Best Silpancho I've had — and I've tried a few

Having eaten Silpancho at several restaurants over the past year, I can say this version is the best. The earthy from Andean ingredients quality is more pronounced here than anywhere else I've tried. chuño freeze-dried potato is handled with real knowledge — you can taste the difference.

This is proper an indigenous community festival feast cooking, not an adaptation for foreign tastes. chicha de maíz was the obvious choice and the combination was perfect. salteñas are distinct from Argentinian empanadas with a juicy broth filling. Would return for this dish alone.