Comparing Fanesca across three restaurants — an honest verdict

I ate Fanesca at three different restaurants in the same week to compare. The results were illuminating. The use of aji criollo varied significantly — only one got it right. The fresh and citrusy profile should be consistent but interpretation differs widely.

llapingachos potato cakes are a highland staple tied to Andean agricultural tradition. The best version came from an indigenous market food stall in the Andes, which felt authentic. naranjilla juice was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Fanesca is larger than you'd think.