Rocoto peruano: ají andino para rocoto relleno, chupes y adobos The rocoto pepper isn't just "another hot pepper": it's pure Andean character. Fleshy, juicy, and with a heat that awakens without being harsh, it has a fruity aroma that captivates when roasted or charred. In Peru, and especially in Arequipa , it's part of our collective memory: moist stuffed rocoto peppers , comforting stews , generous marinades , and sauces that bring life to the table. If you treat it w

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

A tribute from Chef Yerika's kitchen Tacos al Pastor por Chef Yerika Introduction: A Dish That Represents Us All Today I write this...

From soaking the tapioca, which guarantees its perfect cooking, to adding the vanilla that gives it an enchanting aroma, every detail...

Preparing Mexican broths is an experience that connects with the deepest roots of traditional cuisine Broths are the lifeblood of Mexican...

Achieving a perfectly balanced Mexican salsa is not just a matter of technique; it's an art that celebrates the richness of our culture....