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All of my recipes are inspired by the following three words:

Experiences, memories and joys.

Here you will find creations from my beginnings to the most current ones.

Enjoy them, they are for you.

Featured RECIPE

Pigled to the Wood


Featured Recipe.
Piglet To the wood.



  • 1 lt. White wine.

  • 5 sprigs of rosemary.

  • 1 jar of smooth apricot jam, 

  • 5 pieces of oranges, cut into quarters.

  • 200 gms of pitted prunes.

  • 1 piece suckling pig, approximately 4 kg without entrails.

  • Table salt.

  • Black pepper.

  • Butter.



Wash the piglet and drain it. Rub the whole pig with the table salt, putting a thick layer, let it rest for about an hour. After the hour wash the piglet under running cold water.


Inject the white wine into the meat with the help of a syringe, making sure that all the wine that drains is injected again so that almost everything stays inside.
Rub the suckling pig with a little butter, making sure to cover all of the skin as well as the inside.

Fill the pig with the oranges, plums, and a sprig of rosemary.

Place the rest of the branches on top of the piglet.
Cover the ears and legs with aluminum foil.

Put the pig in a clay pot and cover and place it into a preheated wood oven. If you do not have access to a wood oven you can use a conventional oven preheated to 180C / 350F.

Check the meat every so often as it cooks but keep in mind it should take around 3 hours of cooking time. After this time remove the lid and leave for about 40 minutes more so that the skin browns and is ready to serve.

Chef Yerik Muñoz

Feature Recipe Empanaditas




  • For Sweet pumpkin.

  • 1 kg of whole pumpkin castile, including the skin

  • ½ kg of brown sugar.

  • 1 cinnamon stick

  • 3 cloves.

  • .5 gms. cumin.

  • Peel of an orange.

  • 1 cup of water as necessary.



Cut the pumpkin into 4 pieces and place into a large pot, put in the rest of the ingredients, cover and cook over a very low heat. Until everything has softened, remove from the heat and leave to cool.

Remove the pulp from the pumpkin leaving only the sauce or the juice that it released and remove the cinnamon stick and cloves. Return to the heat and cook until it thickens a little.


Take off the heat and cool.

For the Custard.

  • 2 eggs

  • ½ can of condensed milk.

  • ½ can of evaporated milk.

  • ¼ vanilla bean.

  • 1 tbsp. of vanilla extract.

  • 2 tbsp. cornstarch.


Blend all the ingredients and put over a very low heat in a pot, stirring and cooking until a nappe consistency: smooth and creamy.

Leave to cool.


For the Sauce.

Using the sweet juice released by the pumpkin, strain a little and thicken over a very low heat.

Chef Yerika Muñoz
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