Chef Maribel grew up in Texas with warm corn cakes, sweet fruit jams, and the kind of comfort food that wraps around you like a hug. This dish is her homage to those mornings—fluffy corn cakes inspired by her Latin roots, topped with a loose-set berry jam that’s bright, buttery, and made to linger. A Southern heart with a Latin soul.
I must say I was surprised at how lovely the pancakes were. I love corn and there was just enough to know it was there. The fruit was really good, too.
Janice · 08/17/26
if the compote is put into the pancakes prior to reheating (even on the least any of time),nearly all moisture evaporates. the flavor combination with the pancakes is very nice!
Carrie · 08/16/26
What a nice change from regular pancakes. The strawberry sauce from the cheesecake tasted good with this. Wasn’t a fan of the fruit compote.
Christine · 08/16/26
Анастасия · 08/11/26
Mark · 03/03/26
Fabiola · 03/01/26
Delicious
Irene · 02/26/26
Max · 02/23/26
kind of fragile cakes
cindy · 02/17/26
Very good
Irene · 02/17/26
A little dry and falling apart.
Coral · 02/15/26
Ana · 02/12/26
They were a tad dry for my taste, but I loved the fruit compote
Jennifer · 02/12/26
Kevin · 02/10/26
tasts good, but dry.
Bruce · 02/07/26
My husband finished this for me. It left an aftertaste in my mouth. He enjoyed it.
Chris · 02/07/26
Excellent breakfast, like a flat corn muffin.
Marc · 02/07/26
When I opened the package, the top pancake looked perfect… when I lifted it, I found the bottom pancake burnt.
The berry compote was delicious but the corn pancakes crumbled & completely fell apart.
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.
