Home cooking attempt — Api from scratch

I spent an afternoon making Api from scratch following a traditional recipe. Getting ají amarillo right was the main challenge — it's not as straightforward as it looks. The subtly spiced result was rewarding once I got it right.

salteñas are distinct from Argentinian empanadas with a juicy broth filling. I served it with chicha de maíz as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Api yourself gives you a new appreciation for what goes into it at a restaurant.