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THURSDAY'S RECIPE: ANTICUCHERO OCTOPUS ON BLUE CORN TETELA

  • Writer: Chef Yerika
    Chef Yerika
  • 8 hours ago
  • 3 min read
Where the Peruvian Pacific meets the ancestral heart of Mexico

Grilled octopus anticuchero on a blue corn tetela, accompanied by morita chili sauce and huacatay, an elegant fusion between Peruvian and Mexican tradition.
Grilled anticucho-style octopus served over a traditional blue corn tetela with Oaxaca cheese, huacatay sauce, and fresh nopal salad, showcasing a refined fusion of Peruvian and Mexican cuisine.

Some recipes originate from a specific region.

Others are born from a journey.

This creation by Chef Yerika is precisely that: a culinary journey that unites two cultures that share fire, corn, chilies and a deep connection with the sea.

Octopus, a star of countless Latin American coastal cuisines, receives here the traditional treatment of Peruvian anticuchos, while resting on a blue corn tetela inspired by the indigenous communities of Oaxaca.

The result is a contemporary, elegant, and deeply Latin American dish that celebrates our roots without sacrificing creativity.

A bit of history

Anticuchos have been part of the Peruvian gastronomic heritage for centuries.

Born from the popular cuisine of Lima and enriched by Afro-Peruvian traditions, anticuchos transformed simple cuts into extraordinary preparations through intense marinades, chili peppers and live fire.

On the other hand, tetelas are one of the lesser-known gems of traditional Mexican cuisine.

Originating from Oaxaca, these triangular pieces made with nixtamalized corn dough represent centuries of indigenous knowledge and constitute one of the purest expressions of corn culture.

In this proposal, both worlds meet.

The smoky intensity of the anticucho converses with the ancestral depth of the blue corn, creating a completely new culinary language.

Why does this fusion work?

Because both countries perfectly understand the value of three fundamental elements:

  • The fire.

  • Corn.

  • The chilies.


The tetela provides texture, history and territory.

The anticucho octopus adds character, depth and flavor.

Huacatay and morita chili build the perfect bridge between Peru and Mexico.

It is not a forced merger. It's a natural conversation between two cuisines that have been cooking with soul for centuries.

Ingredients

For the Anticucho Octopus

  • 1.5 kg of cooked fresh octopus.

  • 4 tablespoons of aji panca paste.

  • 2 tablespoons of yellow chili pepper.

  • 3 cloves of garlic.

  • 1 teaspoon of cumin.

  • 1 teaspoon of Mexican oregano.

  • 60 ml of red wine vinegar.

  • 2 tablespoons of olive oil.

  • Sea salt.

  • Black pepper.



For the Blue Corn Tetelas


  • 500 g of fresh nixtamalized blue corn masa.

  • 150 g of Oaxaca cheese.

  • Salt to taste.



For the Morita Chile and Huacatay Sauce


  • 3 morita chiles.

  • 1 small bunch of huacatay.

  • 1 clove of garlic.

  • 100 ml of Mexican cream.

  • 50 ml of plant-based base.

  • Sea salt.



For the Baby Cactus Salad


  • 200g of baby nopales.

  • ½ red onion.

  • Juice of 2 lemons.

  • Olive oil.

  • Salt.


To conclude


  • Microgreens.

  • Edible flowers.

  • Ancho chili powder.

  • Green oil of coriander and huacatay.



Preparation

Step 1: Marinate the octopus


Mingle:


  • Ají panca.

  • Yellow chili pepper.

  • Garlic.

  • Cumin.

  • Oregano.

  • Vinegar.

  • Oil.


Completely cover the octopus.

Let rest for at least 2 hours.

Ideally all night.



Step 2: Prepare the tetelas


  • Form a thick tortilla from blue dough.

  • Add Oaxaca cheese to the center.

  • Close in a traditional triangular shape.

  • Cook on a hot griddle until a firm and slightly crispy texture is achieved.

  • Keep hot.



Step 3: Prepare the sauce


  • Hydrate the morita chiles.

  • Blend with huacatay, garlic, cream and vegetable stock.

  • Strain finely.

  • Keep warm.

  • It should be silky, slightly spicy, and very aromatic.

Step 4: Cook the octopus


  • Sear on a very hot grill or charcoal.

  • Look for intense caramelization and light smoky notes.

  • Constantly baste with the marinade during cooking.


Step 5: Prepare the salad

  • Mix nopales, red onion, lemon, oil and salt.

  • Keep refrigerated until ready to serve.

Plating

  • Place the blue corn tetela slightly off-center.

  • Place the anticucho octopus tentacles on top.

  • Add small dots of morita and huacatay sauce.

  • Add the baby cactus salad.

To end with:

  • Green oil.

  • Microgreens.

  • Edible flowers.

  • Ancho chili powder.

The result should convey elegance, movement, and contrast of colors.

Flavor profile

This dish offers:

  • Deep smoking of the anticucho.

  • Mineral notes of the octopus.

  • Natural sweetness of blue corn.

  • Herbal freshness of huacatay.

  • Bright acidity of the lemon.

  • Elegant spiciness of the morita chili.

An experience that evolves with every bite.

Menu Description

Anticucho Octopus on Blue Corn Tetela

Grilled octopus marinated in aji panca and spices, served on a handmade blue corn tetela with Oaxaca cheese, morita chili and huacatay sauce, and fresh baby nopal salad.

Note from Chef Yerika

"Mexico and Peru share a deep relationship with corn, fire, and intense flavors. This dish celebrates that connection through two traditional preparations that represent centuries of culinary history. The tetela brings the ancestral memory of Oaxaca; the anticucho octopus, the strength of Peruvian cuisine. Together they tell a new Latin American story."

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