I posted this photo on our Facebook page and it got a huge response so I think I'll add it here as well. This was making breakfast on Sunday morning for me and my 14 year old son. Left to right, it's a pot of previously cooked beans and nopales, straight from the henhouse fresg eggs (mine with Oregano Indio, thank you!), heirloom corn tortillas (Rancho Gordo brand, natch), a pot of espresso and hot milk for the espresso, with a piece of canela infusing it's goodness, along with a few spoonfuls of piloncillo. The 1950s Wedgewood stove is a thing of beauty and there's a whole network of fanatics so finding parts is relatively easy. The night before I had roasted a manzano pepper (also known as Peron), a large tomato, some thick onion slices, and three cloves of garlic on a clay comal, but you could also use a metal comal or cast iron skillet. I blended these with a little salt and 1/2 a cup of water and then fried the sauce in a few spoonfuls of olive oil. It was finished off with some Oregano Indio. It was incredibly hot. Remember if you're using one of these peppers, the black seeds aren't edible and you should either plant a pepper bush or throw them out. Beans (brown teparies), nopales and some of the searingly hot but delicious salsa.