Breakfast & Brunch
From avocado toast to American pancakes. The best way to start the day.
Andalusian Pork Stew with Vegetables
Imagine a rich and savory stew, with tender pork pieces and fresh vegetables, all cooked to perfection in a pressure cooker. The combination of flavors and textures is absolutely delicious, with a touch of spices that elevates the dish to another level.
Cazuela de Lentejas al Estilo Andino
Al primer sorbo, la textura crujiente de las zanahorias se funde con la suavidad de las lentejas, mientras el aroma a pimentón ahumado despierta la nostalgia del campo chileno. Cada cucharada es un abrazo cálido, con un toque de cilantro que despierta la frescura.
Roasted Pumpkin Migas with Crispy Chorizo
In my kitchen, the scent of roasted pumpkin mingled with the sizzle of chorizo. When I saw the deep golden hue on the tray, I knew the dish was ready to conquer the table. The pumpkin, cut into uniform cubes, caramelizes in the oven until tender and slightly crisp on the outside. Its smooth texture…
Watercress Curry Stew with Smoky Paprika
Watercress, those tiny green sprouts that often end up at the bottom of the fridge drawer, have become the star of this stew. By immersing them in a broth of coconut milk, turmeric, and a touch of smoked paprika, the dish gains a creamy texture and an aroma reminiscent of a Mediterranean barbecue…
Rosemary Lamb Stew with Brussels Sprouts
The lamb meat falls apart between the fingers, as if the knife were a brush revealing the tenderness of each muscle. Beside it, the Brussels sprouts, caramelized until golden, add a crunch that cuts through the richness of the loin and a sweetness that recalls the saffron sugars of the region.…
Nopal Barbecue with Chipotle Chili
The fire crackles and the nopal pieces embrace the heat, absorbing the chipotle spark and the depth of the tomato sauce. Each bite combines the crunchy texture of the nopal with a smoky breath that awakens the palate. Nopal barbecue with chipotle chili is a classic that has remained relevant in…
Wind‑Topped Tofu Pavilion
The wind‑topped tofu pavilion is no longer just a vegan curiosity: it’s the dish that’s sweeping through the tables of Venezuelan cuisine lovers in Spain. Imagine a ripe plantain, fried until its skin crackles like a wind snap, paired with chunks of tofu marinated in tomato sauce with a touch of…
Corn Pie with Oven‑Roasted Chicken
The corn batter, as light as a cloud, is topped with juicy chicken pieces and a layer of tomato sauce, all baked until golden. When the crust breaks, the aroma of fresh herbs and the crunchy corn texture transport you straight to the Chilean countryside. Corn Pie with Oven‑Roasted Chicken This…
Lentils with Vegan Chorizo and Smoked Paprika
When the pot starts to bubble, the aroma of smoked paprika spreads throughout the kitchen, making the knife pause to observe. The lentils, already at the right tenderness, embrace the broth, absorbing every spice note. The vegan chorizo, with its thick cut and reddish color, provides a texture…
Baked Bandeja Paisa with Yellow and Guataca
The oven opens and a cloud of aroma envelops me: crispy pork cracklings, rice scented with annatto, and beans that melt on contact. Each bite releases a symphony of panela and cocoa, awakening the palate with the typical intensity of Colombian cuisine. The baked Bandeja Paisa is a modern…
Antioquian-Style Beef and Cassava Stew
When the aroma of cilantro and cumin mingles with the meat’s juices, the kitchen air becomes irresistible. In this scene, the meat is coated in a thick sauce, almost like a golden layer, promising flavor and tradition. On the table, the cassava is presented with a slightly crisp skin and a tender…
Air‑Cooked Lentil Stew
When the sun begins to set over the Concepción valley, the aroma of an air‑cooked lentil stew seeps through the open kitchen window. That fragrance—a blend of smoked paprika, cumin, and the sweet scent of caramelized carrots—already promises a feast that dissolves in the mouth. The base of this…
Grilled Sirloin Steak with Roasted Red Pepper Chimichurri
When the fire crackles and the smoke mingles with the coals, the meat becomes a masterpiece. A thick sirloin steak, with a golden crust and a juicy interior that falls apart at the first bite, is the star of any Argentine grill. What gives it that unique character is the roasted red pepper…
Lentil Stew with Chipotle and Sun-Dried Tomato
When the broth begins to boil, the smoky aroma of chipotle mingles with the deep sweetness of sun‑dried tomato. That combination makes each spoonful a journey of flavors that awakens the palate. The lentils, cooked to perfection, retain a firm yet creamy texture that makes them ideal for soaking up…
Baked Cassava Purée with Avocado and Turmeric Sauce
The cassava purée is served like a golden blanket, gleaming with turmeric and an earthy aroma that recalls a freshly planted field. When the avocado sauce—smooth, almost liquid—pours over the base, the lemon adds a citrus spark that cuts the vegetable's richness. The result is a contrast of…
Crispy Plantain Fritters with Avocado Guacamole and Tree Chili
Crispy plantain fritters that crackle with the first bite, a burst of texture that awakens the senses. On the plate, the guacamole slides in, creamy with a hint of tree chili that cuts the heat of the dish without overwhelming it. The fritters are a tradition of Colombia’s coast, and each bite…
Soy Noodles with Tomato Sauce and Crispy Basil
In Argentine cuisine, the combination of soy noodles with smoky tomato sauce and crispy basil becomes a dish that sparks curiosity and flavor at the same time. The pasta, light and slightly chewy, is coated with a sauce that carries the aroma of slowly cooked tomato with a hint of smokiness, adding…
Grilled Chicken Skewers with Avocado Chimichurri
When the charcoal crackles and the smoke mingles with the aroma of the meat, the chicken pieces turn golden and crispy. When removed, the surface feels firm while the center remains juicy and tender. The accompanying sauce, made with mashed avocado, fresh cilantro, and a splash of lemon juice,…
Coconut Rice with Oven‑Roasted Chicken in Antioquian Style
The aroma of coconut rises as the chicken sears in the pan, and when the mixture goes into the oven, the heat turns the skin golden and crisp. When the rice is removed from the pot, it is already infused with that milky sweetness, and each grain seems to tell the story of Antioquian cuisine.…
Shrimp Tiradito with Yellow Chili and Turmeric Sauce
Crispy shrimp, immersed in a yellow chili sauce that radiates citrusy notes and spices. On top, turmeric adds a golden hue and an earthy undertone that awakens the palate. Shrimp Tiradito with Yellow Chili and Turmeric Sauce Origin: Peru – Adaptation for Spain Ingredients - 400 g fresh shrimp,…
Venezuelan Pabellón in a Dutch Oven
The aroma of white rice, infused with garlic and paprika, already heralds the arrival of a Venezuelan classic: the Pabellón in a Dutch oven. When served, shredded pork rests atop a bed of grains, while the black beans, tender and slightly glossy, dissolve with each bite. The caramelized pineapple,…
Costeño-Style Fish Stew
When the scent of freshly chopped cilantro mingles with the aroma of culantro, you know the costeño-style fish stew is about to begin. The first spoonful of thick, aromatic broth wraps you like a warm blanket, while the fish pieces gently dissolve, leaving their juice in every bite. The secret of…
Express Venezuelan Chicken and Rice
In the heat of the kitchen, the aroma of freshly chopped cilantro and sparkling annatto mingle with the sound of rice sautéing. When the pot is covered, the steam becomes a golden veil that wraps each grain, while the chicken pieces cook in their own juices, staying juicy and tender. The secret…
Beef Tacos with Charcoal Pineapple Sauce
The first bite of these beef tacos with charcoal pineapple sauce will leave you breathless: the meat, tender with a caramelized crust that cracks on contact, melts into the acidity and sweetness of smoked pineapple. Imagine the flavor contrast that explodes on your palate? I prepare them whenever I…
Breakfast & Brunch: cooking guide
Breakfast sets the pace for the day. From the classic olive oil and tomato toast to Sunday American pancakes, via overnight oat porridge. Weekday breakfasts that are quick and energising, weekend ones worth the extra effort.