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

A Southern feast with a Latin soul: smoky, creamy, and perfectly sweet Some dishes are born from tradition, and others become new customs...