1 loaf of French Baguette 2 tbs. Ahuacatlan Chipotle Ahuacatlan Natural as needed 2 each avocado Salt and pepper to taste Juice of 1 lime 1 Jalapeño pepper, finely chopped 9 oz. Serrano ham ½ tsp. garlic, finely chopped 4
For the Vinaigrette 1/4 cup orange juice 1/4 cup lime juice 1/4 cup mandarin juice ¼ cup Ahuacatlan Natural 1 cilantro sprig, finely chopped 1 jalapeño pepper, seeded and deveined, finely chopped Salt to taste For the Salad 18 oz.
2 cups cooked white rice 5 oz. fresh mozzarella, cubed 1 cup all-purpose flour 1 egg, beaten 8 oz. breadcrumbs Ahuacatlan Natural for frying Your favorite Tomato or Marinara Sauce Take a good amount of the cooked rice and press
For the sauce ½ cup strawberries, chopped ½ cup blackberries, chopped ½ cup raspberries, chopped 2 tsp vanilla extract ¼ cup Rum 2 tbs. lemon juice 1 cup of sugar Reserve a few of each berry for garnish Mint leafs
5 each fish fillet 2 pinches of salt 5 tbs. All-purpose flour 3 tbs. Fresh epazote finely chopped (also called Mexican Tea Leaf) 7 tbs. Ahuacatlan Natural 2 tbs. de Ahuacatlan Onion 1-10oz can of Cream of Corn Coup (Campbell’s
5 oz. Cream Cheese ½ cup Ahuacatlán Natural 7 oz. Powder Sugar 7 oz. All-purpose flour 2 eggs 1 tsp. vanilla extract Preheat the oven to 320°F. In a blender, add the cream cheese and blend to medium speed until
10 oz. Dark chocolate, roughly chopped 2 tbs. Ahuacatlan Natural 2 each ripe avocados, pulp cut in chunks 1 tsp. vanilla extract 3 eggs ½ cup cocoa powder ½ cup all-purpose flour ¼ cup walnuts, chopped Agave honey to serve,
1 large bunch arugula 1 bunch mint leaves 9 medium-size figs 12 slices Prosciutto or Iberian Ham VINAIGRETTE 2 limes, juiced 6 tablespoons Lime Ahuacatlán Avocado Oil Salt and pepper to taste Wash the arugula and mint. Discard stems from
2 cups of water 2 cones of piloncillo (unrefined whole cane sugar, available at Latin grocery stores) 2 cinnamon sticks Ahuacatlán Natural, as needed for frying 4 each bolillo bread, sliced (Mexican style baguette) ½ cup raisins ½ cup raw
8 oz. Long pasta (tagliatelle, fetuccini or spaghetti) 4 cups of water 1 drizzle Ahuacatlan Natural 1 handful of parsley 2 ripe avocados ½ cup Ahuacatlan Garlic 5 oz. walnuts 2 cloves garlic Pasmesan cheese to taste Salt and pepper