Next up was the Papa Relenna is a funny-looking little submarine-shaped savoury cake arrived next, made from a manioc (a shrub native to South America) puree and filled with mince mixed with garlic, panca and a huancaine (cheesy pepperery) sauce – this reminded us of good old English cottage pie with a bit of a twist.
The main course consisted of 3 generous dishes to share –
a roast chicken, rich vegetable soup and fried fish.
The grilled chicken was served with a tari sauce and yummy roasted potatoes, a safe bet for fussy eaters.
The fried fish – tallarin saltado – was delicious with tomato and onion chunks.
The soup (El Chupe), my favourite, was a deliciously thick broth with huacatay – a green chilli sauce, corn and a drifting poached egg.