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

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