cm) corn tortillas

Serves 2

1. Heat the oil in a skillet over medium heat. Add the onion and fry for 2 minutes (do not let it brown).
2. Add the chiles and cook for a few seconds. Add the tomatoes, and cook for 3 minutes.
3. Add the shrimp, then cook for 1 minute, until the shrimp are just opaque and pink.
4. Add cilantro and salt to taste. Remove from heat and serve hot in the tortillas.