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Yes to the wild mushroom stuffing!

Give me them brussel sprouts!

Why would anyone buy pre-made guacamole in the first place? It is so easy to make and it has to be fresh. Any of Mr Bayliss's recipes are excellent.

There appear to be road construction barracades in the photo. I noticed that also.

I always feel much better after a couple of beers.

The rice dish he made on his grilling show where he brings a person on to grill with. We added corn to it. I think the recipe is on the food network website.
The pork thing I made up.
Half a bunch of cilantro,3 serranos, 2 cloves garlc, 3 tomatillos, 1 small onion, juice of 2 limes, a bit of water so it blends. Mix it up and pour over a pork butt in a big zip lock bag. I let is sit overnight in the fridge of course. I grilled it on a charcoal grill so it was brown all over, about 15 minutes turning every few minutes.
Line a crock pot with corn husks put the pork in cover with more corn husks . I cooked it on low for about 8 hours. Let it cool so you can shred it. We took a small amount of the shredded pork mixed with equal amount of the rice dish. Boston lettuce leaves sliced radishes and the onions are the classic Mexican onions with vinegar water oregano and pepper.
I think that covers it.

Chipotle burritos. I can only eat half at a time anyway and the next day right out of the fridge.

Napolen House in New Orleans the Pimm's Cup is awesome.

Margaitas are my favorite cocktail yet I rarely order them because they will use sour mix and taste terrible. Unless we are in Mexico or in Chicago at Frontera or at home using fresh lime juice I'll stick to beer.

I'm certainly not telling anyone how to cook. I have always mixed the whole eggs like for scrambled eggs in a lage bowl then add the cooked and drained pasta directly to the eggs while its still very hot. Start mixing together add the bacon or whatever pork you use and parmesan cheese fresh ground black pepper. The hot pasta cooks the eggs and creates the sauce at the same time.
Whatever works for you. That's why I enjoy cooking at home.

We did a dish with guanciale we got from La Quercia and got similar results to yours. Great pork flavor but too fatty to eat. We picked out the pork and ate the rest though.
Caught an episode of Lidia the other day and she made a dish with guanciale and it didn't even look like the same product we had. Hers looked like really meaty pancetta about half meat half fat. Ours looked like 95 % fat with a few streaks of meat in it.
So I guess in our case we will want to see our guanciale before we buy it next time.

If that is how you like them. I usually use jalapeno Tabasco on mine if it's available.

I'm leaving for Playa Del Carmen tomorrow and I will be looking for them. They look really good.