Chayote Salad

Ingredients
2 pieces of chayote

½ an avocado

½ a pomegranate

2 tbsp. chopped red onion

2 tbsp. sunflower seeds

2 tbsp. olive oil

2 limes, just the juice Salt and pepper

Directions
Boil one of the pieces of chayote until it is tender. Remove the skin and cut into medium sized cubes. Season with 1 tablespoon of olive oil, salt and pepper to taste. Sauté the sunflower seeds in a pan and set aside. Peel and finely chop the other piece of chayote (raw), mix with the onion, the remaining olive oil, the lime juice, and add salt and pepper to taste. Serve over the cooked chayote, and finish up with the pomegranate, the sunflower seeds and slices of avocado.

Cilantro chicken with tajin potatoes.

Ingredients
2 medium sized boneless and skinless chicken breasts

1 piece of roasted and dekernelled corn

500 gr chambray potatoes

1 tbsp. olive oil

2 tbsp.

Tajin powder

For the sauce

1 garlic clove

2 tbsp. mustard

1 tbsp. cumin

½ piece green chilli pepper (serrano or cuaresmeño)

¼ cup lime juice

¼ cup olive oil

¼ cup water

1 cup cilantro leaves

Salt and pepper

Directions
Blend the ingredients for the sauce, add salt and pepper to taste, set aside. Season the chicken breasts with salt and pepper, and seal with oil in a hot pan. Glaze with sauce and roast in the oven at 180 degrees, for 15 to 20 minutes. Mix the potatoes with olive oil and add Tajin. Bake at 180 degrees until they are soft. Slice the chicken breasts, serve with sauce and the potatoes. Lastly, sprinkle the kernels on top.

Mamey Mousse

Ingredients
2 pieces of mamey

1 can condensed milk (La Lechera)

1 cup milk

1 sachet gelatine

1 cup chopped almonds

Directions
Hydrate the gelatine with lukewarm water; mix with a fork until it is fully dissolved. Blend together the milk, the mamey and the condensed milk in the blender. Add the hydrated gelatine and blend with the rest of the ingredients. Remove from the blender, add half the almonds and mix using your hands. Place in molds and chill in the refrigerator for 2 to 3 hours. Add the rest of the almonds, as decoration, before serving.