We invite you to explore the footprints of humanity, with The Atlas Project have a look through every lens.
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Echoes of Time
Tracing the footsteps of humanity across five eras of transformation.
Understanding where we come from to imagine where we are going.
Mexican Gastronomy
The Street Taco
A masterclass in Mexican culinary heritage.
Ingredients
The Foundation: Hand-pressed corn tortillas (nixtamal).
The Protein: 500g of premium flank steak or suadero.
Aromatics: Fresh white onion and cilantro (finely chopped).
The Brightness: Freshly squeezed key limes.
The Heat: Hand-crushed salsa (roja or verde).
Preparation
The Sear: Season the beef with sea salt. Grill over high heat until charred on the outside and tender within. Dice into bite-sized pieces.
The Tortilla: Warm the tortillas on a comal (griddle) until they are flexible and aromatic.
The Assembly: Place a generous portion of meat onto two stacked tortillas. Top with the onion-cilantro mix.
The Ritual: Add salsa to taste. Hold the taco with your fingers, tilt your head at a 45-degree angle, and enjoy the perfect balance of flavors.
Canadian Gastronomy
The Authentic Poutine
Quebec’s iconic blend of texture and warmth.
Ingredients
The Base: Russet potatoes, hand-cut into thick fries.
The Soul: Fresh “squeaky” cheese curds (never shredded cheese).
The Element: Velvety brown gravy (traditionally a light beef and chicken stock blend).
Seasoning: Sea salt and a touch of cracked black pepper.
Preparation
The Fries: Soak the potato batons in cold water to remove starch, then double-fry them until they achieve a deep golden, crispy exterior and a fluffy core.
The Tempering: Ensure your cheese curds are at room temperature. This is the secret to getting them to soften without melting completely.
The Gravy: Simmer the gravy until it is thick enough to coat the back of a spoon. It must be piping hot to “wake up” the cheese curds.
The Assembly: Place the hot fries in a shallow bowl. Scatter a generous handful of curds throughout. Pour the hot gravy over the top, allowing it to pool slightly at the bottom.
Indian Gastronomy
Matar Paneer
A timeless North Indian classic of paneer and garden peas.
Ingredients
The Star: 250g Paneer (Indian cottage cheese), cubed.
The Garden: 1 cup sweet green peas (fresh or frozen).
The Base: A smooth puree of 2 medium tomatoes and 1 large onion.
The Aromatics: 1 tbsp ginger-garlic paste and fresh cilantro.
The Spice Blend: Turmeric, Kashmiri red chili powder, coriander powder, and a touch of Garam Masala.
The Finish: A splash of heavy cream (optional) and crushed Kasuri Methi (dried fenugreek leaves).
Preparation
The Gold: Lightly pan-fry the paneer cubes until golden. Pro Tip: Soak them in warm water for 10 minutes after frying to keep them incredibly soft.
The Masala: Sauté cumin seeds in oil, then add the onion-tomato puree. Cook until the oil begins to separate from the sides of the pan—this is the secret to a deep, authentic flavor.
The Simmer: Stir in the spices and the green peas. Add a cup of water and simmer until the peas are tender.
The Union: Gently fold in the paneer cubes. Stir in the Garam Masala and cream, allowing the flavors to marry for 2-3 minutes.
The Garnish: Finish with a handful of fresh cilantro and a pinch of fenugreek. Serve hot with Garlic Naan or Jeera Rice.
Gerardo Murillo a.k.a Dr. Atl
(Mexico) Mexican Muralism
Diego Velazquez
(Spain) Baroque
Fernand Leger (France)
Cubism
Gustav Klimt (Austria)
Symbolism
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About the project
“The Atlas Project is a visual and sensory encyclopedia designed for the modern explorer.
Our mission is to go beyond conventional maps, tracing the essence of humanity through the profound connection between territory, time, and culture.
We invite you to discover the footprints that define us.”