1. Roast the bone marrow over direct heat. Roast tomatoes, serrano chiles, onion, and garlic on a cast iron skillet. Set aside.
2. Grill panela cheese, nopales, and cambray onions. Season with Vegetable Seasoning.
3. Place garlic, onion, serrano chiles, and tomatoes into a molcajete. Crush and add bone marrow. Set aside.

Serve the molcajete with salsa, nopales, panela cheese, and green onions.