White onion

The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.

Made in a stone mortar as God intended. The order of addition matters. Lime goes in last.

Fire-roasted tomatillo salsa folded into guacamole. Two sauces become one. Smoky, bright, and spicier.

Add a handful of pomegranate seeds right at the end. The crunch and sweetness are the most underrated guacamole upgrade.

Lamb shoulder is more traditional than beef in Jalisco. Earthier, gamier, outrageously good. A proper weekend project.