1. *Preparation of the Ribs:*.
   - Clean and remove the rib membrane. Cut the ribs into pieces.

2. *Season the ribs:*.
   - In a bowl, mix paprika, garlic powder, onion powder, pepper and cumin to taste.
   - Season the ribs with this mixture and let them rest at room temperature for 30 minutes. This step will allow the flavors to enhance.

3. *Sealing the ribs
   - In a skillet over medium-high heat, add the ribs and sear them on all sides until golden brown.
   - Add a little water (enough to cover the bottom of the pan) and reduce heat to a minimum. Cover the pan and cook while turning the ribs periodically. Remove from heat when well browned, removing excess butter if necessary.

4. *Prepare the PEEK´ Special Sauce:*.
   - In a separate pot, mix ketchup, Worcestershire sauce, Maggi sauce, apple cider vinegar, garlic powder, onion powder and honey. Add PEEK' SALSA to taste.
   - Over medium-low heat, slowly stir in less than 1/4 cup of water, and once the mixture reaches the first boil, remove from heat.

5. *Combine Ribs and Peek' Special Sauce:*.
   - Pour the sauce mixture into the skillet where you fried the ribs (without the lard and residue). Cook over low heat, making sure the ribs are well impregnated with the sauce.

6. *Serve.
   - Once the ribs are well covered with sauce and have absorbed the flavors, they are ready to enjoy. You can accompany with the garnish of your choice.

Enjoy!

And remember to share your photos of this delicious recipe and tag us on social media. 

This recipe was courtesy of our FanPeek' Eduardo Tapia from San Jose del Cabo, BCS, Mexico, Thank you very much! 

Preparation:

1. Prepare the chicken: Grill the chicken breast until well done. Let it cool slightly and then cut it into thin strips.
2. Prepare the lettuce: Wash, disinfect and dry the romaine lettuce leaves well, and then cut or chop them to the size of your preference. Place the leaves in a large salad bowl.
3. Add the cherry tomatoes and mushrooms: Add halved cherry tomatoes  and sliced fresh mushrooms to the salad bowl.
4. Incorporate the yellow bell pepper: Add the yellow bell pepper squares to the mixture in the salad bowl.
5. Include the fruits: Add the cranberries and tangerine segments to the salad bowl.
6. Add the chicken: Place the grilled chicken strips on top of the salad.
7. Mix well: Gently toss all the ingredients to make sure they are well distributed.
8. Dress to taste: You can use a light dressing, such as orange vinaigrette or a honey mustard dressing, to complement the freshness of the salad.
9. Serve and enjoy: Serve the salad immediately to take advantage of its freshness - enjoy a colorful, nutritious and delicious salad!
10. Finally, add a small bowl of Peek' sauce to dress the chicken with a rich spiciness. Take this salad to another level with Peek'.

 I hope you enjoy preparing and tasting this Festive Chicken, Fruit and Peek' Salad! 

Preparation

It is cleaned and washed the shrimp, crushed with a knife and placed in a bowl with the juice of 10 lemons, then the garlic is finely chopped and at the same time the salt and pepper is put to taste and left to rest for 10 minutes, during this time it can be stirred so that the flavors are impregnated and the shrimp is finished with the lemon.

While the cucumber is chopped into small pieces and the onion is finely chopped.

Once the resting time is added the onion and cucumber, it stirs perfectly and is ready to enjoy.

You open a few tostitos and you put ceviche to your liking, and you add PEEK to taste, you can add some soy sauce.

We call this preparation Tostipeek shrimp. You'll see it'll be a hit for your palate.

The trunk is removed from the mushrooms, washed, disinfected and drained.

They are placed in the electric oven with the inside facing up and a layer of cheese is placed on them and they are put in the oven at 338°F and wait for the cheese to melt.

Subsequently, a layer of bacon and a little minced garlic is placed, the pieces of the mushroom are also chopped and incorporated with the bacon and a last layer of cheese is placed and allowed to bake for about 15 minutes.

When the cheese is golden on top, they are ready to be enjoyed.

It is recommended to accompany them with Peek´ habanero or with the classic Peek´ of morita/chipotle marred with oil, garlic, salt and spices.

Enjoy this rich entry and surprise family and friends with this rich flavor, taking Portobello to another level.

In an approximately 10x16in refractory, cover with butter to prevent the bread from sticking.

Place the previously drained tuna over a low flame in a pan and add all the seasoned tomato puree and mix, letting it cook for about 5 minutes.

1. A bed of box bread is placed without leaving spaces

2. On top, cover everything with the preparation of tuna and tomato puree

3. Several tablespoons of cream are added and it is gently integrated over the entire bed of prepared tuna

4. Spread the mozzarella cheese evenly

5. Steps 1-4 are repeated once

Once step 4 is finished, the oven is preheated to 250°C and the refractory is introduced for 15 to 20 min.

Finally, let it cool down a bit and it is ready to serve.

Enjoy it!