“My favorite dish and the one that I most associate with my country Peru is the ancient dried potato recipe for carapulcra. Potatoes have been preserved by dehydration after the harvest for ages in the Andes of Peru, even before the Incas. This process made the product lighter, easier to transport, and it helped maintain its quality. Cooking these dried potatoes gives the stew a unique flavor and texture. My grandmother made carapulcra for us as children—I’ve been eating it since I was five years old—so I really see it as the ultimate comfort food. Today we do so many things with dried potatoes it makes this ingredient an important part of our past, and also of our future.”
