The first mention of Tinga came in 1881, when dish was prepared by stewing the viscera and the blood of the pork with chipotle chile, onion and tomato, and eaten with fresh cheese and avocado. My version is mercifully less authentic. There are as many recipe variations for Tinga as there are cooks in Mexico. I've added a couple warm spice elements to the sauce but if you have nothing more than tomatoes (canned are fine!), chipotles (also canned) and onion, you will achieve tasty Tinga.

With the right equipment, it is a cinch to make your nut butters. Make almond butter to enrich your smoothies, fresh peanut butter or even hazelnut butter for a mouth-watering lava cake.

It is doing this dish a injustice to call it the "chili" of Spain but, in many ways, it is similar. Hearty and savory, with as much spice as you like, Potaje (bean stew) is made with an assortment of meats and seasoned with a refrito of parsley and pimentón. Although more work than grabbing a bowl at the pintxo bar, potaje is a cinch to make at home.

Marmitako is a rustic, late summer fish stew from the Basque Country that fortifies a fish stock with a vegetable base, Choricero peppers, potatoes and large chunks of Bonito. The result is an unforgettable combination.

To call this a "salad" is selling the dish short. Chef Jose Luis Uribe served this filling but refreshing salad to the power-lunch crowd in Mexico City. It is a perfect balance of flavorful and satisfying vegetables, carbs, and protein.