Gluten-Free Recipes
For coeliacs and the curious. Gluten-free cooking that does not miss the wheat.
Peruvian-Style Pork Anticuchos
Imagine tender, juicy pork skewers marinated in a blend of garlic, cumin and pepper, cooked to perfection in an air fryer until crisp and golden, served with a side of grilled potatoes and a vibrant yellow‑chili sauce that bursts with flavor. Each bite is an explosion of taste and texture that will…
Chilean Seafood Stew
This stew is a feast of flavors and textures, with fresh seafood like mussels, clams, and prawns, cooked in a rich sauce of onion, garlic, and white wine, all served with a touch of fresh parsley and a squeeze of lemon. The first spoonful is like a warm hug from the Chilean coast, with tender…
Pork Carnitas with Avocado Salsa
Imagine tender bites of shredded pork, bathed in a creamy and fresh sauce made with ripe avocado, onion, garlic, and a hint of lemon, all slow-cooked in a traditional pot to blend the flavors in harmony. The soft texture of the meat and sauce, along with the aroma of spices and the umami flavor of…
Andean Pork with Yellow Pepper Sauce
Imagine tender and juicy pork, marinated in a mix of spices and herbs that evoke the Inca trails, bathed in a vibrant yellow pepper sauce that explodes in flavors and colors. Each bite is a journey through the rich history and geography of Peru.
Andalusian Pork with Vegetables
Imagine a smooth and aromatic stew where the pork meat melts in your mouth, accompanied by tender and flavorful vegetables. The combination of flavors and textures is perfect for a rainy day or a special dinner with friends and family.
Colombian Chicken Sancocho
Colombian Chicken Sancocho: a grandmother's dish that makes us feel at home. I'll never forget the first time my grandmother made me a chicken sancocho. It was a rainy day and I was sick, and she brought me a pot full of that rich and thick broth that made me feel better in an instant. I remember…
Pork Tenderloin Baked with Honey and Mustard Sauce
Pork tenderloin baked with honey and mustard sauce is one of those recipes that seems made to impress without complicating your life. It's not a three-star restaurant dish, but when you try it, you'll flip: the meat is tender, almost melting in your mouth, and the sauce — sweet from the honey, with…
Winter Charquicán: A Grandmother's Hug in a Skillet
The first spoonful of winter charquicán is like a grandmother's hug: comforting, warm, and full of flavor. A thick stew where the meat pieces fall apart at the first touch of the fork, mixed with caramelized zapallo that sticks to the spoon and potatoes that absorb the broth like sponges. The green…
Crispy Air-Fried Pork Tacos: Michoacán's Secret in Your Kitchen
Imagine a bite where the pork melts into juicy fibers, wrapped in a golden crust that crunches like silk paper at the first bite. It's as if time stops in that instant, just to savor the perfection of crispy air-fried pork tacos, a dish that bears the seal of Michoacán in every portion. The aroma…
Mushroom and Garlic Scramble with Serrano Ham
The magic of a mushroom and garlic scramble with Serrano ham. The aromas of golden garlic and cured ham fill the kitchen, while the eggs envelop the mushrooms in a creamy cloud. Each bite balances the earthiness of the mushroom with the saltiness of the ham, creating a silky texture that melts in…
Argentine-Style Grilled Pork Choripán
The aroma of sizzling pork sausage in the air fryer can be smelled from meters away; the crispy skin and juicy interior announce that the choripán is about to be devoured. Are you up for trying an Argentine version that respects the tradition of asado but adapts to modern cooking? The choripán, an…
Oil-Free Crispy Air Fryer Chicken
Air fryer crispy chicken is the home version of American fried chicken, achieved without gallons of oil. The thighs are coated in cornstarch, smoked paprika, garlic powder, and cayenne, then the air fryer does the work: skin that crackles at first bite, juicy meat inside, done in thirty-five…
Oaxacan Black Mole
Oaxacan black mole is the darkest and most complex of the seven moles from Oaxaca. It combines mulato, pasilla, and chihuacle negro chiles with spices, nuts, and dark chocolate to create a truly unique sauce.
Braised Lentils with Chorizo
Braised Lentils with Chorizo: the comforting stew that tastes like home The first spoonful falls onto the plate and the steam draws spirals in the cold kitchen air. There's no more comforting sound than the cloc of the lentils being served, that aroma of paprika, garlic, and chorizo that spreads…
Aragonese-Style Lamb in Chilindrón Sauce
Chilindrón is a red pepper and tomato sauce that in Aragon is paired with the finest cuts of meat. Suckling lamb melts in your mouth with this preparation, a culinary treasure of the region.
Chicken with Garlic and White Wine
Pollo al ajillo is a timeless Spanish classic: chicken pieces browned in olive oil with plenty of unpeeled garlic cloves, bay leaves, and dry white wine. The garlic softens as it cooks and becomes mild enough to eat whole; the wine reduces into a dark, intensely flavored sauce that demands good…
Oxtail Stewed in Red Wine
Oxtail stew is the defining dish of Córdoba, closely tied to its bullfighting tradition. Pieces of oxtail are braised for three hours or more in red wine with onion, carrot, garlic and spices until the meat falls away from the bone and the sauce turns rich and glossy. One of those stews that tastes…
Galician Broth with Greens
Galician broth with greens is the Atlantic winter stew: soaked white beans, smoked pork shoulder, and lard that simmer for hours until the broth turns thick and silky, with the grelos — Galicia's bitter, leafy green — added at the end to keep their bite. An unpretentious dish that genuinely fills…
Complete Madrid-Style Stew
The Madrid-style stew is served in three courses: first the soup with noodles, then the chickpeas with vegetables, and finally the meats. A gastronomic ritual that requires time but rewards abundantly.
Beef Wok with Vegetables in Chinese Style
The wok sizzles over the fire like a small volcano. In less than ten minutes, the beef — cut into extremely fine strips so it browns instantly — dances among the broccoli, julienne carrots, and red bell pepper, while the onion releases its caramelized sweetness. The oyster sauce, soy sauce, and a…
Spanish Russian Salad
Ensaladilla rusa is the most ubiquitous tapa in Spanish bars, despite its misleading name. The Spanish version combines boiled potato and carrot, peas, hard-boiled egg and tuna in oil, all bound with generous homemade mayonnaise. Served cold and garnished with olives and roasted pepper, it is the…
Classic Roman Carbonara
Carbonara is one of the most misunderstood dishes in Italian cuisine. The original Roman version contains no cream: the creaminess comes from egg and cheese emulsified with the starch from the pasta cooking water.
Gluten-Free Recipes: cooking guide
Gluten-free cooking has come a long way: it is no longer about substituting wheat with mediocre alternatives, but using flours like rice, almond, chickpea or maize to create dishes with their own character. For coeliacs, the intolerant and the curious exploring new textures.