Spicy is gaining more followers every day. With the help of 50 chefs from around the world, we will explore all the possibilities of this food through a selection of recipes: from the classics to the most current, but always delicious and irresistibly fiery.

From the drink to the dessert. Chili peppers, chili peppers or chili peppers have the ability to elevate any recipe to another level or, as the author says, to make us drink and eat in 3D.
Like tomatoes and potatoes, they are one of the great contributions of the South American pantry to humanity and, the truth is, that many kitchens in the world would feel incomplete if they were missing.
It's not difficult to understand why. After all, what other ingredient has that ability to perfume, give flavor, color our cheeks and make our heart race?
A complete and surprising tour through the universe of spicy food that, with certain doses of humor, gives us clues to its mysteries—why is it spicy? is it aphrodisiac? Is it addictive?—but above all it teaches us that not all spicy foods are the same, it helps us understand them to use the ones we have on hand, and to treat them in a way that adapts to our tastes and that of our diners.
Its 90 recipes are a collective tribute from fifty chefs from around the world—amateurs and professionals, famous and anonymous—to these magical and versatile ingredients. Among the collaborators are Albert Adriá (Spain), Narda Lepes (Argentina), Héctor Solís (Peru) Sacha Hormaechea (Spain), Santiago Lastra (Mexico), Diego Cabrera (Argentina), David García (Spain), Elena Reygadas (Mexico) ) and Micha Tsumura (Peru).