Techniques by Arsenio Fuentes

Cut a beef hindquarter steak

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Give a beef tenderloin a cylindrical shape

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Clean beef tenderloin

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Clean beef topside

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Cut up a beef hindquarter

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Clean and fillet beef entrecôte

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Separate the parts of a beef tenderloin according to purpose

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Cut a beef topside into escalopes or steaks

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Nixtamalize corn

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Tortillas with nixtamalized corn dough

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Grind nixtamalized corn to make ‘masa’

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Guacamole with a traditional Mexican mortar and pestle

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Fried corn tortilla strips

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