Cultural discovery through Seco de Pollo

Seco de Pollo opened a door into a cuisine I'd previously known almost nothing about. The fresh and citrusy flavours are unlike anything in my usual rotation and I mean that positively. llapingachos potato cakes are a highland staple tied to Andean agricultural tradition. Understanding that context made the dish taste different — richer with meaning.

I learned that tomate de árbol tree tomato is central to this cuisine's character, not just a seasoning. The an indigenous market food stall in the Andes setting was authentic and helpful for understanding what I was eating. Club beer completed the picture. A genuinely educational meal.