Culinary Techniques & Tips

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

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

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

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,...