Machu Picchu puts Peruvian spin on corn, potatoes
CHICAGO (WLS) -- Two of the staples in just about any Midwestern kitchen are corn and potatoes, but the Peruvian kitchen takes a very different approach to those two familiar vegetables. The tiny South American country grows more than 3,000 varieties of potatoes and corn.
From the high Andes to the coast, potatoes and corn are practically stitched into the Peruvian landscape. At Machu Picchu in Lake View, you'll find both in abundance. A typical starter, called a causa, begins with mashed potatoes the color of saffron, thanks to the indigenous aji amarillo chile.
"The ones that we use here are the small, tiny potatoes; we mash it, put the aji Amarillo chile and the causa we use very different seasonings," said owner Javier Alday.
The potatoes are layered with avocado and chicken salad in a ring mold, then once the causa is formed, it's topped off with egg, olive and a bit more chicken salad. Another potato - called papa seca - arrives sun-dried.
"It has a very nice smoky flavor since the potato gets dried by the sun it has a very particular flavor," said Alday.
That one is used in a rich stew, served with citrus-drenched red onions and white rice. Corn is also unique. The Peruvian choclo has much larger kernels, and forms half of the pairing in a choclo con queso - that is, corn with cubes of fresh farmer's cheese, served with a huancaina sauce, made from the aji amarillo chile and cheese. Then there is the purple corn..
"We have the dried purple corn that we make the chicha morada, we also make a dessert out of it," said Alday.
Chicha morada also contains cinnamon, pineapple and lime, and it's easily one of the best non-alcoholic drinks anywhere. Alday says with more interest in all things Peruvian, importing ingredients is becoming more commonplace.
"It's getting easier and easier to start getting Peruvian products," he said.
So living in the Midwest, corn and potatoes are obviously everywhere - we're used to them. But try some of these Peruvian recipes, and you'll never think of corn and potatoes the same way again.
Machu Picchu
3856 N. Ashland Ave.
(773) 472-0471
