First time trying Seco de Pollo — completely converted

I had never tried Seco de Pollo before this visit and I wasn't sure what to expect. The fresh and citrusy taste hit immediately and made sense of the dish in a way descriptions never quite do. culantro is an ingredient I'd not encountered used quite like this before.

The a traditional home lunch setting added something to the experience — this kind of food makes sense in that environment. llapingachos potato cakes are a highland staple tied to Andean agricultural tradition. My server recommended naranjilla juice alongside and it was exactly right. I've been telling everyone to try Seco de Pollo. Outstanding first encounter.