Declassified archive · open source material
// DECLASSIFIED RATIONS
110 recipes released to the public. The rest of the archive is not on the internet.
Causa Limeña (Causa Rellena)
Causa limeña is Peru's great cold entrada: floury yellow potato riced while hot and worked with lime juice, oil and…
Ají de Gallina (Peruvian Creamed Chicken in Ají Amarillo)
Ají de gallina is Lima's defining ají amarillo dish: hand-pulled poached chicken folded into a thick golden sauce…
Lomo Saltado (Peruvian-Chinese Beef Stir-Fry with Fries and Rice)
Lomo saltado is Peru's national stir-fry: batons of beef tenderloin seared hard in a screaming-hot pan, then tossed…
Ceviche (Cebiche) with Ají Limo and Leche de Tigre
Cebiche is raw white fish cut into cubes, salted, and cured for two or three minutes in fresh lime juice with ají…
Pan de Muerto (Bread of the Dead)
Pan de muerto is the round, butter-and-egg enriched sweet bread baked across central Mexico for Día de Muertos…
Pescado Zarandeado (Nayarit Fire-Grilled Butterflied Fish)
A whole fish opened flat through the back, painted with a guajillo-chipotle adobo cut hard with lime, and grilled…
Lamb Barbacoa, Hidalgo Style (Barbacoa de Borrego Estilo Hidalgo)
Barbacoa de borrego is the weekend meat of the central Mexican highlands: lamb wrapped in fire-roasted maguey…
Shrimp Aguachile (Aguachile de Camarón)
Aguachile is Sinaloa's raw shrimp dish and the Pacific coast's blunt answer to ceviche: butterflied raw shrimp…
Green Chilaquiles (Chilaquiles Verdes)
Chilaquiles verdes are the everyday Mexico City breakfast: day-old corn tortillas cut into wedges, fried to a…
Carnitas Michoacanas (Michoacán-Style Confit Pork)
Carnitas are Michoacán's great contribution to the Mexican table: mixed cuts of pork, and traditionally a little…
Red Pozole, Jalisco Style (Pozole Rojo Estilo Jalisco)
A pre-Hispanic maize and pork soup that Jalisco turned into the country's celebration dish: big cacahuazintle…
Oaxacan Black Mole Tamales (Tamales Oaxaqueños de Mole Negro)
The fiesta tamal of Oaxaca: a thin sheet of masa beaten with lard until a pinch of it floats in water, spread on a…