Capirotada Tradicional Mexican pastries are a universe full of contrasts, blending pre-Hispanic ingredients like corn and piloncillo with colonial techniques like the bain-marie or cinnamon infusion. Each traditional dessert tells a story: one of mixed heritage, family, popular celebrations, or inn cooking. Below are five recipes that not only sweeten the palate but also connect with the soul of deep Mexico. 1. Traditional Capirotada: the flavor of Lent This dessert has roots in colonial cuisine and is typical during Lent. Each ingredient represents a symbolic element of the Stations of the Cross. It is customary to prepare it on Good Friday as a form of religious commemoration. Ingredients: Day-old bolillo bread, sliced and toasted 2 cones of piloncillo 1 cinnamon stick 2 cloves ½ cup of raisins ½ cup chopped walnuts 1 plantain (optional) Fresh cheese grated to taste Preparation: In a pot, boil 2 cups of water with piloncillo, cinnamon and cloves until a thick syrup forms. In a baking dish, place alternating layers of bread, raisins, nuts, and banana. Pour the hot syrup over the layers until they are soaked. Add the fresh cheese on top and bake at 180°C for 20 minutes. Chef Yerika's Tip: The bread should be well toasted so it doesn't fall apart when absorbing the syrup. If you let the dish sit for a few hours, the flavor improves noticeably. If you like, you can also add almonds for a unique finishing touch. 2. Rice Pudding: The Comforting Dessert Its origins are in Spain, but in Mexico it has become a daily, family-friendly dessert. It is associated with childhood and the warmth of home. Ingredients: 1 cup short grain rice 4 cups of whole milk 1 cup of water 1 cinnamon stick ¾ cup sugar Lemon or orange peel Raisins (optional) Preparation: Cook the rice with water and cinnamon until tender. Add the hot milk and sugar, stirring constantly over low heat. Add the lemon peel and raisins. Cook until slightly thickened. Serve warm or cold, sprinkled with ground cinnamon. Chef Yerika's Tip: Keep stirring while cooking with milk to prevent it from sticking to the bottom of the pot. You can substitute some of the milk with evaporated milk for extra creaminess. 3. Buñuelos: crispy, golden and festive Very common during December and during religious celebrations. Their crunchy texture and sweet flavor make them a staple at fairs and inns. Ingredients: 2 cups of wheat flour 1 egg ½ cup of milk 1 tablespoon of butter 1 pinch of salt Sugar and ground cinnamon for sprinkling Oil for frying Preparation: Mix the flour with the egg, milk, butter, and salt. Knead until you get a stretchy mixture. Let it rest for 30 minutes covered with a damp cloth. Divide the dough and roll out each portion until very thin. Fry in hot, deep oil until golden brown. Drain and sprinkle with sugar and cinnamon. Chef Yerika's Tip: You can prepare the dough the day before and refrigerate it. To achieve perfectly flat fritters, use a rolling pin and a well-floured surface. 4. Rompope Flan: elegance in every bite Rompope, a traditional liqueur made with egg yolks and cinnamon, originated in Mexican convents. This flan combines that beverage with the European bain-marie technique to achieve a delicate result. Ingredients: 1 cup of eggnog 1 cup of whole milk 4 eggs ½ cup of sugar 1 teaspoon vanilla Liquid caramel Preparation: Beat the eggs with the sugar. Add the milk, eggnog, and vanilla. Pour the mixture into molds with caramel. Bake in a bain-marie at 160°C for 45 minutes or until set. Cool completely before removing from the mold. Chef Yerika's Tip: To prevent bubbles from forming, whisk gently without incorporating air. The flan keeps well in the refrigerator for up to three days. 5. Corn Bread: Simplicity with a taste of home This cake is inspired by the use of sweet corn in rural cooking. It's common at fairs and markets in the center of the country. Ingredients: 2 cups of fresh corn kernels 1 cup of condensed milk 3 eggs 100 g of butter ½ cup of flour 1 teaspoon baking powder 1 pinch of salt Preparation: Blend the corn with condensed milk and butter. Add the eggs, flour, baking powder, and salt. Mix well. Pour into a greased mold. Bake at 180°C for 40-45 minutes. Chef Yerika's Tip: This bread is ideal with coffee or a scoop of vanilla ice cream. If you want a more rustic texture, don't grind the grains completely. These desserts are a reflection of Mexico's living history, its noble ingredients, and its family traditions. Preparing them isn't just about cooking; it's about preserving culture and creating sweet memories that are passed down through generations.

Photo by El Siglo de Durango , in Aguascalientes they prepare the so-called tortas de albañil . There are dishes born of luxury, and others that arise from work, and it's from work and effort that practically all of us make a living. The Torta de Albañil proudly belongs to the latter group: a food of popular origin, designed not only to satisfy hunger, but to nourish the bodies of those who build our cities with their hands . This Mexican street food icon is more than just a sandwich: it's energy wrapped in bread. It's believed to have originated near construction sites and markets in Mexico City and its outskirts, where it was offered as a complete, quick, hot, and affordable meal. However, its success lies deeper: the perfect harmony of flavor, texture, and filling power . Next, I'll teach you how to prepare a traditional version of this classic, but with just the right technical approach so that it turns out spectacular at home , even if you've never set foot in a construction site or a professional kitchen. What makes it special? A quick but tasty analysis Flavor : Chorizo, beans, and egg—three ingredients with strong profiles that complement each other without competing. Texture : Crispy on the outside, soft on the inside. The perfect cake doesn't fall apart, but it's not dry either. Balance : protein (egg), fat (chorizo, cheese), carbohydrate (bread, beans), freshness (avocado and salsa), acidity (pickled). Layered cooking : Each component has its own technique and timing. Nothing is improvised, but everything comes together. Ingredients (for 2 generous cakes) 2 telera or bolillo -type breads (preferably from the day before for better toasting) 4 fresh eggs , preferably organic 200g chorizo (choose one with a good proportion of meat and fat) ½ cup of homemade refried beans (can be black or bay) 4 slices of Manchego, Asadero, or Gouda cheese 1 sliced avocado ½ white onion cut into strips (julienne) 1 pickled jalapeño pepper or fresh Cuaresmeño pepper (optional) Homemade red or green sauce , to taste Salt, ground black pepper Vegetable oil for frying Step by step with technique and flavor 1. Beans: the first foundation Beans are the emotional foundation of this cake, and homemade is even better. Heat and stir until smooth, adding a little butter or oil to give them a glossy finish. If you're using canned beans, blend them with hot water and sauté them in a pan for 5 minutes. 2. Chorizo: the spark of flavor In a medium skillet, fry the chorizo without oil until well browned. This concentrates the flavor and allows it to release its natural fat. This fat can be used to fry the egg in the next step, enhancing the aroma of the whole dish. 3. Egg: texture and soul Fry the eggs in a pan with a little of the chorizo oil. If you prefer runny yolks (soft fried egg style), fry them over medium-high heat until the white is cooked and the yolk is intact. If you prefer firmer eggs, flip them briefly and remove from heat. Chef Yerika's Tip : Add a pinch of salt only to the egg white, not the yolk. It enhances the flavor without overpowering it. 4. Bread: crispy structure Slice the bread and toast the insides until golden brown. You can use a griddle, skillet, or comal, and add a light layer of butter for even, flavorful toasting. This will prevent the cake from becoming soggy and losing its shape when assembled. 5. Assembly with order and balance Here's my trick: Spread the base with hot beans Add the chorizo well distributed On top, the fried egg Place the cheese slices (so that they melt with the heat of the egg) Then, the onion raw or lightly sautéed Add the fresh avocado A chili if you like and your favorite sauce Close with the lid of the bread and press lightly. Creative options for a signature cake Add grilled nopales , poblano pepper strips , or French fries for a regional version. Use rustic or whole wheat bread if you want a different base. Want extra texture? A handful of crushed tortilla chips inside the cake adds an unexpected crunch. For a more gourmet presentation, serve open on a plate and accompany with a green leaf salad or homemade pickles. The Torta de Albañil is a recipe that demands respect for simplicity. It's not complicated, but it does require attention to detail: the consistency of the egg, the toastiness of the bread, the quality of the chorizo. If you make it right, you're not only preparing a tasty dish, but you're also paying homage to an urban tradition steeped in effort, ingenuity, and flavor . Don't underestimate their humble origins: in the kitchen, authenticity always wins.

Crunchy Coffee Dessert with Peanuts and Creamy Chocolate by Chef Yerika Muñoz Coffee and chocolate have long been one of the most beloved combinations in gastronomy, merging the intensity and bitterness of coffee with the smoothness and depth of cocoa. In this dessert, they combine in perfect harmony with peanuts , providing a crunchy touch that enhances the textures and flavors. Inspired by haute pastries, this coffee crunch offers a balance of crunch, creaminess, and melting, ideal for an elegant end to a meal. Each layer of this dessert has been carefully designed to offer a unique sensorial experience . The peanut base provides an irresistible crunch, while the chocolate mousse offers a velvety texture that melts on the palate. The coffee cream adds a touch of smoothness and aroma that enhances the overall result, and the dark chocolate ganache finishes with a seductive shine and a touch of intensity. This dessert is perfect for a special occasion or for serving in restaurants looking for a sophisticated sweet ending . Plus, its layered presentation allows for aesthetic play and highlights each of its qualities. If you're a coffee and chocolate lover, this crisp will become one of your favorites. INGREDIENTS Peanut Crunch Base ½ cup roasted and crushed peanuts 2 tablespoons of powdered sugar 1 egg white 1 tablespoon melted butter ½ teaspoon vanilla essence Chocolate Mousse 200 g semisweet chocolate (minimum 60% cocoa) 250 ml of whipping cream 2 tablespoons of sugar 1 teaspoon of instant coffee dissolved in 1 tablespoon of hot water 1 sheet of unflavored gelatin (hydrated in cold water) Coffee Cream 200 ml of whole milk 50 ml of espresso coffee 2 egg yolks 2 tablespoons of sugar 1 tablespoon of cornstarch 1 teaspoon of vanilla essence Dark Chocolate Ganache 100 g of dark chocolate 50 ml of whipping cream 1 tablespoon of butter Decoration Fresh mint leaves (recommended) Caramelized peanut pieces Chocolate sauce Thin sheets of chocolate Preparation Step 1: Prepare the Peanut Crunch Base Preheat oven to 180°C. In a bowl, mix the crushed peanuts with the powdered sugar, egg white, melted butter, and vanilla extract. Spread the mixture onto a tray lined with waxed paper, forming a thin layer. Bake for 10-12 minutes or until the crust is golden brown and crispy. Remove from the oven, let cool, and cut into the desired shape for the dessert base. Step 2: Prepare the Chocolate Mousse Melt the semisweet chocolate in a double boiler or in short bursts in the microwave. Add the instant coffee dissolved in hot water to the melted chocolate and mix well. In a separate bowl, beat the whipping cream with the sugar until soft peaks form. Add the previously hydrated and melted gelatin sheet to a little warm milk. Add the melted chocolate mixture in circular motions to maintain the airy texture. Refrigerate for at least 2 hours before assembling the dessert. Step 3: Prepare the Coffee Cream In a saucepan, heat the milk with the espresso until it boils. In a separate bowl, beat the egg yolks with the sugar and cornstarch until smooth. Pour the hot milk over the yolk mixture in a thin stream, whisking constantly to prevent it from curdling. Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly. Add the vanilla essence and let it cool completely. Step 4: Prepare the Dark Chocolate Ganache Heat the whipping cream until it begins to boil. Remove from heat and pour over the chopped dark chocolate. Stir until you get a smooth, shiny mixture. Add butter to give it a silky finish. Dessert Assembly On a plate, place the crunchy peanut base. Add a layer of chocolate mousse and level well. Add a layer of coffee cream and refrigerate for 30 minutes. Cover with a thin layer of dark chocolate ganache and refrigerate again until slightly hardened. Cut into individual servings and garnish with mint leaves, caramelized peanut pieces, and a drizzle of chocolate sauce. Tips from Chef Yerika You can add an extra layer of crunch between the mousse and the coffee cream for a more intense texture contrast. You can substitute the coffee cream with a coffee-essence Chantilly cream if you want a lighter version. The dessert can be served with a cappuccino or espresso to intensify its flavor. This coffee crunch with peanuts and creamy chocolate is the perfect balance of crunch, softness, and aroma, offering a unique sensorial experience in every bite. It is ideal for finishing a meal with a touch of elegance and sophistication.

Chef Yerika at the Mexican Consulate in San Jose, CA Today, March 8th, International Women's Day, I had the honor of participating in a special culinary experience at the Mexican Consulate in San José. It was a privilege to chat with our beloved Consul Alejandra Bologna and, later, to share a delicious Vegetarian Ceviche with Jamaica with all the visitors to the Consulate today. A dish that fuses tradition, creativity, and sustainability. Mexican cuisine is a journey of flavors, history, and passion. Bringing it to new audiences and showcasing its versatility through plant-based options is something I'm deeply passionate about. Thank you to the Consulate General of Mexico in San José for this opportunity and to everyone who continues to support the art of Mexican cuisine! #Mexico #Women'sDay #8M #MexicanCuisine #CulinaryInnovation #ChefYerika #VegetarianCeviche #Gastronomy #CulinaryDiplomacy #PlantBased

As a chef, it is an honor to participate in this incredible initiative with Zona Rosa and its talented Chef and Owner, Anna Zamora. Join us for a night of incredible flavors, great energy, and a celebration of women in the culinary world. Limited spots available. Secure your reservation now: Reserve here Enter “TACO TUESDAY” in requests when reserving. Tag your taco crew and let's make this a night to remember. Zona Rosa, The Alameda, San Jose Ladies, foodies, and taco lovers—get ready for a night of flavor, fun, and fierce female talent. Date: March 25 Time: 5:30 PM - 9:00 PM Location: Zona Rosa - The Alameda, San Jose Vibes by DJ Wren @youknowitsrenren Special guest Chef Yerika Muñoz from Zazil will serve a Pork Belly "Pink" Taco @chefyerika Margaritas will be flowing, and our regular menu will be available. #TacoTuesday #WomensHistoryMonth #ZonaRosaSJ Taco Tuesday, Zona Rosa San Jose

Tacos Árabes from Puebla: The Fusion of Middle Eastern and Mexican Cuisine You might imagine many Arabs eating these tacos in the distant Middle East, but the reality is that Tacos Árabes were born in Puebla, Mexico. Their history dates back to the first half of the 20th century, when a large wave of immigrants from Lebanon, Syria, and Iraq arrived in Mexico escaping conflicts in their home countries. Upon settling in Puebla, they discovered the vibrant Mexican taco scene, but due to its food traditions, they adapted the recipe to their style: instead of pork, they used lamb or beef, and substituted the corn tortilla with pan Árabe , a type of pita or thick flour tortilla. Another key element in its original preparation was charcoal cooking , a technique inherited from Middle Eastern kebabs and shawarmas. The meat was also accompanied by a special sauce known as "California sauce," made with chipotle, olive oil, and spices. Over time, the recipe was further adapted to Mexican tastes and ingredient availability, and pork became the most common choice due to its accessibility and lower cost. However, the essence of tacos Árabes remains, combining aromatic spices, a touch of smokiness, and the softness of pita bread. If you want to experience this fusion of cultures in your own kitchen, I've shown you how to prepare these tacos from scratch, maintaining their authenticity while allowing you to adapt them to your preferences. Ingredients (4-6 servings) For the meat 1 kg of pork loin, leg of lamb or beef brisket 4 cloves of garlic, minced 2 tablespoons of dried oregano 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 tablespoon of salt 1 teaspoon of paprika ½ teaspoon of ground cinnamon ½ cup white vinegar 2 tablespoons of lemon juice 3 tablespoons of vegetable oil For the Arabic bread (coarse flour tortilla) 3 cups of wheat flour 1 teaspoon of salt 1 teaspoon baking powder ¼ cup vegetable shortening or oil 1 cup of warm water For the chipotle sauce or "California sauce" 3 dried chipotle peppers 2 tomatoes 1 clove of garlic ½ cup of water ½ teaspoon of salt 1 tablespoon of olive oil To accompany Finely chopped white onion Chopped fresh cilantro Split lemons Step-by-Step Preparation 1. Marinate the meat to enhance the flavor Cut the meat into thin strips so it absorbs the flavors better. Combine garlic, oregano, cumin, pepper, salt, paprika, cinnamon, vinegar, lemon juice, and oil in a large bowl. Add the meat and mix well to coat it with the seasonings. Cover and let marinate in the refrigerator for at least 4 hours, but leaving it overnight would be even better. This will intensify the flavors and make the meat juicier and more aromatic. Chef Yerika Tip: For a deeper flavor, add a pinch of ground cloves and a teaspoon of plain yogurt to the marinade. 2. Prepare homemade Arabic bread In a bowl, mix the flour, salt, and baking powder. Add the shortening or oil and mix with your hands until the mixture has a sandy texture. Gradually add the warm water and knead until you have a soft, elastic dough. Divide the dough into golf ball-sized portions and let rest covered with a damp cloth for 30 minutes. Roll each portion out with a rolling pin into discs approximately 15 cm in diameter. Cook on a hot griddle for 1 minute on each side until slightly puffed and cooked through. Tip: You can use commercial flour tortillas if you prefer, but homemade pita bread gives it a more authentic touch. 3. Cook the meat for an authentic flavor If you have a vertical rotisserie or a rotisserie grill, skewer the meat and cook over medium heat, turning constantly until it is well browned on the outside and juicy on the inside. If using a skillet or grill, heat it thoroughly and cook the meat in batches, so it browns evenly without crowding it. Cook for 8-10 minutes, stirring occasionally, until browned and cooked. Key Tip: For a smoky touch, cook the meat in a cast iron skillet and add a few drops of lemon juice while it browns. 4. Prepare the chipotle sauce ("California sauce") Toast the chipotle peppers on a hot griddle for a few seconds until they release their aroma. Boil the tomatoes and peppers for 5 minutes and blend with garlic, water, olive oil, and salt until you have a thick sauce. Variation: If you want a creamier sauce, add a tablespoon of jocoque or sour cream. 5. Assemble the tacos and enjoy Heat the pita bread on a griddle. Place a generous portion of meat on each one, add onion, cilantro, and a touch of chipotle sauce, and garnish with lemon to taste. Serving Tip: For an even more authentic experience, wrap the tacos in brown paper like they are served in Puebla. Tacos Árabes from Puebla show us how migration has enriched Mexican cuisine. Their combination of spices, slow cooking, and the touch of pita bread make them unique in flavor and tradition. Although today they are primarily prepared with pork, their origin is linked to lamb and beef , respecting the culinary roots of those who brought them. If you want an even more traditional flavor, try making them with lamb and cooking them over charcoal. The key is in the marinade and respecting the simplicity of the ingredients. Give them a try and discover why this taco has become an icon of Puebla cuisine.

Food containers made from banana leaves. Eco-friendly product packaging concept. Since pre-Hispanic times, the banana leaf has been an essential element in the cuisine of various Latin American cultures. Its use goes far beyond serving as a simple food wrapper; it provides flavor, texture, and a connection to the culinary traditions of indigenous peoples. In Mexico and Peru, this leaf is a key ingredient in the preparation of tamales, juanes, and other iconic dishes. Its versatility, durability, and ability to infuse unique aromas have ensured its continued importance in today's cuisine. Origins and Ancestral Uses The use of banana leaves in cooking dates back to civilizations such as the Mayans, Aztecs, and Incas. Before the arrival of the Spanish, these cultures already used this natural resource to wrap and cook their food, taking advantage of its waterproof properties and its ability to retain heat and moisture. Furthermore, its availability in tropical regions made it an ideal material for cooking. In Mesoamerica, banana leaves were used to cook tamales, a practice that has continued to this day. When wrapped in the dough and steamed, the leaves release aromatic compounds that permeate the food, giving it an unmistakable flavor. Meanwhile, in the Amazon and Andean regions of Peru, banana leaves have been key in the preparation of dishes such as juanes , which are wrapped in these leaves before cooking. Beyond their culinary uses, banana leaves have been used in rituals and ceremonies, demonstrating their cultural significance. In some indigenous communities, they are still used as natural plates for serving food, reducing the need for tableware and promoting a direct connection with nature. The Unique Flavor and Aroma of Banana Leaves Their ability to impart subtle flavors to foods sets banana leaves apart from other natural wrappers. Their natural oils are released when steaming or grilling, imbuing ingredients with herbal and slightly smoky notes. The leaf not only provides aroma but also contributes to the texture of dishes, helping to retain moisture and prevent food from drying out during cooking. This characteristic is especially important in dishes that require long cooking times, such as Oaxacan tamales , Peruvian juanes , or Mexican barbacoa , where the wrapping helps preserve the juiciness of the ingredients. Iconic Banana Leaf Dishes Oaxacan Tamales (Mexico) Unlike traditional tamales wrapped in corn husks, Oaxacan tamales have a softer texture and a more complex flavor thanks to the influence of the husk. They are typically filled with black mole and chicken or pork, and their steaming allows all the flavors to blend harmoniously. Juane (Peru) One of the most representative dishes of the Peruvian Amazon, prepared with rice seasoned with turmeric, egg, and chicken, wrapped in banana leaves before being boiled. Its spherical shape and cooking within the leaf allow the rice to absorb all the flavors and maintain its soft and aromatic texture. Hallacas (Venezuela and Colombia) The halacha is the Venezuelan and Colombian version of the tamales, with a more complex preparation. It is filled with a stew of beef, pork, and chicken, along with olives, capers, and raisins. The banana leaf gives it a unique flavor and allows the ingredients to blend perfectly during cooking. Barbecue and Mixiotes (Mexico) In Mexican cuisine, banana leaves are also used in barbacoa, where meat is wrapped and cooked in underground ovens, achieving slow cooking and an extremely tender texture. Mixiotes, typical of central Mexico, can be prepared with banana leaves when the traditional maguey leaf is unavailable. Vaporcitos (Guatemala) Corn dough tamales filled with meat or vegetables, steamed inside banana leaves. They are similar to Oaxacan tamales but smaller and firmer. Tamales from Tolima (Colombia) Typical tamales from the Tolima region, prepared with corn dough seasoned with chicken broth, filled with pork, chicken, egg, and chickpeas. The banana leaf gives them a distinctive flavor and allows the ingredients to blend perfectly. Chef's Tips for Using Banana Leaves Selecting the correct leaf : It's recommended to choose fresh, deep green, unbroken banana leaves. If using dried leaves, it's important to moisten them before use. Heat them before using them : To make them more flexible and prevent them from breaking when bent, they should be heated for a few seconds until they turn a darker, shinier color. Reusability and sustainability : Banana leaves are biodegradable and can be composted after use. Plus, if handled carefully, they can be reused several times before being discarded. Correct cooking : It is important to ensure that the foil is tightly closed when wrapping food to prevent steam from escaping and essential juices from being lost. Harnessing the aromas : While banana leaves add flavor during cooking, they can also be used as a serving base, enhancing the aroma of food on the plate. Sustainability and Benefits of Using Banana Leaves In a world where reducing the use of plastics and disposable materials is a priority, banana leaves are re-emerging as an eco-friendly and sustainable alternative. Using them as biodegradable kitchen wrap helps minimize environmental impact and reduces the need for artificial packaging. Furthermore, banana leaves are inexpensive and accessible in tropical regions, making them viable for large-scale food preparation without compromising quality or the environment. The banana leaf is not just a wrapping but an ingredient that enhances the flavors of traditional Latin American cuisine. Its aroma, durability, and ability to add texture and depth to food have made it a cornerstone of the cuisine of countries like Mexico, Peru, Venezuela, and Colombia. From Oaxacan tamales to Amazonian Juanes, this leaf remains a symbol of tradition, flavor, and sustainability. Its presence in the kitchen keeps ancient culinary traditions alive and offers an ecological and natural alternative for cooking and serving food. In contemporary gastronomy, chefs worldwide are rediscovering its properties and utilizing it in new creations, ensuring its legacy continues for many generations to come. What did you think of this article? How do you use banana leaves? Write to me at info@chefyerika.com. Thank you for reading and following me! If you enjoyed it, like and share.

El ají amarillo se distingue por su sabor único, que es una combinación de picante suave, dulzura y un toque frutal At the heart of Peruvian cuisine lies an ingredient so essential that one could say it is its soul: the yellow chili pepper . This chili pepper, with a vibrant yellow color reminiscent of the Andean sun, is one of the pillars of Peruvian gastronomy, an indispensable ingredient that not only provides a touch of spiciness, but also a unique flavor and a deep cultural richness. In this article, we will take a tour of the importance of the yellow chili pepper, its flavor profile, and how it is the basis of some of Peru's most iconic dishes. The Origin and Cultural Importance of Yellow Chili Pepper The yellow chili pepper has been cultivated in the Andean regions of Peru for centuries. Originally from the highlands of the Peruvian sierra, this chili belongs to the Capsicum baccatum family, one of the oldest chili varieties in America. Its presence in Peruvian cuisine is so fundamental that it is considered one of the most representative ingredients of the country's gastronomic identity. The yellow chili pepper is not only a key component in Peruvian cuisine, but it is also a symbol of the deep relationship that Peruvians have with their land and culture. Through the centuries, this chili has been linked to agricultural practices, and its cultivation has been passed down from generation to generation in rural communities, making it an authentic ingredient of Peruvian tradition. Flavor Profile of Yellow Chili Pepper The yellow chili pepper is distinguished by its unique flavor, which is a combination of mild heat, sweetness, and a hint of fruitiness. Although its name suggests that it is a hot chili, its heat level is moderate, making it a versatile ingredient, ideal for those who want a touch of heat without overwhelming the palate. Its fruity, slightly sweet, and sometimes even floral flavor is what makes it stand out among other types of chili peppers. This sweetness is not cloying, but rather has a fresh quality that is perfectly balanced by its mild spiciness. This allows the yellow chili pepper to be integrated into a variety of dishes, both hot and cold, without losing its distinctive character. Yellow Chili Pepper in the Emblematic Dishes of Peruvian Cuisine Lima Cause Causa limeña is one of the most representative dishes of Peruvian cuisine and it could not exist without the yellow chili pepper. This dish is a kind of cold cake made from mashed yellow potatoes, to which the yellow chili pepper is added as one of its main ingredients. The potato is pressed and mixed with the yellow chili pepper, which gives it color, flavor and a slight acidity that highlights the softness of the potato. Causa limeña can be filled with a variety of ingredients, such as tuna, chicken or seafood, and is served as a starter or main dish, especially at Lima celebrations and festivities. The yellow chili pepper in this dish not only adds flavor, but is also responsible for the causa's characteristic yellow hue, a color that reflects the richness of the Peruvian soil and the connection between the land and the dish. Potato a la Huancaína Another iconic dish that owes its character to yellow chili is papa a la huancaína . This traditional dish from the Andean region of Peru consists of boiled potatoes covered in a creamy yellow chili sauce, fresh cheese, milk, soda crackers, and garlic. The yellow chili sauce is the star of this dish, providing a blend of mild spiciness and deep flavor that envelops the potatoes in a delicate and delicious way. This dish is typically served as an appetizer, especially during holidays and family gatherings, and is a clear example of how yellow chili can transform simple ingredients into a unique gastronomic experience. Chicken Chili Ají de gallina is one of the most beloved dishes in Peruvian cuisine. It is a stew of shredded chicken in a creamy sauce made with yellow chili, nutmeg, parmesan cheese, and soaked bread. The sauce, golden in color due to the yellow chili, is what brings this dish to life and makes it one of the most comforting options in Peruvian cuisine. The yellow chili in this case not only adds flavor, but also gives the sauce a rich, velvety texture that perfectly complements the shredded chicken. This dish is a clear example of how yellow chili is used in sauces to enhance flavors and give them a unique depth. It is a dish that is served both at family tables and in haute cuisine restaurants, adapting to different contexts without losing its essence. Yellow Chili in Contemporary Cooking The yellow chili pepper is not limited to traditional Peruvian dishes. In modern gastronomy, this chili has found its place in a variety of prepavariousrations, from sauces and dressings to creams and soups. Peruvian and international chefs have discovered its versatility and have incorporated it into a wide range of international dishes, fusing Peruvian cuisine with techniques and flavors from other cultures. In haute cuisine, yellow chili prepares emulsions, flavored oils and even ice cream. Its ability to add a touch of heat and flavor without overwhelming dishes makes it perfect for incorporating into contemporary and fusion recipes. The yellow chili pepper is undoubtedly one of the most important protagonists of Peruvian gastronomy. From its roots in the Andes to its influence in modern cuisine, this chili symbolizes Peru's cultural richness. Its unique flavor, its versatility in the kitchen, and its presence in emblematic dishes such as causa limeña, papa a la huancaína, and ají de gallina make it an indispensable ingredient. If you ever have the opportunity to try these dishes, remember that the yellow chili pepper is the soul that gives them life, an ingredient that connects Peruvians with their history, their land, and their flavor.

Ceviche Vegetariano con Jamaica Ceviche is an emblematic dish of Latin American cuisine, with roots in the pre-Columbian cultures of Peru and Ecuador. Its traditional preparation consists of marinating raw fish in citrus juice, usually lemon or lime, which generates a chemical cooking that changes the texture of the fish and enhances its flavor. Over time, this preparation has evolved and has been adapted to different ingredients and culinary styles, giving way to vegetarian versions that preserve the freshness and complexity of flavors of traditional ceviche. In this recipe, hibiscus flower is the star, providing an acidic and slightly fruity flavor reminiscent of marinated fish. Its meaty texture makes it an excellent vegetable substitute, while its vibrant reddish color enhances the presentation of the dish. In addition to being an innovative alternative, this ceviche is highly nutritious, as it contains ingredients rich in vitamins, minerals and antioxidants. Hibiscus, for example, is known for its diuretic properties and high vitamin C content, while fresh mushrooms and vegetables offer fiber, vegetable proteins and healthy fats. Ingredients For the hibiscus base: 1 cup dried hibiscus flowers 3 cups of water 1 tablespoon sugar (optional) ½ teaspoon salt For the ceviche: 1 cup fresh mushrooms (mushrooms), sliced 1 cucumber, cut into small cubes 1 avocado, diced ½ cup ripe mango, diced (optional) ½ red onion, finely julienned 1 serrano chile, finely chopped (optional) ½ cup cherry tomatoes, cut in half ¼ cup fresh cilantro, chopped Juice of 4 lemons Juice of 1 orange 1 tablespoon olive oil Salt and pepper to taste To decorate: Fresh coriander leaves Lemon slices Plantain chips or toast Preparation Prepare the hibiscus base In a saucepan, heat the 3 cups of water until they reach boiling point. Add the hibiscus flowers and cook over medium heat for approximately 10 minutes to extract their flavor and color. Remove from heat and strain, reserving the flowers and discarding the liquid or using it to prepare a refreshing drink. Rinse the cooked flowers under cold water and drain well. Chop finely and mix with a pinch of salt and sugar to balance the flavour. Marinate and mix the ingredients In a large bowl, combine the chopped hibiscus with the mushrooms, cucumber, avocado, mango, red onion, serrano chile, cherry tomatoes and chopped cilantro. Squeeze the lemon and orange juice over the mixture and add the olive oil. Add salt and pepper to taste and mix well to ensure all ingredients are infused with citrus juices. Let it rest in the refrigerator for at least 30 minutes so that the flavors can integrate and the texture of the ingredients can improve. Serve and decorate After resting, serve on plates or ceviche glasses. Garnish with fresh cilantro leaves and lemon slices. Serve with toast or plantain chips to add a crunchy element that contrasts with the freshness of the ceviche. Notes and Tips Vegetarian ceviche with hibiscus is an excellent option for those looking for fresh and healthy alternatives without losing the essence of Latin American flavors. Its combination of ingredients not only makes it delicious, but also provides multiple nutritional benefits. Hibiscus is rich in antioxidants and helps digestion, while avocado and olive oil provide healthy fats essential for the body. For a more elegant presentation, small portions can be served in martini glasses or on lettuce leaves, making it a great choice for appetizers at special events. Additionally, if you want a more intense touch of flavor, you can add a little lime or orange zest at the time of serving. This ceviche is a clear example of how cooking can evolve, adapt and reinvent itself without losing its essence. Through fresh ingredients and simple techniques, it is possible to create sophisticated dishes, full of flavour and with a perfect balance between tradition and innovation.

This dish is an evolution of traditional recipes that combined chiles with cream and cheese. A Traditional Dish with a Modern Twist Rajas poblanas con pollo is an iconic dish of Mexican cuisine that stands out for its balance of mild, smoky and slightly spicy flavors. This creamy stew, featuring poblano peppers and chicken, is a versatile recipe that can be enjoyed with tortillas, rice or as a filling for tacos and quesadillas. From a technical standpoint, this dish combines essential techniques such as roasting and peeling chiles, reducing creamy sauces, and proper heat management to achieve a silky texture and a perfect balance of flavors. History and Origins of the Rajas Poblanas Rajas poblanas have their origins in Puebla cuisine, where the poblano chile is a fundamental ingredient in many dishes such as chiles en nogada and mole poblano. This dish is an evolution of traditional recipes that combined chili peppers with cream and cheese, influenced by European culinary techniques during the colonial era. Key Techniques in Preparation Roasted and Peeled Poblano Chile This process enhances the flavor of the chili by providing smoky and mild notes. The charred skin is removed to avoid a rough texture in the stew. Cooking Chicken for Extra Juiciness It is recommended to cook it in chicken broth with herbs and garlic so that it absorbs more flavor. For a gourmet touch, it can be sealed beforehand to intensify its flavor. Creamy Sauce Reduction The balance between cream, milk and cheese is key to achieving a silky texture. Cooking at low heat allows the flavors to integrate without the cream curdling. Technical and Exclusive Recipe: Rajas Poblanas with Chicken Ingredients Protein and Base 2 whole chicken breasts or 500 g boneless thigh 4 large poblano chiles 1 white onion, julienned 2 cloves garlic, finely chopped 1 cup fresh or canned corn kernels Creamy Sauce 1 cup sour cream or Mexican cream 1/2 cup whole milk optional to adjust texture 100 g of shredded Oaxaca or Manchego cheese 1 tablespoon butter 1/2 teaspoon ground cumin Salt and pepper to taste To Serve Hot corn tortillas White or red rice as a side dish Step by Step Preparation Roasting and Cleaning Poblano Chiles Roast poblano chiles directly over the flame of the stove, turning them until the skin is completely black and charred. Place them in a plastic bag or cover them with a damp cloth for 10 minutes to help loosen the skin. Peel the chiles, remove the seeds and cut them into thin strips. Cooking Chicken In a pot of hot water, cook the chicken breasts with garlic and salt until cooked through, about 20 minutes. Remove the chicken, let it cool slightly and shred into medium-sized strips. Base Sofrito In a large skillet, melt the butter and sauté the onion over medium heat until translucent. Add the garlic and corn kernels, cooking for three more minutes until the ingredients release their aromas. Integration of Rajas Poblanas and Chicken Add the poblano strips to the sauce and mix well. Add the shredded chicken and season with salt, pepper and cumin. Making the Creamy Sauce Reduce the heat and add the cream along with the milk. Cook on low heat for five minutes, stirring constantly to prevent the cream from curdling. Add the shredded cheese and mix until it melts completely, achieving a creamy and uniform texture. Serving and Presentation Serve hot with corn tortillas. For an elegant plating, garnish with fresh cilantro leaves or thin slices of serrano chile for an extra touch of color and flavor. Tips and Technical Advice How to Prevent Cream from Splitting Use good quality sour cream and do not let the mixture boil over high heat. Adding a teaspoon of cornstarch dissolved in milk helps stabilize the texture. How to Adjust the Level of Hotness Poblano chile is usually mild, but if you want it spicier, you can add finely chopped serrano chile. For a smokier flavor, you can add chipotle chile in adobo to the cream. Which Cheese to Choose Oaxaca cheese for a creamy, elastic texture. Manchego cheese for a more intense flavour. Crumbled panela cheese if you prefer a lighter version. Sensory Experience and Balance of Flavors Rajas poblanas with chicken are a perfect combination of textures and flavors. The creaminess of the sauce envelops each ingredient in a silky, comforting layer. The smokiness of the poblano chiles adds depth and a slight spiciness. The sweetness of the corn balances the intensity of the stew, creating a pleasant contrast. The shredded chicken absorbs all the flavors and maintains juiciness, preventing the dish from feeling dry. Rajas poblanas with chicken are a jewel of Mexican cuisine that combines tradition with key cooking techniques. From roasting the chiles to emulsifying the cream, each step is essential to obtain a perfect stew. Whether served in tacos, with rice, or in a quesadilla, this recipe offers a comforting, elegant and flavorful dish that captures the essence of Mexican cuisine. Preparing them is an opportunity to explore cooking techniques and highlight Mexico's most representative ingredients.

It is important to choose the right knife for each technique and task. Selecting the appropriate one makes a difference in precision and ease of cutting. If you've ever watched a professional chef cut ingredients quickly and accurately, you may have wondered how we do it. The key isn't just speed but technique. Good knife handling not only saves time but also improves food safety and presentation. Think about how often you've tried to cut a tomato without crushing it or chopped an onion and ended up with uneven pieces. Learning to slice, chop, and shred accurately ensures even cooking, a better appearance on plates, and optimal flavor distribution in every bite. In this guide, you'll not only learn how to do it, but also why it's important and what tricks professionals use to make the process more efficient. Choosing the Right Knife for Every Task Not all knives are created equal. Choosing the right one makes all the difference in cutting precision and ease. Here are the three essentials: Chef's Knife (20-25cm) : This versatile tool is perfect for slicing, chopping, and shredding almost any ingredient. Paring Knife (7-10cm) : This knife is ideal for smaller, more delicate tasks such as peeling fruit or de-veining chillies. Serrated knife : Essential for cutting ingredients with complicated skin and soft flesh, such as tomatoes or bread. A sharp knife is essential for precise and safe cuts. Sharpen it regularly for best performance. How to Hold a Knife Correctly The way you hold your knife influences your control and safety when cutting. Most beginners simply hold it by the handle, but there is a more effective way. Pinch Grip: Hold the base of the blade with your thumb and index finger, while wrapping the rest of your fingers around the handle. This grip provides greater control. Claw grip (for non-dominant hand): Bend your fingers inward and use your knuckles as a guide to avoid accidental cuts and maintain evenness in your cuts. If you hold the knife too tightly, you will lose precision and mobility. Keep your hand relaxed and let the blade do the work. Mastering the Three Basic Cutting Techniques 1. Slicing: Long and Uniform Cuts Slicing is the foundation of all knife skills. Whether you're slicing tomatoes for a salad or chicken for a stir-fry, the key is uniformity. Technique: Make sure the ingredient is stable before cutting it. Cut it in half to create a flat base if it's round. Use a rocking motion, keeping the tip of the knife in contact with the board as you lift and slide the back of the blade. Apply light pressure and let the sharp blade do the work. If you have trouble slicing tomatoes without crushing them, use a serrated knife or chill them in the refrigerator for 10-15 minutes before slicing. 2. Chopped: Consistent Cubes for Uniform Cooking Chopping ingredients into cubes of the same size is crucial to achieve even cooking and better presentation. Technique: Cut the ingredient into slices of the same thickness. Group the slices together and cut them into even strips. Turn the strips and cut them into cubes of the desired size. If you're chopping an onion, start by cutting it in half and place the flat side on the board for stability. Then, make vertical cuts without going all the way, continue with horizontal cuts and finish with perpendicular cuts to form perfect cubes. To quickly dice a pepper, remove the top and bottom, split it open, remove the seeds, and cut it into strips before dicing. The size of the dice influences the intensity of the flavor. Larger dice give more pronounced bites of each ingredient, while smaller dice integrate better into the recipe. 3. Crushed: Finely chop to enhance flavors Crushing is ideal for ingredients like garlic, herbs and onions, where smaller pieces allow the flavors to distribute better. Technique: Start with a coarse cut to break down the ingredient. Use a rocking motion with the knife, keeping one hand on the top of the blade for greater control. Repeat until the pieces are small and uniform enough. To crush garlic, first crush the clove with the side of your knife. This makes it easier to peel and softens its texture, making it easier to chop. You can also sprinkle a little salt on the garlic before crushing it to help it break down faster and release more flavor. How to Improve Cutting Speed and Accuracy The time it takes to chop ingredients depends on technique, not just speed. To chop faster and more accurately, follow these tips: Always use a very sharp knife. Place a damp cloth under the cutting board to prevent it from slipping. Keep the ingredient stable by cutting it in half before you begin. Use your knuckles as a guide to control the direction of the cut. Practice repetitive movements to gain confidence and speed. To improve your skill, buy a bag of onions and practice chopping them. They are inexpensive and their texture improves your cutting technique. Common Mistakes to Avoid Many beginners make mistakes that slow down their work and increase the risk of accidents. Avoid the following: Using a dull knife, which requires more force and increases the risk of cuts. Holding the knife incorrectly, which reduces control and precision. Cutting too hard instead of allowing the blade to do the work. Not holding the ingredient or cutting board properly, which can lead to accidents. LIKE IT OR NOT Practice Makes Perfect Mastering slicing, dicing and shredding will not only make you look like a professional chef, but will also improve efficiency in the kitchen. Precision in cutting ensures better cooking and impeccable presentation. Take the time to practice and you'll see how, little by little, your speed and precision improve. Next time you're in the kitchen, focus on one technique at a time and you'll see how cutting goes from being a chore to an essential skill. What ingredient do you find most difficult to cut? Send me an email and I will share specific tips for cutting it with ease. info@chefyerika.com

Existen varias variedades de ajo, cada una con características particulares en sabor, tamaño y uso A UNIVERSAL INGREDIENT WITH ITS OWN HISTORY AND PERSONALITY Garlic is one of the oldest and most appreciated ingredients in world gastronomy. Its intense aroma and unmistakable flavour have been essential in cooking for thousands of years. Used for both its culinary properties and its medicinal benefits, this bulb has transcended cultures and generations. From the Mediterranean to Asia, Latin America, and the Middle East, garlic has conquered global cuisine thanks to its versatility. Raw, roasted, in sauces, marinated or stir-fried, it always adds depth and character to dishes. But what makes garlic so special? In this article, we explore its history, varieties, quality, culinary uses, and some secrets for getting the most out of it in the kitchen. A LITTLE HISTORY: GARLIC THROUGH TIME Garlic ( Allium sativum ) has a history of more than 5,000 years. It is believed to have originated in Central Asia, although it quickly spread to the Mediterranean and Egypt, where the ancient Egyptians considered it a sacred food. The workers building the pyramids consumed garlicto give them strength and endurance. In ancient Greece and Rome, garlic was a staple food for soldiers and athletes, who used it to enhance their performance. In the Middle Ages, it was credited with protective properties against disease, and in traditional Chinese and Indian medicine, it has been used for centuries for its health benefits. Today, garlic remains an essential ingredient in the cuisine of countless cultures, proving that its importance has not diminished over time. DIFFERENT TYPES OF GARLIC: VARIETIES AND CHARACTERISTICS There are several varieties of garlic, each with particular characteristics in flavor, size and use. White garlic: This is the most common and easiest to find in markets. It has a strong and spicy flavour, ideal for stir-fries and sauces. Purple garlic: It is distinguished by its violet-hued skin. It is softer and slightly sweet, perfect for eating raw or pickled. Black garlic: A fermented garlic that acquires a sweet and umami flavor with notes of licorice and prune. It is used in gourmet cuisine and innovative dishes. Elephant garlic: Although it looks similar to traditional garlic, it belongs to the leek family. Its flavor is milder and less intense. Wild garlic or bear garlic is very popular in European cuisine. It has a delicate flavour and is used in soups and pestos. HOW TO RECOGNIZE QUALITY GARLIC Good garlic should have firm, dry skin, with no spots or green sprouts. If the garlic is soft or moldy, it is past its prime. To preserve it, it is best to store it in a dry and well-ventilated place, away from moisture and direct light. It should never be refrigerated, as this accelerates germination and alters its flavor. CULINARY USES: HOW TO GET THE MOST OUT OF IT IN THE KITCHEN Garlic is extremely versatile and its flavor changes depending on how it is prepared. Raw: It has a strong and spicy flavor, ideal for dressings, seasonings and sauces such as garlic oil or chimichurri. Stir-frying: Releases its aroma and flavour without being too aggressive. It is the basis for stir-fries in many cuisines around the world. Roasted: It becomes sweet and creamy, perfect for spreading on bread or mixing into purees and sauces. Confit: Cooked slowly in oil, it develops a mild flavour and a creamy texture, ideal for accompaniments or to enrich stews. Fermented: In its black garlic version, it is perfect for giving a sophisticated touch to gourmet dishes. CHEF SECRETS FOR HANDLING GARLIC LIKE A PRO HOW TO PEEL IT EASILY: Place the garlic clove on the cutting board and press down with the side of the knife. The skin will come off easily. HOW TO REDUCE ITS STRONG RAW FLAVOR: For a milder flavor in salads and sauces, soak minced garlic in water or milk for a few minutes. PREVENT BURNING WHEN SAUTÉING: Garlic browns very quickly and can become bitter. To prevent this, add it to the pan when the oil is already hot and cook over medium-low heat. STORE IT CORRECTLY: To make it last longer, store it in a cool, dry place, away from moisture. You can also preserve it in oil. HOW TO NEUTRALIZE THE ODOR ON YOUR HANDS: Rub your fingers against a stainless steel surface (such as a sink or knife) under running water and the odor will disappear. HEALTH BENEFITS: MORE THAN JUST A DELICIOUS INGREDIENT Garlic is not only a must-have in the kitchen, but it also provides numerous health benefits. It is rich in sulfur compounds, such as allicin, which have antibacterial and anti-inflammatory properties. Some of its most notable benefits include: Strengthens the immune system. Helps reduce blood pressure. Contributes to cardiovascular health. It has antioxidant properties that combat cellular aging. It can improve digestion and intestinal health. A SMALL INGREDIENT WITH A BIG IMPACT Garlic is much more than just a condiment; it is an ingredient full of history, tradition and personality. With its many varieties, preparation methods and health benefits, it is no wonder that it is an undisputed protagonist in global cuisine. If you don't use garlic frequently yet, feel free to experiment with different ways of preparing it. Whether raw, roasted, candied, or fermented, garlic always adds something special to every recipe. What is your favorite way to use garlic in cooking? Send me an email and share your favorite recipes with this amazing ingredient. info@chefyerika.com