Where the Andes meet Mexico, slow braised short rib, ají panca, chile pasilla, smoke, fire, and Latin American soul. Latin American fusion with an Andean soul and Mexican roots This dish represents the natural connection between two culinary worlds deeply linked by history, corn, fire and tradition: Peruvian Andean cuisine and ancestral Mexican cuisine. The slow braising technique is reminiscent of traditional Mexican stews cooked in clay pots, while the use of ají panca, chi