Causa is a traditional Peruvian dish that blends elements of cold casserole and picnic food, featuring layered potato puree, chicken or tuna salad, and garnishes. Despite challenges in finding authentic ingredients in America, its versatility allows chefs and home cooks alike to personalize the dish. Causaâs roots are tied to historical events in Peru, symbolizing sustenance and community. It has evolved over time, adapting to various ingredients and preparations, making it an inclusive dish celebrated by all social classes in Peru and embraced for its adaptability in the U.S.
There's no analogue for causa in American cooking. Part cold casserole, part picnic-greatest-hits mash-up, this adaptable Peruvian dish welcomes a variety of creative interpretations and ingredients.
Rich, middle-class and poor families make it. We all eat causa,â says Diego Oka, chef of La Mar in Miami and a native of Lima.
There's no wrong way to make causa,â says Carlos Delgado, a chef who grew up just west of Lima in Callao, emphasizing its versatility.
Historians have linked the dish to the Quechua word "kawsay," which means "life force" or "sustenance," illustrating its cultural and historical significance.
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