Mexican tamales, freshly steamed and wrapped in corn husks, served with red and green salsa A tradition that brings together: soft dough, flavorful fillings, and patient steaming. Basic recipe + sauces, variations, and tips from Chef Yerika. On February 2nd, we celebrate Candlemas , and, as tradition dictates, those who find the baby Jesus figurine in the Rosca de Reyes (Three Kings' Bread) are responsible for providing tamales. Here's a professional-grade recipe for moist,

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.