Recipe format ( x ) Standard

SUBJECT NAME ( ) Secondary recipe

RECIPE STRUCTURE

Vino L.A.Cetto cabernet suavignon

Classification: Drink

Mesurement unit: ML & Gr Preparation time: 5min

Portion size: 125 Cooking time: 6 min
Yield: 150 Service temperature: 17°

RECIPE NAME: Red Wine

PRESENTATIO COST PER
INGREDIENTS N QUANTITY UNIT UNIT COST FRACTION COST

Vino L.A. Cetto cabernet suavignon 750.00 125 Ml $ 240.00 $ 0.32 $ 40.00

PLATE COST $ 40.00

DIRECTIONS:

1.- Present the wine

2.- Open bottle
3.- Serve the wine

PRESENTATION:

N/A

WORK EQUIPMENT:

Corkscrew

ASSEMBLY EQUIPMENT AND TOOLS:

Glass of wine

NOTES:

N/A
 Recipe format ( x ) Standard
SUBJECT NAME ( ) Secondary recipe

RECIPE STRUCTURE

Pineapple + Mint + Basil

Classification: Drink

Mesurement unit: ML & Gr Preparation time: 35min

Portion size: 200 Cooking time: 6 min
Yield: 10 Service temperature: 7°

RECIPE NAME: Agua herbal

PRESENTATIO COST PER
INGREDIENTS N QUANTITY UNIT UNIT COST FRACTION COST

Pineapple 1000.000 900.000 GR $ 45.00 $ 0.05 $ 40.50

Mint 400.000 350.000 GR $ 30.00 $ 0.08 $ 26.25
Basil 400.000 350.000 GR $ 30.00 $ 0.08 $ 26.25
Lemon 1000.000 150.000 GR $ 24.00 $ 0.02 $ 3.60
Water 20000.000 2000.000 ML $ 35.00 $ 0.00 $ 3.50
Ice 1000.000 350.000 GR $ 40.00 $ 0.04 $ 14.00

PLATE COST $ 11.41

DIRECTIONS:

1.Remove the peel of the pineapple and reserve the pulp

, blend the pulp, strain and reserve
2.-Place the mint and basil in a vase with ice
3.-Mix the pineapple juice with the herbs, add lemon and sugar
4.-Serve in a glass with ice.

PRESENTATION:

Pineapple / Pineapple leaf

WORK EQUIPMENT:

Blander,Cutting board,Strainer

ASSEMBLY EQUIPMENT AND TOOLS:

PHOTOGRAPHY:
Tall glass,Jug

NOTES:

N/A
 Recipe format ( ) Standard
SUBJECT NAME ( ) Secondary recipe

RECIPE STRUCTURE

Mezcalita with mango foam

Classification: Drink

Mesurement unit: ML & Gr Preparation time: 1:20 hrs

Portion size: 210 Cooking time: 1hrs
Yield: 1 Service temperature: 7°

RECIPE NAME: Mezcalita

PRESENTATIO COST PER
INGREDIENTS QUANTITY UNIT UNIT COST COST
N FRACTION
Mezcal espadin 400 conejos 750.000 45.000 ML $ 569.00 $ 0.76 $ 34.140
triple seco liquor 1000.000 30 ML $ 264.00 $ 0.26 $ 7.920
lemon 1000.000 25 GR $ 36.90 $ 0.04 $ 0.923
Simple syrup 1000.000 15 ML $ 42.00 $ 0.04 $ 0.630
Mango 1000.000 40 GR $ 49.90 $ 0.05 $ 1.996
Gelatin leaves 100.000 2 GR $ 102.00 $ 1.02 $ 2.040
Water 1000.000 200 ML $ 2.90 $ 0.0029 $ 0.580
Orange 1000.000 15 GR $ 21.90 $ 0.02 $ 0.329
Ice 15000.000 100 GR $ 38.00 0.003 $ 0.25

PLATE COST $ 48.810

DIRECTIONS:

1.- Make the foam with mango, gelatin and water with the siphon and refrigerate for 2hrs.
2.- Add all the liquids ingredients to a shake and shaking with ice.
3.- Pour drink into a old fashion glass and put the mango foam and decorate with dry orange.

PRESENTATION:

Dry orange and mango foam

WORK EQUIPMENT:

Shake, jigger, ice shovel and old fashion glass

ASSEMBLY EQUIPMENT AND TOOLS:

PHOTOGRAPHY:
N/A

NOTES:

Must be cold the siphon

 Recipe format ( ) Standard
SUBJECT NAME ( ) Secondary recipe

RECIPE STRUCTURE

Drink with cold brew, vainilla sryup and cacao liquor

Classification: Drink

Mesurement unit: ML & Gr Preparation time: 24hrs

Portion size: 220 Cooking time: 6 min
Yield: 1 Service temperature: 7°

RECIPE NAME: Digestive drink

PRESENTATIO COST PER
INGREDIENTS QUANTITY UNIT UNIT COST COST
N FRACTION
Cacao liquor 1000.000 45.000 ML $ 250.00 $ 0.25 $ 11.250
Cold brew 1000.000 60 ML $ 38.90 $ 0.04 $ 2.334
Vainilla and cinnamon syrup 1000.000 15 GR $ 142.00 $ 0.14 $ 2.130
Coffe beans 1000.000 2 GR $ 28.00 $ 0.03 $ 0.056
Stick cinnamon 50.000 5 GR $ 38.00 $ 0.76 $ 3.800
$ -
$ -
$ -
$ -

PLATE COST $ 19.570

DIRECTIONS:

1.- Add all the liquid ingredients to the shake and shaking.
2.-
Pour drink into a old fashion glass and put the coffe beans and stick cinnamon.
3.- Light up the stick cinnamon.

PRESENTATION:

coffe beans and stick cinnamon

WORK EQUIPMENT:

Shake, jigger, ice shovel and old fashion glass

ASSEMBLY EQUIPMENT AND TOOLS:

PHOTOGRAPHY:
N/A

NOTES:

light uo the stick cinnamon

 Recipe format ( x ) Standard Recipe format ( ) Standard
SUBJECT NAME ( ) Secondary recipe SUBJECT NAME ( x) Secondary recipe

RECIPE STRUCTURE RECIPE STRUCTURE

ground meat+ egg+ mind+tomato+onion ground meat+ egg+ mind+tomato+onion

Classification: amuse brooch Classification: amuse brooch

Mesurement unit: kg Preparation time: 40 min. Mesurement unit: kg Preparation time: 10 min.
Portion size: 1 Cooking time: 20 min. Portion size: 1 Cooking time:
Yield: Service temperature: 65 °c Yield: Service temperature: 65 °c

RECIPE
RECIPE NAME: Kibis NAME: Pickled Onions
INGREDIENTS QUANTITY UNIT UNIT COST COST INGREDIENTS QUANTITY UNIT UNIT COST COST

ground meat of the month (chdraui) 0.050 kg $ 90.00 $ 4.50 purple onion (chedraui) 0.100 kg $ 60.00 $ 6.00
egg (chedraui) 1.000 pz $ 3.50 $ 3.50 white onion (chedraui) 0.100 kg $ 35.00 $ 3.50
sour orange (chedraui) 0.020 l $ 45.00 $ 0.90 cucumber (chedraui) 0.100 kg $ 30.00 $ 3.00
ground wheat (dac) 0.020 kg $ 120.00 $ 2.40 sour orange juice (chedraui) 0.150 kg $ 45.00 $ 6.75
chicken broth (chedraui) 0.015 kg $ 60.00 $ 0.90 lemon juice (chedraui) 0.100 l $ 30.00 $ 3.00
mint (dac) 0.010 kg $ 20.00 $ 0.20 salt (chedraui) 0.010 kg $ 15.00 $ 0.15
white onion (chedraui) 0.010 kg $ 35.00 $ 0.35 black pepper (dac) 0.010 kg $ 120.00 $ 1.20
tomato (chedraui) 0.030 kg $ 36.00 $ 2.97
garlic (dac) 0.008 kg $ 99.00 $ 0.12
salt (chedraui) 0.001 kg $ 15.00 $ 0.02
pepper (dac) 0.005 kg $ 120.00 $ 0.60 PLATE COST: $ 17.60
Vegetable oil (chedraui) 0.200 kg $ 37.00 $ 7.40 DIRECTIONS:
pickled onions 0.010 kg $ 17.60 $ 0.18
xcatic chile foam (dac) 0.005 kg $ 35.00 $ 0.18
radish sprouts or edible
flowers(clorofila) 0.003 kg $ 150.00 $ 0.45

1.cut the onions into thin julienne strips and the cucumber into thin julienne strips.
2.In a bowl add the chopped vegetables together with lemon juice, orange juice, pepper and salt to taste to reserve and
keep refrigerated.
PLATE COST: $ 3. Ready to serve.
20.16
DIRECTIONS:
1.Soak the ground wheat until it has a smooth texture.
2.While placing the onion with the chopped tomato, garlic and mint in a bowl, add the egg, salt and pepper and mix.
3.Now drain the wheat preferably using a strainer, it should be as little wet as possible.
4.Add the wheat to the meat along with the chicken broth and mix until you achieve a firm consistency dough.
5.Take small portions of dough and shape them into a diamond.
6.In a frying pan with very hot oil, fry them until golden brown on both sides.
PRESENTATION:
7.Put the kibis to drain and dry them with kitchen napkins.
In a spoon for brooch amuse a kibi will be served that must weigh 80 gr with a headdress of pickled onions placed on it an
xcatic chili foam with a decoration of radish sprouts or edible flowers with a total weight of 100 gr to 110 gr .

WORK EQUIPMENT: PHOTOGRAPHY:

Bowl, chopping board, knife, service spoon and tongs.

PRESENTATION: ASSEMBLY EQUIPMENT AND TOOLS:

In a spoon for brooch amuse a kibi will be served that must weigh 80 gr with a headdress of pickled onions placed on it an xcatic
chili foam with a decoration of radish sprouts or edible flowers with a total weight of 100 gr to 110 gr . Plate presentation

WORK EQUIPMENT: PHOTOGRAPHY: NOTES:

Bowl, service spoon, slotted spoon, colander, coludo, tray, table and
knife.

ASSEMBLY EQUIPMENT AND TOOLS:

Plate presentation

NOTES:
 Recipe format (X) Standard Recipe format ( ) Standard Recipe format ( ) Standard

SUBJECT NAME
Contemporary SUBJECT NAME
Contemporary SUBJECT NAME
Contemporary
Cuisine ( ) Secondary recipe Cuisine (X) Secondary recipe Cuisine (X) Secondary recipe

RECIPE STRUCTURE RECIPE STRUCTURE RECIPE STRUCTURE

Jicama+ Orange+ Grapefruit+ Lemon+ Orange juice+ Cilantro

Cilantro+ Lemon+ Mustard+ Vinegar+ Olive oil+ Sugar
Vinaigrette+ Salt/Chili air
Classification: Salad Classification: Vinaigrette Classification: Complement

Mesurement unit: Kg Preparation time: 15 min Mesurement unit: Kg Preparation time: 15 min Mesurement unit: Kg Preparation time: 15 min
Portion size: 1 portion Cooking time: N/A Portion size: 1 portion Cooking time: N/A Portion size: 1 portion Cooking time: N/A
Yield: 0.12 Service temperature: 4°C Yield: 0.005 Service temperature: 04°C Yield: 0.003 Service temperature: 4

RECIPE NAME: XEC SALAD (YUCATAN) RECIPE NAME: CILANTRO VINAIGRETTE RECIPE NAME: SALT/CHILI AIR & PEARLS (FAKE CAVIAR)
INGREDIENTS QUANTITY UNIT UNIT COST COST INGREDIENTS QUANTITY UNIT UNIT COST COST INGREDIENTS QUANTITY UNIT UNIT COST COST

Jicama (Walmart) 0.030 Kg $ 28.90 $ 0.87 Cilantro (Walmart) 0.030 Kg $ 7.90 $ 0.24 Salt and chili air
Orange (Walmart) 0.030 Kg $ 21.90 $ 0.66 Lemon juice (Walmart) 0.015 L $ 44.90 $ 0.67 Salt (Walmart) 0.010 Kg $ 15.00 $ 0.15
Grapefruit (Walmart) 0.030 Kg $ 26.50 $ 0.80 Mustard (Walmart) 0.005 Kg $ 38.00 $ 0.19 Piquin chili (Walmart) 0.010 Kg $ 21.00 $ 0.21
Lemon (Walmart) 0.010 L $ 44.90 $ 0.45 Vinegar (Walmart) 0.002 L $ 14.00 $ 0.03 Grapefruit juice (Walmart) 0.025 L $ 26.50 $ 0.66
Orange juice (Walmart) 0.010 L $ 21.90 $ 0.22 Olive oil- 500 ml (Walmart) 0.015 L $ 136.00 $ 2.04 Soy Lecitus- 100 gr (Mercado libre) 0.002 Kg $ 300.00 $ 0.60
Salt and chili air 0.002 L $ 1.62 $ 0.00 Sugar- 1kg (Walmart) 0.001 Kg $ 22.00 $ 0.02 Pearls (Fake caviar)
Cilantro vinaigrette 0.005 L $ 3.19 $ 0.02 Calcium chloride (Amazon) $ 210.00
Sodium alginate (Deiman) $ 80.00

PLATE COST: $ 3.01 PLATE COST: $ 3.19 PLATE COST: $ 1.62

DIRECTIONS: DIRECTIONS: DIRECTIONS:

1. Peel the jicama with a knife or remove the skins by placing the knife on the top of the jicama and pulling the skins off.
Remove any excess skins with a potato peeler. Cut the jicama into small bite-size pieces, place in a large bowl and squeeze 1. Finely chop the cilantro and transfer it to a bowl. Then add the olive oil and mustard and start mixing.
half of the lime juice over it to prevent browning and to add flavor. Set aside.
2. Peel the oranges, cut into supreme cut. Add to the jicama. 2. Add the lemon juice, a pinch of salt and sugar to taste to give a touch of flavor and aroma to the vinaigrette. Finally, add
3. Now, in a smaller bowl, mix the orange juice and the rest of the lemon juice. Mix well and pour over the fruit. the vinegar and continue mixing.
4. Add the cilantro vinaigrette
over the fruit and then sprinkle a good amount of the salt and chile air over the top. You can refrigerate this salad for a 3. If you prefer, you can blend the mixture to make it even more integrated and smooth.
couple of hours to allow the flavors to blend.

PRESENTATION: PRESENTATION: PRESENTATION:

WORK EQUIPMENT: WORK EQUIPMENT: WORK EQUIPMENT:

Chopping board, chef's knife, paring knife, peeler, medium and small
bowl. Chopping board, chef's knife and small bowl.

ASSEMBLY EQUIPMENT AND TOOLS: ASSEMBLY EQUIPMENT AND TOOLS: ASSEMBLY EQUIPMENT AND TOOLS:

PHOTOGRAPHY: PHOTOGRAPHY: PHOTOGRAPHY:

NOTES: NOTES: NOTES:

 Recipe format ( X ) Standard
SUBJECT NAME ( ) Secondary recipe

RECIPE STRUCTURE

Chipilin + zucchini + corn + cream

Classification: cream

Mesurement unit: lt Preparation time: 45 min.

Portion size: 0.190 Cooking time: 15 min.
Yield: 1 Service temperature: 65 °c

RECIPE NAME: CHIPLIN'S CREAM

INGREDIENTS QUANTITY UNIT UNIT COST COST

Milk ( Walmart) 0.025 L $ 35.50 $ 0.89

Chipilin leaves (Walmart) 0.035 KG $ 39.90 $ 1.40
Cream (Walmart) 0.025 L $ 62.50 $ 1.56
Baby zucchini (Walmart) 0.045 KG $ 15.00 $ 0.68
Corn on the cob (Walmart) 0.250 KG $ 7.90 $ 1.98
White onion (Walmart) 0.100 KG $ 31.90 $ 3.19
Salt (Walmart) 0.001 KG $ 15.00 $ 0.02
Peper (Walmart) 0.001 KG $ 280.00 $ 0.28
Butter (Walmart) 0.045 KG $ 45.00 $ 2.03
Garlic (walmart) 0.020 KG $ 36.00 $ 0.72

PLATE COST: $ 12.73

DIRECTIONS:

Presentation:
1: Roll and disinfect vegetables.
2: in a pot put water to bring to a boil point to poach the
pumpkins 3: Chop garlic, cut onion
into brunoa, cut pumpkin and remove seeds.
4: In a hot pan add butter and fry garlic and onion until golden brown.
5: Fry the corn kernels after
adding the poached zucchini over low heat for 5 minutes.
6: Blend the whole mixture add cream if necessary strain
and wash to fry again. Sasonar with salt and pepper.

PRESENTATION:

WORK EQUIPMENT: PHOTOGRAPHY:

Pan, blender, knife, cutting board

ASSEMBLY EQUIPMENT AND TOOLS:

Sopero dish. O bowl

NOTES:

For the decoration, chipilin leaves will be desidratara and a powder

will be made. Decidratado pumpkin slices.
 SUBJECT NAME

RECIPE STRUCTURE

Chicken+mole+banana crunch.

Mesurement unit: lt
Portion size: 2
Yield: Service temperature:

RECIPE
BROCHETA DE MOLE
NAME:
INGREDIENTS QUANTITY UNIT
Mole
Guajillo pepper (Chedraui 0.100 KG
Ancho pepper(chedraui) 0.100 L
Ajonjoli (Chedraui) 0.050 KG
Cinammon(chedraui) 0.200 KG
manteca de cerdo (Fruteria) 0.400 KG
White onion (Chedraui) 0.500 KG
Salt (Chiedraui) 0.050 KG
Peper (Chedraui)) 0.045 KG
Bolillo 1.000 pz
Garlic (chedraui)) 0.100 Kg
Tomato 0.300 Kg
chocolate abuelita 1.000 pz
pasitas 0.100 Kg
Nuez 0.100 Kg
BROCHETA EN SATAY
Pechuga de pollo 0.500 Kg
Xmaculan
Salt (Chiedraui) 0.005 kg
Peper (Chedraui)) 0.005 kg

Banana macho (Chedraui) 0.300 kg

Garlic salt (chedraui)) 0.005 kg
Palillos para brocheta 1.000 pz
DIRECTIONS:

Clean the chiles by removing the seeds and veins. Toast the chiles lightly, soak them with cold wat
and separate the wide chiles from the guajillos.
Toast the sesame seeds over mediu
color, grind them.
and blend them with 3/4 of a cup of chicken broth, add all the herbs and spices until a smooth mixtu
peppers one by one.
5.- In the casserole in which the mole is made, fry the paste with 3 tablespoons of
of chicken broth and add the guajillo chiles one by one, in order to obtain the smoothest possible m
6.- In a frying pan fry with a little butter separa
end to remove the excess of butter, finally the bread in small pieces and grind all the ingredients tog
and add to the casserole. Integrate and cook over medium heat.
not to break them up, blend them into a smooth puree and add them to the casserole along with the
Chicken brochette
Season the chicken breasts on both sides, place in a satay shape on a toothpick and use the mole

PRESENTATION:
The glass will be used to put inside the mole
and on top will be the satay skewer, with a
crispy fried plantain and sesame seeds.
WORK EQUIPMENT:
table cut, knife, pot, spoon service, strainer,
tweezer,

ASSEMBLY EQUIPMENT AND TOOLS:

Old fashion glass

NOTES:

Use flowers
 Recipe format ( X ) Standard

( ) Secondary recipe

Classification: start

Preparation time: 1.3

Cooking time: 50
Service temperature: 65 °c

UNIT COST COST

Mole
$255 $ 25.50
$ 255.00 $ 25.50
$ 18.00 $ 0.90
$ 12.00 $ 2.40
$ 50.00 $ 20.00
$ 29.00 $ 14.50
$ 19.50 $ 0.98
$ 45.00 $ 2.03
$ 5.00 $ 5.00
$ 178.00 $ 17.80
$ 30.00 $ 9.00
$ 20.00 $ 20.00
$ 100.00 $ 10.00
$ 60.00 $ 6.00
HETA EN SATAY
$ 168.00 $ 84.00

$ 16.00 $ 0.08
$ 20.00 $ 0.10

$ 28.00 $ 8.40
$ 15.00 $ 0.08
$ 42.00 $ 42.00
 PLATE COST: $ 294.26

iles lightly, soak them with cold water and reserve them for 10 minutes in hot water. Drain

oast the sesame seeds over medium heat avoiding burning, once they are an even golden
In a comal toast the garlic and onion over medium heat
rbs and spices until a smooth mixture is obtained, add at the end little by little the ancho chili

fry the paste with 3 tablespoons of lard, fry over low heat. Add to the blender again 3/4 cup
to obtain the smoothest possible mixture. Strain the mixture and add the purée to the pot.
ing pan fry with a little butter separately, nuts, almonds and raisins letting them drain at the
ces and grind all the ingredients together, grind until obtaining a paste with a certain texture
7.- Finally, cook the tomatoes in a little water, taking care
hem to the casserole along with the bitter chocolate and 2 cups of the chicken broth.

pe on a toothpick and use the mole sauce to bathe them in it, serve hot.

PHOTOGRAPHY:
 Recipe format ( X ) Standard
SUBJECT NAME ( ) Secondary recipe

RECIPE STRUCTURE

Octopus + ink sauce + mantle rice + coriander mantle

Classification: Main dicsh

Mesurement unit: Kg Preparation time: 2:30 hour

Portion size: 150 gr Cooking time: 1 hour
Yield: 1 Portion Service temperature: 80°C

RECIPE NAME: Octopus, Ink sauce, Plantain honeyed rice, Coriander Mantle

INGREDIENTS QUANTITY UNIT UNIT COST COST

Spain Octopus 0.120 Kg $ 314.00 $ 37.68 walmart

SAUCE $ -
Squiq ink 0.005 Kg $ 15.00 $ 0.08 chedraui
Green olives 0.005 Kg $ 24.50 $ 0.12 chedraui
Capers 0.005 Kg $ 28.45 $ 0.14 chedraui
Tomato 0.030 Kg $ 22.90 $ 0.69 chedraui
Onion 0.010 Kg $ 33.00 $ 0.33 chedraui
Serrano pepper 0.005 Kg $ 79.90 $ 0.40 chedraui
White wine 0.005 L $ 65.00 $ 0.33 walmart
Garlic 0.001 Kg $ 130.00 $ 0.13 chedraui
Agave honey 0.003 Kg $ 154.00 $ 0.46 walmart
HONEYED RICE $ -
Plantain 0.030 Kg $ 19.90 $ 0.60 chedraui
Rice 0.050 Kg $ 28.90 $ 1.45 walmart
White wine 0.005 L $ 65.00 $ 0.33 walmart
Olive oil 0.005 L $ 177.00 $ 0.89 walmart
Water 0.100 L $ 20.00 $ 2.00 UT
Fresh coriander 0.001 Kg $ 7.50 $ 0.01 chedraui
Heavy cream 0.003 L $ 109.00 $ 0.33 walmart
Butter 0.001 Kg $ 265.00 $ 0.27 walmart
MANTLE $ -
Fresh coriander 0.020 Kg $ 7.50 $ 0.15 chedraui
Serrano pepper 0.005 Kg $ 79.90 $ 0.40 chedraui
Water 0.010 L $ 20.00 $ 0.20 Ut
Agar-agar 0.001 Kg $ 310.00 $ 0.31 CIM

PLATE COST: $ 47.26

DIRECTIONS:
Sauce:
1. Cut the onion, tomato and garlic into brunoise
2. Cut the serrano pepper, only the skin, seedless
3. In a frying pan, strain the onion and garlic with olive oil, then add the tomato, capers, olives, chili and continue
cooking until the tomato melts.
4. Deglaze with wine and reduce the liquids a little.
5. Add the ink until the desired color is obtained. Rectify seasoning.
6. Process in a blender, go to a bowl and finish with the agave honey until you get a bbq type
Sweet rice:
1. Bake the plantain and process in a blender with cream. Rectify seasoning and set aside.
2. In a coludo, add olive oil and rice, brown a little and deglaze with wine, reduce and add water. Stir constantly to
remove starch from rice.
3. Once the rice is cooked, add butter, then the male banana cream. Incorporate well until you get a creamy rice
4. Rectify seasoning and finish with chopped cilantro
Coriander mantle:
1. Put water to boil in a collude and whiten the cilantro, giving it thermal shock to activate chlorophyll
PRESENTATION:
1. Lacquer the octopus tentacle with the sauce, reserve some sauce to put in a pipette.
2. With a circular mold cut the coriander mantle and put on a plate.
3. On one side of the mantle leaving a waning moon put the sweet rice with the same mold that was cut.
5. Whip the octopus leaning on the rice and the plate, put the pipette on the rice and decorate.
WORK EQUIPMENT:

Coludo, Skillet, knife, cutting table,blender, tray, silpat mat, balloon

whisk, serving spoon, scale, bowls, inserts, ramekins

ASSEMBLY EQUIPMENT AND TOOLS:

Rectangular plate, circular steel mold, plastic pipette, mounting PHOTOGRAPHY:

tweezers, mounting spatula.

NOTES:
 Recipe format ( ) Standard
SUBJECT NAME ( ) Secondary recipe

RECIPE STRUCTURE

carne de res+chile guajillo+ camote morado+platano macho.

Classification: Plato fuerte

Mesurement unit: kg Preparation time: 2 horas

Portion size: 1 Cooking time: 1 hora
Yield: Service temperature: 65 °c

RECIPE NAME: Beef tamal (style mixiote) With pure and vegatables.
INGREDIENTS QUANTITY UNIT UNIT COST COST

For adobo
Rib eye ( Wlamrat) 0.200 kg $ 160.00 $ 32.00
Chiel guajillo (Dac) 0.200 kg $ 140.00 $ 28.00
Chile de arbol (Dac) 0.050 kg $ 120.00 $ 6.00
Hoja de aguacate (Dac) 0.010 kg $ 25.00 $ 0.25
White onion (Chedraui) 0.020 kg $ 35.00 $ 0.70
Black pepper 0.010 kg $ 100.00 $ 1.00
Garlic (walmart) 0.020 KG $ 36.00 $ 0.72
Purificada Water 0.250 L $ 36.00 $ 4.50
Hojas de laurel 0.001 kg $ 18.00 $ 0.02
For pure
Sweet potato (Dac) 0.050 KG $ 40.00 $ 2.00
Purple sweet potato (Dac) 0.050 KG $ 45.00 $ 2.25
Salt (Walmart) 0.001 KG $ 15.00 $ 0.02
Heavy cream (Walmart) 0.030 KG $ 90.00 $ 2.70
Butter (Walmart) 0.045 KG $ 45.00 $ 2.03
For vegetables
Red pepper (Chedraui) 0.020 kg $ 60.00 $ 1.20
Green pepper (Chedraui) 0.020 kg $ 60.00 $ 1.20
Local zucchini ( Chedrau) 0.020 kg $ 90.00 $ 1.80
Carrot (Chedraui) 0.020 kg $ 15.00 $ 0.30

PLATE COST: $ 86.68

DIRECTIONS:

for the marinade

In a saucepan add the water and the chiles, 2 cloves of garlic, 1/4 onion and place over medium heat until the chiles are
cooked.
Once the chiles are cooked, add them in a blender and blend until a homogeneous mixture is obtained.
On the other hand, in a saucepan add the marinade, let it cook, season with salt and pepper.
On the other hand, we cut the meat in rectangular pieces and put it in a saucepan to cook at medium heat.
Once the meat is finished, we add it to the marinade, so that the meat marinates and gets more flavor.
Mixiote
In a banana leaf, put a thin layer of dough, add a piece of meat and add a little marinade, add avocado leaves and bay leaves,
tie with string.
For the purée
Cook the sweet potato at low temperature until al dente.
Once cooked, mash it and add the cream cheese little by little.
In a bowl add the mixture and add the whipping cream, mix and season with pepper and salt.
For the vegetables
Cut the vegetables in uniform cuts
Heat the oil in a wok and add the vegetables to sauté them.

PRESENTATION:

In a symmetrical presentation plate we arrange the mixiote, a canefa of mashed sweet potato and the sautéed vegetables.

WORK EQUIPMENT: PHOTOGRAPHY:

Licuadora, Pan, service spoon, coludo, cacerola.

ASSEMBLY EQUIPMENT AND TOOLS:

Plate presentation

NOTES:
 Recipe format
Contemporary
SUBJECT NAME
Cuisine

RECIPE STRUCTURE

Tamarind + Sugar + Chili

Classification:

Mesurement unit: Kg Preparation time:

Portion size: 0.1 Cooking time:
Yield: 1 Service temperature:

RECIPE
NAME: TAMARIND SORBET WITH ARBOL CHILI AND ORANGE CA
INGREDIENTS QUANTITY UNIT UNIT COST

Tamarind pulp 0.100 Kg $ 124.00

Sugar 0.100 Kg $ 20.50
Water 0.150 L $ 10.00
Glucose 0.010 L $ 132.00
Dried chile de arbol 0.015 Kg $ 255.00
Orange juice 0.020 L $ 30.00
Orange 0.010 Kg $ 21.90

PLATE COST:
DIRECTIONS:

1. In a deep container, dilute the sugar and water. Heat over medium heat.
2. Add the tamarind pulp, avoiding the seeds and peel.
3. Carefully mix the glucose in (the easiest way to do this is with wet fingers).
4. Add the chiles de árbol and let it boil until you get a thicker consistency.
5. Check with the help of a spoon that it is at a soft ball point and remove the chilies.
6. Place the syrup in a container and let cool.
7. Freeze for an hour and then blend by adding the orange juice.
8. Serve and decorate with a slice of orange and chili powder.
3. Carefully mix the glucose in (the easiest way to do this is with wet fingers).
4. Add the chiles de árbol and let it boil until you get a thicker consistency.
5. Check with the help of a spoon that it is at a soft ball point and remove the chilies.
6. Place the syrup in a container and let cool.
7. Freeze for an hour and then blend by adding the orange juice.
8. Serve and decorate with a slice of orange and chili powder.

PRESENTATION:

It is planned to present in a glass for brandy.

WORK EQUIPMENT:

Cutting board, chef knife, blender, strainer, medium and small bowl, serving spoon.

ASSEMBLY EQUIPMENT AND TOOLS:

PHOTOGRAPHY:
Brandy glass and spoon.

NOTES:

For decoration, add ground chile de arbol and candied orange on top of the glass.
 (X) Standard

( ) Secondary recipe

RECIPE STRUCTURE

LIMPPALAD Orange + Water + Sugar

15 min
N/A Mesurement unit:
-6 Portion size:
Yield:

AND ORANGE CANDI

RECIPE
COST NAME: CANDIED ORANGE
INGREDIENTS
$ 12.40 Mercado libre
$ 2.05 Walmart Orange
$ 1.50 Walmart Sugar
$ 1.32 Walmart Water
$ 3.83 Chedraui
$ 0.60 Walmart
$ 0.22 Walmart

$ 21.91
DIRECTIONS:

1. Wash the orange well and cut it into slices approximately h

2. Put the sugar and water in a saucepan. This should be wide
They should be as loose as possible, overlapping in two layers
 1. Wash the orange well and cut it into slices approximately h
2. Put the sugar and water in a saucepan. This should be wide
They should be as loose as possible, overlapping in two layers

PRESENTATION:

It is planned to present it by putting it on top of the glass.

WORK EQUIPMENT:

Cutting board, chef knife, Coludo, Service spoon, Tweezers, si

ASSEMBLY EQUIPMENT AND
TOOLS:
PHOTOGRAPHY:
Silicone mat and tweezers.

NOTES:

It will be used as decoration for the main recipe.

 Recipe format () Standard
Contemporary
SUBJECT NAME
Cuisine ( X ) Secondary recipe

RECIPE STRUCTURE

Orange + Water + Sugar

Classification: ORACAN

Kg Preparation time: 10 min

a/n Cooking time: N/A
1 Service temperature: 6°C

ANDIED ORANGE
QUANTITY UNIT UNIT COST COST

0.010 Kg $ 21.90 $ 0.22 Walmart

0.100 Kg $ 20.50 $ 2.05 Walmart
0.150 L $ 10.00 $ 1.50 Walmart

PLATE COST: $ 3.77

ge well and cut it into slices approximately half a centimeter thick.

nd water in a saucepan. This should be wide so that the orange slices are not crowded together.
s loose as possible, overlapping in two layers at most and covered by the syrup during cooking.
ge well and cut it into slices approximately half a centimeter thick.
nd water in a saucepan. This should be wide so that the orange slices are not crowded together.
s loose as possible, overlapping in two layers at most and covered by the syrup during cooking.

resent it by putting it on top of the glass.

ef knife, Coludo, Service spoon, Tweezers, silicone mat.

PHOTOGRAPHY:
tweezers.

decoration for the main recipe.

 Recipe format (X) Standard
SUBJECT NAME
Contemporary
( ) Secondary recipe
cuisine
RECIPE STRUCTURE

CREPES: Sugar+ Milk+ Butter+ Eggs+ Flour+ Ball cheese.

ICE CREAM: Pumpkin+ Condensed and Evaporated milk+ Classification: Dessert
Whipping cream+ Sugar+ Cinnamon.

Mesurement unit: Kg Preparation time: 30 min

Portion size: 0.13 Cooking time: 15 min
Yield: 1 Service temperature: 40°

RECIPE NAME: BALL CHEESE CREPES (Q.ROO)

INGREDIENTS QUANTITY UNIT UNIT COST COST

CREPES
Sugar (Walmart) 0.003 Kg $ 22.00 $ 0.07
Milk (Walmart) 0.034 L $ 24.50 $ 0.83
Melted butter (Walmart) 0.005 Kg $ 21.50 $ 0.11
Eggs (Tiendita) 1.000 Pz $ 3.50 $ 3.50
Flour (Walmart) 0.017 Kg $ 17.00 $ 0.29
PUMPKIN ICE CREAM
Local Pumpkin (Chedraui) 0.020 Kg $ 26.00 $ 0.52
Condensed milk (Walmart) 0.010 L $ 21.00 $ 0.21
Evaporated milk (Walmart) 0.010 L $ 20.00 $ 0.20
Whipping cream (Walmart) 0.025 L $ 59.90 $ 1.50
Sugar (Walmart) 0.003 Kg $ 22.00 $ 0.07
Cinnamon (Walmart) 0.002 Kg $ 43.00 $ 0.09
Salty pips (Chedraui) 0.010 Kg $ 44.90 $ 0.45
FILLING
Ball Cheese 0.065 Kg $ 380.00 $ 24.70

PLATE COST: $ 32.52

DIRECTIONS:

CREPES:
To begin, sift the flour, salt and sugar.
2. Make a well and place the eggs in the center and a third of the milk.
3. Form a dough without lumps. Add the rest of the milk and the melted butter and then bring to room temperature.
4. Let the dough rest for 2 hours.
5. Form the crepes in a buttered pan over moderate heat.
6. Fill with the ball cheese.
ICE CREAM:
1. Wash the pumpkin, remove the peel and cut into pieces. Cook the pumpkin in a pot with water for 20 minutes.
2. In a blender pour the pumpkin, condensed milk, whipping cream, evaporated milk, sugar, cinnamon, and almonds.
3. Mix very well and strain through a sieve. Pour the mixture into a container and place in the freezer for at least 3 hours.
4. Serve and enjoy the homemade pumpkin ice cream.

PRESENTATION:

Decorate with a crust of ball cheese.

WORK EQUIPMENT:

Medium bowl, Balloon whisk, Ice cream machine, Chopping board,

Grater.

ASSEMBLY EQUIPMENT AND TOOLS:

PHOTOGRAPHY:
Spoon and sprinkler for the xtabentun.

NOTES:

The xtabentun liqueur will be sprayed just afther giving the dish to
the diner
 Cocina
Tiempo Platillo Costo # Pax
1 Kibis $ 20.16 60
2 Xec salad $ 3.01 60
3 Chipilin cream $ 12.73 60
4 Brocheta $ 294.26 60
5 Octopus $ 47.26 60
6 Beef tamal $ 86.68 60
7 Tamarin sorbet $ 21.91 60
8 Crepes $ 32.52 60
Presupuesto
 Costo total
$ 1,209.36
$ 180.37
$ 763.59
$ 17,655.30
$ 2,835.86
$ 5,200.68
$ 1,314.84
$ 1,951.44
$ 31,111.44