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.