Chocolate Flan: A silky and elegant take on the timeless classic Flan is one of those desserts that spans generations. It's a staple of Mexican desserts, but also a perfect canvas for more contemporary reinterpretations. In this version, we've transformed it into a deep, full-bodied, creamy chocolate flan with a velvety texture that makes it a jewel of modern pastry. As always in Chef Yerika's kitchen, balance is everything: this flan is rich in flavor yet light on the palate, with just the right amount of sweetness and the subtle bitterness of semi-sweet chocolate. The result is elegant, comforting, and perfect for a special occasion or as a dessert upgrade for an everyday menu. Yield: 10–12 servings. Total time: 1 hour + chilling. Difficulty: Medium. Expected texture: Silky, firm, yet delicate when cut. Ingredients For the cajeta caramel: 8 oz (1 cup) of cajeta (can be goat's milk or vanilla) 2 oz (1/4 cup) hot water (optional, to thin the cajeta if it is too thick) For the flan: 6 large whole eggs (at room temperature) 1 can (14 oz) of condensed milk. 1 can (12 oz) of evaporated milk. 8 oz (1 cup) whipping cream (can be substituted with whole milk) 6 oz (¾ cup) semisweet chocolate (minimum 60% cacao), chopped. 1 teaspoon vanilla extract or Mexican vanilla. A pinch of salt. Preparation Prepare the cajeta caramel: Pour the cajeta into the bottom of a large flan mold (9–10 inches in diameter). If it's too thick, mix it with a little hot water first. Spread evenly over the bottom and lower sides. Set aside. Melt the chocolate: Melt the chocolate in a double boiler or in short bursts in the microwave. Let it cool. Prepare the flan mix: In a blender or large bowl, combine the eggs, condensed milk, evaporated milk, cream, vanilla, salt, and the melted, warm chocolate. Blend or whisk until smooth and free from bubbles. Pour and bake: Pour the mixture over the cajeta in the pan. Cover with foil. Place the pan in a pan of hot water (bain-marie). Bake at 325°F (160°C) for 55–65 minutes or until the center is slightly firm but still jiggly when moved. Cooling and unmolding: Let cool to room temperature, then refrigerate for at least 6 hours or overnight. To unmold, run a thin knife around the edges and invert onto a deep serving platter. Chef Yerika's Tips Don't overbeat the eggs or you'll incorporate air that will create bubbles in the flan. If you want an ultra-thin flan, strain the mixture before pouring it into the mold. The double boiler should not boil violently; make sure the water remains hot but without aggressive bubbles. For decoration: Serve with whipped cream with cocoa, toasted nuts or grated dark chocolate. Creative variations in the Yerika style Chocolate Flan with Pot Coffee: Add 1 teaspoon of instant coffee or 2 oz of concentrated pot coffee to the mixture before baking. You can infuse the evaporated milk with cinnamon and cloves. Spicy Chocolate Flan: Add 1/4 teaspoon of ground ancho chile or toasted and ground pasilla chile for a smoky note. You can also use a pinch of chipotle chile powder. White Chocolate and Vanilla Flan: Substitute white chocolate for the dark chocolate (use 6 oz) and increase the vanilla to 1 1/2 teaspoons. Top with an orange or passion fruit caramel. Chocolate and Plantain Flan: Add ½ a cooked ripe plantain to the mixture before blending. Serve with dark rum sauce. Individual Mini Flans for Catering: Divide the mixture into individual ramekins or aluminum molds and bake for 35–40 minutes. Perfect for portion control or large-scale serving. This Chef Yerika-style chocolate flan represents how a classic can be reinvented without losing its essence. With precise technique and a careful selection of ingredients, we achieve an elegant, rich, and perfectly balanced dessert, ideal for surprising guests at a special dinner or for treating yourself any day of the week. I invite you to prepare it slowly, to enjoy every step of the way, and, above all, to share it. Because in every spoonful, as in all good cooking, there is history, love, and flavor. Do you dare to add your own twist? You can explore variations with coffee, spices, or fruit, or enjoy it as is: pure, dark, and full of character.

MUNDO EJECUTIVO ISSUE 558 – JULY 2025 – CHEF YERIKA MUÑOZ Renowned international chef Yerika Muñoz , a specialist in Mexican and Peruvian cuisine, has been featured in the July 2025 edition of Mundo Ejecutivo México magazine, one of the most influential business publications in Mexico. The interview, published on page 70 of the digital and print editions, explores Chef Yerika's vision of the impact of artificial intelligence on contemporary gastronomy , as well as her experience as an executive chef, consultant, and creator of culinary concepts that fuse tradition, technology, and innovation. Through this interview, Mundo Ejecutivo recognizes Chef Yerika's role as a relevant voice in the evolution of the Latin American gastronomy industry. Her approach, which interweaves ancestral techniques with innovative Artificial Intelligence tools , represents a fresh and strategic look at the future of the sector. Among other tools, Chef Yerika currently works with ChatGPT , Google 's Gemini , FlavorGraph , and JuliusAI , as well as the Toast POS ( Point of Sale) and MarketMan ERPs. Printed copies are now available at select Sanborns retail locations in Mexico City, including branches in Santa Fe, Polanco, Condesa, Lomas and Satélite (Ciudad Satélite) The digital version of the magazine can be consulted free of charge at the following link: 📖 Mundo Ejecutivo Magazine – July 2025 Edition (p. 70) “It was a true honor to be part of this edition of Mundo Ejecutivo. I deeply appreciate the editorial team for giving me the opportunity to share my vision and for giving a voice to those of us who are building bridges between tradition and the future of cuisine thanks to artificial intelligence and other digital tools.”— Chef Yerika Muñoz For interviews, collaborations, or print copies for press or partners, please contact: 📩 info@chefyerika.com | 🌐 www.chefyerika.com

Poblano chalupas: small crispy delights bathed in red or green sauce, topped with shredded meat and fresh onion over a lard-fried tortilla. An irresistible classic from Puebla. From the comal to the heart: Learn the differences between Mexico's most traditional snacks and learn to identify them by their shape, origin, and flavor. Anyone who has walked through Mexican markets, fondas, or fairs has seen a variety of similar snacks on the tables: thick tortillas, salsa, cheese, beans, sour cream... But are they sopes or picadas? Memelas or pellizcadas? Although they may seem the same at first glance, each has its own history, technique, and place of origin. In this article, I try to capture the celebration of this richness, with a practical guide to distinguishing and enjoying them properly. One country, many ways to indulge The tortilla is the soul of the Mexican snack, but it's its transformation that gives it a regional character. Each state, region, and even town has put its own unique spin on the concept of "antojito." What's known as a "chalupa" in Puebla, "pellizcada" in Veracruz, and "memela" in Oaxaca. Here, I break down their differences so that the next time you have a craving, you'll know exactly what to order... and why. The most popular snacks and their characteristics 1. Sope Shape: Thick tortilla with pinched edge. Preparation: Cook on a griddle or lightly fry in butter. Accompaniments: Beans, salsa, lettuce, onion, fresh cheese, cream and some stew. Region: Present in almost the entire country. 2. Huarache Shape: Large, elongated base, similar to the tlacoyo. Preparation: Comal, with refried beans inside. Accompaniments: Grilled meat, nopales, salsa, cheese, cream. Region: Popular in Mexico City. 3. Chalupa Shape: Small and thin. Preparation: Fried in butter. Accompaniments: Red or green sauce, shredded meat, onion, cheese. Region: Originally from Puebla. Note: It does not contain cream or beans. 4. Pinched Shape: Similar to sope but simpler. Preparation: Comal, greased with lard and sauce. Accompaniments: Fresh cheese, sauce. Region: Veracruz. 5. Memela Shape: Oval or round. Preparation: Comal, add silt (pork fat) after cooking. Accompaniments: Refried beans, pasilla chili sauce, fresh cheese. Region: Oaxaca. 6. Chopped Shape: Small tortilla. Preparation: Fried or cooked on a griddle, edges pinched, bathed in sauce. Accompaniments: Fresh cheese, onion. Region: Central and southern parts of the country. Note: It can contain egg, meat or cream. 7. Tlacoyo Shape: Oval, elongated and pointed. Preparation: Thick dough filled with beans, broad beans, or pork rinds; cooked on a griddle. Accompaniments: Nopales, fresh cheese, salsa, onion and sometimes cream. Region: Mexico City, State of Mexico, Hidalgo. One root, multiple expressions All these snacks share a common origin: the need to create affordable, tasty, nutritious, and easy-to-prepare dishes on clay or iron comals. They are humble dishes of indigenous origin that have evolved over time, adapting to local ingredients and customs. Pork lard, beans, molcajete-style salsas, and fresh cheese are the stars of each version. Chef Yerika's Council When preparing any of these snacks at home, choose fresh nixtamal masa and cook it on a hot comal, without fear. The flavor of the corn is what defines the quality of the dish. And remember: the salsa is everything . You can have the best beans or the freshest cheese, but without a good salsa, the snack just won't sing. Mexico isn't measured in kilometers; it's measured in flavors. And these snacks are the clearest example of how our culinary identity is written in tortillas. So the next time you see a sope, a memela, or a picada, don't be confused: each one has its own story, its own flavor, and its place on the Mexican table .

A Southern feast with a Latin soul: smoky, creamy, and perfectly sweet Some dishes are born from tradition, and others become new customs as they cross borders. This pulled pork with chipotle creamy slaw and sweet potato purée  is the delicious result of that fusion between the Deep South of the United States and the vibrant character of Latin American cuisine. A comforting plate that brings together sweetness, spice, smoke, and creaminess, where Southern culinary heritage finds its echo in a new generation of Latin chefs. History and Concept Pulled pork  is one of the cornerstones of Southern barbecue. Cooked low and slow for hours until fork-tender, it’s often served in sandwiches or hearty plates. Here, we reinterpret it with a Mexican touch: creamy chipotle slaw , spicy and smooth, and a side of sweet potato purée , whose natural sweetness balances the intensity of the pork. This dish is perfect for autumn gatherings, festive dinners, or sharing a vibrant and flavorful lunch. Full Recipe Servings:  4 Total time:  1 hour (if you already have cooked pulled pork) Ingredients For the pulled pork: 500 g cooked and shredded pork shoulder (smoked or braised) ½ cup of cooking juices or beef broth. 1 tablespoon apple cider vinegar. 1 tablespoon brown sugar. 1 teaspoon smoked paprika. A pinch of ground cumin. Salt and black pepper to taste. (Optional: a few drops of Worcestershire sauce or Dijon mustard for depth) For the chipotle creamy slaw: 1 cup purple cabbage and 1 cup green cabbage, finely shredded. 1 grated carrot. 2 tablespoons mayonnaise. 1 tablespoon Greek yogurt or sour cream. 1 teaspoon chopped chipotle in adobo (adjust to taste) 1 teaspoon honey. Juice of ½ lemon or lime. Salt and pepper to taste. For the sweet potato purée: 2 medium sweet potatoes, peeled. 2 tablespoons butter. ¼ cup heavy cream, whole milk, or unsweetened plant-based milk. A pinch of nutmeg (optional) Salt to taste. Step-by-Step Preparation 1. Silky sweet potato purée. Boil or roast the sweet potatoes whole until fully tender (30–40 minutes). Peel and mash with a masher or fork. Add butter and cream, mixing until creamy and smooth. Adjust with salt and, if desired, a pinch of nutmeg for added aroma. Keep warm. 2. Caramelized pulled pork. In a large skillet, heat the cooking juices or broth along with vinegar, sugar, paprika, cumin, salt, and pepper. Add the shredded pork. Cook over medium heat, stirring occasionally, until the meat is hot, slightly caramelized, and well coated in the glaze (10–15 minutes). If it dries out, add a splash of extra broth. 3. Chipotle creamy slaw. In a bowl, mix mayonnaise, yogurt, chipotle, honey, lemon juice, salt, and pepper. Add the cabbage and carrot. Toss thoroughly and chill for at least 15 minutes to soften the texture and meld the flavors. 4. Plating. Spoon a generous base of sweet potato purée onto each plate. Top with a portion of hot pulled pork. Finish with a mound of creamy chipotle slaw on top or on the side. Optional garnishes: pickled red onions, fresh cilantro, microgreens, or a few drops of fresh lime juice. Chef Yerika’s Tips No pulled pork on hand?  You can slow-roast a whole pork shoulder with onions, garlic, salt, pepper, and apple juice at 300°F (150°C) for 3–4 hours, until it falls apart easily. The cabbage should be crunchy but pliable.  If it's too fibrous, massage it lightly with salt before mixing. Chipotle makes the difference.  Add gradually and adjust to your heat preference. Fearless with sweet potatoes.  For a lighter version, substitute the butter with olive oil and the cream with a plant-based milk alternative. This dish is a tribute to the best of both worlds: the slow fire of the South and the bold, colorful flavors of Latin America. Comforting, versatile, and perfect for sharing in moments that celebrate fusion with authenticity and soul.

Chef Yerika Muñoz proudly representing the elegance, dedication, and roots of Mexican cuisine. San José, California. June 23rd, 2025. Dear Supplier, I would like to take a moment to sincerely thank you for your support, trust, and professionalism during my tenure as Executive Chef at Zazil Cocina Mexicana, El Jardín, and Taquería Parranga, all part of the Resmex Group. Throughout this time, having partners like you has been essential in ensuring that every ingredient, product, and service reached our kitchens with the quality and care they deserve. Behind every dish, there has always been a chain of shared effort, and you were a fundamental part of that story. Today, I close this chapter with gratitude, having learned a great deal and led each project with passion. A new stage begins for me, one full of new challenges, as I remain focused on honoring cuisine, its roots, and its potential. Thank you for being part of this journey. I hope our paths cross again in the future, perhaps in new kitchens, new projects, and always with the same spirit of collaboration that I deeply value. With appreciation and respect, Chef Yerika Muñoz info@chefyerika.com www.chefyerika.com San José, California, 23 de junio de 2025. Estimado proveedor: Quisiera tomar un momento para agradecerle sinceramente por su apoyo, confianza y profesionalismo durante mi tiempo como Chef Ejecutiva en Zazil Cocina Mexicana, El Jardín y Taquería Parranga, todos parte del Grupo Resmex. A lo largo de este tiempo, contar con socios como usted ha sido esencial para garantizar que cada ingrediente, producto y servicio llegara a nuestras cocinas con la calidad y el cuidado que merecen. Detrás de cada platillo siempre ha existido una cadena de esfuerzo compartido, y usted fue una parte fundamental de esa historia. Hoy cierro este capítulo con gratitud, habiendo aprendido mucho y liderado cada proyecto con pasión. Comienza una nueva etapa para mí, llena de nuevos retos, en la que seguiré enfocada en honrar la cocina, sus raíces y su potencial. Gracias por haber sido parte de este camino. Espero que nuestros caminos se crucen nuevamente en el futuro, quizás en nuevas cocinas, nuevos proyectos y siempre con el mismo espíritu de colaboración que tanto valoro. Con aprecio y respeto, Chef Yerika Muñoz info@chefyerika.com www.chefyerika.com

From slow fire to the perfect taco: Michoacán tradition that melts in your mouth Few dishes embody the soul of Mexican cuisine more than carnitas . Crispy on the outside, tender on the inside, and bursting with flavor, carnitas are more than just a dish: they're a ritual, cooked slowly and shared with joy. Whether at fairs, family gatherings, or tacos, the carnitas taco is a statement of national identity. A little history Originating in the state of Michoacán , carnitas emerged as a way to cook pork in its own fat (lard), utilizing every part of the animal. The traditional technique involves a copper pot, a wood fire, and patience. During the colonial era, pork was introduced by the Spanish, but indigenous communities adopted this meat with such mastery that today carnitas are a national icon. Over time, this ancient method has been refined without losing its essence: slow cooking to achieve a unique texture. Carnitas are typically served in tacos, accompanied by fresh salsas, onion, cilantro, lime, and, of course, warm corn tortillas. Traditional Style Carnitas Tacos Recipe Yields: 6 servings (approx. 18–20 tacos) Total time: 3 hours. Ingredients For the carnitas: 1.5 kg of mixed pork (solid, rib and a little skin) 1 cup of lard. 1 cup of natural orange juice. 1 cup of water. 1 bay leaf. ½ white onion. 2 crushed garlic cloves. 1 teaspoon of coarse salt. 1 teaspoon of dried oregano. 1 sprig of thyme (optional) Peel of an orange (optional, adds aroma) To serve: Warm corn tortillas. Chopped white onion. Chopped fresh cilantro. Split lemons. Green or red sauce to taste. Extra radishes or pork rinds (optional) Step by step 1. Prepare the meat: Cut the meat into medium-sized pieces, approximately 5 cm in diameter. If using ribs or skin, make sure they are thoroughly cleaned. 2. Low Heat, Deep Flavor: In a heavy-bottomed pot or large saucepan, melt the butter over medium heat. Add the meat, bay leaf, garlic, onion, salt, oregano, thyme, and orange peel. 3. Cook with liquids: Add the orange juice and water. The meat should be barely covered with liquid. Cook over medium-low heat, uncovered, for approximately 2 hours. During this time, the meat will first cook and then begin to slowly brown in its own fat. 4. Perfect browning: When the liquid has almost completely evaporated, the meat will begin to fry. Stir occasionally to brown all sides evenly. This step can take 30–40 minutes. The meat should be browned on the outside and tender on the inside. 5. Shred and serve: Using tongs or a fork, shred the meat lightly (without over-diluting it). Serve on warm tortillas and garnish with onion, cilantro, lime, and salsa to taste. Chef Yerika's Tips The mix of cuts is key. Don't use only lean meat. A little fat and rib-eye add flavor and texture. Orange juice adds sweetness and acidity , helping to tenderize the meat and create the characteristic golden-brown color. Cook with time and without rushing. Carnitas require attention, but the result is worth every minute. If you don't have shortening, you can use a mixture of oil and a little butter , although it won't be exactly the same. The classic accompaniment: raw salsa verde, lime, and salt. You don't need anything else for a perfect taco. A carnitas taco is more than just a bite: it's a journey back to the roots, to the slow fire, to the Michoacan countryside, and to the kitchens where each dish carries history, technique, and heart. Preparing them is an act of respect for tradition and an invitation to collective enjoyment. Because, in the end, carnitas aren't eaten alone: they're celebrated.

Chicken, grilled steak, sautéed vegetables, and the whole heart of Mexican cuisine served in an experience of fire, color, and flavor Fajitas are much more than just a dish : they’re a format that celebrates the heat of the comal, the gathering at the table, and the joy of assembling your taco at your own pace. In fajitas, the perfect balance between proteins and vegetables is the soul of the dish , where each ingredient meets the fire to reveal its best version. With chicken, grilled steak, bell peppers, onion, the sweetness of corn, and the earthy depth of grilled mushrooms, everything comes together with rice, beans, and warm corn tortillas—ready to wrap each bite with identity. History and concept of the dish The name “fajita” comes from the Spanish word faja , originally referring to the cut known as skirt steak, popular among the cowboys of northern Mexico and southern Texas. This affordable, flavorful cut was grilled directly over fire and sliced into thin strips for easy wrapping in corn tortillas. Over time, fajitas evolved into a more diverse preparation, where grilled meats are served in thin strips alongside sautéed vegetables , like onions, peppers, mushrooms, or corn, allowing each diner to build their own taco. This free and interactive way of eating reflects one of the most vibrant aspects of Mexican cuisine: the encounter between fire, corn, protein, and seasoning, all gathered at the center of the table. Fajitas Recipe Servings:  4 Grilled proteins: 300 g chicken breast, sliced into strips. 300 g skirt steak or beef, sliced into strips. 1 tablespoon vegetable oil. Salt and pepper to taste. Juice of 1 lime. 1 garlic clove, grated. ½ teaspoon ground cumin. ½ teaspoon chili powder (optional) Sautéed vegetables: 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 white onion, sliced. ½ cup corn kernels (fresh or grilled) 1 cup mushrooms, sliced. 1 whole jalapeño, grilled. 1 tablespoon vegetable oil. Salt to taste. Sides: 1 cup Mexican-style white rice. 1 cup seasoned black beans. 12 warm corn tortillas. Salsa to taste (green, red, or pico de gallo) Step-by-step preparation 1. Marinate the meat: In a bowl, mix the chicken and beef with garlic, lime juice, salt, pepper, cumin, and chili powder. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor). 2. Prepare the vegetables: Heat a skillet or griddle with a tablespoon of oil. Add bell peppers, onion, and mushrooms; sauté over medium-high heat for 8–10 minutes until lightly charred but still firm. Add corn at the end to preserve texture. Grill the jalapeño separately until blistered. 3. Grill the proteins: On a hot griddle, sear the beef on both sides (2–3 minutes per side, depending on thickness). Repeat with the chicken. Let rest for 3 minutes, then slice into thin strips. 4. Heat the sides: Reheat the rice and beans. Keep the tortillas warm, wrapped in a cloth napkin. 5. Assemble the plate: Place the sliced meats in the center of the plate or on a hot platter, surrounded by vegetables, grilled jalapeño, rice, beans, and tortillas. Serve with salsa of your choice. Chef Yerika’s Tips Use freshly made corn tortillas or heat them properly:  The warmth enhances the aroma of nixtamal and makes each taco feel like home. The cut matters:  Use well-marbled beef, such as skirt steak or chuck, for juicier grilling results. Vegetables with character:  Don’t overcook your peppers and onions—they should have texture and a smoky edge for depth. Intentional salsas:  A roasted tomatillo green salsa or árbol chile salsa brings acidity and heat, balancing the richness of the meat. Fajitas are not just a mixed dish : they are a way of eating without strict rules, with freedom and flavor. A tribute to the grill, to corn, and the meeting of fire and freshness. Every tortilla you fill is a personal decision, an expression of taste and memory. And that, in the end, is what makes Mexican cuisine so alive: its ability to adapt, to shine, and to tell stories in every bite.

A spiced version of the Cordoban classic with hints of cumin, confit garlic, and almonds Salmorejo is one of the most iconic dishes of traditional Andalusian cuisine. This cold tomato and bread-based cream, so closely associated with Córdoba (Spain) and the summer months, has roots far older than its current tomato-based version. In this preparation, we reinterpret salmorejo through an Andalusian (Al-Andalus) lens, reviving ingredients and techniques that reflect its historical culinary tradition , such as almonds, cumin, and pomegranate vinegar. From a technical standpoint, this recipe demands a precise balance of acidity, creaminess, and temperature. The emulsion is achieved by gradually incorporating extra-virgin olive oil into a base of hydrated rustic bread, blanched tomatoes, and skinless raw almonds. The confit garlic serves as a gentle aromatic foundation , while the cumin introduces a spiced note reminiscent of Maghrebi cuisine. The result i s a dense, silky, and well-integrated cold cream with enough structure to support various garnishes without losing its body. Brief History and Cultural Context Long before tomatoes arrived from the Americas, Andalusian kitchens were already preparing cold creams made from bread, garlic, nuts, and olive oil. These dishes were particularly popular during the hotter months, offering sustenance while minimizing food waste and utilizing simple, energy-dense ingredients. With the introduction of the tomato centuries later, salmorejo evolved into its modern form. However, the use of almond, vinegar, bread, and garlic still ties the dish directly to its origins. This version revives that legacy with technical precision and depth of flavor. Ingredients for 4 servings Ripe pear tomatoes (peeled and seeded) – 1 kg. Rustic day-old bread (crumb only) – 200 g. Skinless raw almonds – 40 g. Garlic – 2 cloves (previously confit in oil) Extra virgin olive oil – 120 ml. Sherry or pomegranate vinegar – 1 tablespoon. Ground cumin – ¼ teaspoon. Sea salt – to taste. Cold water – optional, to adjust texture. Optional Garnishes (recommended) Finely chopped hard-boiled egg. Toasted sliced almonds. Paprika-infused oil or saffron threads. Cured ham or cecina pieces (only for traditional Spanish versions; omit in recipes intended for audiences where pork consumption is restricted due to cultural or religious reasons) Technical Preparation Process Garlic confit: Peel the garlic cloves and slowly cook them in olive oil over very low heat for 10 to 15 minutes, until soft and lightly golden. This technique reduces the garlic’s natural sharpness while adding a more complex aromatic base. Set aside. Tomato blanching: Score the base of each tomato with a shallow cross-cut, blanch them for 30 seconds in boiling water, cool them immediately in an ice bath, and peel. Remove the seeds to achieve a smoother final texture and prevent excess water. Bread hydration: Cut the crumb into small pieces and soak in tomato juice or cold water for approximately 10 minutes, until it is completely soft and saturated. Blending: Place the peeled tomatoes, soaked bread, almonds, confit garlic, cumin, salt, and vinegar into a blender or food processor. Blend at high speed until fully smooth. Emulsifying: With the machine running, slowly drizzle in the olive oil in a thin, continuous stream. The gradual incorporation of the oil ensures a stable emulsion, resulting in a creamy, dense, and glossy texture. Chilling and serving: Refrigerate the salmorejo for at least two hours. This step is essential for both setting the emulsion and achieving the optimal serving temperature. Serve in individual bowls and garnish as suggested. Technical Notes and Recommendations from Chef Yerika To achieve a perfect emulsion, the oil must be at room temperature and added in a slow stream. If added too quickly, the mixture may break or become greasy. Pomegranate vinegar adds a fruitier, more rounded acidity that highlights the cumin and almond flavors. For vegetarian or gluten-free versions, substitute the bread with gluten-free crumb or homemade almond bread. The texture can be adjusted with icy water, but do so sparingly to preserve flavor concentration. This Andalusian-style salmorejo is ideal as a first course in a Mediterranean-inspired tasting menu or as a refined starter for summer banquets. It also works beautifully served in small glasses as a welcome appetizer at receptions or cocktail events.

Tasting menu presentation on FlavorFulz edible spoons with Chef Yerika Today, actual change is also measured in commitment: to the environment, to diners, and to the experience. In this context, FlavorFulz edible utensils represent a brilliant and necessary shift in the way we think about food service. More than a utensil: a component of the dish FlavorFulz edible spoons are more than just an eco-friendly alternative to single-use plastic. They're, in essence, an extension of the plate , a vehicle that conveys not only the food itself, but also flavor, texture, and purpose. With a range of flavors from savory ( Sea Salt, Cilantro, Cumin, Wasabi Soy) to sweet (Chocolate, Cranberry, Toasted Coconut) , these spoons have been designed with a profound gastronomic logic: they should complement the preparation , not compete with it. This strategic design allows each spoonful to be a balance between ingredients, technique, and support. I'm sharing some of the recipes and presentations I had the opportunity to create with Flavorfulz. https://flavorfulz.com/products/ 1. Chicken Tinga on a spoonful of Cilantro and Cumin Perfect pairing with the spicy profile of the spoon. Ingredients: 1 cooked and shredded chicken breast. 2 large tomatoes (roasted). 1/4 white onion. 1 clove of garlic. 2 chipotle peppers in adobo. 1 tbsp white vinegar. 1/2 tsp ground cumin. Salt to taste. Vegetable oil. Preparation: Blend the tomatoes, onion, garlic, chipotles, vinegar and cumin until you get a smooth sauce. In a frying pan, heat a little oil and pour in the sauce. Cook over medium heat for 10 minutes until thickened. Add the shredded chicken and mix well. Season with salt. Serve hot on spoons with FlavorFulz Cilantro Cumin . 2. Chicken with Mole Poblano on a Chocolate Spoon A profound pairing, ideal for sophisticated palates. Ingredients: 2 cooked and shredded chicken thighs. 1/2 cup of mole poblano paste. 1 cup of chicken broth. 1/2 bar of Mexican chocolate (optional, to intensify) Salt to taste. Preparation: Dissolve the mole paste with the broth in a saucepan, cook over medium heat for 10-12 minutes, stirring constantly. Add chocolate if you want more depth. Add salt to taste. Add the chicken and cook for 5 more minutes. Mount on FlavorFulz Chocolate spoons. 3. Green Mole with shredded chicken on a spoonful of spinach Herbal, fresh and perfect for balancing intense flavors. Ingredients: 1 cup cooked spinach leaves. 1/2 cup peeled pumpkin seeds. 1/2 serrano pepper (seeded if you prefer less heat) 1/4 cup fresh cilantro. 1 clove of garlic. 1/4 onion. 3/4 cup chicken broth. 1 cooked and shredded breast. Salt to taste. Preparation: Blend spinach, pumpkin seeds, chili, cilantro, garlic, onion, and broth until you get a smooth green sauce. Cook the sauce over medium heat for 8-10 minutes, stirring constantly. Add salt to taste. Add the chicken and mix well. Serve with FlavorFulz Spinach spoons or the closest available. 4. Roast Bride on a Sea Salt Spoon A traditional Venezuelan recipe that combines wonderfully with saline neutrality. Ingredients: 300 g of ground beef. 1 egg. 1 tbsp raisins. 1 tbsp chopped green olives. 1 tbsp breadcrumbs. 1/2 tsp mustard. 1/4 tsp Worcestershire sauce. 1/2 cup homemade tomato sauce or tomato puree. Salt and pepper to taste. Preparation: Mix all the ingredients except the tomato sauce. Form small meatballs or mini terrines and cook in a pan or oven (180°C, 15 min). Top with a little warm tomato sauce when serving. Spoon over FlavorFulz Sea Salt . 5. Dark Chocolate Mousse on a Cranberry Spoon An elegant dessert, where the acid and sweet contrast makes it unforgettable. Ingredients: 100 g of dark chocolate (minimum 70%) 1 egg (separate yolk and white) 1 tbsp sugar. 100 ml of whipping cream. Pinch of salt. Orange zest (optional) Preparation: Melt the chocolate in a double boiler and let it cool slightly. Add the yolk to the warm chocolate. Beat the cream until it reaches a medium peak and mix with circular movements. Beat the egg white with the salt and sugar until soft peaks form. Carefully fold in the remaining ingredients. Refrigerate for 1 hour. Serve a spoonful of FlavorFulz Cranberry on each spoon and garnish with orange zest if desired. Professional functionality without compromise One of the biggest surprises was the structural strength of these spoons. Unlike other food utensils that tend to break or become soggy, FlavorFulz spoons remain sturdy even with hot preparations, thick sauces, or prolonged use . This makes them suitable not only for mise en place or cold catering, but also for live service and high-volume events. The texture of the spoon doesn't interfere with the bite, nor does it absorb moisture that disrupts the dish's balance. They're functional, safe, and beautifully presented. A sustainable gesture with real impact Beyond design and flavor, these spoons are an ethical statement. In an industry urgently seeking to reduce its ecological footprint, replacing single-use plastic with edible utensils is a decision that speaks to the kind of gastronomy we want to build: one that aligns with the planet without compromising the diner's experience. FlavorFulz not only offers a product, but a value proposition that combines sustainability, aesthetics, and flavor . Their service is fast, efficient, and offers personalized attention to chefs, creatives, caterers, and event organizers. In my experience, they have proven to be deeply connected to the real needs of the industry. An invitation to rethink the detail Every dish tells a story. And in that story, even the spoon can speak. With FlavorFulz, the utensil ceases to be a simple support and becomes another narrative element . A creative tool for chefs who cook with intention, for whom every detail matters. The next time you think about presentation, also think about purpose. Because yes, every spoonful can be a revolution. Find out more about this offering at: https://flavorfulz.com/products/

A contemporary reinterpretation of Spanish tapas, elevated to the realm of gourmet cuisine This croquette combines crunchy, melting textures with earthy flavors and lactic notes, and featuresintense umami. The base is a duxelle of wild mushrooms—chanterelles and maitake—slowly cooked to concentrate their full flavor. Inside, a sphere of Manchego cheese fondue melts with the heat of frying. The whole thing is crowned with a silky velouté of black truffle, chive ash, and fine threads of mushroom leather. Ingredients for 10 croquettes. Wild mushroom duxelle. 1 cup fresh chanterelles, finely chopped. 1 cup of maitake mushrooms, finely chopped. 2 tablespoons of butter. 1 small shallot, chopped. 1 clove of garlic, minced. 1 teaspoon of fresh thyme. Salt and pepper to taste. Manchego fondue. 1/2 cup of finely grated cured Manchego cheese. 1/4 cup whipping cream. Pinch of nutmeg. Base dough for croquettes. 2 tablespoons of butter. 2 tablespoons of flour. 1 cup of hot whole milk. 1 cup of mushroom duxelle (prepared) 1 teaspoon black truffle oil (optional) Salt to taste. For breading and frying. Wheat flour. 2 beaten eggs. Panko or fine breadcrumbs. Neutral oil for frying. Black truffle velouté. 2 tablespoons of butter. 2 tablespoons of flour. 1 ½ cups of light poultry or vegetable stock. 1 teaspoon of black truffle paste. Salt to taste. Decoration (optional). Chive ash (charring chives and grinding to ash) Mushroom leather (dehydrated flakes of mushroom puree) Procedure. Prepare the duxelle: In a large skillet, melt the butter and sauté the shallot and garlic until soft. Add the chopped mushrooms and cook over medium-low heat for 20-25 minutes, stirring occasionally, until all the water has evaporated and the mixture has a paste-like consistency. Season with salt, pepper, and fresh thyme. Set aside. Make the Manchego fondue core: Heat the cream with a pinch of nutmeg. Add the cheese and stir until completely melted. Pour the mixture into small silicone molds or scoop out by spoonfuls onto a tray lined with waxed paper. Freeze until completely solid. Prepare the base: Make a light béchamel with butter, flour, and hot milk. Cook the roux for a couple of minutes before gradually adding the milk, whisking constantly. Once thickened, stir in the duxelle and truffle oil. Cook until it separates from the bottom of the pan. Adjust the salt. Chill well before handling. Form the croquettes: Take a portion of the cold dough, place the frozen fondue core in the center, and shape into an oval. Repeat until finished. Breading: Dip each croquette in flour, then beaten egg, and finally panko. Refrigerate for at least 30 minutes to maintain their shape while frying. Fry: Heat the oil to 175°C and fry the croquettes until they aregolden brown and crispy. Drain on paper towels. Truffle Velouté: Make a roux with butter and flour. Add the hot stock little by little, whisking constantly. Cook until velvety. Add the black truffle paste and season with salt. Assembly: Place a base of warm velouté on the plate, arrange the croquette on top, sprinkle with chive ash, and decorate with mushroom leather threads if desired. Chef's Tips: The secret is in the duxelle: it must be scorched so that the dough is neither wet nor soft. Use gloves and keep your hands cold to form the croquettes and prevent the fondue from melting prematurely. You can create a vegetarian version using vegetable stock and omitting the animal-based cheese if you prefer. Mushroom leather can be made from oven-dried mushroom puree at 80°C for 3–4 hours and then sliced into strands. This recipe is ideal as an amuse-bouche or starter for a tasting menu, offering a multisensory experience with contrasts in texture, temperature, and depth of flavor.

Crispy, vibrant, and full of identity: Jalea is the coastal celebration served on a plate On the Peruvian coast, the sea isn't just fished, it's celebrated. Jalea is one of those dishes that encapsulates the culture of the port, the boport's culture, the sea's bounty, ad the traditional cook's ingenuityunty of the sea, and the ingenuity of the traditional cook. Fried seafood, crispy yuca, salsa criolla, and dipping sauces: a combination simple in appearance, but powerful in flavor and memory. In this version, inspired by tradition but with a contemporary twist, we incorporate a yuzu lemon aioli that enhances without overshadowing the dish's identity. History of Jelly Originally from northern Peru, especially in areas like Piura and Tumbes, jalea mixta (mixed jelly) was born as a way to make the most of the day's catch: chunks of fish, squid, shrimp, and occasionally clams or octopus, coated in flour or cornstarch and fried over high heat. It was served—and still is—with fried yuca and salsa criolla , that indispensable mix of red onion, lemon, chili, and cilantro that refreshes any bite. Its name, "jalea," probably comes from the gelatinous taste of fresh fish before frying or from the chaotic yet delicious mixture at the table. The truth is, jalea symbolizes reunion, family Sundays, and unpretentious food, yet full of soul. Mixed Jelly Recipe with Fried Yucca, Creole Sauce and Yuzu Lemon Aioli Servings: 4 Ingredients For the jelly: 300g white fish fillet (sea bass, tilapia or hake), cut into large cubes 200 g of squid rings 200 g of cleaned and deveined shrimp Salt and pepper to taste 2 cloves of garlic, minced 1 teaspoon of cumin Juice of 1 lemon 1 cup of wheat flour ½ cup cornstarch or rice flour (for extra crunch) Vegetable oil for frying For the fried yuca: 2 medium yucas, peeled and cut into sticks Water and salt for boiling Vegetable oil for frying For the Creole sauce: 1 red onion, finely sliced Juice of 2 lemons 1 yellow chili or serrano chili, sliced thinly Chopped cilantro to taste Salt and pepper A splash of olive oil For the yuzu lemon aioli: 1 egg yolk 1 teaspoon Dijon mustard ½ cup of vegetable or light olive oil 1 tablespoon yuzu juice (can be substituted with lemon + mandarin) Lemon zest Salt to taste 1 small garlic clove, grated Step-by-step preparation 1. Marinate the seafood. In a bowl, combine the fish, squid, and shrimp with minced garlic, salt, pepper, cumin, and lemon juice. Let marinate for 15–20 minutes in the refrigerator. 2. Prepare the yuca. Boil the yuca sticks in salted water for 15–20 minutes, or until tender but not falling apart. Drain well, pat dry with paper towels, and set aside for frying. 3. Make the Creole sauce. Combine the onion, lemon, chili, cilantro, olive oil, salt, and pepper in a bowl. Let it sit so the onion softens and the flavors blend. 4. Prepare the aioli. Whisk the egg yolk and mustard together. Slowly add the oil in a thin stream, whisking constantly until emulsified. Add the garlic, yuzu juice, lemon zest, and salt. Refrigerate. 5. Fry the jelly. Remove the seafood from the marinade and coat it in the flour and cornstarch mixture. Fry in batches of hot oil (180°C) until golden brown and crispy. Drain on absorbent paper. 6. Fry the yuca. Fry the yuca sticks in hot oil until golden brown on the outside. They'll be crispy on the outside and creamy on the inside. 7. Plating. Serve a bed of fried yuca, topped with the browned seafood. Serve with Creole sauce on the side and a small bowl of yuzu aioli. Garnish with lime wedges and fresh cilantro. Tips from Chef Yerika Don't over-marinate seafood: The acid in the lemon can overcook it. Fifteen minutes is more than enough. Dry the cassava well before frying: Moisture can cause it to break or splatter. No yuzu? Mix equal parts lemon and mandarin juice to get closer to the Japanese citrus profile. Even more Peruvian? You can add cancha serrana (toasted corn) as a topping or a drop of limo chili pepper in the Creole sauce. Jalea is a dish that speaks loudly, like the ceviche vendors on the beach. It has flavor, history, and rebellion. And although the hot oil transforms it, its essence is always fresh, alive, and proudly ours. Serving it is a tribute to the fish markets, to the grandmothers who fried without fear, and to that Latin table that always has room for one more.

A sensory journey into the kitchens of 18th-century Alta California The cuisine of the Alta California missions is a silent fusion of two worlds: the agricultural and culinary wisdom of the indigenous peoples, and the foodways brought by the Franciscan friars. During my recent visit to Mission San Miguel Arcángel, I felt the echo of those ancient kitchens—fire-roasted pots, aromas of corn and spices, and a spirituality that permeated every preparation. Inspired by this experience, I created this version of traditional atole , respecting the ingredients and techniques used during the colonial era. This recipe is no ordinary atole. It's a ritual preparation, thick, comforting, and deeply connected to the earth. A food that nourished both body and soul. Recipe: Atole from Mission San Miguel Yields: 4 servings Total time: 40 minutes Technical level: Medium Suggested utensils: Clay pot or heavy-bottomed casserole dish, wooden spoon, fine strainer Ingredients 1 cup of nixtamalized corn dough (can be fresh masa or Maseca-type corn flour, without lime) 4 cups of natural water (filtered or well) 1 stick of cinnamon (preferably Ceylon cinnamon) 1/4 cup grated piloncillo (adjust to taste) 1 pinch of salt 1 cup fresh cow or goat milk (optional, depending on historical use or current preference) 1/4 teaspoon anise seeds (optional, lightly ground in a mortar) Procedure Prepare the masa base. In a bowl, dissolve the corn masa in 2 cups of cold water. Whisk vigorously until smooth and lump-free. If necessary, strain to ensure a smooth texture. Initial Cooking. In a clay pot or a heavy-bottomed casserole dish, pour the previously prepared mixture and add the remaining 2 cups of water, the cinnamon, piloncillo, and salt. Bring to a medium heat, stirring constantly with a wooden spoon to prevent the mixture from settling. Thicken with patience. Once the mixture begins to boil, reduce the heat and continue to simmer for 20 to 25 minutes, stirring constantly. The consistency should be similar to a light, full-bodied but fluid custard. Add milk (optional) If you prefer a milder, creamier flavor, add the hot milk at this point and cook for an additional 5 minutes. Add the anise if you choose to use it. Finish and serve. Remove the cinnamon and adjust the sweetness or texture if necessary. Serve hot in clay gourds or ceramic cups, respecting the traditional spirit of sharing and contemplation. Tips from Chef Yerika Authentic masa: If you have access to fresh nixtamalized masa (like the kind used in artisanal tortillerías), the flavor will be much deeper than using processed flour. Piloncillo vs. sugar: Piloncillo adds caramel and woody notes that sugar can't replicate. Grate it first to help it dissolve. Clay pot: This isn't a whim. Clay regulates heat and adds a subtle minerality to the atole. If you can use it, do so. Perfect texture: If the atole is too thick, add a little more hot water. If it's too thin, cook uncovered for a few more minutes. Preparing this atole is more than just a hot beverage; it's a way to recreate a fragment of history. It's paying homage to the indigenous women who ground the corn, to the friars who shared their knowledge, and to the earth itself that nourished everyone. Each sip is a connection to the adobe stoves, to monastic and community life, and to a cuisine that never forgets. This atole not only comforts. It teaches. It pays tribute. And it reminds us that gastronomy is also a form of memory.