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Peruvian humitas, just steamed—tender fresh-corn parcels wrapped in husks, ready to share Few things smell as quintessentially Peruvian as freshly cooked humitas : tender ground corn, lard or butter, melting fresh cheese, and fragrant leaves. Today I'm sharing my way of making them —soft, moist, and aromatic —with two variations (savory and sweet) and tips to ensure they turn out perfectly even if you can't find Andean corn . A bit of history Humitas travel with the Andes.

Hoy vamos a preparar un cerdo cocido a fuego lento que se mantiene jugoso, glaseado con chancaca (piloncillo) y café para un brillo delicioso. Se sirve sobre un lecho de puré de batata asada y se adorna con una salsa tibia de cacao y chile charapita . El Corte Perfecto El corte de pork shoulder (también llamado shoulder blade , chuck , loin end o Boston butt ) es bien marmoleado , muy jugoso y sabroso: ideal para cocción lenta , glaseado , asado y desmenuzado . En Argen

Andean trout with crispy skin over black quinoa, finished with a bright huacatay–cilantro green sauce and sautéed highland vegetables on a modern plate This dish brings together three emblems of Andean cuisine: fresh trout , aromatic huacatay , and ancient quinoa . The result is an elegant dish, perfect for a regular menu or a special dinner, where the fire works its magic, the green sauce embraces without masking, and the garnish provides texture and nutrition. A little

Ají panca: the foundation of Peruvian adobos and anticuchos Sweet and smoky, with a gentle heat and a deep color: ají panca is the all-rounder of Peruvian cuisine for marinades, grilling, and stews with character that won't burn your palate. In this guide, I'll tell you about its origin , flavor profile , how to prepare it (fresh, dried, or as a paste), what dishes to use it in , and chef's tricks to make it your go-to sauce. Aji panca is the dried, ripe fruit of Caps

Rocoto peruano: ají andino para rocoto relleno, chupes y adobos The rocoto pepper isn't just "another hot pepper": it's pure Andean character. Fleshy, juicy, and with a heat that awakens without being harsh, it has a fruity aroma that captivates when roasted or charred. In Peru, and especially in Arequipa , it's part of our collective memory: moist stuffed rocoto peppers , comforting stews , generous marinades , and sauces that bring life to the table. If you treat it w

A creation to honor the Day of the Dead: tradition, color, and the Mexican soul The Day of the Dead is one of the most poetic celebrations in the world. It's not about mourning absence, but about celebrating the presence of those who live on in our memories. In Mexican kitchens, the fire is lit early: chilies are roasted, seeds are ground, bread is baked, and the air is filled with marigolds and nostalgia. This dish is born from that essence. The Cempasúchil Mole is a contem

Pan de Muerto, an emblem of Mexican gastronomy and a symbol of life, death, and remembrance. A tradition that unites aroma, technique, and emotion in every bite Every fall, as the air is filled with marigolds and copal, one of the most symbolic preparations of Mexican cuisine begins in homes and bakeries across Mexico: Bread of the Dead . More than a recipe, it is a tangible representation of the relationship Mexicans have with death, a celebration that honors life through fl

Smoked pumpkin cream. Silky, with interesting variations and natural smoky notes. Ideal for the daily menu or a special dinner This creamy soup brings together the best of autumn: sweet pumpkin, a light almond milk base, and a hint of smokiness that elevates the dish to restaurant level. Suitable for vegans and dairy-free (without adding any flavorings, of course), this recipe is designed to achieve a velvety texture, deep flavor, and a glossy finish. Because this dish is so

De Puebla a Oaxaca (y más allá): historia, usos, maridajes y 7 recetas rápidas para tu mesa Mole is Mexico in a casserole dish: complex,...

A Taste of Mexico in Knoxville: Chef Yerika on Living East Tennessee ✨ Celebrating Mexican Culture 🇲🇽 It was a true honor to have...

From agave fire to your plate: mezcal-glazed pork tenderloin, a tribute to Mexican cuisine Sweet, smoky, and full of character, mezcal...

Poblano Chicken Enchiladas with Traditional Mole, Queso Fresco, and Sour Cream Enchiladas poblanas aren't just any old dish: they're...

Tlapique de pescado at the vibrant Xochimilco market. Image courtesy of HuachinangoALaVeracruzana Among Mexico's diverse culinary riches,...

El huacatay es una pieza clave en la identidad de platos icónicos de la cocina andina At the heart of Andean cuisine are herbs that tell...

Pork in adobo, a traditional Mexican chili-based sauce made with dried chiles, garlic, and spices. A dish with character, memory, and a...

Juicy shrimp wrapped in bacon, filled with cream cheese, and drizzled with a silky green mole sauce alongside sautéed vegetables A recipe...

Chicken Fajitas with Rich Marinade Ask ChatGPT Some dishes need no introduction because their aroma precedes them. Crispy over the fire,...

Chocolate Flan: A silky and elegant take on the timeless classic Flan is one of those desserts that spans generations. It's a staple of...

MUNDO EJECUTIVO ISSUE 558 – JULY 2025 – CHEF YERIKA MUÑOZ Renowned international chef Yerika Muñoz , a specialist in Mexican and Peruvian...

Poblano chalupas: small crispy delights bathed in red or green sauce, topped with shredded meat and fresh onion over a lard-fried...