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

Ají panca: the foundation of Peruvian adobos and anticuchos Sweet and smoky, with a gentle heat and a deep color: ají panca is the all-rounder of Peruvian cuisine for marinades, grilling, and stews with character that won't burn your palate. In this guide, I'll tell you about its origin , flavor profile , how to prepare it (fresh, dried, or as a paste), what dishes to use it in , and chef's tricks to make it your go-to sauce. Aji panca is the dried, ripe fruit of Caps