2 recipes converted from their YouTube cooking videos.

A Mexican street‑food classic reimagined: a crusty bolillo split and filled with refried beans, tender carnitas, creamy avocado, crisp radish, pickled scallion and drenched in a vibrant tomato‑chili sauce made with habanero and escambray chilies, finished with a touch of pork lard for richness.

A comforting, bright Spanish-style tomato soup made with fresh tomatoes, onion, garlic, and a hint of olive oil. Perfect for a quick lunch or dinner, this soup is easy to prepare, vegetarian, and can be customized with cream or herbs.