Tacos Al Pastor

Chicken Tamale

Guacamole

Chickpea Tostadas

Pollo a la Brasa

Prime Burger

Peruvian Lomo Saltado

Leon Arroz Chaufa

Arroz con Mariscos

Grilled Artichokes

Queso Fundido

Chicharrones

Remove stems and seeds from guajillo and ancho/pasilla chiles. Toast chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Reserve 1/4 cup of the soaking liquid.

Prepare chiles

In a blender, combine rehydrated chiles (drained, but include up to 1/4 cup soaking liquid if blender is struggling), pineapple juice, diced pineapple, white vinegar, orange juice, garlic cloves, achiote paste, smoked paprika, ground cumin, oregano, ground cloves, 1 tsp salt and 1/4 tsp black pepper. Blend until very smooth, about 1–2 minutes. Taste and adjust salt if needed.

Make marinade

Place the thinly sliced pork in a large bowl or resealable plastic bag. Pour the marinade over the pork and massage so each piece is coated. Cover and refrigerate at least 4 hours, ideally overnight, to allow the flavors to penetrate.

Marinate pork

When ready to cook, remove pork from fridge 20–30 minutes before cooking. Heat a large heavy skillet or cast-iron pan over medium-high heat and add 1–2 tbsp vegetable oil. Working in batches if necessary, add the marinated pork in a single layer (allow excess marinade to drip off) and cook until edges are caramelized and pork is cooked through, about 4–6 minutes per side for thicker strips or 6–10 minutes total if using small pieces. Stir occasionally to brown evenly. If marinade leftover causes steaming, pour off excess liquid and continue to sear until it reduces and caramelizes. For extra char, finish under a broiler or on a hot grill for 2–3 minutes, placing cooked pork on a foil-lined tray.

Cook pork

During the last 3–4 minutes of cooking, add the extra pineapple slices or the reserved diced pineapple to the pan to caramelize and warm through. Toss with the cooked pork so pineapple pieces are slightly charred and sticky.

Add pineapple

Remove pork and pineapple from heat and let rest 5 minutes. Using two forks or tongs, coarsely chop or shred the pork into bite-size pieces suitable for tacos. Taste and adjust seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper if needed.

Rest and shred

While pork rests, warm tortillas: heat a dry skillet or comal over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm. Finely chop onion and cilantro and combine in a small bowl. Dice additional pineapple into small pieces (if not already used). Cut limes into wedges.

Prepare toppings

Place 2–3 tablespoons of the shredded al pastor pork on each warm tortilla. Top with a pinch of chopped onion, cilantro, and a small spoonful of diced pineapple. Sprinkle lightly with crumbled cotija if using. Add salsa roja or hot sauce to taste and finish with a squeeze of fresh lime.

Assemble tacos

Serve immediately while hot. Provide extra lime wedges, salsa, and more chopped onion/cilantro on the side. Leftover pork keeps well refrigerated for 3–4 days and reheats in a skillet until crisp on edges.

Serve

boneless pork shoulder, thinly sliced or cut into 1/4–1/2 inch strips

dried guajillo chiles, stemmed and seeded

dried ancho or pasilla chile, stemmed and seeded (optional, for deeper color)

pineapple juice

fresh pineapple, cored and diced (plus extra slices for grilling)

white vinegar

orange juice

garlic cloves, peeled

packed achiote (annatto) paste

smoked paprika

ground cumin

dried oregano (preferably Mexican oregano)

ground cloves

salt

black pepper

vegetable oil (for cooking)

small corn tortillas (6-inch)

white onion, finely chopped

fresh cilantro, chopped

fresh pineapple, finely diced

limes, cut into wedges

salsa roja or favorite hot sauce

cotija cheese or queso fresco, crumbled (optional)

salt (for finishing pineapple/onion if desired)

Place dried corn husks in a large heatproof bowl. Pour very hot (not boiling) water over the husks to cover and let soak 30–40 minutes until pliable. Weigh down with a plate if they float. Once soft, rinse briefly and pat dry. Separate husks and trim any excessively thick stems so they fold easily.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until translucent. Add the minced garlic and cook 30–60 seconds until fragrant.

Sweat aromatics

Add diced tomato to the skillet and cook 2–3 minutes to soften. Stir in red chile powder, ground cumin, oregano, salt, and black pepper and cook 1–2 minutes to bloom the spices.

Add the shredded cooked chicken and 1/2 cup chicken broth to the skillet. Stir thoroughly to combine and reduce heat to low. Simmer 3–5 minutes until mixture is moistened and the flavors meld. If mixture seems dry, add up to an additional 1/4 cup chicken broth.

Turn off heat and stir in chopped cilantro and lime juice if using. Taste and adjust seasoning. Keep filling warm or at room temperature until assembly.

In a large bowl, combine masa harina, baking powder, and 2 teaspoons salt. Whisk to combine.

Using a stand mixer with paddle attachment or a large bowl and a sturdy spoon, beat the softened lard (or shortening) until fluffy. Gradually add the masa mixture to the lard, alternating with the 2 1/2 cups hot chicken broth, mixing until a soft, spreadable dough forms. The dough should be light and airy; to test, drop a small piece into cold water — if it floats, it’s ready. If too dry, add broth 1 tablespoon at a time; if too wet, add 1 tablespoon masa harina at a time.

Once texture is correct, cover the dough with a damp towel to keep it from drying while you assemble tamales.

Lay a softened corn husk flat with the smooth side down and the stem end toward you. If husks are large, you can trim the bottom stem to make a manageable fold but leave a 1–1.5 inch tail.

Spoon about 3 tablespoons of masa onto the center of the husk (for medium husks) and use the back of a spoon or an offset spatula to spread into a 3 x 4 inch rectangle, leaving a 1/2-inch border on both long sides and the top. The masa should be about 1/8–1/4 inch thick.

Place 1 to 2 tablespoons of the chicken filling in a line down the center of the masa, leaving space at the top and bottom.

Fold the long sides of the husk inward to enclose the filling. Fold the bottom stem end up once. If desired, tie the tamale with a thin strip of husk to secure, though this is optional for most tamales.

Repeat assembly until masa or filling are used, spacing finished tamales seam-side down. Keep assembled tamales covered with a damp towel or damp paper towels to prevent drying while you fill the steamer.

Pour 2 cups water or chicken broth into a large steamer pot. Place a steamer basket or rack in the pot. Arrange tamales upright in the basket with the open ends facing up; pack them snugly but not forced.

Bring the water to a simmer, cover the pot, and steam over medium-low heat for 1 to 1 1/4 hours. Check water level occasionally and add more hot water as needed so the pot does not run dry. After 45 minutes, rotate tamales (move outer tamales to center) to promote even cooking.

Tamales are done when the masa separates easily from the husk and is fully set (no raw masa taste). Remove tamales from steamer and let rest 10 minutes before unwrapping.

Unwrap tamales and serve warm with salsa, sour cream, extra cilantro, or a squeeze of lime as desired. Leftover tamales keep refrigerated up to 4 days or frozen up to 3 months (reheat by steaming or microwaving covered).

masa harina (corn flour)

chicken broth (hot)

lard or vegetable shortening (softened)

baking powder

cooked shredded chicken (breast or thigh)

chicken broth

onion (medium, finely chopped)

garlic cloves (minced)

tomato (medium, diced) or canned tomatoes, drained

red chile powder (or ancho/chile de árbol blend)

oregano (dried)

vegetable oil

fresh cilantro (optional, chopped)

lime juice (optional)

dried corn husks (soaked in hot water until pliable)

extra chicken broth or water (for steaming)

Cut each avocado lengthwise around the pit. Twist halves to separate. Gently tap the pit with a knife and twist to remove, or scoop out with a spoon. Use a spoon to scoop the flesh into a medium mixing bowl.

Halve and pit avocados

Finely dice 1/2 cup red onion, seed and dice 1 Roma tomato (remove seeds to avoid extra moisture), and finely mince 1 jalapeño (remove seeds for less heat). Chop about 3 tablespoons cilantro. Place these in a small prep bowl until ready.

Dice aromatics and tomato

Using a fork or potato masher, mash the avocado to your desired texture: mostly smooth with a few lumps or chunkier, about 30–45 seconds. Leave some texture for better mouthfeel.

Mash avocados

Immediately stir in 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper. The acid and salt will season the avocado and help slow browning.

Add lime, salt, pepper

Gently fold in the diced red onion, seeded diced tomato, minced jalapeño, and chopped cilantro until evenly distributed. Taste and adjust seasoning.

Fold in mix-ins

If using, sprinkle in 1/4 teaspoon ground cumin and a pinch (1/8 teaspoon) crushed red pepper flakes. Mix gently and re-taste.

Optional spices

Transfer guacamole to a serving bowl. Press plastic wrap directly onto the surface of the guacamole to minimize air contact and prevent browning if you are not serving immediately. Serve with lime wedges and tortilla chips or as a topping or side. Keeps best within 1 day refrigerated.

ripe avocados

fresh lime juice

kosher salt

ground black pepper

small red onion, finely diced

roma tomato, seeded and diced

jalapeño, seeded and finely minced

ground cumin (optional)

crushed red pepper flakes (optional)

extra lime wedges (for serving)

Pat tortillas dry if damp. If using an oven or toaster-oven, preheat to 200°C (400°F). Brush both sides of each tortilla lightly with vegetable oil (about 1 tbs per 2 tortillas) or spray evenly.

Prepare tortillas

Oven method: place tortillas in a single layer on a baking sheet and bake 6–8 minutes, flip, then bake another 4–6 minutes until crisp and golden at the edges. Remove and sprinkle with fine sea salt while warm. Stovetop/frying method: heat about 1 cm oil in a large skillet over medium-high heat. Fry tortillas one or two at a time, 30–60 seconds per side, until crisp and blistered. Drain on paper towels and season with salt. Let cool—they will crisp further.

Heat a large skillet over medium heat and add 2 tbs olive oil. When shimmering, add the drained chickpeas and toss to coat.

Using a spatula or potato masher, gently press or lightly smash about half the chickpeas so you have a mix of whole and slightly crushed beans (this gives better texture and filling that holds on the tostada).

Add ground cumin, smoked paprika, chili powder, garlic powder, 1 tbs lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook 4–6 minutes until chickpeas are heated through and spices are fragrant. Taste and adjust salt or lemon if needed. Remove from heat.

In a small bowl whisk together 1/2 cup Greek yogurt, 1 tbs lime juice, 1/2 tsp honey (if using), and 1/8 tsp salt until smooth. Taste and adjust lime or sweetener. If you prefer a thinner sauce, stir in 1–2 tsp water to reach desired consistency.

Lay out the crispy tostada bases on a work surface.

Spread a thin layer (about 1–2 tbs) of lime crema over each tortilla, leaving a small border around the edge.

Spoon about 1/4 cup of the spiced chickpea filling onto each crema-coated tostada, spreading gently but leaving room for toppings.

Top each tostada with a small handful (about 2 tbs) of shredded red cabbage, sliced avocado, a sprinkle of chopped cilantro, a few radish slices and jalapeño if using, and a pinch of crumbled cotija or feta if desired.

Finish with an extra squeeze of lime over each tostada and a final drizzle of any remaining crema. Serve immediately so bases stay crisp.

corn tortillas

vegetable oil (for frying) or oil spray

fine sea salt

canned chickpeas (drained and rinsed)

olive oil

chili powder or ancho powder

garlic powder

lemon juice

plain Greek yogurt or sour cream

lime juice

honey or agave (optional, to balance acidity)

shredded red cabbage

ripe avocado, sliced or diced

radish, thinly sliced (optional)

pickled jalapeño or fresh jalapeño slices (optional)

cotija or feta cheese, crumbled (optional)

lime wedges (to serve)

Pat the whole chicken dry with paper towels. Truss the legs with kitchen twine so the bird cooks evenly. Rub 1 tablespoon kosher salt and 1/2 teaspoon black pepper evenly over the cavity and skin; set aside while you make the marinade.

Prepare chicken

In a bowl or blender combine minced garlic, aji panca paste, aji amarillo paste, soy sauce, red wine vinegar, olive oil, ground cumin, paprika, dried oregano, ground coriander, brown sugar, lime juice and beer (if using). Whisk or blend until smooth and uniform. Taste and adjust salt — the soy sauce provides saltiness, so you likely won't need much additional salt.

Place the chicken in a large resealable plastic bag or a nonreactive container. Pour the marinade over the chicken, making sure to get some under the skin of the breasts and thighs by gently loosening the skin with your fingers. Massage the marinade into the cavity as well. Seal or cover and refrigerate for at least 8 hours, ideally 12–24 hours for best flavor. Turn the chicken once or twice while marinating to distribute flavors.

Marinate chicken

Remove the chicken from the refrigerator about 30–45 minutes before cooking to take the chill off. Preheat your oven to 220°C (425°F) if roasting, or prepare a grill for indirect heat with medium-high coals if grilling.

Bring to room temperature

If roasting: place the chicken on a rack in a roasting pan, breast side up. Roast at 220°C (425°F) for 15 minutes to develop color, then reduce oven temperature to 190°C (375°F) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 74°C (165°F), about another 35–50 minutes depending on size. If grilling: sear the chicken over direct heat, turning to brown all sides (about 8–10 minutes total), then move to indirect heat, cover, and cook until thigh registers 74°C (165°F), about 40–60 minutes.

Roast or grill

Transfer the cooked chicken to a cutting board and tent loosely with foil. Let it rest for 10–15 minutes so juices redistribute. Sprinkle the remaining 1 tablespoon kosher salt and remaining 1/2 teaspoon black pepper over the chicken (or use less to taste) and carve into portions.

Rest and season

Arrange carved chicken on a platter. Sprinkle chopped cilantro over the top, serve with lime wedges and aji verde or your preferred green sauce on the side. Traditionally Pollo a la Brasa is served with fries and a simple salad — serve hot.

whole chicken

garlic cloves, minced

aji panca paste (or mild red chile paste)

aji amarillo paste (or yellow chile paste)

soy sauce

red wine vinegar

paprika (smoked if available)

dried oregano

ground coriander

brown sugar

beer (optional, for moisture and flavor)

aji verde or green sauce (optional)

Divide the 1 lb ground prime beef into 4 equal portions (approx 4 oz each). Gently form each portion into a loose patty about 3.5–4 inches across and roughly 3/4 inch thick. Avoid overworking the meat to keep the burger tender. Make a shallow dimple in the center of each patty with your thumb to help it cook flat.

Form patties

Sprinkle both sides of each patty with kosher salt and coarse black pepper. Lightly brush one side of each patty with the Worcestershire sauce (or mix the sauce into the meat before forming if preferred). Let patties rest at room temperature for 10 minutes while you prepare the griddle and other components.

Season

Heat a cast-iron skillet or flat top griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and spread to coat. Place patties on the hot surface, dimple-side up. Cook without pressing for 3–4 minutes until a brown crust forms. Flip once and cook 2–3 minutes for medium-rare to medium (adjust time to desired doneness). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan with a lid or foil to melt cheese.

Cook

While the patties rest for 1–2 minutes after cooking, spread the cut sides of the brioche buns with softened butter. Toast them face down in the hot skillet or on a separate pan for 30–60 seconds until golden and crisp. Watch closely to avoid burning.

Toast buns

Slice the tomato into 4 thick slices. Peel and thinly slice the red onion into rings. Rinse and pat dry the lettuce leaves. Have 2 pickle slices ready per burger.

Prepare vegetables

In a small bowl combine 1 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon ketchup, 1 teaspoon minced cornichon or relish, 1/4 teaspoon hot sauce (optional), 1/2 teaspoon lemon juice and a pinch (1/8 tsp) black pepper. Stir until smooth and taste: adjust salt or acidity if needed. Set aside.

Assemble each burger: spread a thin layer of Prime Sauce on the bottom half of the toasted bun. Place a lettuce leaf on the sauce (this creates a moisture barrier), then the cheddar-topped patty. Add 2 pickle slices on the hot cheese, then a tomato slice and a few onion rings. Spread more sauce on the top bun and close the burger.

Finish and serve: If desired, sprinkle a pinch of smoked paprika over the tomato and finish with a few flakes of sea salt on the bun or meat. Serve immediately with your choice of sides.

ground prime beef (80/20 blend)

Kosher salt

coarse black pepper

Worcestershire sauce

neutral oil (canola or vegetable) for griddle

brioche buns, split

unsalted butter, softened

sharp cheddar cheese slices

ripe tomato, thick sliced

red onion, thinly sliced into rings

baby lettuce or butter lettuce leaves

dill pickle slices

mayonnaise

Dijon mustard

ketchup

minced cornichot or sweet pickle (or 1 tsp relish)

hot sauce (optional)

fresh lemon juice

smoked paprika (for sprinkling)

sea salt flakes (for finishing)

In a bowl, combine soy sauce (3 tbs), red wine vinegar (1 tbs), minced garlic, ground cumin and black pepper. Add the thinly sliced beef and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour. Remove beef from marinade and pat lightly dry, reserve marinade.

Marinate the beef

Heat a large heavy skillet or wok over high heat until very hot. Add 2 tbs vegetable oil and swirl. Working in a single layer (in two batches if needed), sear the beef strips for 1–2 minutes without moving until well browned, then toss and cook another 30–60 seconds. Transfer seared beef to a plate and keep warm. Do not overcook; it should remain tender.