Preserving the world’s traditional recipes. Forever.

A Northern Thai staple made by pounding fermented soybeans with chilies, Tum Prik Sai Tua Mhuk Lae embodies the region’s love for preserved flavors and fresh, seasonal vegetables.

A rustic curry from Northern Thailand, made with banana blossom, chicken, and roasted rice. This dish reflects the spirit of countryside cooking- resourceful, aromatic, and tied to the rhythms of daily life.

A rich and nourishing Maasai dish, Manono is prepared by men during ceremonies and warrior gatherings, offering strength, energy, and connection to ancestral tradition.

Monyit is a humble yet meaningful Maasai dish made from sheep intestine. It is eaten both daily and during ceremonies, ensuring no part of the animal goes to waste.

The Huatia is a traditional Peruvian dish deeply tied to the harvest season, prepared using the very same earth that nurtures its ingredients. It is both a meal and a ritual- celebrating the abundance of the land and the cycle of cultivation.

A festive Andean stew from the Cusco highlands, Puchero or T’impu in Quechua- is traditionally served during Carnival celebrations. Slow-cooked and abundant, it symbolizes community, generosity, and the joy of harvest.

Cuy al Palo is one of the most traditional dishes in the Peruvian Andes- a ceremonial meal served to honor guests and mark special occasions. The guinea pig, seasoned and roasted over fire, symbolizes respect, family, and abundance.

Unlike the Mexican tamale, which usually has distinct fillings, the Cuban version is characterized by mixing pork directly into the masa, seasoned with garlic, onion, peppers, and spices.