Five
decades

Pork:
Season to taste on both sides and marinate with a tablespoon of olive oil. Heat the skillet over medium-high heat and seal the ribeye for 2-3 minutes on each side. Rest.

Vegetarian Alternative: Aubergine
Cut ends and shape into a medallion. Season with salt and pepper on both sides and marinate with a tablespoon of olive oil. Heat skillet over medium-high heat and seal 2-3 minutes on each side. Rest.

Passion fruit (Parcha) reduction (Included in box – you do not need to prepare):  
Remove the pulp from the passion fruit in a strainer to separate the seeds. Place the strained pulp in a saucepan with the sugar, water, bay leaf and a pinch of salt. Let reduce over high heat 3-5 minutes until syrupy.

Salad:
Peel the chayote. Cut into cubes, place on a tray with two tablespoons of olive oil, salt to taste and roast in the oven for 15 minutes at 350F. Reserve. Peel the sweet potato and cut into cubes. Boil in plenty of water and salt until soft, about 5-7 minutes. Strain. When serving, fry the sweet potato in plenty of oil until golden brown and crispy.

In a container, combine the chayote, the sweet potato, the crushed garlic, chopped herbs, orange juice, sweet peppers, a pinch of salt and two tablespoons of olive oil. Mix well. Ready to serve!