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.

Rocoto peruano: ají andino para rocoto relleno, chupes y adobos The rocoto pepper isn't just "another hot pepper": it's pure Andean character. Fleshy, juicy, and with a heat that awakens without being harsh, it has a fruity aroma that captivates when roasted or charred. In Peru, and especially in Arequipa , it's part of our collective memory: moist stuffed rocoto peppers , comforting stews , generous marinades , and sauces that bring life to the table. If you treat it w