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In a quiet corner of The Hague, between the urban buzz and the breeze from the canals, Milagros Méndez has built her own version of home. Born in Trujillo (Peru), her life has been a constant journey — Ecuador, Argentina, Spain, the United Kingdom, and now the Netherlands. With every move, she gathered knowledge, flavors, and memories that today come to life in Tamales Uchu8 , her Peruvian tamal business.
Interestingly, her vocation was born from a Brazilian telenovela — Vale Tudo — which sparked an unexpected passion in her: cooking. After training and working in renowned European restaurants like Astrid & Gastón in Madrid, she decided to found Tamales Uchu8 in The Hague, a small sanctuary of Peruvian flavor where each tamal connects continents and memories.
This article invites you to explore her roots, learn about her challenges as a migrant, and discover how a simple tamal can become a symbol of identity, courage, and passion. And, of course, how Milagros managed to recreate a piece of Peru in the heart of the Netherlands.
“I chose the name Uchu because in Quechua it means chili, that essential ingredient that gives soul, character, and playfulness to Peruvian cuisine. Every tamale I make carries a little piece of that heritage.” — Milagros Méndez, founder of Tamales Uchu8
Roots and Passions: Between Latin Flavors
Milagros’ childhood was a mosaic of cultures: the Ecuadorian seasoning of her grandmother (who was from Ecuador), the coastal warmth of her father from Trujillo, and the porteño spirit of Argentina. In every home she lived in, she discovered recipes that spoke of memory, affection, and tradition.
“My vacations in Peru were a festival of flavors: pollo a la brasa, D’Onofrio ice cream, laughter, and family hugs,” she recalls. Those first encounters with Peruvian and Latin American cuisine ignited a passion that, although late-blooming, would eventually shape her path.
At 14, her mother moved to Argentina and Milagros stayed behind in Buenos Aires. There, between classes and homework, she absorbed the richness of local cuisine without ever forgetting her roots. “Peruvian food was a treasure of flavors that always fueled my culinary curiosity,” she says today with a smile.
The Call of the Kitchen: From TV to the Stove
Her love for cooking began at age 7, inspired by the Brazilian soap opera Vale Tudo , where the kitchen and recipes were central. Without knowing it, that TV story planted the seed of a dream. Seventeen years later, she finally decided to study gastronomy and realized that each technique and flavor was a puzzle piece forming her identity.
Education and Professional Experience: From Buenos Aires to Astrid & Gastón
Driven by passion, Milagros left Argentina at 19 to reunite with her mother in Barcelona. Far from fear, she found a cosmopolitan environment that welcomed her with open arms: “By 19, I was already used to traveling and making new friends,” she confesses. She arrived with few resources but great determination. After four years of hard work and saving money, at 23 she started her studies at the Escuela Superior de Hostelería de Barcelona (ESHOB) , a fundamental base for her professional development.
After completing her studies, she traveled to Madrid for an internship at Astrid & Gastón , chef Gastón Acurio’s restaurant. What began as a formative experience became a real job opportunity: after three months, they offered her a position on the team, where she deepened her knowledge of mother sauces, stocks, and seasonings that define contemporary Peruvian cuisine — pillars that today support her creative style. Later, she took an important step by joining the prestigious two-Michelin-starred restaurant Ramón Freixa , where she refined classical and avant-garde techniques, strengthening an ethic based on discipline and respect for raw ingredients.
Her restlessness took her beyond Spain: she traveled to London, where she worked in renowned restaurants such as Barra Fina and Ibérica , the latter under the direction of Nacho Manzano. In every destination, Milagros expanded her culinary and cultural knowledge, forging a unique gastronomic identity filled with international influences and deep emotional roots. Her career reflects a blend of rigor, creativity, and a constant search for new challenges.
Tamales Uchu8 in The Hague: Tradition and Entrepreneurship
Al llegar a Holanda, Milagros comenzó a forjar su camino en la alta cocina local trabajando en reconocidos restaurantes como Lake House en Róterdam. Más tarde, al mudarse a La Haya, asumió el rol de jefa de cocina en Callao , restaurante del prestigioso chef Jaime Pesaque. Estas experiencias no solo le permitieron consolidar su identidad culinaria, sino también desarrollar un profundo respeto por la materia prima, la técnica y la narrativa detrás de cada plato —valores que hoy son la base de su proyecto personal: Uchu8.
Once in The Hague, she knew she wanted to offer something authentic and deeply personal — a gastronomic experience that told her story. Choosing tamales as the essence of her business was no coincidence; they represent her roots, her childhood, and her love for traditional cuisine. The name Uchu8 unites the cultural and the personal: “uchu” means chili in Quechua, an iconic ingredient in Peruvian gastronomy, while the number 8 symbolizes luck and infinity for Milagros, reflecting her vision of a constantly evolving project. Although currently only available online, Uchu8 ‘s ambition is to open a physical location where customers can enjoy a hot tamal served with homemade sauces and artisan bread, creating a complete, intimate, and flavorful experience.
For Milagros, these traditional wraps represent the living history of her land. However, finding fresh yellow chili in the Netherlands was initially a challenge. Thanks to the growth of the Latin market and new suppliers, she now keeps her pantry well-stocked and offers a weekly “special tamal” that blends local ingredients — from shrimp with peanut butter to Dutch spices.
Still, entrepreneurship wasn’t without its hurdles. At first, fresh ají amarillo (yellow chili) was nearly impossible to find in the Netherlands, forcing her to seek international suppliers and plan purchases in advance. Over time, the growing demand for Latin products in Europe made it easier to access Peruvian ingredients, allowing her to ensure the quality of her tamales.
The Soul of Entrepreneurship: Daily Passion
Far from the glamour of big kitchens, Tamales Uchu8 is a space for collective creation. For Milagros, the most rewarding part is waking up every morning to the smell of corn and fire in the kitchen. Alongside her team, she dreams up recipes, designs marketing strategies, and experiments with new combinations to surprise the European palate.
Her location in The Hague is more than just a sales point: it’s a place to learn, share stories, and feel closer to home. She organizes Peruvian cooking workshops, tastings of Andean corn, and talks about traditional ingredients, bringing Peruvian culture closer to the heart of Europe.
“Every tamale I make carries a story, a memory, and a part of me. I don’t just sell food; I share a piece of my life.” — Milagros Méndez
Challenges and Lessons: Migrant Resilience
The COVID-19 pandemic put her fast-moving world on pause. It was a time for reflection, reconnecting with her creativity, and reinforcing her conviction: “Getting discouraged was temporary; giving up was never an option.” Being a Latina woman and entrepreneur in The Hague requires strength and courage, but her cosmopolitan experience gives her the confidence to face prejudice and turn obstacles into opportunities.
Her advice to those who want to start a business abroad is clear: perseverance, passion, and self-confidence. For her, every obstacle is a learning opportunity, and every tamal is a life lesson.
Connection with Peru and Future Vision
After overcoming the uncertainty of the pandemic and the challenges of adaptation, Milagros looks to the future with ambition. She dreams of Tamales Uchu8 becoming as well-known in Europe as Mexican tacos, carrying the message that traditional Peruvian cuisine is rich, diverse, and deeply human.
Although she doesn’t actively participate in events within the Peruvian community, she feels the heart of Peru beating in every tamal, in the criollo music playing in her kitchen, and in the pride of keeping a heritage alive. Her customers discover, with every bite, an authentic piece of Peru.
Meanwhile, she invites lovers of good food to taste her story and share it. Because in every banana leaf that wraps a tamal, there lives the voice of a tradition that has found its place — and purpose — in European cuisine.
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Dare to try a piece of Peru in The Hague? Visit Tamales Uchu8 or place your order online. Follow her on social media and discover her special tamal every week. Let yourself be wrapped in the memories and passion of Milagros.
