Federico Lopez's recado-marinated grilled pork tenderloin with frijolitos, longaniza and grilled squash

Simmer the frijolitos in a pot of water with the pig's feet and some epazote.

Mix the black and white recado pastes with the juice of a whole sour orange; spread the marinade over all parts of the tenderloin.

Grill the tenderloin with a few tomatoes, red onion and habanero.

Chop the longaniza into small pieces and fry in a skillet until really crispy.

When everything is almost done, grill paper-thin slices of squash over a hot fire for a few seconds on each side.

Salsa: work the hot pepper in the molcajete, add the grilled tomatoes skins and all, the chopped onion, a splash of lime juice and a little salt; mix.

Plate: a bed of grilled squash with beans tucked underneath, the sliced tenderloin, fresh tomato and radish, a little salsa, a sprinkle of chaya oil, then the crispy longaniza and a few toasted pumpkin seeds on top.