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.

El ají amarillo se distingue por su sabor único, que es una combinación de picante suave, dulzura y un toque frutal At the heart of...

Ceviche de Pulpo. Creación Chef Yerika. Ceviche is a dish that combines freshness, history and versatility. Originating from the coasts...