A Taste of Mexico in Knoxville: Chef Yerika on Living East Tennessee ✨ Celebrating Mexican Culture 🇲🇽 It was a true honor to have shared the authentic flavors of Mexico with Living East Tennessee last Friday. Thank you for all the love and support — see you soon for the Day of the Dead special at Loco Burro Knoxville ! 💀🌸 .  .  . ✨ Celebrando la Cultura Mexicana  🇲🇽 Un verdadero honor el haber compartido los auténticos sabores de México en Living East Tennessee  el pasado viernes. Gracias por tanto cariño y apoyo — ¡nos vemos muy pronto en el especial de Día de Muertos  en Loco Burro Knoxville ! 💀🌸 #ChefYerika #MexicanFlavors #LocoBurroKnoxville #LivingEastTennessee #DiaDeMuertos #HispanicHeritage

From agave fire to your plate: mezcal-glazed pork tenderloin, a tribute to Mexican cuisine Sweet, smoky, and full of character, mezcal transcends the glass to become an ingredient that transforms the kitchen. In this recipe, pork loin is dressed up with a glaze of agave honey, citrus, spices, and artisanal mezcal, creating a dish where each slice tells a story of fire and tradition. Mezcal, known as "the drink of the gods," has been produced for over four centuries in stone and earth ovens that concentrate its smoky essence. Each sip is the result of an artisanal process passed down from generation to generation in mezcal-producing towns in Oaxaca, Guerrero, Puebla, and other corners of the country. Today, we delve into the culinary realm to explore how this distillate can become the star of a contemporary dish, while always maintaining its connection to its roots. Ingredients (4 servings) 1 pork loin (700–800 g, trimmed and trimmed of excess fat) 2 tablespoons of extra virgin olive oil. 3 cloves of garlic, finely chopped. 1 teaspoon of cumin powder. 1 teaspoon ancho chili powder (or smoked paprika) 2 tablespoons of agave honey. 80 ml of young artisanal mezcal (preferably from a conical or earth oven, with intense notes) 2 tablespoons of fresh orange juice. 1 tablespoon of lemon juice. Zest of 1 orange. 1 cinnamon stick (optional, to flavor the marinade) Sea salt and freshly ground black pepper to taste. Fresh cilantro and orange segments for garnish. Key techniques to consider Alcoholic marinade : Mezcal softens the fibers and adds smoky aromas; it should be balanced with acid (citrus) and sweetness (agave honey). Searing : Browning meat over high heat to create a protective crust that retains juices and flavors. Progressive glazing : glaze several times during kiln firing to achieve layers of deep, glossy flavor. Rest : Cover the meat after baking and let it rest; this ensures juiciness when cut. Step-by-step preparation Step 1. Prepare the marinade. In a bowl, mix the mezcal, agave honey, orange and lemon juice, zest, garlic, cumin, chili powder, and cinnamon stick. Test the balance: you should feel the smokiness of the mezcal, the freshness of the citrus, and the light sweetness of the honey. Step 2. Marinate the loin. Place the loin in a zip-lock bag or container and cover with the marinade. Refrigerate for at least 2 hours; ideally, leave it overnight. Halfway through, turn the loin over to ensure the meat absorbs the flavors evenly. Step 3. Seal the meat. Remove the loin from the marinade (reserve the liquid). In a large skillet, heat the olive oil over medium-high heat. Brown the tenderloin on all sides until it forms a caramelized crust; this step is crucial for the final texture. Step 4. Bake and glaze. Preheat oven to 180°C. Place the seared loin on a baking sheet and brush it with the reserved marinade. Bake for 25–30 minutes, brushing every 8–10 minutes to form a shiny, moist glaze. Step 5. Rest and presentation. Remove the loin and cover it with aluminum foil. Let it sit for 10 minutes to allow the juices to redistribute. Slice into medallions and serve with fresh cilantro and orange segments. Chef's Recommendations Flavor balance : If your mezcal is too intense, mix it with a portion of white tequila to soften the profile without compromising its character. Suggested side dishes : Serve with baked sweet potato puree or esquites with epazote; both provide sweetness and freshness that contrast with the smokiness. Vegetarian version : Substitute the tenderloin for large portobello mushrooms or butternut squash; using the same marinade and glaze, you'll achieve a spectacular result. Presentation with impact : Serve the loin on a wooden board and place lit fresh rosemary herbs on the side; the smoke will enhance the aromatic experience. Pairing : The best pairing is a young mezcal served in clay gourds. For those who prefer wine, a light Pinot Noir complements the recipe elegantly. A closure that invites you to the table This mezcal-glazed pork loin demonstrates how an ancient spirit can become a key ingredient in contemporary cuisine. Each bite is a sensorial journey: the smoke of the agave, the sweetness of the honeyed agave, and the freshness of the citrus fruits come together to tell a story of tradition and creativity. Cooking with mezcal is a tribute to the people who produce it and an invitation to continue exploring the endless possibilities of Mexican gastronomy.

Poblano Chicken Enchiladas with Traditional Mole, Queso Fresco, and Sour Cream Enchiladas poblanas aren't just any old dish: they're living history on a plate. With their dark, thick, spice-laden mole, this recipe embodies the cultural richness of Puebla and the ingenuity of Mexican cuisine. Here, we present them stuffed with juicy chicken, smothered in a deep, sweet mole, and finished with queso fresco, sour cream, and a touch of crunchy cilantro. Origin and Meaning Mole poblano is one of Mexico's culinary icons. Born from the fusion of pre-Hispanic ingredients and colonial techniques, it is said to have been created in a Puebla convent with the best ingredients available: dried chilies, spices, seeds, nuts, and chocolate. Traditionally served with turkey or chicken, this mole has proudly adapted to enchiladas, becoming a generous, everyday version of a majestic recipe. The combination of the soft tortilla, shredded chicken, and deep mole is comforting and festive. INGREDIENTS (4 people / 8 enchiladas) For the filling: 2 cooked and shredded chicken breasts. 1/4 white onion. 1 bay leaf. Salt to taste. For the enchiladas: 8 corn tortillas (preferably from the day before) 1 cup vegetable oil (for gently frying tortillas) For homemade mole poblano (simplified version): 3 mulato chilies. 2 pasilla chilies. 2 ancho chilies. 2 tablespoons of sesame seeds. 1/4 cup unsalted roasted peanuts. 1/4 cup of almonds. 1 toasted corn tortilla. 1/2 bolillo or fried hard bread. 1 fried ripe plantain (optional, for sweetness) 2 medium tomatoes. 1/4 onion. 2 cloves of garlic. 1 small tablet of metate chocolate (or Mexican table chocolate) 1/2 teaspoon of cinnamon. 2 cloves. 3 allspices. 1/2 teaspoon of anise. 3 cups of chicken broth. 1 tablespoon of butter or oil. Salt to taste. To serve: 1/2 cup heavy sour cream. 1/2 cup crumbled fresh cheese. Fried or oven-toasted cilantro leaves. Toasted sesame seeds (optional) PREPARATION 1. Cook the chicken. Boil the breasts with onion, bay leaves, and salt until tender. Shred and set aside. 2. Prepare the mole poblano. Remove seeds and veins from the dried chilies. Lightly fry them in oil until they puff up. Soak them in hot water for 15 minutes. Roast the tomato, onion, and garlic. Fry the nuts, tortilla, and bread in a tablespoon of butter. Blend everything with the spices, chocolate, and a little broth. Strain the mixture and cook in a pot with butter for 25 minutes over low heat, stirring constantly. Add more broth if necessary to adjust the texture. Salt to taste. 3. Lightly fry the tortillas. Heat oil in a frying pan and fry the tortillas one by one for a few seconds to soften them without making them crispy. Drain on paper towels. 4. Assemble the enchiladas. Fill each tortilla with chicken, roll them up, and place them on a warm plate or tray. Pour generously over the hot mole. 5. Decorate and serve. Add cream in threads, sprinkle fresh cheese, place crispy cilantro on top and, if you like, some toasted sesame seeds. CHEF YERIKA'S TOUCHES To achieve a deeper flavor in the mole, add a tablespoon of white miso paste or a splash of dark soy sauce during the final cooking. Crispy cilantro is achieved by frying the cleaned leaves in hot oil for 3–5 seconds and draining them on paper towels. If the mole is prepared in advance, let it rest overnight: the flavors will blend much better the next day. You can present this dish as "Mole Enchiladas with Confit Chicken" if you're adapting it to a more elegant menu. These enchiladas not only nourish, they move. Its aroma, texture, and depth evoke celebrations, ancient kitchens, and loving hands. It's a dish that honors tradition without fearing reinterpretation. Perfect for a special dinner, a family meal, or a menu that seeks to tell a story with every bite.

Tlapique de pescado at the vibrant Xochimilco market. Image courtesy of HuachinangoALaVeracruzana Among Mexico's diverse culinary riches, some dishes are a living testament to pre-Hispanic wisdom. One of them is the tlapique , whose name comes from the Nahuatl word tlapictli, meaning "thing wrapped in corn husks." Although at first glance it may resemble a tamale, the tlapique is much more than that: it's an ancient cooking technique that originated in the lake landscapes of Xochimilco, Tláhuac, and Culhuacán. Origins and pre-Hispanic evolution In its original form, mextlapique was made with small lagoon fish, such as charales, carp, axolotls, tadpoles, and frog legs. These ingredients were combined with nopales, epazote, vegetables, and chilies, then carefully wrapped in corn husks (totomoxtle) and cooked directly on the comal or over hot coals. Over the centuries and with the loss of many aquatic species, the tlapique has adapted to modern times. Today, we find versions with fish fillets, chicken, gizzards, tripe, vegetables, or combinations of local ingredients that keep its community and chinampa spirit alive. The axolotl and its cultural connection Within the gastronomic memory of the tlapique, there is a historical variant featuring the axolotl ( Ambystoma mexicanum ) , a species endemic to Xochimilco that was once considered a ritual delicacy. However, due to the critical conservation status of this animal endangered due to pollution, habitat loss, and hunting—this version remains as a historical testament and a reminder of the importance of preserving biodiversity and chinampa ecosystems. Emblematic recipes of tlapique Fish Tlapique (traditional Profeco-style version) Ingredients: totomoxtle, lard (optional), nopales, onion, epazote, quelites, tomato, guajillo chile, carp or mojarra fillets, and salt. Method: Wrap all ingredients in a corn husk and cook on a griddle for 30 minutes. Chef Gerardo Vázquez Lugo's version (Animal Gourmet) Ingredients: whole or filleted mojarra, squash, onion, corn, tomato, serrano pepper, epazote, and olive oil. Method: Roast in a corn husk until juicy and aromatic. Pre-Hispanic Vegetarian Tlapique with Xoconostle and Nopal (Masa Americana) Ingredients: Nopales, xoconostle, chile de árbol, epazote. Method: Everything is wrapped in a corn husk and roasted, achieving a unique, acidic, and herbal flavor. Axolotl Mextlapique (historical) Recorded in traditional sources, today it is considered part of the cultural heritage rather than everyday cuisine. Practical recipe for homemade fish tlapique Yields: 4 servings. Prep time: 45 minutes. Ingredients: 4 white fish fillets (carp or mojarra) 8 dried corn leaves (totomoxtle), soaked and softened. 2 nopales cut into strips. 2 sliced tomatoes. 1 guajillo chile, deveined and sliced. 1 julienned onion. 4 sprigs of fresh epazote. Salt and pepper to taste. A splash of oil (butter or olive oil, depending on preference) Procedure: Soften corn husks by soaking them in hot water until they are pliable. Place two sheets overlapping and a fish fillet in the center. Add nopales, tomato, guajillo chili, onion and a sprig of epazote. Drizzle with a little oil, salt and pepper. Wrap the tlapique and secure the ends. Cook on a griddle over medium-low heat or directly on the coals for 25-30 minutes, turning halfway through. Serve hot, accompanied by molcajeteada salsa and freshly made tortillas. Cultural and gastronomic value Tlapique is more than a dish: it's a symbol of the union between water, earth, and chinampas. Its cooking technique captures the respectful relationship between humans and nature, keeping Mesoamerican identity alive in every bite. Tasting a tlapique in Xochimilco, in markets like Jamaica or La Merced, or in communities like San Gregorio Atlapulco, is an experience that connects with the history, memory, and living culture of Mexico. The tlapique is not a simple "wrapped dish": it's a culinary heritage that stands the test of time, adapting without losing its essence. In every charred corn husk, in every aroma of epazote and chile, lies the wisdom of generations who knew how to take advantage of what the land and water had to offer. Recovering and preparing a tlapique at home is an act of memory and love for ancestral cuisine.

El huacatay es una pieza clave en la identidad de platos icónicos de la cocina andina At the heart of Andean cuisine are herbs that tell stories and convey identity. Huacatay, also known as "black basil" or "black mint," is one of those ingredients that, although modest in appearance, has left a profound mark on Peruvian gastronomy. Its unique aroma and flavor make it a bridge between ancient traditions and contemporary cuisine. Brief history Huacatay ( Tagetes minuta ) is native to the high Andean regions of Peru and Bolivia, although its cultivation extends throughout Ecuador, Chile, and northwestern Argentina. Since pre-Inca times, it has been valued not only for its culinary contributions but also for its medicinal properties. In rural communities, it was used fresh, dried, or in infusion to relieve stomach ailments, combat colds, and as a natural insect repellent. Its presence in Peruvian cuisine was consolidated thanks to its versatility, adapting to both traditional recipes and haute cuisine . Aromatic profile and characteristics Huacatay has an intense and complex aroma, described as a blend of basil, mint, tarragon, and lemon. Its flavor is fresh and herbaceous, with subtle sweet and aniseed notes. This combination makes it perfect for balancing and enhancing dishes with chili peppers, root vegetables, and meats. The leaves are elongated and deep green, with glands that release essential oils responsible for its characteristic fragrance. Uses in Andean cuisine In Peruvian cuisine, huacatay is a protagonist in iconic dishes: Ocopa Arequipeña : a thick sauce made with huacatay, peanuts, yellow chili, fresh cheese, and herbs, which traditionally accompanies potatoes. Huacatay cream : green sauce served with grilled meats or grilled chicken. Pachamanca : ancestral cooking underground, where huacatay flavors meats and vegetables. Locros and stews : in thick soups or stews, they provide freshness and balance intense flavors. Ajiacos and chupes : their freshness enhances thick and creamy broths typical of the mountains. Marinades and adobos : mixed with chili peppers and vinegar for meats, especially lamb and guinea pig. Anticuchos : in beef heart marinades to provide a herbal and citrus nuance. Sauces for fish and seafood : huacatay emulsions with lemon and olive oil for coastal dishes with an Andean touch. Modern reinterpretations : aromatic oils for salads, infused mayonnaises, compound butters, and bases for risottos or pastas with Peruvian fusion. Creative desserts : huacatay ice cream, mousses, and creams to accompany chocolate or tropical fruits. Nutritional value and benefits Huacatay contains vitamin C, iron, calcium, potassium, and antioxidants. In traditional medicine, it is used as an anti-inflammatory, digestive, antimicrobial, and to relieve respiratory problems. Furthermore, its essential oil is a natural insect repellent, which is why it is also grown near homes in rural areas. Cultivation and availability Although it grows wild in the Andes, it can also be cultivated in home gardens in temperate, sunny climates. It requires well-drained soil and moderate irrigation. Outside of Peru, it is found in Latin American grocery stores, either fresh, frozen, dried, or in concentrated paste form, which retains much of its aroma. Chef Yerika's Recommendations Use sparingly : Its flavor is potent; too much can overpower other ingredients. Combine with yellow chili or rocoto : together they achieve a perfect balance between spiciness and herbal freshness. Respect the cooking point : for sauces, add it at the end of cooking or raw to preserve its aroma. Try it in cold preparations : in vinaigrettes, dips and infused oils, its aromatic profile stands out even more. Experiment with fusion : huacatay in pesto for pasta, in hummus, in creamy vegetable soups or as a dressing for quinoa salads. Look for fresh produce : While huacatay paste is very convenient, fresh produce offers brighter, less bitter notes. Huacatay is not just an aromatic herb; it's a living symbol of Andean cuisine. Its unique flavor, versatility, and cultural legacy have made it an essential ingredient that unites past and present. Whether in a traditional recipe or a signature creation, huacatay continues to demonstrate that the culinary identity of the Andes is expressed in every leaf.

Pork in adobo, a traditional Mexican chili-based sauce made with dried chiles, garlic, and spices. A dish with character, memory, and a Mexican soul The aroma of the adobo is a promise: something is cooking slowly, with intention, with history. This dish is that. A direct journey to the heart of Mexican cuisine, where dried chile and pork merge in a dance of fire, earth, and time. A LITTLE HISTORY Adobo is one of the oldest and most representative techniques of Mexican cuisine. Its origins date back to pre-Hispanic times, when chilies, vinegar, and spices were used to preserve and season meats. With the arrival of the Spanish, adobo adopted new ingredients such as cinnamon, cloves, and fruit vinegar, giving rise to a wide variety of regional versions. In states like Puebla, Oaxaca, Michoacán, and Guerrero, adobo is part of everyday cooking: it's found in tamales, stews, tacos, and moles. Pork, with its deep flavor and rich fat, has become one of the favorite meats for these types of dishes. This version, inspired by those roots, gives it a modern and balanced twist, designed to stand out on a contemporary menu without losing its traditional soul. It's a dish that embraces the rustic and the refined alike. Servings: 6. Total time: 2.5 hours (including marinating) Difficulty: Medium . Ideal for: A main course accompanied by rice, beans, or handmade tortillas. INGREDIENTS For the meat: 1.2 kg of pork loin or leg (can be solid, boneless), in medium cubes. 2 tablespoons of white or apple cider vinegar. 1 teaspoon of sea salt. 1 bay leaf. Enough water to cook (if precooked) For the marinade: 4 dried guajillo chiles, seeded and deveined. 2 dried ancho chiles, seeded and deveined. 1 pasilla chile (optional, for more depth) 1 chipotle chili, dried or in adobo (depending on the desired level of spiciness) 2 large garlic cloves. 1/2 white onion. 1/2 cup of natural orange juice. 2 tablespoons of apple cider vinegar. 1 teaspoon ground cumin. 1/2 teaspoon dried oregano. 1/4 teaspoon ground cloves 1 pinch of cinnamon (no more than 1/8 tsp) Salt to taste. 1 tablespoon of brown sugar or grated piloncillo. 1/2 cup pork broth or water (for blending) 2 tablespoons of lard or vegetable oil for frying. STEP-BY-STEP PREPARATION 1. Prepare the adobo chiles: Lightly toast the dried chiles on a hot griddle or skillet (10–15 seconds per side). Then, soak them in hot water for 10 minutes. Drain and set aside. 2. Cook the pork (optional): You can pre-cook the meat with water, salt, vinegar, and bay leaf for 30–35 minutes to tenderize it, or use it raw if you prefer to brown it and then cook it in the marinade. 3. Make the marinade: Blend the hydrated chiles with the garlic, onion, orange juice, vinegar, spices, brown sugar, broth, or water. The mixture should be thick, smooth, and dark red in color. 4. Fry the marinade: In a large saucepan, heat the butter or oil. Strain the marinade over the saucepan for a finer consistency. Cook over medium heat for 8–10 minutes, stirring constantly until the marinade becomes glossy and the flavor is concentrated. Taste and adjust the seasoning for salt. 5. Stir in the meat: Add the meat (precooked or raw) to the marinade. If it's raw, add 1 extra cup of broth or water and cook covered over low heat for 40–50 minutes until tender and infused with the marinade. If the meat was already cooked, 15–20 minutes will be enough to allow the flavors to blend. 6. Rest: Turn off the heat and let the stew rest for 10 minutes before serving so that the marinade thickens slightly and the meat absorbs the flavors. CHEF YERIKA'S TOUCHES To enhance the aromatic profile, you can infuse the lard with a sprig of thyme or avocado leaf before adding the marinade. Add a tablespoon of white miso paste or light soy sauce to the marinade if you want an extra punch of umami without it tasting like Asian cuisine. If it's for an event or catering, serve it on a banana leaf with cilantro-lime rice and black bean cream in the background. In the taco version, shred the meat and finish it on a griddle to give it an extra golden brown before placing it in a warm tortilla. You can dress the dish with a touch of parsley on top, or decorate with mint. SUGGESTED PAIRING AND ACCOMPANIMENTS Red rice, rice with epazote or garlic and butter rice. Refried beans or pot beans with epazote. Pickled onions with habanero or pickled carrots. Nixtamalized corn tortillas, sopes or tamalitos. It pairs well with an amber craft beer, young red wine, or fresh waters of tamarind, hibiscus, or orange with mint. Some recipes aren't just cooked: they're inherited, remembered, and experienced. Pork in adobo sauce is one of them. But when interpreted with respect, technique, and a dash of daring, it transforms into a dish that can live equally well in a restaurant as it can on an elegant table. This dish isn't just food: it's a story made of chili, fire, and time.

Juicy shrimp wrapped in bacon, filled with cream cheese, and drizzled with a silky green mole sauce alongside sautéed vegetables A recipe that breaks the mold: shrimp stuffed with cream cheese and wrapped in crispy bacon, accompanied by a smooth and rich green mole. A dish that plays with texture, flavor, and emotion. INTRODUCTION AND HISTORY This dish is born from the desire to unite two worlds: the sophistication of a seafood preparation and the ancestral character of Mexican moles. Shrimp, with its clean, marine flavor, is transformed when wrapped in crispy bacon and combined with the creaminess of cream cheese. But the true connecting thread is the green mole , a little-explored gem outside of Mexico, made with fresh herbs, pumpkin seeds, tomatillos, and chili peppers. This recipe was conceived as a tribute to the cuisine of south-central Mexico, where green mole is served with tender meats like chicken or pork. Here, it breaks the mold: it connects with the sea, fire, and cheese, achieving a bold yet balanced result. Ideal as an elegant main course or for a dinner with an authentic yet surprising flavor. DEVELOPMENT AND COMPLETE RECIPE Serves: 4. Total time: 45 minutes. Difficulty: Medium. INGREDIENTS For the shrimp: 16 large shrimp (U15 or U20), peeled and deveined, with tail. 8 strips of smoked bacon, cut in half. 120 g cream cheese (room temperature) Wooden chopsticks (soaked in water) Salt and pepper to taste. For the green mole: 5 green tomatillos, peeled and washed. 2 serrano peppers (or to taste) 1/2 cup pumpkin seeds (toasted and unsalted) 1/4 cup fresh cilantro leaves 1/4 cup epazote leaves (optional) 1/4 cup spinach or chard leaves. 1/4 white onion. 1 clove of garlic. 1 cup of chicken or seafood broth. 1 tablespoon of butter or vegetable oil. Salt to taste. For the sautéed vegetables: 1 zucchini cut into half moons. 1/2 red pepper in strips. 1/2 julienned red onion. 1 tablespoon of olive oil. Salt and pepper. PREPARATION 1. Prepare the shrimp: Make a shallow cut on the back of the shrimp to open it slightly without breaking it completely. Fill with a small portion of cream cheese. Wrap each shrimp with half a strip of bacon and secure with a toothpick. Season lightly with salt and pepper. 2. Seal the shrimp: Heat a large skillet or griddle over medium-high heat. Cook the shrimp on both sides until the bacon is golden brown and crispy (about 2-3 minutes per side). Remove and set aside. 3. Prepare the green mole: In a medium saucepan, boil the tomatillos and chiles for 8 minutes or until soft. Drain. Blend the cooked tomatillos with the pumpkin seeds, cilantro, epazote, spinach, garlic, onion, and broth until you get a thick, smooth sauce. In a saucepan, heat the butter or oil. Pour in the blended mixture and cook over medium-low heat for 10-12 minutes, stirring constantly until it thickens and takes on a deeper shade of green. Adjust the salt and keep warm. 4. Sauté the vegetables: In another pan, heat olive oil and sauté the zucchini, onion, and red bell pepper for 5-6 minutes until al dente. Season with salt and pepper. 5. Assembly: Place a bed of hot green mole on each plate. Arrange the shrimp on top in an orderly fashion. Add the sauteed vegetables on the side or around it as a garnish. If desired, sprinkle with a little toasted pumpkin seeds or a few drops of fresh lemon juice at the end. CHEF YERIKA'S TIPS If the mole is too thick, you can thin it out with a little more hot broth or water. Cream cheese can be pre-flavored with lemon zest, ground chipotle, or fine herbs to add more complexity. You can bake the shrimp for 10 minutes at 180°C if you prefer to avoid using a pan or want more even cooking of the bacon. Green mole can also be prepared with hoja santa if you're looking for a more Oaxacan flavor, or with roasted poblano pepper to make it more robust. This dish pairs perfectly with a dry white wine, a light beer, or a margarita with toasted pepita salt. A dish like this not only highlights the richness of traditional green mole but also elevates it toward a bolder, more creative, and contemporary approach . The contrast between the sweetness and saltiness of the bacon, the smoothness of the cheese, and the freshness of the herbs makes every bite an experience. Perfect for surprising, reinterpreting tradition, or paying homage to Mexican cuisine from a different perspective, this dish balances technique, memory, and flavor with elegance and strength.

Chicken Fajitas with Rich Marinade Ask ChatGPT Some dishes need no introduction because their aroma precedes them. Crispy over the fire, aromatic with every flicker of heat, and steeped in history, they are a living celebration of the mestizo cuisine that unites northern Mexico and southern Texas. Their origins date back to the cowboys and farm workers who, with simple cuts and few ingredients, created memorable meals around the hearth. In this version, I honor that tradition with a marinade that elevates the flavors without complicating them. With citrus and smoky notes and a touch of spice, this recipe not only transforms the main ingredient but turns each bite into a conversation between fire, culture, and seasoning. Grilled Fajitas with a Rich Marinade Serves: 4. Total time: 30 minutes + marinating. Level: Easy to intermediate. Ingredients for fajitas. 1.5 kg of beef (skirt steak, bavette, or flank steak), chicken, or mixed vegetables (portobello, peppers, eggplant) 1 large white onion, cut into thick julienne strips. 2 bell peppers (red and yellow), cut into strips. 1 tablespoon of vegetable or avocado oil. Sea salt and black pepper to taste. To serve. Warm corn or flour tortillas. Pickled red onion. Guacamole or mashed avocado with salt and lemon. Fresh cream with lime zest (optional) Split lemons for juicing. Rich Marinade for Fajitas Yields approximately 1.5 kg of meat, chicken, or vegetables. Recommended marinating time: Beef: 6 to 12 hours. Chicken: 2 to 6 hours. Vegetables or mushrooms: 30 minutes to 1 hour. Ingredients. 1/3 cup (80 ml) fresh lime juice (or lemon juice) 1/4 cup (60 ml) of vegetable or avocado oil. 3 tablespoons of low-sodium soy sauce. 2 tablespoons of apple cider vinegar. 1 tablespoon of honey or brown sugar. 1 tablespoon Worcestershire sauce. 2 fresh garlic cloves, finely chopped or grated. 1 teaspoon ground cumin. 1 teaspoon dried oregano (preferably Mexican) 1 teaspoon chili powder or smoked paprika. 1/2 teaspoon ground black pepper. 1/4 teaspoon ground cinnamon. Zest of 1 lime or lemon (optional but recommended) Marinade Instructions In a large bowl, mix all the liquid ingredients: lime juice, oil, soy sauce, vinegar, honey, and Worcestershire sauce. Add the grated garlic, cumin, oregano, chili powder, pepper, and cinnamon. Stir in the lime zest, if using. Taste and adjust the flavor: add more honey for red meat, or more lime for chicken. Place the meat or vegetables in a Ziploc bag or an airtight container. Cover with the marinade. Refrigerate for the recommended time depending on the ingredient. Before cooking, drain lightly without removing all the liquid. Cook in a hot pan, griddle, or grill until the surface is well caramelized. Preparing the fajitas Remove the meat or vegetables from the refrigerator and let it come to room temperature for 20 minutes. In a large skillet or griddle over high heat, add a tablespoon of oil. First, cook the meat or vegetables until well browned. Don't stir too much, as this will cause a crust to form. Remove and set aside. In the same pan, add the onions and peppers. Sauté with a pinch of salt until soft and lightly browned. Add the meat or vegetables back to the pan and mix everything together to combine the flavors. Serve hot with tortillas, guacamole, and suggested toppings. Chef Yerika's Tips This marinade is perfect for beef (skirt steak, bavette), chicken, or even vegetables. For mushrooms, add an extra splash of soy sauce at the end of cooking to intensify the umami. You can substitute the chili powder with ground dried guajillo chili or add achiote paste diluted in sour orange juice for a more Mexican flavor. The touch of cinnamon is subtle yet essential in balancing the spices. Add one tablespoon of Dijon mustard for a more sophisticated profile, ideal with vegetables or chicken. Let the meat rest for 5 to 10 minutes before cutting to preserve juices. Serve with lime-zested crema, toasted tortillas, and pickled onions for the complete experience. Fajitas have that magic of uniting the simple with the memorable. With a good marinade, intentional cooking, and the right accompaniments, they become more than just a meal: they become an experience. This recipe doesn't seek to reinvent tradition, but rather to honor it with ingredients that speak for themselves. Whether for a get-together with friends, a casual dinner, or a weekend treat, these fajitas are a tribute to the fire, the flavor, and the history they carry.

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.