What makes picantería food so good? Part II

This part two of my quest to find out what makes picantería food so good. Check out part I and read the background if you haven’t already. Elena Espinoza likes Soltero de queso as her favorite because it uses very traditional cheeses. Mario Urquizo Tapia likes cuy chactado. He likes the version at La Capitana because they cook…

Picantería food : What makes it so good? Part I

One of the questions that always in the back of my mind as I travel to learn about food is what makes a dish “good”. To find the answers that I was looking for, I decided to be an extrovert for a day and ask the customers at La Capitana, a popular picantería in Arequipa, who had eaten…