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Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019. 

Maribel

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Austin

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Miami

Cheese Enchiladas with Beef Ancho Chile Sauce

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Cheese Enchiladas & Tomatillo Sauce

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Chicken Enchiladas with Tomatillo Sauce

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Chicken Fajitas with Pico de Gallo

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Chile en Nogada (Stuffed Poblano Pepper)

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Grilled Portobello Mushroom and Poblano Fajitas

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Grilled Red Snapper with Chimichurri

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Mexican Tortilla Casserole

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Mexican-Style Chicken Casserole

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Mushroom and Spinach Enchiladas

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Pastel de Choclo

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Patarashka-Style Redfish with Bok Choy and Quinoa

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Peruvian Grilled Chicken & Veggies

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Pollo A La Brasa

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Pollo a lo Poblano

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Portobello Mushroom Poblano

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Quinoa Quinotto

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Shrimp Adobado

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Texas Beef Fajitas

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Wild Mushroom Ceviche

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Yucatán-Style Pork Chile Relleno

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Yucatán-Style Pulled Pork Tacos

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Grilled Carne Asada with Ancho Chile Sauce

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Grilled Portobello and Poblano Fajitas

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Oyster Mushroom Ceviche

Grilled Chicken Fajita Tacos

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Hungry Vaquero Meal (Grilled Steak with Cheese Enchilada)

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Skirt Steak Fajita Tacos

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Cheesy Chipotle-Tomato Enchiladas 

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Cheesy Chicken and Chipotle Enchiladas

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Peruvian Chicken in Creamy Yellow Pepper Sauce (Aji de Gallina)

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Rocoto Pepper Shrimp Enchiladas

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Beef Stuffed Poblano Pepper (Chile en Nogada)

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Pork-Stuffed Poblano Peppers

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Peruvian Beef Stir-Fry (Lomo Saltado)

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Cheese Enchiladas in Beef Ancho Chile Sauce

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Cheesy Chicken & Chipotle Enchiladas

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Chipotle Chicken Salad

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Mama Isa’s Sunday Mole

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Chipotle Brisket Salad

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Mediterranean Beef-Stuffed Eggplant

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Nikkei Chicken & Soba Noodles

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Nikkei Shrimp & Soba Noodles

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Spanish Chicken & Chorizo

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Uncle T's Beef Asada

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Gaucho Mixed Grill 9/1/23

Enjoy a taste from the sea with Chef Maribel's lobster enchiladas paired with her unique rocotto chile cream sauce, served with fluffy Jasmine rice and black beans. 

Lobster Enchiladas with Rocotto Chile Sauce

Your weeknight or lunch is served with this light and tasty meal. Red fish perfectly seasoned with an ancho chile butter with a hearty side of sautéed spinach, caramelized onion and mushrooms. A gluten-free corn pudding to complement your meal. 

Red Fish with Ancho Chile Butter

Chinese immigrants in Peru brought their cooking techniques and Peruvians provided their ingredients. Lomo Saltado is the perfect combination of Chinese and Peruvian culture with sizzling beef jumping (saltado) from the wok with Peruvian peppers like aji limo. Traditionally served with potatoes and rice to soak up the beef au jus goodness.

Peruvian Beef Stir-Fry -6/19/23

Peruvian Beef Stir-Fry 6/19/23

Are you hungry like a pirate (bucanero) coming home from a long voyage at sea? Chef Maribel has you covered with this Mexican inspired surf and turf meal, with a lobster enchilada topped with rocotto chile sauce, achiote marinated flat iron steak, jasmine rice and black beans. 

Hungry Bucanero Meal

One of Chef Maribel's favorite weekday meals, this dish is comfort on a plate featuring lean pork stewed with a bright tomatillo sauce and a small kick of serrano spice, and served with rice. If you love Chef Maribel's tomatillo enchiladas, this version of her tomatillo sauce is enhanced with the pork and paired with calabacitas, or Mexican squash, and corn.

Mama Isa's Tomatillo Pork Stew

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Raised in San Antonio, fajitas were a weekend barbecue staple for Chef Maribel. These veggie-forward fajitas are full of fresh-off-the-grill portobello mushrooms, poblano and bell peppers, onions, all tucked into soft flour tortillas. Served white rice and black beans. ¡Buen Provecho!

Veggie Fajita Tacos

Flaky grilled red fish is seasoned simply and grilled, then topped with two sauces: a tomato-serrano salsa and garlic-parsley butter, plated on either side of the fish to emulate the colors of the Mexican flag. The fish sits on a bed of forbidden rice alongside creamy squash gratin, making this dish a well-rounded, elegant meal.

Grilled Red Fish Bandera

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Tasty, juicy, grilled chicken marinated in achiote-lime is the feature of this burrito. Paired with black beans, jasmine rice with peas and carrots, sour cream, cheese and a side of charred tomato-serrano salsa. Another satiating and quick meal for your weekly menu. 

Chicken Asado Burrito

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Just like in Mexico, Chef Maribel cooks sirloin on the flat top (la plancha) mixed with a mild guajillo sauce paired with pinto beans, Mexican red rice, crema, and cheese. Enjoy a side of tomatillo salsa. 

Street Style Beef Burrito

Enjoy a jam packed burrito with poblano chiles, portabellos, red bell peppers, onions, black beans, Jasmine rice with peas and carrots and a tomatillo salsa. 

Veggie Burrito

Reap the benefits of Peru's indigenous Incan heritage enjoying their superfoods such as amaranth and red and white quinoa presented in a bowl. Along with Peru's other gifts to the Americas like purple potatoes, green lima beans, Peruvian yellow pepper (aji amarillo) with quickle bell peppers. Topped with turmeric and aji amarillo chicken breast mixed with a garlic-lemon vinaigrette.

Inca Superfoods Bowl - Updated

Chef Maribel shares her favorite week night staple using flaky cod (bacalao) cooked in a mild tomatillo sauce. This bowl is complete with creamy black beans, Jasmine rice with peas and carrots, roasted brussel sprouts and garnished with roasted red bell peppers. A side of tomatillo sauce to bring the dish together. 

Cod with Tomatillo Sauce Bowl

Reap the benefits of Peru's indigenous Incan heritage enjoying their superfoods such as red and white quinoa presented in a bowl. Along with Peru's other gifts to the Americas like purple potatoes, green lima beans, Peruvian yellow pepper (aji amarillo) with quickle bell peppers. Topped with turmeric and aji amarillo chicken breast mixed with a garlic-lemon vinaigrette.

Inca Superfoods  Bowl

Inca Superfoods Bowl

Enjoy a taste of the sea with Chef Maribel's lobster enchiladas covered in her signature rocoto chili cream sauce, served with black beans and fluffy jasmine rice infused with carrots and peas.

Rocoto Chili Lobster Enchiladas

Are you hungry like a pirate coming home from a long voyage at sea? Chef Maribel has you covered with this Mexican-inspired surf and turf meal, featuring a lobster enchilada topped with rocoto chile sauce and achiote-marinated steak, served with jasmine rice and black beans.

Hungry Bucanero & Lobster Enchilada

Chef Maribel's al pastor marinade highlights Mexico's flavorful ingredients with a just-right combination of chiles and spices, notably achiote, creating a super tasty pork filling. Add in black beans, jasmine rice infused with peas and carrots, and juicy grilled pineapple, and this could just be your new favorite burrito.

Pineapple Al Pastor Burrito

Enjoy your taco night with another of Chef Maribel's favorite tacos. Beef barbacoa marinated in chiles and spices braised to fork tender perfection. Served with a bright salsa verde, jalepeño escabeche and cilantro. Paired with tortillas and Mexican red rice. Note: Using a cast iron skillet heats up your tortillas to perfection. 

Uncle T´s Barbacoa Tacos

Mushrooms full of umami paired with spinach fill these enchiladas, topped with a poblano cream sauce. Even meat eaters will feel satisfied with this meal complete with rice and black beans. 

Mushroom & Spinach Enchiladas

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Savor a jam-packed burrito with poblano peppers, portobello mushrooms, red bell peppers, onions, black beans, and jasmine rice infused with peas and carrots — all in a buttered spinach tortilla. Even better with a side of tomatillo salsa!

Portobello Veggie Burrito

If you're hungry like an Argentinian cowboy, or a gaucho, this extra hearty meal is just for you! Chef Maribel prepares a juicy rib eye steak on the grill along with Argentinian style sausage. Filling out the plate are crispy Yukon Gold potatoes and roasted bell peppers marinated in olive oil and garlic. Don’t forget to shake the chimichurri well and pour it over the steak!

Gaucho Ribeye Steak & Chorizo

Just like how it’s done in Mexico, Chef Maribel cooks sirloin tip a la plancha. The sliced steak is then mixed with a mild guajillo sauce as well as pinto beans, Mexican red rice, crema, and shredded cheese for a flavor-packed burrito. Enjoy it with a side of tomatillo salsa!

Street Style Steak Burrito

Pork Al Pastor Burrito

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Take a trip to Lima, Peru with Chef Maribel as she cooks her favorite Peruvian dish, Aji de Gallina. This beloved dish features chicken cooked in a curry-like sauce highlighting the quintessential Peruvian chile, aji amarillo, which is sweet and floral with mild spice. The aji amarillo peppers are cooked with nuts and spices, making for a creamy, aromatic sauce for the tender chicken, which gets topped with crunchy pecan-parsley breadcrumbs and Kalamata olives for a pop of texture and brightness. Served with fluffy Jasmine rice and sautéed haricots verts green beans, enjoy a taste of Chef Maribel's favorite comfort food any night of the week.

Peruvian Chicken in Yellow Chile Sauce with green beans and rice  (Aji de Gallina

Need extra protein in your life? Chef Maribel marinates her skirt steak with a flavorful adobo using Peru's smoky but mild chile- aji panca. It's a unique chile unlike any other. Paired with her famous chimmichurri. Note: Shake your sauce until spices and herbs come together into one sauce. 

Grilled Skirt Steak in Aji Panca Adobo with Chimmichurri

This grilled chicken quesadilla uses quality ingredients for an all time favorite snack or meal. Chef Maribel puts all the love in the details using her signature   achiote marinade complemented with caramelized onion, poblanos, and tomato with melting Oxaca and pepperjack cheese. A lightly toasted flour tortilla envelopes all these tasty ingredients. Served with a side of roasted tomato salsa and Mexican red rice with corn, carrots, and peas. 

Chicken Asado Quesadilla

Peru's most seafood and rice is like a paella but also like a risotto. Two great textures combined into one dish featuring Peru's famous chile pepper, aji amarillo, with saffron, a flavorful broth, with salmon, shrimp, and vegetables. 

Peruvian Seafood Paella

This hearty meal is sure to leave you satisfied. Lamb shoulder is slow roasted with hints of garlic, mint and sun-dried tomato, then topped with a spiced tomato butter. Couscous with roasted pine nuts, kale and parsley and lightly acidic carrot-chickpea salad make this Middle East-inspired meal complete!

Copy of Roasted Lamb with Pearl Couscous

Enjoy a perfect warm-weather dish: Seared salmon with quinoa and fresh herbs tossed in a white bean, artichoke, and asparagus medley. It’s all finished with a pea vinaigrette.

Copy of Seared Salmon with Vegetable Medley

If you're a lover of the flavor of poblano peppers, then this dish is for you. 
Chef Maribel's charred poblano chile stuffed with a classic Mexican style ground beef filling with potatoes, carrots, and peas is a staple in any Mexican household. Served with a tomato-chipotle sauce and Mexican crema. A side of Mexican red rice with corn, carrots, and peas completes this meal.

Chile Poblano stuffed with Mexican Beef Picadillo

Marinated grilled sirloin, seasoned smashed Yukon potatoes, garlicky green beans and a tangy dijon mustard sauce. What more could you want?

Copy of Grilled Sirloin with Smashed Potatoes

Spice up any night of the week with this modern yet comforting dish. Simply seasoned salmon is grilled to buttery, flaky perfection then served with an irresistible spiced hot honey that brings out the fish's richness. Paired with a side of turmeric rice and smoky chorizo-infused Brussels sprouts, this is a refined, restaurant-quality meal, delivered right to your table. 

Copy of Spiced Hot Honey Salmon

Uncle T´s Barbacoa Tacos (from group account)

The flavors of the yucatan shine in Chef Maribel's marinade using sour orange blended with achiote and herbs creating a succulent braised pork. Topped with grilled pineapple, caramonions and cheese filling this corn tortilla quesadilla. Served a refreshing cabbage slaw with a lime-vinagrette dressing.

Cochinita Pibil Quesadilla

Craving an easy option for busy weeknights? Look no further. Who wouldn't want to have these delicious steak on hand for flavor in a flash? These gorgeous sirloin steaks are marinated then perfectly grilled and paired with a tangy Dijon mustard sauce on the side. Serve the steak alongside your favorite veggies and a starch like rice or roasted potatoes, and that's dinner done. Or, slice and serve over a simple salad for the easiest, most satisfying lunch in no time. 

Copy of Grilled Sirloin with Dijon Mustard Sauce

These gorgeous sirloin steaks are marinated then perfectly grilled and paired with a tangy Dijon mustard sauce on the side. Serve the steak alongside your favorite veggies and a starch like rice or roasted potatoes for an easy gourmet dinner. Or serve over a simple salad for the most satisfying lunch in a flash.

Sirloin Steak with Dijon Sauce

This hearty meal features lamb shoulder slow roasted with hints of garlic, mint, and sun-dried tomato, then topped with a spiced tomato butter. Savor it over a bed of Israeli couscous with roasted pine nuts, kale, and parsley, along with a side of carrot-chickpea salad.

Roasted Lamb in Tomato Butter

Take a trip to Lima with Chef Maribel as she cooks her favorite Peruvian dish, ají de gallina. This beloved dish features chicken cooked in a curry-like sauce highlighting the quintessential Peruvian chili, aji amarillo, which is sweet and floral with mild spice. The aji amarillo peppers are cooked with nuts and spices, making for a creamy, aromatic sauce for the tender chicken, which gets topped with crunchy pecan-parsley breadcrumbs and Kalamata olives for a pop of texture and brightness. The comforting meal is completed with green beans and a bed of Jasmine rice infused with butter, garlic, carrots, and peas.

Peruvian Chicken in Chili Sauce

Peruvian Chicken Thigh in Chili Sauce

Chef Maribel shares her weekly quesadilla meal as eaten in her home with you.   Tortillas cooked on la plancha (cast iron skillet) filled with Mexican chorizo cooked with her Mexican trinity (onions, tomato, and jalapenos), potatoes and cheese. A tasty tomatillo salsa and a side serving of Mexican rice with vegetables make it a meal any night. 

Mexican Chorizo Quesadilla 3/8/24

Your new favorite weeknight dinner or lunch is served up in seconds thanks to this light and tasty meal. Local red fish pairs perfectly with a smoky ancho chile compound butter and a hearty side of sautéed spinach, caramelized onions, and mushrooms. A gluten-free corn pudding adds a little richness to round out the meal. 

Ancho Chile-Butter Red Fish

Chef Maribel shares her favorite weeknight staple meal, starring flaky, tender cod (bacalao) cooked in a mild tomatillo sauce. The bowl also features Chef's creamy black beans, aromatic jasmine rice with peas and carrots, crispy roasted Brussels sprouts, and a garnish of roasted red bell peppers. A side of extra tomatillo sauce to bring the whole bowl together is flavor-packed harmony. 

Tomatillo Cod Fish Bowl

Reap the benefits of Peru's indigenous Incan heritage and all of its best superfoods in one delicious bowl. It starts with a base of baby spinach and red and white quinoa, along with Peru's other gifts to the Americas like purple potatoes, green lima beans, and Peruvian yellow peppers (aji amarillo), pickled with bell peppers. Topped with turmeric- and aji amarillo-marinated grilled chicken breast and finished with a garlic-lemon vinaigrette, this bowl is as great-tasting and it is for you.

Incan Superfoods Quinoa Bowl

Braised Lamb with Chickpea Salad

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Braised lamb with Chickpea Salad

Taco night just became complete with Chef Maribel's beef picadillo soft tacos. Soft flour tortillas are filled with chef's special seasoning mix, ground beef, tomatoes, potatoes, garlic, and onions. Topped with shredded cheddar cheese. Served with a side of Mexican rice and a chile arbol salsa to top your taco for a little spice. Note: Heat your tortillas on a cast iron skillet or a very hot skillet. 

Tex-Mex  Beef Picadillo Soft Tacos

Tex-Mex Beef Picadillo Soft Tacos

This dish takes quinoa - a staple grain used in Peruvian cuisine - as a the rice for a healthier version of risotto. Slow roasted tomatoes add an acidic punch to pair with a delightfully creamy sauce using another stand-out ingredient from Peru, Aji Amarillo peppers.

Quinoa Quinotto- REBOOT

Usually cooked and served in banana leaves, this redfish dish is accompanied by perfectly cooked quinoa, baby spinach, and the star of the show, Aji Amarillo sauce. Squeeze the fresh lime for the last addition of flavor and a stellar example of just how good Gulf seafood can be.

Patarashka-Style Redfish with Bok Choy and Quinoa- REBOOT

Enjoy this Nikkei-style shrimp and salad dish inspired by Chef Maribel's cooking travels in Peru. This meal is fresh and perfect all year round with ginger and garlic seasoned shrimp and a ponzu vinaigrette dressing for the salad. Buen provecho!

Maribel Rivero

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