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peru.travel
Wednesday, May 25, 2022
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On Potato Day, learn more about the native potato, a Peruvian superfood, and about some Peruvian dishes that have it as a star ingredient.
Diners around the world are used to eating potatoes in different ways and at different times. Peru is no exception, as the potato is one of their favorite foods, as it is always present in their gastronomy; and also, because Peru is considered the main potato producer in Latin America. For the National Potato Day, this May 30, we want not only to celebrate this important tuber, which also contributes to the development of jobs, but also to tell you about some of its Peruvian varieties, such as the native potato and the dishes that have it as a protagonist in their ingredients.
Types of Peruvian native potatoes
More than 8 thousand years ago this tuber was domesticated in Peruvian territory, specifically north of Lake Titicaca. Since then, more than 4 thousand varieties are known, the best known are: Canchan, Blanca, Amarilla, Huayro, Tumbay, Huamantanga, Unica, Yungay, Peruanita, Tomasa, Perricholi and Negra andina.
But, in addition to all of them, there are native potatoes, which are considered Peruvian superfoods, due to their great nutritional value and their enormous health benefits for those who eat them. Native potatoes are varieties native to Peru, which can only be harvested at high altitudes (over 3500 m.a.s.l.), many of these varieties have been grown for thousands of years. Among some types of native potatoes, we have the following: Sumac Soncco, Qeqorani, Leona, Wenccos, Limeña, Peruanita, among others.
Peru currently exports tons of native potatoes abroad in different presentations such as pre-cooked, frozen and chips. To enjoy them you can also eat them boiled and coated in a sauce or Peruvian chili.
Local potato-based dishes
And now we’ll talk about the good stuff! Some delicious Peruvian dishes that have the potato as the main protagonist. Although they can be eaten all over Peru, they are especially typical of certain regions and here we tell you.
Causa Limeña from Lima
This starter dish is traditionally prepared with yellow potato, lemon, yellow chili, boiled egg and black olives. It can have different fillings such as chicken with mayonnaise, avocado, tuna, vegetables and many more!
Although there is evidence that there were versions of Causa during the Inca period, the hypothesis about the origin of the name goes back to the time when the liberator José de San Martín arrived to Peruvian lands. On the street corners of Lima, this dish was sold to help with military expenses, so it was said that it was to help “the cause” of Independence. This is how it earned the name “Causa”. There is also a theory that it was a patriotic dish during the War of the Pacific, in which the dish was also sold to support the Peruvian army.
Papa a la Huancaína from Huancayo, Junin
The delicious Papa a la Huancaina is prepared with boiled potatoes (they can be native potatoes), a boiled egg and for the sauce you must blend: yellow chili, cream cheese, milk, garlic or onion and salt to taste.
Its origin dates to the 19th century, during the construction of the Central Railroad of Lima that had as its destination the city of Huancayo. A group of women from Huancayo decided to help feed the workers with a menu that included this dish based on potatoes, cheese and rocoto (chili pepper), which quickly became a favorite.
Carapulcra from Ica
Carapulcra is a very old dish, dating back to Inca times. This rich Creole dish is made with meat, chili and, of course, the main ingredient: the dried potato. It is a perfect main dish to eat with the family! Its preparation became popular in the 17th century, when it was part of the food of the slaves, and it was in the 19th century when it was served to the middle classes. Carapulcra, however, has Inca antecedents: it was initially called Kalapurca, which means ‘stew prepared on hot stones’ in Quechua. At that time, its preparation was much more artisanal with llama meat and dried potato. Today it is a traditional dish from the beautiful coastal region of Ica, south of Lima.
Pastel de papas (Potatoe and Ground Beef Pie) from Arequipa
In the world there are several versions of potato pie, but the one from Arequipa is different in that it does not have any filling but is mainly based on potato. Among its ingredients we also have cheese (preferably serrano), milk and eggs. About its origin, it is said that it is probably based on the British dish Cottage Pie or “Pastel de rancho,” and it is served in the traditional picanterias from Arequipa.
You already know it! If you are traveling around Peru, celebrate Potato Day by eating this delicious and nutritious food in these dishes or in the many other dishes of Peruvian gastronomy. Bon appetite!
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