Tamal de Maíz Cacahuazintle topped with Peruvian Seco Norteño beef cheeks, a fine dining fusion of Mexican and Peruvian culinary traditions by Chef Yerika. The encounter between Mexico's ancestral corn and the Creole cuisine of northern Peru. There are ingredients capable of telling the story of an entire country. Corn is one of them. From the cacahuazintle corn fields that have fed generations of Mexicans to the slow-cooked stews that are part of the Peruvian culinary identi

Traditional chicha morada made with purple corn, pineapple, apple, cinnamon, and cloves, a refreshing Peruvian drink full of aroma, color, and tradition There are flavors that not only refresh but also tell the story of an entire culture. Chicha morada is one of them. More than just a traditional Peruvian beverage, it represents a gastronomic heritage deeply connected to purple corn, an ancestral ingredient valued for both its flavor and its natural properties. Its profile is

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