Mar 6, 2018


This is an appetizer served in picanterías (traditional restaurants in Arequipa). However, they don´t serve you the finished dish but they actually give you the ingredients for you to prepare it.


  • 4 potatoes
  • 2 slices of rocoto
  • 1 tomato
  • Red vinegar
  • Olive oil
  • Salt



Boil three or four regular size potatoes with their skin, then peel them. Cut one or two slices of fresh rocoto and take out the seeds and central part of the rocoto where they are attached (you can leave this part if you want it really hot). Cut the tomato in slices. Put everything on a flat dish, add red vinager, oil and salt.

The fun part starts after it is served. Now you need to cut the rocoto, tomato and potatoes in small pieces, crush the potatoes with a fork and mixed them with the rocoto and tomato. Add some more vinager, oil and salt if needed.