HOW WE WORK
SixtoCarreon.com publishes recipes, culinary knowledge, hospitality reporting, reviews, guides, and personal editorial work. These standards explain how that work is developed, checked, attributed, corrected, and disclosed.
RECIPES
Recipe standards
Recipes are developed around a from-scratch cooking approach and practical kitchen technique. Measurements are presented in grams and millilitres where appropriate, with clear preparation and cooking methods, realistic timing, and supporting guidance such as substitutions, storage, serving notes, allergens, or chef notes when they materially help the cook.
For traditional dishes, the aim is to respect the dish’s culinary identity while explaining it clearly enough for a home cook to reproduce. Adaptations should be identified when they meaningfully depart from the traditional preparation.
REPORTING
News, openings, and hospitality reporting
Time-sensitive reporting should distinguish clearly between confirmed facts, announced plans, previews, commentary, and first-hand review. Official announcements, hotel or restaurant sources, government agencies, primary documents, and other attributable sources are preferred for factual claims.
Opening dates, operating details, prices, menus, ownership, leadership, and other facts that can change are checked against the best available information at the time of publication. When a story is based on pre-opening information, it should not be presented as a completed review.
REVIEWS
Restaurant and hotel reviews
A review should be based on direct experience whenever it is presented as a review. Hosted stays, complimentary meals, invitations, sponsorships, gifted products, or other material commercial relationships should be disclosed when relevant.
Commercial support does not guarantee positive coverage. Editorial conclusions remain the responsibility of the named contributor and should reflect the experience, food, service, operations, value, setting, and other factors relevant to the subject.
VERIFICATION
Sources and verification
Primary and official sources are preferred where available. Secondary reporting may be used for context, comparison, or additional perspective. Sources should support the claim being made, and uncertain information should be identified as such rather than presented as established fact.
For culinary knowledge, terminology and technique are checked against professional kitchen practice, established culinary references, and the context of the cuisine being discussed.
CORRECTIONS
Corrections and updates
Factual errors should be corrected when identified. Significant corrections, material changes, or important updates may be noted in the article when transparency would help the reader understand what changed.
Time-sensitive stories may be updated as opening dates, leadership, menus, operating details, or other material facts change. Updating an article should improve accuracy rather than disguise an earlier error.
ACCOUNTABILITY
Contributors and bylines
Published work is attributed to the contributor responsible for it. Bylines link into the site’s contributor and author system so readers can see who wrote the work and review that contributor’s published archive.
The public editorial team is listed on the Contributors page. Operational or legacy WordPress accounts are not presented as individual contributors unless they represent a real named person responsible for published work.
INDEPENDENCE
Editorial independence and disclosure
Affiliate links, sponsored content, partnerships, complimentary experiences, and other commercial relationships should be disclosed where applicable. Commercial relationships do not determine editorial conclusions.
For details on affiliate and commercial relationships, see the Disclosure page.
TOOLS
AI-assisted production
Digital and AI-assisted tools may be used to support research organisation, drafting, editing, production, metadata, or workflow. Published work remains subject to human editorial review and is approved under the responsibility of the named contributor or editor.
Tools do not replace responsibility for factual accuracy, culinary judgment, disclosure, sourcing, or the final published position.
FRESHNESS
Updates and freshness
Evergreen recipes and culinary knowledge are maintained when meaningful improvements are needed. Time-sensitive editorial work may be revisited when facts materially change. Publication volume is not treated as a substitute for accuracy, usefulness, or editorial value.
Questions or corrections? Use the Contact page and identify the article, recipe, or claim you are referring to so it can be reviewed.