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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