Maricel Presilla

A big tamal (or tamalón) wrapped in banana leaves and baked in the oven is practical because it saves cooks the trouble of wrapping dozens of individual tamales. It is also a thing of beauty—a spectacular way to showcase the elegance of an ancestral food cooked in the embrace of banana leaves and unveiled at the table.

In pepper-loving countries like Peru, seasoning pastes made with fresh or dried peppers are essential kitchen resources. The homemade pastes always surpass store-bought equivalents in quality and full, fresh flavor.