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

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A contemporary reinterpretation of Spanish tapas, elevated to the realm of gourmet cuisine This croquette combines crunchy, melting...

From soaking the tapioca, which guarantees its perfect cooking, to adding the vanilla that gives it an enchanting aroma, every detail...