Fine dining lamb loin with crispy black quinoa crust, huacatay mole verde, and sweet potato purée, showcasing a contemporary Mexico–Peru fusion by Chef Yerika. Some dishes are born from a recipe, and others begin with an idea. This creation stems from a question: what happens when two ingredients deeply linked to the Andes, such as quinoa and huacatay, meet one of Mexico's most complex culinary expressions, mole? The result is a dish that represents a very personal part of my

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 huacatay es una pieza clave en la identidad de platos icónicos de la cocina andina At the heart of Andean cuisine are herbs that tell...

Special Easter recipe by Chef Yerika Muñoz Andean eggs with or without achiote asparagus (asparagus are optional) Introduction Easter...

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...

Every time I prepare causa limeña, I feel like I am paying homage to the tradition and ingenuity of our Peruvian cuisine. From the...