Grilled skirt steak, arrachera, is the best meat for tacos. Normally you’d use beef skirt steak, but I have elk skirt steak for these carne asada tacos.
Lambsquarters are considered a weed but are really a fantastic edible green that probably lives in your yard right now.
Aguachile is basically Mexican yellowtail sashimi – or raw whatever seafood you want. Commonly done with shrimp, aguachile is a cousin of ceviche.
Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
How to make corn tortillas at home, from either fresh dough or masa harina. Homemade tortillas are much better than store-bought, once you learn how.
How to make longaniza sausages, Mexican style. They’re a bit like chorizo, but less vinegary.
How to make Mexican empanadas from scratch. These are masa empanadas, corn dough, not flour. You can fill them with anything you like.
Chilaca chiles are long, skinny green chiles great for rajas, which are in this pork stew. You can substitute poblanos.