Andes

A caramelized baked custard where milk proteins and sugars undergo Maillard reactions.

High-protein roasting method developed for thin-skinned rodents at altitude.

Maize endosperm restructuring through husk-steamed alkaline gelation.

Acidic marination that tenderizes meat while infusing capsaicinoids from aji peppers.

An ancient Andean earth oven technique using preheated stones to simultaneously roast, steam, and smoke various ingredients through precise thermal layering.