Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Wash, peel, and dice all vegetables (carrots, celery, onion, bell pepper, and green beans). Mince the garlic and grate the ginger.

Prepare the Ingredients

If using raw chicken, boil in salted water for 20-25 minutes or until fully cooked. Shred the chicken and set aside.

Cook the Chicken (if not already cooked)

If using firm tofu, cube it and set aside. You may lightly pan-fry the tofu cubes for added texture if desired.

Prepare Tofu

In a large pot, combine the chicken broth and water. Bring to a simmer over medium heat.

Combine Broth and Water

Add the diced carrots, celery, onion, bell pepper, green beans, garlic, and ginger to the pot. Stir well and let simmer for about 15 minutes until the vegetables are tender.

Add Vegetables

Stir in the shredded chicken and cubed tofu. Continue to simmer for another 5-10 minutes to ensure everything is heated through.

Add Proteins

Add soy sauce, salt, black pepper, and red pepper flakes. Taste and adjust seasoning as necessary.

Season the Soup

Remove from heat, stir in chopped parsley, and serve hot. Optionally, garnish with additional parsley.

Finish and Serve

Chicken broth

Water

Carrots, diced

Celery, diced

Onion, chopped

Garlic, minced

Bell pepper, diced

Green beans, trimmed and cut

Cooked chicken, shredded

Tofu, cubed

Soy sauce

Salt

Black pepper

Ginger, grated

Red pepper flakes

Fresh parsley, chopped