Meal 1: Carnitas tacos with corn tortillas, avocado, pickled green garlic & red onion, cotija cheese, cilantro, and lime. Served with Mexican rice and smoky pinto beans.
Meal 2: Lemon-paprika roast chicken with a tangy green sauce. Served with an avocado and cucumber salad and a potato and celeriac mash. Garnished with cilantro.
Salad: Mixed green salad with black beans, red onion, roasted sweet corn, crunchy tortilla strips, and a cumin-lime dressing.