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.

A visit to Mission San Miguel Arcángel is a journey into the past: Franciscan heritage, Indigenous presence, and culinary traces that still whisper from its adobe walls Yesterday, during my visit to Mission San Miguel Arcángel in Paso Robles, I didn't just walk among adobe walls and colonial corridors: I felt the echo of a profound, sometimes painful, always complex history. Between wooden benches and centuries-old frescoes, I remembered that cuisine is also born from history, from the land, and its people. This post is a tribute to that intersection of culture, religion, territory, and food that defines so many parts of who we are. The history of Mission San Miguel Arcángel: a meeting point between worlds Founded on July 25, 1797, by Father Fermín Francisco de Lasuén , Mission San Miguel Arcángel was the 16th of 21 missions established by the Franciscans in the territory that is now California. Its purpose was twofold: to spread the Catholic faith and consolidate Spanish rule on this frontier of the New World. It was named after the Archangel Michael , the spiritual warrior and symbol of struggle and protection. The chosen location, near the Salinas River, was strategic due to its fertility and direct contact with the region's indigenous peoples, especially the Salinan tribe , whom the Spanish referred to as Antonianos. This tribe inhabited the area long before the arrival of Europeans, and their culture was intertwined, though not without conflict, with practices brought from Europe. Daily life in the mission: customs, habits, and food At the missions, life was strictly organized. The indigenous people were converted to Christianity, indoctrinated, and trained in European trades. The day began at dawn with Mass, followed by agricultural, livestock, or craft work, depending on each person's role. Women wove, cooked, or learned sewing; men worked in the fields or construction. What did they eat on the mission? The diet was a fusion of European and Indigenous cultures. Wheat, barley, beans, and corn were planted, and cattle, pigs, sheep, and chickens were raised. On the Indigenous side, seeds, acorns, roots, and native fruits, such as manzanita berries, were collected. Traditional cooking methods, such as the use of hot stones and earth ovens, were combined with new iron and ceramic utensils. One of the staple dishes was a type of thick gruel made with beans, slow-cooked meat, and unleavened bread. Broths were also prepared with vegetables, animal fats, and local herbs, often adapted to the missionaries' teachings. Olive oil, wine, milk, and cheese began to be part of the daily diet, albeit with restrictions. Fermentation , sun-drying, and smoking were essential for preserving food. And although the diet became less varied for the converted indigenous people, some unique techniques persisted, such as roasting seeds or grinding wild grains. Art, architecture and the echo of a living memory One of Mission San Miguel Arcángel's greatest treasures is its original church , still standing and featuring original frescoes painted by Indigenous artists under the supervision of Franciscans. The interior of the church is decorated with plant and geometric motifs, a blend of European sacred art and Native American sensibilities. Walking through the grounds is like feeling the layers of history: imposed faith, silenced resistance, inevitable syncretism. There is pain, but also beauty. The mission was secularized in 1834, abandoned for decades, and then restored by the Church in the 20th century. Today, it is a National Historic Heritage Site and remains an active parish. ANCESTRAL GASTRONOMY Cooking is also an act of memory. In every ancestral recipe, there is a landscape, a rhythm of life, a silent wisdom that can still be heard if one knows how to look and taste with respect. During my visit to Mission San Miguel Arcángel, I couldn't help but think about all the food that was planted, harvested, and cooked there. Beyond the adobe walls, the true richness of these missions lay in the blend, sometimes forced, sometimes fluid, of two worlds that learned to coexist through food. Mission kitchens were spaces of early fusion : livestock brought by the friars coexisted with native beans; Spanish piloncillo was blended with acorn flour collected by the Salinan people; cinnamon and corn were shared over a fire with wild roots and pre-Columbian cooking techniques. Today I'm sharing two recipes inspired by that original fusion: a meat and bean stew with wild herbs, and an acorn-fed atole with cinnamon and piloncillo. They're simple, yes, but profound. They don't seek to recreate an exact history, but rather to touch it from the present with respect . Cooking them is a way of putting a face to the past, of inviting it to our table, and of learning from its slow and conscious flavor. 1. Missionary Beef and Bean Stew with Wild Herbs Based on slow-cooking techniques and the use of ingredients available in the mission: beef, beans, wild garlic, sage, and spring water. In the missions, cattle were plentiful, as were native beans. Wild herbs (such as sage, chamomile, and mint) were used by indigenous people not only for their medicinal properties, but also to flavor stews, given the scarcity of European spices. They were cooked over direct heat in clay or iron pots . Ingredients (for 4 people): 500g beef (skirt or shank), cut into medium pieces 1 cup of cooked beans (preferably Flor de Mayo or Creole black) 1 liter of water 1 white onion, quartered 2 crushed garlic cloves 1 sprig of fresh or dried sage 1 bay leaf Coarse salt to taste Animal fat or butter (optional, for added flavor) Step-by-step preparation: Traditional searing: In a heavy-bottomed pot or clay pot, heat a teaspoon of fat or butter (optional). Sear the meat until golden brown. This step intensifies the flavor, even without spices. Long-cooked: Add the water, onion, garlic, sage, and bay leaf. Cook over low heat for at least 2 hours, partially covering the pot. The meat should be very tender, almost falling apart. Adding the beans: Add the cooked beans (they can be from the day before). Cook for an additional 20 minutes to allow the flavors to blend. Adjust the salt. Serve with history: Serve warm in clay bowls, with corn tortillas or rustic wheat bread. You can sprinkle with a few wild chives or a fresh sage leaf. Chef Yerika's Tips: If you use a clay pot, be careful of thermal shock. Always heat with liquid inside. Sage not only adds flavor, it also helps preserve meat slightly if it is not refrigerated. This stew improves with rest: the next day it is even tastier. 2. Acorn atole with cinnamon and piloncillo Recipe inspired by the ancestral use of acorns by the Salinan tribes, combined with ingredients introduced by missionaries such as piloncillo and cinnamon. The area's native tribes collected oak acorns, ground them, and washed them repeatedly to remove their bitterness (tannins). This flour was used in atoles, tortillas, or as a thickener. The Franciscans introduced piloncillo and cinnamon, which were incorporated into some festive preparations. Ingredients (for 4 cups): ½ cup of acorn flour (washed and dried, you can make it yourself or get it at indigenous or specialized markets) 3 cups of water 1 cinnamon stick 2 tablespoons of grated piloncillo (adjust to taste) 1 pinch of salt 1 cup of plant-based milk or cow's milk (optional, for a richer texture) Step-by-step preparation: Cinnamon Infusion: In a medium saucepan, boil the water with the cinnamon stick for 10 minutes. Remove the cinnamon and let the water steep. Add the acorn flour: Slowly dissolve the acorn flour in the hot water, stirring constantly with a whisk to prevent lumps. Cook over medium-low heat. Sweeten and thicken: Add the piloncillo and a pinch of salt. Continue stirring until slightly thickened (15–20 minutes). If desired, add milk for a creamier texture. Serving: Serve hot, garnished with a little ground cinnamon or an edible flower for a modern twist. Chef Yerika's Tips: Acorn flour must be well washed. Otherwise, it will be bitter. You can soak it in water several times until the water runs clear. This atole is very filling and has a deep, nutty, and earthy flavor. Perfect for a light dinner or a ceremonial breakfast. You can substitute the acorns for fine oats if you want to adapt the recipe to more accessible ingredients, but you will lose its ancestral essence. These recipes don't seek to recreate museum cuisine, but rather connect with our roots from the present . Cooking with ingredients that have survived the test of time is, for me, a way of respecting the memory of those who cultivated, harvested, endured, and shared their knowledge through fire.

Elegance in a single bite: intense, creamy, and with a Latin American touch Chocolate truffles are a symbol of sophistication and pleasure. For me, they're the little luxury that needs no excuse. This version is inspired by my love for Latin American cacao, the kind that grows between the shade and the mountains, with an ancient soul and profound character. Truffles are simple in structure, but like all simple things, they require precision and love. What I propose here is a basic recipe that you can adapt to your style, but that retains an essence: that of respecting chocolate as the noble ingredient that it is. Ingredients (for 25–30 small truffles) Ganache base: 200g of good quality semi-sweet chocolate (minimum 60% cocoa) 150 ml whipping cream (liquid whipping cream) 25 g unsalted butter 1 teaspoon of natural vanilla extract Pinch of salt Suggested toppings: Unsweetened cocoa powder (traditional) Roasted cocoa nibs (for texture) Toasted shredded coconut Powdered sugar with a touch of ground dried chili Finely chopped pistachios Finely ground coffee beans (for a bitter and aromatic touch) Step-by-step preparation 1. Melt the chocolate using the technique. Finely chop the chocolate and place it in a heatproof bowl. Meanwhile, heat the cream in a saucepan until it's almost boiling. Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute. Then, gently fold in with a spatula from the center outwards until you have a shiny, smooth mixture. 2. Add character. Add the butter, vanilla, and a pinch of salt. Mix until thoroughly combined. The butter will give the final truffle a smoother, silkier texture. 3. Let it rest patiently. Cover the bowl with plastic wrap and let it rest in the refrigerator for 2 to 4 hours, until the mixture is firm but malleable. You can also let it rest overnight. 4. Form the truffles. Using a teaspoon or melon baller, scoop out equal portions and quickly form them into balls with your hands. You can wear gloves to prevent the heat from melting the chocolate. Work in a calm environment. 5. Coat with personality. Dip the truffles in your favorite coatings. You can divide them into batches and create a variety. The key is for each one to tell a distinct sensorial story: bitterness, sweetness, texture, aroma. Chef Yerika's Tips Chocolate matters: Don't use generic couverture chocolate. A good chocolate from a provenance (Peru, Mexico, Ecuador) elevates the result. Add personality: You can infuse the cream with orange zest, ancho chili, avocado leaf, or even coffee before mixing it with the chocolate. Storage: Store in an airtight container in the refrigerator for up to a week. Remove 5 minutes before serving. Pairing: They go wonderfully with an espresso, a young mezcal, or a full-bodied red wine. These truffles aren't just a dessert; they're a miniature experience. A tribute to cocoa and the small pleasures that connect us to the essential. Served on an elegant table or lovingly wrapped in homemade chocolate, they always leave a lasting impression.

From Mole poblano to tequila with sangrita, this Cinco de Mayo, rediscover the aromas, colors, and flavors that make México a kind of worth celebrating Although May 5th is just an excuse for many to eat tacos and toast with margaritas, this date holds a story of pride, identity, and resilience. And like any good Mexican celebration, it is honored with food, with flavor, witflavor, andh dishes that speak volumes beyond recipes: they speak volumes about who we are. The Story Behind May 5th and Its Connection to Cuisine May 5th commemorates the Battle of Puebla in 1862, when a poorly equipped Mexican army defeated the powerful French army. It's not Independence Day (as it's often mistaken for outside the country), but a date that symbolizes something equally powerful: the resilience of the Mexican people and their determination in the face of adversity. Over the years, this holiday has evolved in the United States as a celebration of Mexican and Chicano heritage. And where there's culture, there's cuisine. Because if there's one thing Mexico knows how to do, it's turn every historic date into a culinary experience. Traditional dishes to celebrate May 5th. 1. Mole Poblano. It's impossible to talk about May 5th without mentioning this iconic dish originating in Puebla. With more than 20 ingredients, including dried chilies, spices, seeds, chocolate, and tomato, mole is deep, complex, and ceremonial. It's traditionally served over pieces of turkey or chicken, accompanied by white rice. 2. Chalupas Poblanas . Small, crispy, and full of flavor. Chalupas are made with tortillas lightly fried in butter and topped with red or green salsa, onion, and shredded beef. In Puebla, they're a classic favorite at any party. 3. Golden Potato Tacos with Queso Fresco . A humble yet texture-packed dish, golden potato tacos are perfect for large gatherings. They're served with lettuce, sour cream, cheese, and salsa—a testament to how simple ingredients can achieve great things when combined creatively. 4. Chiles en Nogada (a special version for May) Although traditionally served in September, many cooks adapt them for May 5th as a patriotic symbol. Stuffed with meat and fruit, tossed in walnut sauce, and topped with pomegranate, they represent the colors of the Mexican flag. 5. Enchiladas Suizas. A tribute to the European influence in Mexico, enchiladas Suizas are bathed in a creamy green sauce with melted cheese. They're a classic at celebrations because they fuse tradition with comfort. Drinks to toast with the flavor of Mexico Hibiscus water with a touch of cinnamon . Refreshing, colorful, and natural. Hibiscus, infused with cinnamon and a touch of citrus, is an excellent choice for children and adults alike, and also represents respect for non-alcoholic beverages on the Mexican table. Tequila with Sangrita. No Cinco de Mayo is complete without a good drink. But tequila, when enjoyed with respect, is best accompanied. Sangrita, made with orange juice, lemon, chili, and a touch of grenadine, balances the drink and enhances the spirit. Tamarind or Chili and Mango Margarita. A modern take that honors the spicy and sour qualities of two key flavors of the Mexican palate. Perfect for those who want to celebrate with something classic, but with a twist. What excites me most every May 5th isn't just cooking, but remembering. Because every dish we serve that day is steeped in history. We're not celebrating a war, but the victory of being who we are: a country that blends flavors with identity, corn with memory, and celebration with slow fire. And so, here I am with a bonus recipe for all of you: Tequila with Sangrita – The Duo That Honors Agave. Tequila is more than a drink: it's a symbol. And when served with respect, it's not just gulped down, it's savored. To pair it with it, nothing beats sangrita , that traditional drink that doesn't contain alcohol but does contain character. Its origin is uncertain—some say it originated in Guadalajara, others in San Luis Potosí—but the truth is that its flavor enhances that of tequila like no other companion. Sangrita is spicy, sour, and sweet in perfect balance. It's served in a shot glass, alongside tequila, so you can alternate sips and extend the experience. It's the toast of those who don't run, but rather celebrate. Ingredients (for 4 servings – 4 CABALLITOS) For the sangrita: ½ cup fresh orange juice (natural, not boxed) ¼ cup lemon juice (freshly squeezed) 2 tablespoons tomato juice (optional, depending on the version) 1 tablespoon grenadine (or reduced natural pomegranate juice) 1 teaspoon hot sauce (such as Valentina or Tabasco, adjust to taste) 1 pinch of salt 1 pinch of chili powder (can be piquín, tajín, or ground dried chile de árbol) To serve: 4 shots of 100% agave white tequila 4 shots of sangrita Lemon or orange slices for garnish (optional) Step-by-step preparation Prepare the sangrita. In a measuring cup, combine the juices (orange, lemon, and tomato if you choose to use them), the grenadine, the hot sauce, salt, and chili powder. Taste and adjust the heat and acidity to your liking. The sangrita should have that balance of sweetness, acidity, and a spiciness that doesn't burn, but still awakens. Chill well . Refrigerate for at least 30 minutes before serving. You can also add ice while it rests and then strain it before pouring it into the glasses. The cold temperature intensifies the freshness of the juices and tames the heat. Serve with respect. Serve the blanco tequila in one shot and the sangrita in another, side by side. Don't mix them: the secret is to alternate the sips. First one, then the other, without rushing. This way, the tequila doesn't burn, but lets itself be understood. Tips from Chef Yerika Don't use bottled juices or those with added sugar. The quality of the fresh ingredients is what elevates this drink to a ritual. Commercial vs. Natural Grenadine. Natural grenadine (pomegranate juice reduced with a little honey or sugar) gives a more authentic, less artificial color and profile. With or without tomato? Traditional sangrita doesn't use tomato juice, but some regions include it. If you use tomato, reduce the grenadine and adjust the acidity. Dried Chili Alternative: You can infuse orange juice with dried guajillo or ancho chili for a few minutes for a unique smoky flavor. Sangrita isn't about softening tequila, but rather pairing it with dignity. It's about prolonging the moment, savoring the fire without getting burned. It's a pairing born in the land of agave , for those who understand that a good drink, like a good dish, is honored without rushing. Ultimately, today we're not just cooking; we're honoring a root. A bit of Mexico is served in every dish. And it proves, once again, that cooking is also resistance. And you, what are you going to serve today?

Buttermilk-marinated thighs, spicy cayenne glaze, and pickles on toasted buns Nashville-style fried chicken is more than a dish: it's a rite of passage. Born in the heart of Tennessee as a daring act of culinary revenge (yes, legend has it it was created to punish an unfaithful lover with too much spice), it has morphed over time into a regional treasure and a national obsession. Its signature is in the contrast: crispy fried chicken, tossed in a fiery cayenne-laced oil, balanced with sweet pickles and creamy coleslaw. These Nashville-style mini chicken sandwiches pay homage to that Southern warmth, bringing it to the perfect size for sharing at get-togethers, parties, or for those who enjoy a punch of flavor without overpowering their plate. With buttermilk-marinated chicken, a spicy glaze, and tangy pickles, these sliders strike the perfect balance of depth, texture, and comfort. This refined take on a Southern classic combines professional technique with bold, balanced flavors. It features an extended buttermilk marinade for a succulent texture, controlled frying to ensure a perfectly crispy exterior, and a spicy glaze that infuses the chicken with layers of tangy flavor. Ideal for quick, restaurant-quality service or for entertaining at home. Ingredients (for 6 to 8 sliders) For the chicken: 500g boneless chicken thighs (you can cut them in half if they are very large) 1 cup buttermilk 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon of salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne To bread and fry: 1 1/2 cups of wheat flour 1/2 cup cornstarch 1 teaspoon of salt 1/2 teaspoon of paprika Vegetable oil for frying (enough to submerge the chicken) For the spicy glaze: 1/3 cup of the hot oil used for frying 1 tablespoon of brown sugar 1 tablespoon cayenne (adjust to taste) 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika A pinch of salt To assemble: 6–8 brioche buns or soft rolls Pickled gherkin slices (dill type) Creamy coleslaw (optional but highly recommended) Butter for toasting bread Step-by-step preparation 1. Marinate the Chicken. In a bowl, mix the buttermilk with the spices: garlic powder, smoked paprika, salt, black pepper, and cayenne pepper. Add the chicken thighs, making sure they are fully coated. Cover and refrigerate for at least 4 hours or overnight. This step not only adds flavor but also breaks down the fibers of the chicken to make it more tender and juicy. 2. Prepare the dry coating mix. Mix the flour, cornstarch, salt, and paprika in another bowl. The cornstarch helps create a crispier, lighter crust. Remove the chicken from the marinade, drain off any excess, and coat each piece with the dry coating, pressing lightly to ensure it adheres. Let the breaded chicken rest on a wire rack for 10–15 minutes before frying for an even crispier coating. 3. Fry the chicken with temperature control. Heat the oil to 175°C in a deep skillet or heavy-bottomed pot. Fry the chicken pieces in batches to avoid chilling the oil, 6 to 8 minutes per side, depending on the thickness. Look for even browning and a firm texture. Use a wire rack to drain excess oil and reserve 1/3 cup of the hot oil for the glaze. 4. Prepare the Spicy Glaze . Carefully mix the reserved hot oil with the brown sugar, cayenne pepper, garlic powder, smoked paprika, and a pinch of salt. This mixture should be thick and glossy. Brush each chicken piece generously while it's still hot, allowing the glaze to penetrate the crust and adhere well. 5. Toast the bread and assemble the sliders. Lightly butter the buns and toast them on a skillet or griddle until golden brown. Place a piece of chicken on the bottom of each bun, add a few slices of dill pickle, and a dollop of coleslaw, if using. Close to the top of the bun. Chef's Tips Buttermilk is essential for tenderizing and giving chicken a subtle acidic profile. If you don't have any, mix a cup of whole milk with a tablespoon of vinegar or lemon juice and let it sit for 10 minutes. Cornstarch in breading significantly improves the texture: it's the key to achieving a crust that gives a crunch when you bite into it. The oil temperature should be kept between 170 and 180°C. If it's too low, the breading will become greasy; if it's too high, it will burn. You can adjust the heat by reducing the amount of cayenne in the glaze or even dividing the mixture and adding honey for a sweet and spicy version. Pickles are essential. The vinegar cuts through the fat and balances the heat of the glaze. A touch of mustard on the bread is also welcome if you want more depth. These sliders are the perfect size for sharing, but their taste is anything but small. They're ideal for a casual meal with friends, special events, or simply exploring a classic preparation with professional technique and a unique personality.