Heat the oil in a large pot.

Add the onions and carrot.

Cook, stirring, 3 minutes.

Add the fish bones and all the remaining ingredients.

Bring to a simmer over medium-low heat, skimming the foam that comes to the surface.

Partially cover and simmer 30 minutes.

Strain the stock through a strainer into a bowl, pressing to recover the juices.

Discard all the debris from the strainer.

Cool the stock.

In a small bowl whisk together the orange juice, zest, vinegar, chipotle, and salt.

Whisk in the oil until thoroughly mixed.

Use fresh or store in the refrigerator up to 2 days.

Put all of the ingredients, except the oil, in a blender.

Blend until smooth.

With the motor running, pour the oil through the lid opening and blend until emulsified.

Adjust salt.

Transfer to a jar.

Cover and refrigerate up to 2 days.

Put all of the ingredients in a blender and blend until smooth.

Transfer to a bowl.

Adjust seasoning.

Use within one day.

Rub a film of oil on the inside of the “ring” to form the layers of rice and avocado.

Reserve.

Preheat oven broiler.

Brush each shrimp with oil and place the shrimp on a baking sheet.

Sprinkle lightly with salt.

Broil the shrimp until pink and curled, 2 to 3 minutes.

Reserve refrigerated.

Coarsely chop the cuitlacoche in a food processor and scrape into a bowl.

Put the chicken broth, rice, salt, and about 2 tablespoons of the cuitlacoche in a saucepan and bring to a boil.

Reduce the heat to low, cover, and simmer for 20 minutes, or until the liquid has evaporated and the rice is tender.

Remove the pan from the heat and stir in the remaining cuitlacoche.

Cool to room temperature.

Meanwhile, mash the avocados with the lime juice.

Season with salt and pepper.

Set aside.

To serve, place the ring in the center of a serving plate.

Hold the ring in place with one hand and spoon in rice to ¾ full, pressing down with the back of the spoon.

Spoon avocado on top of the rice to fill the ring, spreading it flat.

Slide the ring straight up to remove.

Crown the top with 3 shrimp.

Place a long sprig of cilantro in the center.

Carefully spoon the diced tomato around the rice.

Wipe out the ring, and rub with oil.

Repeat for the other 3 servings.

In a pot of boiling salted water, cook the shelled fava beans until crisp-tender, 12 to 15 minutes.

Drain and rinse under cold running water.

Remove the thin outer skin by pinching the beans.

The skins usually slip off quite easily.

Put the peeled beans in a large bowl.

Add all of the remaining ingredients, except the lettuce.

Toss to mix.

Adjust the seasoning.

Add the lettuce and toss again.

Divide among 4 serving plates.

Prepare the pickled red onion and let marinate at least 1 hour.

Reserve in a small bowl.

In a large bowl combine the chickpeas, tomatoes, vinegar, salt, olive oil, and pepper.

Drain the onions and add to the salad along with the crumbled cheese.

Toss gently to mix.

Prepare the chiles.

Cut the roasted chiles into 1⁄2-inch squares and put them into a large bowl.

Add all the remaining ingredients and toss to mix.

Adjust seasoning.

Put all of the ingredients in a large bowl, except the mayonnaise and chiles.

Gently mix in the mayonnaise.

Add the chiles to the salad, or put the strips of jalapeños on a small plate to be eaten at the table, if desired.

Sort the beans.

Remove any dirt, straw, pebbles, etc.

Put the beans in a fine-mesh strainer and rinse well, then put them into a large pot with water to cover by about 3 inches.

Add the bay leaves and oregano.

Bring to a boil, uncovered.

Lower the heat and simmer, uncovered, 10 minutes.

Turn off the heat.

Cover and soak 30 minutes.

Bring to a boil again, and simmer slowly, partially covered, until the beans are tender, but not too soft, about 1 hour to 1 hour and 20 minutes.

Drain off the bean broth and save for soup, if desired, or discard.

Put the beans into a large mixing bowl.

Cool to room temperature.

Add the remaining ingredients and mix gently.

Cover and refrigerate at least 1 hour.

Adjust seasoning.