Prepare the chile strips.

Reserve.

Then, put the tomatillos, lettuce, epazote, cilantro, onion, chiles, oregano, tortilla, and ½ cup of the chicken broth into a blender and purée as finely as possible, about 1 minute.

In a large saucepan, heat the oil over medium heat, and pour in the puréed mixture.

Bring to a boil, then cover, and cook, stirring frequently, until the mixture thickens, about 10 minutes.

Add the remaining chicken broth, water, and salt.

Bring to a boil, stirring, then cover, and cook over medium-low heat 10 to 15 minutes until the ingredients are well cooked and the flavors are blended.

Add the shrimp and cook, uncovered, until the shrimp are pink and curled, 4 to 5 minutes.

Add the green chile strips.

Cook 1 minute.

Adjust salt.

Prepare the chicken stock, if using homemade.

Then, peel the shrimp and devein.

Reserve the shrimp in a bowl and put the shrimp shells in a medium saucepan with the chicken broth, water, and ancho chiles.

Bring to a boil; then reduce the heat to low, cover and simmer 5 minutes.

Remove from the heat and reserve the broth in the pan.

Heat the oil over medium heat in a large saucepan and cook the onion until softened, about 3 minutes.

Add the garlic and cook 1 more minute.

Add the tomatoes, oregano, and cumin.

Cook until the juices are reduced and the mixture is nearly dry.

Pour the reserved broth through a mesh strainer directly into the soup pot, pushing to extract all the juices.

Discard the solids.

Add the reserved shrimp, epazote, hominy, and salt to the pot.

Bring to a boil; then reduce the heat and simmer the soup until the shrimp are cooked, about 8 minutes.

Divide the soup among 4 soup bowls.

Add sliced avocado to each bowl.

Preheat oven to 350°.

Put the tortilla strips on a large baking sheet in one layer.

Toast until light brown and crisp, 10 to 12 minutes.

Reserve.

Prepare the chiles.

Then cut them into strips and reserve.

Peel the shrimp, and put the shells in a medium nonreactive saucepan.

Devein the shrimp and cut each one crosswise into thirds.

Cover and refrigerate.

To the pan with the shrimp shells, add scallions, parsley, oregano, wine, salt, and 2 cups of water.

Bring to a boil, uncovered, over high heat.

Reduce heat to low, cover, and simmer the shells 15 minutes.

Pour the broth through a strainer into a bowl, pressing on the solids to extract the juices.

Discard solids.

Set broth aside.

In a large saucepan, heat olive oil over medium heat.

Cook the onion and garlic, stirring, until softened, 3 to 4 minutes.

Add the tomatoes, raise heat to high and cook, stirring, until the mixture is nearly dry, about 4 minutes.

Add the reserved shrimp broth, chicken broth, chile strips, corn, and the shrimp.

Bring the soup to a boil, then reduce the heat and simmer until the shrimp are pink, about 3 minutes.

Divide the soup among 4 soup bowls, and place a generous stack of tortilla strips on top of each serving.

Pass lime wedges at the table.

Serve at once.

Cut the drained tripe into 1⁄2-inch squares, and put in a medium pan with water to cover.

Bring to a boil; then reduce heat and simmer 10 minutes.

Drain through a colander and rinse with cold water.

Return the tripe to the pan.

Add 8 cups of water, the chili powder, salt, oregano, and garlic.

Bring to a boil; then reduce the heat and simmer, partially covered, 1 hour.

Add the pork to the soup.

Cook until the pork is very tender, about 1½ hours.

Remove the meat to a plate.

When cool enough to handle, shred the meat, and discard fat and bones.

Return the shredded meat to the soup.

Add the hominy, onion, and crushed pepper.

Cook about 15 minutes to blend the flavors.

Serve hot, sprinkled with green onion and cilantro.

Pass lime wedges at the table.

In a large pot, heat the tablespoon of oil over medium-high heat.

Cook the meat in batches, turning frequently, until browned.

When all is browned, add the beef broth, 1½ cups of water, and the bay leaf.

Bring to a boil, uncovered, skimming the foam that rises to the top.

Reduce the heat to low, cover, and simmer until the beef is tender, about 1 hour.

With a slotted spoon, remove the beef from the broth.

When cool enough to handle, shred the meat and return to the broth.

Meanwhile, in a skillet, heat the remaining 2 teaspoons of oil and cook the onion, stirring, until limp, about 2 minutes.

Add the garlic, tomatoes, oregano, and thyme.

Bring to a boil and cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 3 to 4 minutes.

Transfer the tomato mixture to the beef broth along with the corn, zucchini, carrot, jalapeño, salt, and pepper.

Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 15 minutes.

Remove the bay leaf.

Top each serving with chopped onion and cilantro.

In a large bowl, mix together the ground beef, bread crumbs, onion, garlic, mint, chili powder, cumin, salt, and egg.

Form the meat into small meatballs.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat and cook the meatballs, turning frequently, until lightly browned, about 6 minutes.

Reserve off heat.

Heat the remaining tablespoon of oil in a large saucepan over medium heat and cook the sliced onion until limp, about 3 minutes.

Add the remaining ingredients except the lime wedges.

Add the reserved meatballs.

Bring the soup to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, 15 to 20 minutes.

Serve with lime wedges.

In a large saucepan, heat the oil over medium heat and sauté the pork, stirring, until lightly browned.

Season with salt and pepper.

Add the chicken broth, 2 cups of water, epazote, cumin, crushed pepper, onion, and garlic.

Bring to a boil, then reduce the heat to low, cover and simmer until the meat is very tender, about 45 minutes.

Add the carrots and turnip.

Cook until tender, about 15 minutes.

Add the zucchini and cabbage.

Cook until these are tender, 6 to 8 minutes.

Adjust seasoning.

Serve with lime wedges and salsa.

Put all of the ingredients, except the pineapple wedges and the cherries, in a blender and blend on high speed until frothy and smooth.

Divide between 2 (8-ounce) stemmed wine glasses.

Skewer the pineapple wedges and cherries on cocktail picks to garnish the drinks.

Serve.

Put the ice cubes, bananas, coconut cream, pineapple juice, rum, and lime juice in a blender.

Blend until very smooth.

Divide between 2 (8-ounce) stemmed glasses.

Garnish each glass with a mint sprig.

In a medium saucepan, put the milk, sugar, cinnamon stick, and vanilla bean.

Bring to a boil and cook at a steady boil, stirring frequently, 5 minutes.

Cool to lukewarm.

Stir the beaten egg yolks into the milk mixture.

Return to the stove and cook over medium-low heat, stirring constantly until the mixture thickens.

Remove from the heat.

Discard the cinnamon stick and vanilla bean.

Stir in the rum.

Whisk until frothy.

Cool, then refrigerate and serve cold or, to store, pour into a sterilized glass jar and tightly close the lid.