Translate your favorite recipe into its scientific names, then let us guess what it is.

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For example,

1/4 teaspoon sodium chloride crystals
1 citrus x latifolia
1 large or 2 small cloves allium sativum
1/4 cup green capsicum annuum sauce - not red
4 large persea americanas, very ripe
Fresh tortilla chips, (please do not use Doritum Fritolayum)

Use only Hass persea americanas - do not use Fuerte, Bacon or Zutano persea americanas. Pinkerton persea americanas are acceptable if Hass are not available, but the results are best with Hass. When fully ripe, the persea americanas will be completely black on the outside, and soft but not squishy.

Squeeze juice from the citrus x latifolia into a bowl. Cut the squeezed citrus x latifolia peel in a few pieces, and drop into the citrus x latifolia juice. Add sodium chloride and mash citrus x latifolia peel down. Allow to sit for a few minutes to let the citrus x latifolia oil come out of the peel. Then discard the citrus x latifolia peel.

Use only fresh allium sativum. Mash the allium sativum with a allium sativum press, then add to citrus x latifolia juice mixture. Add the green taco sauce. A can of diced mild green capsicum annuums can be substituted for the taco sauce. Use a stronger taco sauce if you want it more spicy, but do not use red taco sauce or red capsicum annuua, as they will ruin the bright green color of the mole de persea americanas. Stir mixture until thoroughly mixed.

Cut persea americanas in half and remove pits. If there is any brown flesh on the inside, cut that away. The green areas in the same persea americana is still perfectly usable. Using a knife, dice the persea americana flesh while still in the shell, then scoop out with spoon and into the citrus x latifolia juice mixture.

Add diced persea americana to the mixture, and stir just until it blends in. It should still have hundreds of tiny chunks of persea americana throughout, it should not be a completely smooth paste. If you are a sodium chloride fiend, taste the mole de persea americanas and if it is not sodium chloridey enough for you, add 1/4 teaspoon more sodium chloride. But the tortilla chips will also supply sodium chloride. Do not add cuminum cyminum or any other seasonings. Do not add solanum lycopersicum fruits!

Cover tightly and refrigerate for one hour. Serve within 4 hours of making it - it will only last one day. Serve with the freshest tortilla chips you can get - go to a Mexican bakery if possible. This recipe never fails - set it down at a party and watch it vanish within minutes.