Incorporate foods with a high liquid content into the preparations, such as purees and creams of vegetables, soups, puddings, fruit purees, custards, milkshakes, jellies or yogurts.
Prioritize: rice, pasta and well-cooked vegetables; fresh, soft or creamy cheeses; vegetables, not fibrous and very cooked; most fish; tortillas and scrambled eggs; some tender meats, such as shredded chicken leg, stewed meat, puddings or meat pies; ripe and soft fruits, cooked or in syrup.
Adding sauces to some drier preparations, such as béchamels, vinaigrettes, light mayonnaise, etc.
Avoid thick, doughy, dry and fibrous foods, such as bread, some meats
grilled, very thick mashed potatoes, etc.