Take the aji amarillo, smoky, with a slow-burning ﬁre that lingers, make it into a paste and blend it with cooked and mashed purple potatoes, add some olive oil, salt and lime juice, and you’ll have a Causa. Likely named after the Quechua word kausay, meaning sustenance or energy, causa is typically served in a casserole with a tuna salad ﬁlling or as small timbales topped with savory seafood. This Peruvian potato salad is creamy, cool, spicy, and nourishing, all at once, and a perfect dish to honor the earthiness of the potato, one of Peru’s gifts to the world.
Nico Vera is a Peruvian chef and Pisco mixologist based in San Francisco, California, where he promotes Peruvian food and culture through pop-up dinners and cocktail classes. You can find his recipes and calendar of events on his blog, Pisco Trail.