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Tacos al pastor made with pork marinated in chiles and achiote, cooked until lightly caramelized and served on warm corn tortillas with fresh pineapple, onion, cilantro, and lime. To speak of tacos al pastor is to speak of one of the most recognizable flavors of Mexican cuisine. It's a dish that combines tradition, technique, and a blend of ingredients that, when prepared correctly, achieve a near-perfect balance of acidity, sweetness, spices, and smokiness. Its origins are d

A dish that brings together tradition and technique: Swiss-style enchiladas covered in a creamy green sauce, soft, warm, and full of character. Some dishes are born from tradition but defined by technique. Swiss enchiladas are a clear example of how a classic base—green salsa—can be transformed into something more complex, smoother, and more elegant through the precise use of dairy and temperature control. This recipe embodies that perfect balance between acidity, richness, a

Fresh strawberries, light pistachio cream, and a toasted crumble that adds texture and depth Texture, contrast and elegance in a seasonal dessert. Every Thursday is an invitation to focus on an ingredient and understand it from both a technical and sensory perspective. Today, we celebrate the pistachio , a nut with a history spanning millennia, which has been a star in Mediterranean and Middle Eastern pastry-making for its aromatic depth and natural elegance. Its deep green c

Un encuentro entre la tradición y la técnica clásica Algunas recetas nacen de la fusión natural de las cocinas. La cochinita pibil, con su profundidad aromática y su textura que se deshace en la boca, es uno de esos platos que invita a la reinterpretación. Por otro lado, la croqueta, una joya de la cocina europea, representa la paciencia, la técnica y el equilibrio. Combinar estos dos sabores no es un capricho moderno. Es una conversación culinaria: achiote, naranja agria y c

Traditional Mexican rice pudding infused with cinnamon and vanilla, creamy, aromatic, and perfectly comforting Silky rice pudding infused with cinnamon, citrus zest, and vanilla, finished with a delicate brûlée crust. A refined yet comforting evolution of traditional arroz con leche by Chef Yerika. Arroz con leche is more than a dessert; it is memory, warmth, and patience in a pot. Across Latin America, this traditional rice pudding has nourished families for generations. To

Mexican tamales, freshly steamed and wrapped in corn husks, served with red and green salsa A tradition that brings together: soft dough, flavorful fillings, and patient steaming. Basic recipe + sauces, variations, and tips from Chef Yerika. On February 2nd, we celebrate Candlemas , and, as tradition dictates, those who find the baby Jesus figurine in the Rosca de Reyes (Three Kings' Bread) are responsible for providing tamales. Here's a professional-grade recipe for moist,

Cuando el sabor no necesita explicación. En América Latina, el lujo no siempre ha sido sinónimo de abundancia. A menudo, se trata de claridad . Antes de las salsas complejas, de los guisos largos, incluso antes de que la proteína fuera la protagonista del plato, existía el caldo . El caldo es el primer gesto de hospitalidad. Es una forma de nutrir sin imponer. Es un lenguaje común entre culturas. Este plato nace de esa idea. No es una sopa "pobre", ni es minimalista por moda.

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...