Why Seco de Pollo deserves more attention

Seco de Pollo rarely gets the international recognition it deserves. The fresh and citrusy complexity is genuine, not simple, and the technique involved in using aji criollo correctly takes real skill.

llapingachos potato cakes are a highland staple tied to Andean agricultural tradition. I encountered it first in a Guayaquil ceviche bar and that context helped me understand it properly. canelazo hot cinnamon drink is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Seco de Pollo is the dish to start with.