Peru’s delicious potato dishes

By FAYE LEVY, YAKIR LEVY
November 12, 2015 14:28

In casual eateries in Lima’s public market building, we found loaf-shaped causas made of potato puree layered with tuna salad and other ingredients.




Causa

Causa. (photo credit:ED ANDERSON)

At the launch party of The Fire of Peru, a cookbook written by Lima-born chef Ricardo Zarate and Jenn Garbee, we savored hors d’oeuvre-size servings of popular Peruvian dishes highlighting potatoes, peppers, corn, avocados and fish.

Thanks to Peru’s three regions – the coast, the mountains and the jungle – the country has many kinds of vegetables and fruits, noted Zarate, as well as “thousands of varieties of potatoes.” Potatoes originated in the Andean highlands and were “tamed... by early Andean civilizations some seven thousand years ago.”

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