Techniques
High-heat searing on a thick metal plate creates complex Maillard reactions while preserving juiciness.
Traditional Andean method of drying llama or alpaca meat at high altitudes and low temperatures.
Chilean pastry
Dehydrating is a food preservation technique that removes water content from food through evaporation.
Salt-induced protein denaturation and moisture reduction enhances fish muscle structure.
Acid denaturation is the process by which proteins lose their tertiary structure due to exposure to acidic conditions, altering texture and flavor.
Peruvian ceviche marination involves marinating raw fish in citrus juices to make it safe to eat and give it a cooked texture.
Wood-fired meat transformation through indirect heat and smoke penetration.
Inca quinoa cooking involves soaking and rinsing quinoa to remove saponins, then cooking it in a flavorful broth.
Dehydrated food rehydration involves the reconstitution of dehydrated foods through the addition of water.
A moist and tender Latin American dessert
Low temperature dehydration process
Aquaponics is a method of growing fish and plants together in a closed-loop system.
South American sweet food
A dehydration method that removes water from a material by freezing and reducing surrounding pressure.
Traditional South American stew made with beef or lamb, potatoes, corn, and vegetables.
Bolivian salteñas baking involves thermal and chemical processes to create a flaky pastry crust and savory filling.
Making chocolate from cacao pods involves fermentation, roasting, winnowing, and grinding.