On a visit to a traditional Peruvian home near Puno, we were offered snacks that were indigenous to the Andes–Potatoes, Maize, and fry bread made from Quinoa.
The guide explained that the salsa in the fourth bowl contained ‘tierra’, or earth that was lovingly purified and dried into cakes. The traditional use of earth in Peruvian cooking was in honor of Pachamama (Mother Earth). One visitor was confused about use of ‘earth’; or, perhaps, could not believe that this muddy grey salsa was basically DIRT. I’m not giving up my pico de gallo anytime soon for this stuff, but it wasn’t bad. The guide carefully peeled the skin off the potato & then put the mud salsa on. Why?
Although Peru may be the birthplace of the potato, over 99% of all cultivated potatoes worldwide are descendants of a subspecies indigenous to Chile.
