Estevanico knew not one cuisine but two, separated by an ocean. As a child in Azemmour, he ate in the Berber manner: a large communal dish (the *gsaâ*) placed in the center, from which each person took their portion with the right hand, without utensils, in a shared gesture. Then, shipwrecked and walking across the deserts of America, he depended entirely on the hospitality of indigenous peoples, whose meals revolved around scarcity: they grilled, dried, and ground into flour whatever the land provided, and shared everything, for no one survives alone. This collection follows his life's path—from the shared dish of childhood to the traveler's provisions.

What unites all of Estevanico's food is preservation: dried corn ground into flour, dehydrated bison meat strips, long-roasted agave hearts. Far from a fixed terroir, the explorer eats what travels—light, dry, durable. Drying and slow cooking in an earth oven are the emblematic techniques of his survival.