Don’t Leave Peru Without Tasting the Potato Wine
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I’ve never met a potato that I didn’t like, whether blanketed in cheese or crisped and then sprinkled with sea salt. So it was no surprise that I loved eating my way through Peru, a country that boasts over 4,000 varieties of tubers and an array of potato-based dishes, such as papa a la huancaína, taters dressed in a sauce made with ají amarillo chilis and queso fresco, and papa rellena, mashed spuds molded around a stuffing of minced meat and then deep fried. But one iteration of my favorite ro
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