In a small skillet or the saucepan, add 1/2 tsp minced garlic and 1/4 cup chopped onion and sauté in 1 tsp oil (or a splash of broth) until translucent, about 2 minutes. Add to simmering broth.

Cook potatoes and corn

Add the diced yellow and red potatoes and the corn rounds to the simmering broth. Season with 1/2 tsp guascas (or 1/2 tsp dried oregano), 3/4 tsp salt and 1/4 tsp black pepper. Simmer gently until potatoes are tender, about 12–15 minutes.

Add chicken

Add the small piece of chicken breast (or shredded cooked chicken) to the pot and simmer 4–6 minutes until cooked through and flavors meld. If using raw chicken, ensure it reaches 165°F/74°C.

Finish and serve

Remove corn rounds (or leave them for presentation). Adjust seasoning to taste. Ladle soup into a cup. Garnish with 1 tbsp crema or heavy cream and 1 tbsp chopped cilantro or scallions. Serve hot.

Lentil soup (alternative) - makes 1 cup

Sauté vegetables

Heat 1 tsp olive oil in a small saucepan over medium heat. Add 1/4 cup chopped onion, 1/2 cup diced carrot and 1/4 cup diced celery. Sauté until softened, about 4 minutes. Add 1/2 tsp minced garlic and cook 30 seconds more.

Simmer lentils

Add 1/2 cup rinsed lentils, 3 cups broth, 1/2 bay leaf and 1/4 tsp cumin. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are tender, 20–25 minutes. Stir occasionally and add more broth or water if needed.

Season and finish

Remove bay leaf, season with 3/4 tsp salt and 1/4 tsp black pepper. For a smoother texture, mash a few lentils against the side of the pot or use an immersion blender for a short pulse. Serve hot in a cup.

Tacos (2 tacos total)

Prep proteins

Select two proteins (steak, chicken, pork). Pat 6 oz total (about 3 oz per taco) of chosen protein dry. Rub with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp cumin and 1/4 tsp garlic powder. Let rest 5 minutes at room temperature.

Grill or pan-sear

Heat a cast-iron skillet or grill to medium-high. For thin sirloin slices: sear 1–2 minutes per side until medium-rare to medium depending on thickness. For chicken breast (thin) or pork loin medallion: cook 4–5 minutes per side or until internal temperature reaches 165°F (74°C) for chicken or 145°F (63°C) for pork, then rest 3 minutes. Remove and slice thinly across the grain.

Warm tortillas

Warm the tortillas on the hot skillet for 20–30 seconds per side until pliable and lightly charred in spots. Keep covered with a clean towel to stay warm.

Assemble tacos

Place equal portions of sliced protein onto each warmed tortilla (about 3 oz per taco). Top with 1/4 cup shredded cabbage or lettuce (split between tacos), 2 tbsp diced tomato, 2 tbsp diced onion, and sprinkle 1 tbsp chopped cilantro total. Add 1 tbsp salsa (split) and 1 tsp hot sauce if using. Squeeze half a lime wedge over each taco and sprinkle optional 1 tbsp crumbled queso fresco or shredded cheese across the two tacos.

Serve

Arrange two tacos on a plate alongside the cup of chosen soup. Provide extra lime wedges and salsa on the side.

Finishes & plating

Taste the soup and tacos for final seasoning. Offer crema, extra cilantro, hot sauce and lime wedges at the table. Serve immediately while tacos are hot and soup is steaming.