A creation to honor the Day of the Dead: tradition, color, and the Mexican soul The Day of the Dead is one of the most poetic celebrations in the world. It's not about mourning absence, but about celebrating the presence of those who live on in our memories. In Mexican kitchens, the fire is lit early: chilies are roasted, seeds are ground, bread is baked, and the air is filled with marigolds and nostalgia. This dish is born from that essence. The Cempasúchil Mole is a contem

Smoked pumpkin cream. Silky, with interesting variations and natural smoky notes. Ideal for the daily menu or a special dinner This creamy soup brings together the best of autumn: sweet pumpkin, a light almond milk base, and a hint of smokiness that elevates the dish to restaurant level. Suitable for vegans and dairy-free (without adding any flavorings, of course), this recipe is designed to achieve a velvety texture, deep flavor, and a glossy finish. Because this dish is so

El huacatay es una pieza clave en la identidad de platos icónicos de la cocina andina At the heart of Andean cuisine are herbs that tell...

Chef Yerika Muñoz proudly representing the elegance, dedication, and roots of Mexican cuisine. San José, California. June 23rd, 2025....

Special Easter recipe by Chef Yerika Muñoz Andean eggs with or without achiote asparagus (asparagus are optional) Introduction Easter...