Best peruvian dish

Causa limeña or simply causa,[1] is a typical and widespread entrée of the Peruvian gastronomy which has a pre-Columbian origin. In the ancient Peru, it was prepared with yellow potatoes, which have a soft texture, and kneading it with crushed chilli peppers; although it can also be made with any other variety of potato. During the Viceroyalty era, between the 16th and 19th centuries, the lemon ingredient (originally from Asia)[2] was added, reaching the actual form, both the ingredients and the presentation. There are many hypothesis about the name of the dish. Firstly it was suggested that it comes from the quechua Kawsay, which means "necessary sustenance" and "food", or "what feeds", a name also given to the potato.[3][4] There are other hypothesis about the name of the dish that link it to war episodes of the contemporary history of the Andean country. Even though this clearly Limean dish exists since the Viceroyalty, it didn't have a specific name; it was with the arrival of the libertador José de San Martín that, in order to solve the expenses of the military campaign, this dish was sold in the corners of the Limean streets, as a way to contribute to the cause (por la causa in Spanish, "for the cause").[5][6] On the other side, it may also be possible that causa limeña was a patriotic dish during the Peruvian-Chilean Pacific war. At the time, women would help the soldiers offering them this cold dish.[7] While this dish is called causa in Lima, in the northern city of Trujillo the name is used to designate any spicy meal,[3] even if causa limeña is also prepared in this city and is as good as the capital one.

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Papas rellenas (English: stuffed potatoes) are the most popular type of croquettes in Latin American regions such as Bolivia, Peru, Chile, Colombia, the Caribbean (more so Dominican Republic, & Cuba), and the American territory, Puerto Rico. The first recorded Latin American recipes were printed in the late 19th century, during a time when French cuisine (among others, e.g. Italian) was influencing those of Latin America. The dish is a baked potato dough into which a filling made of chopped beef and onions, whole olives, hard-boiled eggs, cumin and other spices is stuffed. Once prepared, the obloid mass is deep-fried. Potato flour is often added to give greater consistency to the dough. In Peru, the dish is usually accompanied with a "salsa criolla", or an ají sauce. They consist of mashed potatoes stuffed with seasoned ground meat,[2] various spices then deep fried. The dish varies in preparation and presentation from country to country. Papas rellenas are a local favorite in heavily Cuban-populated American cities such as Miami and Tampa,[3] in which the Cuban version consists of potato balls stuffed with seasoned picadillo.[4] This dish is also extensively consumed in Puerto Rico, where it is called "relleno de papa". In Puerto Rico papa rellenas are stuffed with cheese, picadillo, or ground meat with cheese. The papas are then coated with raw egg and rolled into cornmeal, corn flour, or bread crumbs.

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