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.

From slow fire to the perfect taco: Michoacán tradition that melts in your mouth Few dishes embody the soul of Mexican cuisine more than...

Chicken, grilled steak, sautéed vegetables, and the whole heart of Mexican cuisine served in an experience of fire, color, and flavor...

Tasting menu presentation on FlavorFulz edible spoons with Chef Yerika Today, actual change is also measured in commitment: to the...

Ceviche Vegetariano con Jamaica Ceviche is an emblematic dish of Latin American cuisine, with roots in the pre-Columbian cultures of Peru...