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“Happier than a cat in a Peruvian fish market.”
― Coriander Woodruff

“Aah. This is a Causa ...
... one of Peruvian cuisine's most classic dishes."
The word Causa means "mashed potatoes," and the dish is one with deep ties to Peruvian traditions. Various seafoods are sandwiched between layers of mashed potatoes and pressed together into a large roll. One could think of it as a giant potato salad sushi roll.
Kobayashi minced the spear squid, blending it together with egg whites and onions in a food processor before seasoning it with lemon, mayonnaise and soy sauce. The resulting ground squid she formed into a patty and fried to make a light and fluffy squid burger. As the centerpiece of her dish, she sandwiched the patty between layers of mashed potatoes seasoned with bright yellow Aj¨ª Amarillo. *Aj¨ª Amarillo is a type of yellow chili pepper. A traditional seasoning in Peruvian cuisine, it has both spiciness and fruity sweetness.*
She used Irish Cobbler potatoes- the pride of Hokkaido- to make the mashed potatoes. Their natural sweetness nicely emphasizes the body of the squid's flavor.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 29 [Shokugeki no Souma 29]

“In Lima, the only birds you¡¯ll hear singing are the cars honking.”
― Zidrou, The Adoption

“For one, the lomo saltado was so delicious I thought I might forget my own name. It was beef tenderloin stir-fried so that the sugars in the marinade caramelized on the outside, making it crispy and chewy and as tender as the name in the middle, on a big blue platter piled high with roasted tomatoes, various salsas and chiles, and crispy fries. The idea was to wrap pieces of beef and the toppings in the scallion pancakes that came along with it. What resulted were flavor bombs, savory and spicy and fatty and crispy, all accentuated by the sweet, tangy pop of tomato. Flakes of scallion pancakes drifted from my lips down to my plate as my teeth crunched through each bite.
"I can't even handle how good this is," I said, then swallowed because I couldn't wait to say it.
The other two dishes we'd ordered were pretty great, too----a whole branzino marinated and charred so that we picked it clean off its spindly bones and ate it with greens and roasted peppers; a half chicken roasted with aji amarillo chile paste and served over shiitake mushrooms and a lime crema---but the lomo saltado was the true star of the table. I could already picture how it was going to look on my page. The golden-brown fries glistening with oil. The beef shaded from light pink in the center to deep brown on the edges. The ruby red tomatoes nestled among them. And the scallion pancakes serving as a lacy backdrop.”
― Amanda Elliot, Best Served Hot