Albóndigas de Chicharrón, delicia icónica del Estado de México My job as Executive Chef at Santana Row, San José , is to create experiences that connect our guests with the most authentic and emblematic flavors of Mexico. Today, as part of our Culinary Journeys , I present to you Chicharrón Meatballs , a gem of the gastronomy of the State of Mexico that fuses pre-Hispanic tradition and Spanish influences, resulting in a unique dish full of history and flavor. The Story Behind Chicharrón Meatballs The State of Mexico , with its cultural and gastronomic wealth, is home to ingredients such as corn, nopales and chicharrón, which are the protagonists in many of its recipes. Chicharrón Meatballs are born from this heritage, combining crispy chicharrón with ground beef, aromatic spices and a tomato sauce with dried chili peppers. This dish is a reflection of how Mexican cuisine transforms simple ingredients into authentic masterpieces. Chicharrón, originally a meat preservation technique, has become a culinary icon for its versatility and intense flavor . In meatballs, its crunchy texture and salty flavor add depth and character, making this dish an unforgettable experience. Ingredients for Pork Rinds Meatballs: 200 g of crispy pork rinds, ground. 400 g of ground beef, pork, or a combination of both. 1 egg. 1/2 cup breadcrumbs or cooked rice. 2 cloves garlic, finely chopped. 1/4 onion, finely chopped. 1 teaspoon cumin. 1 teaspoon dried oregano. Salt and pepper to taste. For the sauce: 4 ripe tomatoes. 2 guajillo chiles, deveined and hydrated. 1 pasilla chile, deveined and hydrated. 1 clove of garlic. 1/4 onion. 2 cups chicken broth or water. Salt and pepper to taste. Preparation: 1. Prepare the meatballs: In a large bowl, mix the ground beef, ground pork rind, egg, breadcrumbs or rice, garlic, onion, cumin, oregano, salt and pepper. Form meatballs of the desired size, making sure they are compact. 2. Cook the meatballs: Heat a frying pan with a little oil and brown the meatballs lightly to seal them. Remove and set aside. 3. Prepare the sauce: Roast the tomatoes, garlic and onion on a griddle or skillet until lightly charred. Blend these ingredients together with the hydrated chiles and chicken broth until you obtain a smooth sauce. Strain the sauce to remove any residue and cook it in a pot with a little oil. Season with salt and pepper. 4. Cook the meatballs in the sauce: Add the meatballs to the sauce and cook over medium heat for 20-25 minutes, or until cooked through and the sauce has thickened slightly. 5. Serves: Serve the meatballs hot with white rice, refried beans and freshly made corn tortillas. A Dish with Cultural Significance. Pork Rind Meatballs are not just a dish, they are a tribute to the tradition, creativity, and hospitality of the State of Mexico . In this recipe, the robust flavors of pork rinds and meat are balanced by the sweetness and spiciness of the sauce, creating a comforting and nuanced experience. This dish is common at family gatherings and festivities, symbolizing the warmth and generosity of Mexican homes. Its versatility and adaptability allow for variations that further enrich the recipe, such as the addition of nopales, potatoes, or a creamy fresh cheese center on the meatballs. A Journey to the Flavor of the State of Mexico. Chicharrón Meatballs are a clear example of how Mexican cuisine celebrates its past and reinvents it in every bite. This dish is more than just food; it is a connection to the cultural richness of Mexico and a testament to the culinary creativity that defines our identity. Come and enjoy this journey of flavors at Zazil, or prepare them at home and bring a little piece of the State of Mexico to your table!

Gazpacho Moreliano: La Esencia de Morelia en Zazil - Fotografía cortesía del Gobierno de México. As Executive Chef at Santana Row, San Jose, every dish I create is an invitation to discover the stories and traditions that bring Mexico's cultural and gastronomic richness to life. Today, as part of our Culinary Journeys at Zazil, I present to you Gazpacho Moreliano , a dish that not only refreshes, but also transports you to the streets of Morelia , Michoacán, where tradition and creativity intertwine in a unique experience. The Story Behind Morelian Gazpacho. Gazpacho Moreliano has its roots in the 1970s, when street vendors in Morelia sought to offer a fresh and nutritious snack to locals and tourists. Inspired by the region's abundance of tropical fruits and a desire to innovate, they created this iconic dish that combines the best of nature with the bold touch of Mexican seasoning. What sets Gazpacho Moreliano apart from other preparations, such as Spanish gazpacho, is its vibrant, textured essence. Rather than being a cold soup, this dish is a blend of diced fruit, seasoned with citrus juices, chili powder, and fresh cheese, achieving a perfect balance between sweet, sour, and spicy. A Dish with Cultural Significance. Gazpacho Moreliano is not just a recipe; it is a symbol of the creativity and ingenuity of the Michoacans. It is commonly enjoyed as a snack on hot days, as an appetizer at family gatherings, or as a delicious tradition at local festivals. Beyond its refreshing flavors, this dish celebrates the agricultural wealth of the region and its ability to transform simple ingredients into an unforgettable experience. Over the years, this culinary gem has evolved. While the original recipe includes mango, pineapple and jicama, many modern versions incorporate fruits like watermelon, cucumber or papaya. Some even add nuts or peanuts for texture, while still maintaining the fresh and vibrant essence that characterizes it. CULINARY JOURNEYS at Zazil, Santana Row, San Jose At Zazil we reinterpret Gazpacho Moreliano as part of our Culinary Journeys , bringing this tradition from the streets of Morelia to our tables in San José. This dish represents our commitment to authenticity and innovation, offering our guests a window into the heart of Mexico. Below is my recipe created for this gastronomic experience. Ingredients: 1 large jicama, peeled and cut into small cubes. 2 ripe mangoes, peeled and diced. 1 medium pineapple, peeled and diced. 1/2 cup orange juice. 1/4 cup lemon juice. 1/2 cup crumbled fresh cheese. 1 tablespoon chili powder (preferably Tajín) 1/2 teaspoon salt. 1/4 cup finely chopped red onion (optional) 1/4 cup finely chopped cilantro (optional) Preparation: Prepare the fruits: Peel and cut the jicama, mango and pineapple into small, uniform cubes. Mix the fruits: In a large bowl, combine the fruits and mix gently. Add the citrus juices: Pour the orange and lemon juice over the fruit mixture. Season: Sprinkle with chili powder and salt. Adjust to taste. Optional: Add chopped red onion and cilantro if preferred. Refrigerate: Cover the container and refrigerate for at least 30 minutes. Serves: Serve in individual bowls or glasses. Top with crumbled fresh cheese. Decorate and enjoy: Garnish with cilantro or a little more chili powder before serving. A Journey of Flavors that Unites Past and Present Gazpacho Moreliano is more than a dish; it is a celebration of Mexican tradition, freshness and creativity. At Zazil , we present it as a tribute to the cultural richness of Michoacán, inviting you to discover how the simple can become extraordinary. More information at: https://www.gob.mx/siap/articulos/gazpacho-moreliano?idiom=es Photograph courtesy of the Government of Mexico. Come and enjoy this unique experience, or bring it to your table from the comfort of your home!

La cultura mexicana es un caleidoscopio de tradiciones, historia y expresiones artísticas. Welcome! I am Chef Yerika Muñoz, and today, in addition to welcoming you to my blog, I invite you on a journey that goes beyond the corners of my kitchen. As a chef, my soul is deeply connected to gastronomy, but the essence of Mexican cuisine transcends ingredients and recipes: it is a vibrant reflection of Mexico's rich culture and traditions. Join me as I explore the colorful and dynamic aspects of our Mexican heritage that bring to life the flavors we enjoy. The Essence of Mexican Culture. Mexican culture is a kaleidoscope of traditions, history and artistic expressions. It is a culture as diverse as its geography, spanning from the deserts of the north to the lush jungles of the south. Each region has its own customs, music and art, contributing to a cultural tapestry as intricate as it is captivating. History and regional diversity: Pre-Hispanic civilizations such as the Aztecs, Mayans, and Zapotecs laid the foundation for modern Mexican culture. Over the centuries, these traditions have blended with European, African, and Asian influences, creating a unique cultural identity that celebrates diversity. Holidays: A Celebration of Life and Heritage. In Mexico, holidays are not just events; they are vivid celebrations of life, history, and religious beliefs. Day of the Dead: This holiday, recognized by UNESCO as Intangible Cultural Heritage of Humanity, is a perfect example of how Mexican culture blends the spiritual with the earthly. Families create altars (ofrendas) decorated with cempasúchil, candles and photographs to honor the deceased. The bread of the dead, made with flour, egg and a touch of sugar, symbolizes the sweetness of life and the fragility of existence. Other iconic holidays: From the vibrant Grito de Independencia celebrations to the religious processions of Semana Santa, each holiday brings a special flavor to Mexican culture. At each event, food plays a central role, from pozole and tamales to buñuelos and atoles. Chef's Tip: If you want to add a festive touch to your meals, try preparing traditional recipes associated with these celebrations. For example, tamales wrapped in banana leaves can be the centerpiece of an unforgettable family gathering. Music and Dance: The Rhythms that Feed the Soul. Mexican music and dance are the pulse of our celebrations. Mariachi: Originating in Jalisco, the mariachi is an emblem of Mexican identity. With guitars, violins and trumpets, these groups tell stories of love, passion and patriotism. Songs such as "Cielito Lindo" or "El Son de la Negra" resonate in the hearts of all Mexicans. Traditional Dances: From the Jarabe Tapatío, considered the national dance, to pre-Hispanic dances honoring the gods, each movement is an expression of history and spirituality. These dances are often accompanied by elaborate costumes, such as embroidered skirts and charro hats. Inspiration for cooking: The harmony of music and dance also inspires my cooking. A well-presented dish is like a choreography where each ingredient has its place and purpose. Art: A Canvas of Our Collective History. Mexican art reflects our rich history and cultural diversity. Iconic murals and painters: Diego Rivera's murals tell stories of struggle and progress, while Frida Kahlo explored pain and identity with a unique style. These works not only decorate walls, but also inspire conversations and reflections. Handicrafts: From the Talavera pottery of Puebla to the embroidered textiles of Oaxaca, Mexican handicrafts combine ancient techniques with modern designs. These objects are the soul of the communities that produce them and a constant source of inspiration in my kitchen decor. Practical tip: Incorporate Mexican handicrafts into your home. Clay dishes or embroidered tablecloths can transform an ordinary meal into a cultural experience. Mexican Cuisine: A Mirror of Our Cultural Identity. Mexican cuisine is deeply influenced by these cultural elements. Community tradition: Family gatherings and communal meals are an essential part of our culture. From preparing mole in large pots to creating tamales collectively, food brings people together and passes on traditions. Fusion of flavors: Pre-Hispanic ingredients such as corn, chili peppers and cocoa are mixed with European and Asian influences to create a rich and varied cuisine. This fusion is visible in dishes such as chile en nogada, which combines indigenous elements with colonial techniques. The Interwoven Threads of Culture and Gastronomy. Every Mexican dish tells a story, uniting generations through time. As a chef, I see my work as a tribute to my heritage and my family. Every time I prepare a dish, I seek to convey the love, passion and history of our culture. The next time you enjoy a Mexican dish, remember that you are tasting centuries of tradition and creativity. Sources and Links of Interest: Day of the Dead and its History Mexican Art and Culture Recipes Inspired by Mexican Culture

Ceviche Acapulqueño: El Sabor del Pacífico en Zazil As Executive Chef at Santana Row, San José, one of my goals is to offer experiences that transport our guests to the most emblematic corners of Mexico. Today, as part of our Culinary Journeys , I invite you to enjoy Ceviche Acapulqueño , a dish that encapsulates the freshness of the sea and the cultural richness of the coasts of Acapulco. The Essence of Acapulco Ceviche. Ceviche Acapulqueño is a tribute to the freshness of the sea, traditionally made with fresh fish such as red snapper or sea bass. This dish stands out for its unique preparation, where lemon juice “cooks” the fish, combining it with fresh vegetables, a touch of spice, and sometimes avocado and olives for a more complex and rich flavor profile. Historical Roots and Traditional Preparation. Ceviche has its origins on the coasts of Latin America, where fishermen used the region's fresh ingredients to prepare a quick, nutritious and delicious dish. In Acapulco , ceviche evolved into a local favorite, reflecting the culinary traditions of this vibrant coastal region. The traditional preparation of Ceviche Acapulqueño includes fish marinated in fresh lime juice, mixed with finely chopped tomatoes, onions, cilantro and green chilis. The addition of avocado and green olives gives it a richness and depth that complements its natural freshness. Regional Variations and Modern Adaptations. While the original recipe remains a classic, modern versions incorporate a variety of seafood such as shrimp, octopus or scallops, offering unique textures and flavors. Some adaptations include tropical fruits such as mango or pineapple, adding a sweet contrast to the acidic and spicy elements of the dish. These variations celebrate the versatility of Mexican cuisine and its ability to innovate while maintaining its roots. CULINARY JOURNEYS at Zazil, Santana Row, San Jose. At Zazil , we have reimagined Ceviche Acapulqueño as part of our Culinary Journeys , bringing the vibrant flavors of the Mexican Pacific directly to our table in San José. This dish represents the connection between tradition and freshness, offering our guests a unique and unforgettable experience. Below, I'm sharing my personalized recipe so you can enjoy this culinary journey at home. Ingredients: 400 g fresh fish (red snapper, sea bass or your choice), cut into small cubes. 1/2 cup fresh lemon juice. 2 medium tomatoes, cut into small cubes. 1/4 red onion, finely chopped. 1/4 cup fresh cilantro, finely chopped. 1 serrano or jalapeño chile, finely chopped (adjust to taste). 1 ripe avocado, diced. 1/4 cup sliced green olives. Salt and pepper to taste. Lemon slices and cilantro for garnish. Preparation: 1. Marinate the fish: Place the fish cubes in a large bowl. Pour fresh lemon juice over the fish until completely covered. Marinate for 30 minutes to 1 hour in the refrigerator, or until the fish turns opaque. 2. Prepare the vegetables: While the fish is marinating, chop the tomatoes, onion, cilantro and chili into small, uniform pieces. 3. Mix the ingredients: Drain excess lemon juice from the marinated fish. In a large bowl, combine the fish with the tomatoes, onion, cilantro and chile. 4. Season: Add salt and pepper to taste. Mix gently to avoid breaking up the fish. 5. Add avocado and olives: Add the avocado cubes and green olive slices. Mix thoroughly to maintain the texture of the ingredients. 6. Serve: Serve the ceviche chilled in individual bowls or glasses. Garnish with lemon slices and fresh cilantro leaves. A Journey of Flavors of the Sea. Ceviche Acapulqueño is more than just a dish; it is an experience that connects the fresh flavors of the ocean with Mexican creativity and tradition. You can enjoy my recipe on Zazil , where we present it as a celebration of the gastronomic richness of Acapulco, inviting you to enjoy the authenticity of the Pacific. Come and experience this unique experience or prepare it at home for a refreshing and flavorful touch!

Mole de Olla de Res y de Verduras is not just a traditional Mexican recipe but a sensory experience that connects with the soul of homemade cooking Mole de Olla de Res y de Verduras is an iconic dish in Mexican cuisine, offering a deep and comforting flavor. This stew, full of history and tradition, is distinguished by its spicy and aromatic broth, where the beef is cooked over low heat and combines fresh vegetables and dried chili peppers that enrich the preparation with a unique complexity of flavors. Unlike thick moles like mole poblano or mole negro , which are concentrated sauces with multiple ingredients, Mole de Olla is more of a thick, hearty broth in which each element plays a crucial role in achieving the harmony of flavors. Origin and Meaning Mole de Olla has its roots in the traditional kitchens of rural communities in Mexico, where all available ingredients were used to prepare abundant and nutritious meals. Its name comes from the Nahuatl mulli , meaning sauce or mixture, and olla , referring to the vessel where it is cooked over low heat until all the flavor of the meat and vegetables is extracted. Over time, this dish has become one of the most representative preparations of Mexican home cooking, especially popular in the center and south of the country. In these regions, it is common to find it in homes during the cold months or at family gatherings, where the aroma of the broth perfumes the entire kitchen and brings diners together around the table. Key Ingredients Mole de Olla de Res y de Verduras is distinguished by the combination of fresh ingredients and spices that add depth and richness to the broth. The essential components include: Beef: Bone-in cuts such as the shank, backbone or short rib are used, since when cooked, they provide a tender texture and a deep flavor to the broth. Dried chiles: Guajillo and ancho chiles are used, which add a smoky touch, sweetness and a vibrant color to the stew. Fresh vegetables: These include corn, zucchini, potatoes, carrots, chayote and green beans, which offer sweetness, texture and a balance of flavors. Herbs and spices: Epazote, bay leaves, cumin and oregano are essential ingredients to perfume the broth and enhance the flavor of the stew. Step by Step: Preparing Mole de Olla 1. Preparation of the broth In a large pot , place 1.5 kg of beef with 2 liters of water , 1/2 onion, 2 cloves of garlic, 2 bay leaves and a tablespoon of salt. Cook over medium-high heat until it begins to boil. Reduce heat and simmer for 1.5 to 2 hours , skimming off any foam that forms on the surface. Once the meat is tender, remove the onion, garlic and bay leaf. Reserve the broth. 2. Preparation of the sauce Toast 3 guajillo chiles and 2 ancho chiles in a hot pan without burning them. Soak them in hot water for 10 minutes to soften them. Roast 2 large tomatoes , 1/4 onion, and 2 garlic cloves on a griddle until golden. Blend the soaked chiles with the tomatoes, onion, garlic, 1 teaspoon of cumin , 1/2 teaspoon of oregano , salt and pepper to taste. Add a little of the broth to facilitate mixing. Strain the sauce to obtain a finer texture. 3. Final cooking Add the strained sauce to the broth with the meat and cook over medium heat for 10 minutes . Add 2 corn cobs in pieces and cook for 10 more minutes . Add 2 large diced potatoes and 2 thickly sliced carrots . Cook for another 10 minutes . Add 1 chayote in pieces and 100 g of green beans . Cook for 5 minutes . Finally, add 2 sliced zucchini and a sprig of epazote . Cook for 5 more minutes . Adjust the seasoning and remove from the heat. Tips to Enhance Flavor Use bone broth: Instead of just water, if you have time, make a bone broth to give your stew more depth. Let the stew rest: The flavors intensify if it is allowed to rest for a few minutes before serving. Add a touch of acidity: Serve with lemon slices to enhance the flavors of the mole de olla. Presentation and Service Serve the hot Mole de Olla in deep bowls, making sure to include a little of each ingredient in each serving. Serve with lime, warm tortillas, and hot sauce to taste. This dish is perfect to enjoy with the family, accompanied by white rice or beans. In addition, as it is a complete and balanced meal, it is ideal for those looking for a comforting and nutritious option. Mole de Olla de Res y de Verduras is not only a traditional Mexican recipe, but a sensory experience that connects with the soul of home cooking. Its deep flavor, the tenderness of the meat and the freshness of the vegetables create a unique dish that transcends generations. Whether prepared at home or enjoyed in a restaurant, this stew remains a symbol of the flavor, history and warmth of Mexican cuisine . Preparing it is paying homage to our roots and sharing a piece of Mexico with our loved ones in every spoonful.

While pulque is one of the most iconic fermented drinks, there are many other preparations where fermentation plays a crucial role. Fermentation is one of the oldest culinary techniques used in Mexican gastronomy. Long before the arrival of Europeans, pre-Hispanic cultures had already mastered this process to preserve food, enhance its nutritional properties, and intensify flavors. While pulque is one of the most iconic fermented drinks, there are many other preparations where fermentation plays a crucial role. In this article, we will analyze the history, techniques, and benefits of fermentation in Mexican cuisine, with a special focus on its impact on sauces, doughs, and traditional beverages. History of Fermentation in Mexico Fermentation has been part of human nutrition for thousands of years. In Mesoamerica, this biochemical process was empirically discovered and developed to improve food preservation, transforming its organoleptic properties and making it more digestible. Fermentation was primarily used in beverages but was also applied to doughs and condiments. Pulque, derived from the fermentation of maguey sap, was a sacred ritual beverage reserved for priests and nobles in Mexica and Maya cultures. With the arrival of the Spanish, this technique was combined with new ingredients brought from Europe, expanding the range of Mexican fermented foods. The empirical discovery of fermentation in Mesoamerica was key to the production of fermented beverages and foods that continue to be part of the modern diet. Over the centuries, fermentation in Mexican gastronomy has evolved from rudimentary practices to perfected techniques, including controlled temperature, humidity, and fermentation times. Fermentation Techniques in Mexican Cuisine 1. Corn Fermentation: Nixtamalization and Pozol Corn is the cornerstone of Mexican cuisine, and its transformation through nixtamalization facilitates natural fermentation. Although nixtamalization is not a fermentation process itself, it creates ideal conditions for lactic acid bacteria, aiding in the production of drinks like pozol , a mixture of fermented corn dough and water consumed in southeastern Mexico. During pozol fermentation, lactic acid bacteria and yeasts break down sugars, generating acids that give it a characteristic sour flavor. This process not only extends its shelf life but also improves nutrient bioavailability. In other regions, fermented masa (corn dough) is used to prepare tamales and tortillas , giving them more complex flavor profiles and better digestibility. 2. Fermentation of Sauces and Chilies The fermentation of chilies and sauces is an ancient practice used to enhance flavors and preserve ingredients. A prime example is fermented chili sauce , where chilies are mixed with salt and left to ferment for several days or weeks. During this process, lactic acid bacteria produce acids that intensify flavor and develop unique taste profiles. Another example is chilmole , a fermented condiment from Yucatán that combines chilies, spices, and corn masa, resulting in a deep, complex flavor. Chili fermentation is also present in preparations such as pickled jalapeños and fermented chiltepín chilies . Other techniques include the fermentation of tomato-based sauces with spices , enhancing their natural acidity and stabilizing flavors over time. 3. Fermentation of Cacao and Chocolate Cacao, the base of Mexican chocolate, undergoes a crucial fermentation process to develop its flavor. Cacao beans are placed in banana leaves and left to ferment for several days, allowing natural microorganisms to remove bitter compounds and generate precursors of chocolate’s distinctive aroma. Without this stage, cacao would not develop its complex aromatic profile . Beverages like tejate  from Oaxaca use fermented cacao mixed with corn and other ingredients, resulting in a refreshing and nutritious drink  with deep pre-Hispanic roots. Health Benefits of Fermented Foods The consumption of fermented foods provides numerous health benefits: Improved digestibility  – Microorganisms break down complex compounds, making them easier to assimilate. Natural probiotic boost  – Helps balance gut microbiota and strengthens the immune system. Greater nutrient bioavailability  – Fermentation reduces antinutrients and enhances the absorption of minerals such as calcium and iron. Development of complex flavors  – Creates aromatic compounds that enrich the taste profile of foods. Fermentation techniques in Mexican cuisine go far beyond pulque . From corn to sauces and cacao, fermentation has played a key role in the evolution of flavors and culinary traditions in Mexico . Beyond enhancing taste and food preservation , these processes offer nutritional and functional benefits . As interest in fermentation grows in modern gastronomy, rediscovering these techniques allows us to appreciate Mexico's culinary heritage and its wealth of natural ferments .

Preparing Mexican broths is an experience that connects with the deepest roots of traditional cuisine Broths are the lifeblood of Mexican cuisine. In every region of the country, these preparations occupy a central place on the table and in the collective memory, becoming much more than just a meal: they are an act of care, community, and love. This article not only explores how to make rich, flavorful broths, but also the traditions, techniques, and secrets that have kept them a pillar of Mexican gastronomy for centuries. A Journey to the Origins of Mexican Broths Broths have their roots in pre-Hispanic traditions, where slow cooking methods were used to extract the maximum flavor from ingredients. Back then, clay pots, hot stones, and the use of local herbs were essential. With the arrival of the colonizers, new ingredients such as pork, chicken, spices, and root vegetables were incorporated, transforming broths into the rich and complex dishes we know today. A Community Element In ancient times, broths were prepared in large quantities to feed entire communities during rituals or celebrations. This communal approach is still reflected in their modern preparation, where broths are often cooked in large pots to be shared with family and friends. Fundamental Elements of a Good Broth To prepare a broth that stands out for its richness and depth of flavour, it is essential to take care of every detail of the process. Here are the fundamental pillars of a good broth; enjoy! 1. The Base: Bones and Meats Bones are the heart of broth, providing collagen, depth and body. Ideal bones: Res: For robust broths such as beef broth and red pozole . Chicken: Perfect for light, clear broths, such as tlalpeño broth . Pork: Ideal for rich broths such as white pozole or noodle soup with pork . Fish: For seafood or fish broths, such as shrimp broth . Key Technique: Before boiling, roast the bones in the oven at 200°C (400°F) for 30 minutes to caramelize the natural sugars and enhance the color and flavor of the broth. 2. The Flavor Profile: Vegetal and Aromatic The vegetables add balance and natural sweetness to the broth. Essential vegetables: Onion, garlic, carrots and celery for a basic base. Dried tomatoes and chiles (such as guajillo or pasilla) for an authentic Mexican touch. Fresh herbs such as cilantro, epazote or parsley. Key Technique: Char the vegetables on a griddle or over a direct flame before adding them to the broth. This releases sugars and provides a smoky flavor profile. 3. Hydration and Slow Cooking Cold Water: Always start with cold water to allow the flavors to release slowly. Timing: Allow the broth to simmer for at least 2-6 hours, depending on the type of bone or meat used. 4. Spices and Herbs Spices play a crucial role in Mexican broths. Basic: Cumin, oregano, bay leaf and black pepper. Advanced: Dried chili, star anise, cloves and cinnamon for more complex broths. Key Technique: Dry toast spices before adding them to the broth to enhance their essential oils. Advanced Techniques to Improve Your Broths Degreasing Broth Remove the fat that rises to the surface during cooking to obtain a clean, clear broth. This is especially important for broths such as Tlalpeño broth . Using Water from Dried Chiles If you are using dried chiles, such as guajillo or ancho, save the soaking water and add it to the broth for extra flavor and more vibrant color. Reduction and Concentration If you want a more intense broth, reduce the liquid slowly over low heat. This concentrates the flavors and is ideal for sauces and moles. Final Straining For a professional-grade broth, pass it through a fine strainer or muslin cloth to remove any unwanted particles. Types of Broths and Their Regional Variations 1. Pozole (Red, Green and White) An iconic broth that varies according to the region: Red: Popular in Guerrero, made with guajillo and ancho chiles. Green: Predominant in Morelos and made with tomatillos, cilantro and epazote. Blanco: Originally from Jalisco, simple but full of flavor. 2. Beef Broth Vegetables like corn, zucchini and chayote make it a complete meal. Served with lemon, chili powder and white rice. 3. Chicken Broth with Chipotle Chili This broth incorporates the spiciness and smokiness of chipotle for a comforting and robust result. Chef Yerika's Tips for Exceptional Broths Time Control: Never rush a broth. Allow the ingredients to release their essence slowly. Taste Constantly: Adjust salt and seasonings gradually to avoid overwhelming flavors. Experiment with Garnishes: Add radishes, avocado, tortilla chips or pork rinds to elevate the broth experience. Conservation and Reuse Storage: Store broth in airtight containers in the refrigerator for up to 5 days. Freezing: Divide broth into small portions and freeze for up to 3 months. Use ice cube trays for quick portions. Creative Reuse: Use the broth as a base for rice dishes, moles or quick soups. Preparing Mexican broths is an experience that connects with the deepest roots of traditional cuisine. Each step in the process, from selecting the bones to adding the final seasonings, is an act of dedication that results in a dish full of flavor, culture and warmth. I invite all cooking enthusiasts to explore the art of broths and share the culinary legacy they represent. Enjoy!

Traditional tamales: a celebration of flavors and cultural heritage Tamales are more than just a delicious dish; they are a culinary tradition that has endured through the centuries, connecting generations to ancient civilizations and their deep respect for the land. With origins in Mesoamerica over 8,000 years ago, tamales represent creativity, resilience, and community. This food wrapped in natural leaves is a true testament to the cultural heritage and techniques passed down through time. Tamales in Mesoamerican Culture In ancient Mesoamerica, tamales had a meaning that went beyond being a food. For civilizations such as the Mayans, Aztecs, and Olmecs, corn ( maize ) was considered a divine gift. Mayan mythology, for example, relates that human beings were created from corn dough, which gives this grain a sacred character. Tamales, made with this essential ingredient, were used in religious ceremonies, celebrations, and rituals as offerings to the gods. Wrappings and fillings also had important symbolism. Corn and banana leaves represented protection and transformation, encapsulating the ingredients until they became a perfect unit after being steamed. These traditions reflected the harmony between human labor and the elements of nature. Timeless Techniques: Preserving Ancient Practices Although the fillings and flavors of tamales have evolved over time, the preparation techniques have remained true to their roots. These methods, loaded with cultural meaning, have been passed down from generation to generation, making the preparation of tamales an act of connection and respect. Nixtamalization: The Base of the Dough Nixtamalization, discovered by Mesoamerican civilizations, is the process of cooking dried corn kernels in an alkaline solution made with lime. This discovery not only increased the nutritional value of corn, but also gave it the ideal texture for creating dough. Traditionally, dough was ground by hand on a metate (stone tool), a task that was often done in community, strengthening family and social ties. Preparing the Leaves The choice of wrapper, whether corn or plantain leaves, has both practical and cultural roots. Corn leaves, common in central Mexico, lend a sweet note to the tamale, while plantain leaves, more commonly used in southern Mexico and Central America, add an earthy, delicate aroma. Before use, the leaves are soaked or briefly heated to soften them, a step that reflects the importance of treating nature’s gifts with care. Fill with Intention Traditional fillings varied by region and the availability of ingredients. The ancient Mayans and Aztecs used turkey, fish, squash, beans, and even insects like grasshoppers. Each filling was carefully chosen, often to celebrate the season or a special event. Today, creativity remains key, with tamales including modern options like jackfruit, mole, or sweet versions with fruit and chocolate. The Steaming Ritual The process of steaming is not just a cooking technique, but an act of transformation. In ancient times, clay pots were used to achieve the perfect texture and allow the aroma of the leaves to permeate the tamales. The careful arrangement of the tamales within the steamer ensures that they are cooked evenly. This final step symbolizes the union of the elements: fire, water, earth and air, in an act of harmony. Cultural Evolution and Modern Creativity The tradition of making tamales has evolved to adapt to modern times, without losing its essence. Regional variations are a reflection of cultural diversity: Oaxacan tamales, for example, are usually filled with mole and wrapped in banana leaves, while in northern Mexico they are smaller and spicier. Global trends and current diets have also influenced tamale creativity. Vegan tamales, with mushroom, spinach or sweet potato fillings, are popular options, while sweet tamales, once rarer, now include combinations such as dulce de leche, pineapple and chocolate. The Community Spirit of Making Tamales Making tamales has always been a collective activity that brings people together. The tradition of the tamalada , where entire families gather to make large batches of tamales, is a celebration in itself. During a tamalada , stories, laughter, and memories are intertwined with the work, strengthening family and cultural ties. Chef Yerika Muñoz's Recipe and Tips for Perfect Tamales As a culinary expert who combines tradition and innovation, Chef Yerika Muñoz shares some secrets to make unforgettable tamales (that's how my grandmother taught them to me): Ingredients: Fresh masa or corn flour (masa harina) prepared according to package directions. Corn leaves (soaked and softened) or banana leaves (slightly warmed). Filling of your choice: pork, mole, roasted vegetables, or sweet versions such as chocolate with cinnamon. Chef Yerika's Tips: Achieve the Ideal Dough Texture: The dough should be light and airy. Test by placing a little dough in a glass of water; if it floats, it is ready. If it sinks, add more butter or vegetable oil and beat again. Layers of Flavor: For savory tamales, season both the filling and the dough. For sweet tamales, add vanilla extract, cinnamon or citrus zest to the dough. Steaming: Use a steamer or a pot with a steamer insert. Place a layer of leaves on the bottom to prevent the tamales from sticking together and be sure not to overcrowd the pot. Quick Recipe: Spread the dough over the prepared leaves, add a spoonful of filling in the center and fold the leaves carefully. Place the tamales upright in the steamer and cook for 1 to 1.5 hours, checking periodically to add water if necessary. Let the tamales rest for 10 minutes before serving. Tamales are much more than just food; they are a link to history, a celebration of culinary creativity, and a testament to community spirit. From their sacred origins to their modern adaptations, tamales represent a legacy that connects the past, present, and future. By preserving traditional techniques and celebrating their diversity, we honor a tradition that continues to nourish bodies and souls alike.

Ancient cultures discovered that cooking over low heat for an extended period allowed tough meats to soften and deeper flavors to be extracted in soups and stews. Slow cooking is one of the oldest and most appreciated culinary techniques in various gastronomic cultures worldwide. Throughout history, this method has been valued not only for its ability to extract maximum flavor from ingredients but also for improving food texture and preserving essential nutrients. In this article, we will explore the origins of slow cooking, its benefits, the ideal utensils for its application, and some iconic recipes that have stood the test of time. History and Evolution of Slow Cooking Since the earliest civilizations, slow cooking has been an essential practice in food preparation. Ancient cultures discovered that cooking over low heat for a long time allowed tough meats to soften and develop deeper flavors in soups and stews. Slow Cooking in Pre-Columbian Times In Mesoamerica, before the arrival of Europeans, slow cooking was a common practice among various cultures such as the Mexica, Maya, and Zapotec. They used comales , pib (earth ovens), and clay pots  to cook native ingredients such as corn, beans, chili, and venison or turkey. Tamales, steamed for hours, and thick stews like atole  reflect the importance of this method in their cuisine. The pib , a technique used by the Maya, involved digging a hole in the ground, lighting embers, and burying food wrapped in banana or maguey leaves, allowing for uniform and slow cooking. This method still persists in dishes like cochinita pibil . Slow Cooking in Colonial and Post-Colonial Times With the arrival of Spanish colonizers in the 16th century, Mexican gastronomy transformed with the incorporation of ingredients such as beef, pork, wheat, and European spices. Slow cooking evolved with new techniques and utensils such as glazed clay casseroles and copper cauldrons . Dishes like mole de olla , where meat is slowly cooked with dried chilies and spices, emerged from this culinary fusion. The process of preparing frothy broths like pozole , which requires hours of cooking to soften hominy corn and meats, was also refined. Slow Cooking in Modern Mexican Gastronomy Today, many of these techniques remain in use and have been adapted for contemporary kitchens. Barbacoa , originally cooked in earth ovens with maguey leaves, is now also prepared in pressure cookers or low-temperature ovens . Likewise, traditional moles , such as Oaxaca’s mole negro , still require long hours of cooking to intensify their flavors. During the Middle Ages, iron cauldrons  were common in European homes, allowing ingredients to cook for hours over gentle embers. In Latin America , dishes like mole de olla  and barbacoa  have maintained this tradition, demonstrating that patience is key to achieving exceptional results. In Asia , ramen tonkotsu  and Vietnamese pho  rely on prolonged bone cooking to create dense broths rich in collagen. Benefits of Slow Cooking 1. Development of Deep Flavors Unlike fast cooking methods, low heat allows ingredients to gradually release their aromas and blend harmoniously, resulting in dishes with greater complexity of flavor. 2. Improved Texture Tough cuts of meat, such as beef shoulder or lamb , greatly benefit from this process, as gentle heat breaks down collagen, turning them into tender and juicy pieces. 3. Nutrient Preservation Using moderate temperatures minimizes the loss of vitamins and minerals , which often degrade with high temperatures and shorter cooking times. 4. Efficiency and Sustainability This method reduces the need for constant supervision and allows for the use of more economical meat cuts , promoting sustainable cooking . Key Utensils for Slow Cooking To master this technique, it is essential to have the right tools: Cast Iron Pots  – Ideal for braising and stewing, these distribute heat evenly and maintain a constant temperature. Slow Cookers (Crockpots)  – These allow for programmed cooking time and temperature , making meal preparation effortless. Low-Temperature Ovens  – Perfect for prolonged cooking, such as duck confit  or traditional Mexican barbacoa . Examples of Traditional Slow-Cooked Dishes 1. Cochinita Pibil (Mexico) This iconic Yucatán dish  is slow-cooked for hours, allowing the pork to fall apart into tender shreds, absorbing the distinct flavor of achiote and citrus . 2. Osso Buco alla Milanese (Italy) A classic Italian dish  where veal shank is slow-cooked with white wine, tomatoes, and herbs , achieving a meltingly soft texture . 3. Ramen Tonkotsu (Japan) The secret of this broth  lies in the prolonged cooking of pork bones , which release collagen  and result in a thick, deeply flavorful soup . 4. Boeuf Bourguignon (France) A French beef stew  slow-cooked with red wine, carrots, onions, and mushrooms , showcasing the sophistication of French cuisine . Tips for Perfect Slow Cooking Choose the Right Ingredients  – Bone-in meats, legumes, and tubers  are ideal, as they benefit from prolonged cooking . Avoid Constantly Lifting the Lid  – Each time the pot is opened, heat and moisture escape , unnecessarily extending the cooking time. Use Aromatic Liquids  – Wine, broths, and fresh herbs  enhance flavors and add depth to dishes. Adjust Seasoning at the End  – Flavors concentrate over time , so it’s best to adjust salt and seasonings at the end of cooking . Slow cooking is not just a culinary technique but a gastronomic philosophy  that emphasizes respect for ingredients  and the pleasure of cooking with patience . By adopting this method, not only is the quality of dishes improved, but it also helps preserve ancestral traditions that have defined the cuisine of different cultures . With the right equipment and a well-thought-out selection of ingredients , anyone can enjoy the benefits of slow cooking and transform simple ingredients into true culinary masterpieces .

Making blue corn tortillas is much more than a technique; it is a way to preserve history and honor the work of indigenous communities. The foundation of any traditional tortilla-making process is nixtamalization, which transforms dried corn kernels into a pliable dough called masa . Although many modern recipes use masa harina (corn flour), understanding the traditional process will help you appreciate this culinary art. Steps for Nixtamalization Boiled Corn: Combine dried blue corn kernels with water and a small amount of lime (about 2 tablespoons per kilo of corn). Boil the mixture for 15-20 minutes, stirring occasionally. Corn Rest: Let the boiled corn sit in the lime water overnight. This step softens the kernels and removes the husk. Rinsing and Grinding: Rinse the beans well to remove excess lime. Grind the grains in a traditional mill or a metate to obtain fresh dough. Chef Yerika's Tip: If you're using masa harina for convenience, gradually hydrate it with warm water until you achieve a soft, pliable texture that resembles fresh dough. Making Perfect Tortillas With the dough ready, the process of shaping, pressing and cooking begins. Achieving a perfectly cooked tortilla requires attention to detail, patience and good heat control. Ingredients for Blue Corn Tortillas 2 cups of blue corn flour (or fresh masa). 1 1/4 cups warm water. 1/4 teaspoon salt. Optional: a teaspoon of lemon juice to enhance the flavor. Step by Step Instructions Dough Preparation: Mix the flour and salt in a bowl. Add warm water little by little while kneading until you obtain a soft but not sticky dough. Let it rest for 15 minutes covered with a damp cloth. Forming the Tortillas: Divide the dough into golf ball sized portions. Place a small ball of dough between two sheets of plastic wrap in a tortilla press and gently flatten. Cooking on the Comal: Heat a griddle or cast iron skillet over medium-high heat. Place the tortilla on the hot griddle and cook for 30-40 seconds on one side until golden brown spots form. Flip the tortilla and cook for another 30 seconds. Flip it over once more and press down lightly with a spatula to help it puff up. My Tip: If the tortilla doesn't rise, the comal may be too cold, or the dough may be too dry. Adjust as needed. Techniques and Tips to Raise Your Tortillas Flavor Infusions: Add ground herbs such as epazote or cilantro to the dough for additional aroma and flavor. Heat Control: Maintain a constant temperature on the comal to prevent tortillas from cooking unevenly. Perfect Texture: Light pressure with a spatula during the last flip helps create air pockets, improving the texture of the tortillas. Storage and Conservation Short Storage: Keep freshly made tortillas in a clean cloth to keep them warm and moist. Refrigeration: Store cold tortillas in an airtight bag and refrigerate for up to 3 days. Freezing: Stack tortillas separated by wax paper and store in an airtight container in the freezer for up to 3 months. Reheated: Heat the tortillas on the griddle or skillet for 20-30 seconds per side to restore their texture. Creative Uses for Blue Corn Tortillas Gourmet Tacos: Fill them with ingredients such as duck confit, roasted vegetables or mole. Tlayudas: Use them as a base for an Oaxaca-style tlayuda with beans, cheese, and meat. Totopos: Cut the tortillas into triangles, fry them, and serve with guacamole or salsa. A Culinary Legacy Making blue corn tortillas is much more than a technique; it is a way to preserve history and honor the work of indigenous communities. Each tortilla tells a story of resistance, innovation, and cultural pride. Learning and practicing this art is a tribute to the past and a celebration of Mexico’s culinary richness. Chef Yerika's Final Tip: Enjoy the process with patience and attention to detail. Each tortilla you make connects your kitchen with the soul of Mexican gastronomy, bringing tradition and creativity to your table.

Cooking for someone special is an act of love, and these recipes are designed to make every bite a magical moment. Recipes for a Romantic Valentine's Dinner by Chef Yerika Muñoz Valentine's Day is a perfect opportunity to surprise your loved one with a unique and loving gastronomic experience. These recipes combine refined techniques and contemporary Mexican flavours to create an unforgettable menu. Dare to cook with passion! Main Course: Beef Filet in Jamaican Sauce with Sweet Potato Puree and Sautéed Vegetables An elegant dish that fuses tradition and sophistication. Ingredients (2 servings) For the beef fillet: 2 beef fillets (200 g each, ribeyeIt is an or filet mignon). 1 cup dried hibiscus flowers. 1 cup red wine. 1/2 cup beef stock. 2 tablespoons brown sugar. 1 sprig of fresh rosemary. 2 cloves garlic, finely chopped. Salt and pepper to taste. Olive oil. For the sweet potato puree: 2 medium sweet potatoes, peeled and cooked. 1/4 cup heavy cream. 2 tablespoons of butter. 1/2 teaspoon of ground cinnamon. Salt and pepper to taste. For the sautéed vegetables: 6 green asparagus. 1 carrot cut into thin strips. 1 zucchini cut into strips. 1 tablespoon olive oil. Salt and pepper to taste. Preparation 1. Hibiscus sauce: Boil the hibiscus flowers in 2 cups of water for 5 minutes. Strain and reserve the liquid. In a frying pan, heat olive oil and sauté the garlic. Add the red wine and reduce by half. Add the beef stock, hibiscus liquid, brown sugar and rosemary. Cook over low heat until thickened. Remove the rosemary before serving. 2. Beef Steaks: Season the fillets with salt and pepper. Seal in a hot pan with olive oil, cooking to the desired doneness (ideally medium doneness). Let the fillets rest for 5 minutes before serving. 3. Sweet Potato Puree: Mash the cooked sweet potatoes and mix them with the heavy cream, butter, cinnamon, salt and pepper. Beat until smooth and homogeneous. 4. Sautéed Vegetables: Heat the olive oil and sauté the asparagus, carrots and zucchini for 3-5 minutes. Season with salt and pepper. Mounting Serve the sweet potato puree as a base on the plate. Place the beef fillet on the puree and cover with the hibiscus sauce. Arrange the sautéed vegetables on the side. Garnish with a sprig of fresh rosemary. Tips from Chef Yerika Muñoz: Add a spicy touch to the sauce with a chipotle chile in adobo. Use a cooking thermometer to achieve perfect doneness of the steak. Accompany this dish with a Malbec or Syrah red wine. Dessert: Chocolate and Raspberry Tart with a Touch of Mezcal The perfect balance between sweetness, acidity and a Mexican touch. Ingredients (4 servings) For the base: 150 g crushed chocolate cookies. 50 g melted butter. For the chocolate filling: 200 g dark chocolate (70% cocoa), chopped. 1/2 cup whipping cream. 2 tablespoons of mezcal. For the raspberry topping: 1 cup fresh raspberries. 2 tablespoons of sugar. 1 tablespoon lemon juice. Preparation 1. Cake Base: Mix the crushed cookies with the melted butter. Press mixture into individual tart pans. Refrigerate for 15 minutes. 2. Chocolate Filling: Heat the whipping cream until it begins to boil. Pour over the chopped chocolate and mix until you obtain a smooth cream. Add the mezcal and mix well. Fill the bases with this mixture and refrigerate for at least 1 hour. 3. Raspberry Topping: Cook the raspberries with the sugar and lemon juice over low heat until slightly thickened. Allow to cool. Mounting Place a layer of the raspberry topping on each tart. Garnish with fresh raspberries and a mint leaf. Tips from Chef Yerika Muñoz: Use springform pans to make it easier to remove cakes from the pan. Serve with a scoop of homemade vanilla ice cream for a special touch. If you don't have mezcal, you can substitute it with raspberry liqueur or leave it out for a non-alcoholic version. These two dishes combine the best of contemporary Mexican cuisine with classic techniques, creating an unforgettable Valentine's Day menu. Cooking for someone special is an act of love, and these recipes are designed to make every bite a magical moment. Dare to conquer hearts from your kitchen!

Achieving a perfectly balanced Mexican salsa is not just a matter of technique; it's an art that celebrates the richness of our culture. Salsa is the soul of Mexican cuisine, a complement that transforms any dish into a unique flavor experience. Whether it's a spicy red sauce for tacos al pastor, a creamy green one for enchiladas, or a rustic molcajeteada to accompany grilled meats, each one has its own personality. In this article, we'll explore the secrets, techniques, and tips for achieving perfectly balanced Mexican salsas, from the base ingredients to the final presentation. The importance of a good sauce In Mexican cuisine, sauces are not just an accompaniment, but a reflection of the culinary culture and tradition. A well-balanced sauce must combine four key elements: Acidity: Coming from ingredients such as lemon, vinegar or tomatoes, it provides freshness and lightness. Spicy: The heart of every Mexican sauce, which varies in intensity depending on the chili used. Sweetness: Can be natural, such as from ripe tomatoes or dried chili peppers, or added with a touch of sugar. Salinity: Enhances flavors and ensures a harmonious balance. Step 1: Choose the key ingredients Chiles: The basis of spiciness Chili is the essential ingredient in any Mexican sauce. Each type brings a unique profile: Fresh chili peppers: Serrano, jalapeño, habanero. Dried chili peppers: Guajillo, ancho, pasilla, chipotle. Roasted chili peppers: Enhance the flavor with smoky notes. Tomatoes and tomatillos Tomatoes: These are the base for many red sauces. Roasted tomatoes add depth. Tomatillos: They provide acidity and freshness in green sauces. Aromatics and spices Garlic and onion: Used fresh, roasted or raw. Cilantro: Essential in fresh salsas like pico de gallo. Cumin and oregano: Spices that add complexity. Step 2: Techniques for preparing Mexican sauces 1. Roast Roasting the ingredients on a griddle or in a frying pan is key to intensifying the flavors. How to make it: Place the tomatoes, chiles, garlic and onion directly on the hot griddle, turning them until lightly charred. Uses: Ideal for molcajete sauces or those that accompany meats and tacos. 2. Tatemado Similar to grilling, but with a focus on ingredients like dried chili peppers. This releases essential oils and adds smoky notes. 3. Cooking in water Boiling ingredients mellows the flavors, ideal for sauces with a lighter texture. Example: Boiled green sauce for enchiladas. 4. Blended and ground Molcajete: For rustic textures and more intense flavors. Blender: For more homogeneous and lighter sauces. Step 3: Balance of flavors How to balance the elements: If it is too spicy: Add more tomato or tomatillo. If it is too acidic: Add a pinch of sugar or honey. If it is tasteless: Adjust with salt and a touch of lemon juice. If it is too thick: Add a little water or broth. Iconic Salsas and How to Make Them Roasted Red Salsa Ingredients: 5 tomatoes. 2 serrano chili peppers. 1 clove of garlic. 1/4 onion. Salt to taste. Preparation: Roast all the ingredients on a griddle. Grind in a mortar or blender, adjusting salt to taste. Creamy Green Sauce Ingredients: 6 tomatillos. 1 jalapeno pepper. 1/2 avocado. 1 clove of garlic. Cilantro to taste. Preparation: Boil the tomatillos and jalapeño. Blend with the rest of the ingredients until you obtain a creamy texture. Morita Chili Sauce Ingredients: 4 morita chiles. 2 tomatoes. 1 clove of garlic. 1/4 onion. Preparation: Toast the chiles and roast the remaining ingredients. Blend everything with salt and a little water. Chef Yerika's Pro Tips Taste constantly: Tasting as you prepare is essential to achieving the perfect balance. Choose fresh chilies: The quality of the chilies defines the final result. Make use of leftovers: Sauces can be used as a base for stews or marinades. Experiment with textures: Mix roasted and fresh ingredients to create contrasts. Common mistakes when preparing sauces Ignoring the balance of flavors: Too much spice or salt can overwhelm other ingredients. Overprocessing: Over-grinding can remove the characteristic texture. Not using the right equipment: A well-used molcajete provides flavors that a blender can't replicate. Creative uses for Mexican sauces Marinades: A thick sauce can be transformed into a marinade. Dips: Serve dips with tortilla chips or bread. Soups: Thinning a sauce can be the base for a quick soup. Achieving a perfectly balanced Mexican salsa isn't just a matter of technique; it's an art that celebrates the richness of our culture. Every salsa tells a story, from the ingredients that compose it to the dish it accompanies. By mastering this art, you'll not only improve your culinary skills, but you'll also honor the traditions that make Mexican cuisine one of the most beloved in the world.