History of the Causa Limeña

According to research by Rodolfo Tafur, a renowned food historian, the word causa corresponds to the term Kausay, which comes from the Quechua word and means “life” or “giver, sustenance of life.” This name is attributed to the potato, an essential ingredient in the diet of these ancestral communities, mixed with crushed chili (both traditional Andean crops).

However, other views place Causa Limeña's history in the colonial era, around 1820, associated with the independence movement led by José de San Martín.

Another, more Republican version says that around 1879, during the War of the Pacific, a group of involved women, inspired by the history of independence, prepared the simple recipe with a large quantity of potatoes that they had gathered. They went to every corner and from house to house selling the patriotic dish while saying, “For the cause, in favor of the cause!” Hence the name Causa Limeña.

Ingredients of the traditional recipe

• 3 yellow chiles.
• 1 kilo of yellow potatoes.
• 3 lemons.
• 60 milliliters of vegetable oil.
• Salt and pepper to taste.
• 250 grams of chicken.
• 2 onions.
• 1 green pepper.
• 5 bell peppers.
• 100 grams of mayonnaise.
• 1 medium avocado, cut into slices.
• 1 medium carrot.

Preparation:

1.  To make the causa limeña dough, peel the potatoes and boil them with a bit of salt until they soften.
2. Meanwhile, prepare the yellow chile sauce, which will flavor and color the dough. Chop the chiles, remove the seeds and veins, and cut them into quarters. Boil them until they soften.
3. When they are soft, remove the skin and blend the pulp of the chiles.
4. You will obtain a yellow sauce with a slightly thick consistency. Set aside.
5. Now, it is time to prepare the chicken for the causa limeña. Cook it in water with one of the onions, the green pepper, the chiles, and salt to taste.
6. You can also boil the beans and carrots in it, paying attention to the cooking point.
7. When they are ready, remove them from the water and shred the chicken well.
8. When the potatoes are ready, heat them to make the dough. Puree them until smooth and delicate.
9. Add the rest of the dough ingredients to the puree: the yellow chile sauce, the oil, the lemon juice, salt, and pepper. Mix and knead very well with your hands.
10. Mix the shredded chicken with the other finely chopped onion, the mayonnaise, salt, and pepper.
11. To assemble the causa limeña. First, take a portion of the dough and cover the bottom of a mold. Place the avocado slices on top of the puree.
12. Cover the avocado with the chicken mixture.
13. Take another small portion of dough and cover the entire chicken. Place the layer of carrots and green beans on top.
14. Use the remaining dough to cover the causa limeña. For the garnish, cut the eggs lengthwise and place them on top of the causa along with the olives. Let it rest in the refrigerator, as this is a dish that is best served cold.
     

Where to try it

We are sure that causa limeña is not missing from the menu of any restaurant, from the simplest to the most luxurious and elegant. Here we share some recommendations to keep in mind when visiting and trying this iconic Peruvian recipe.

Lima

Being the capital and place of origin to which the name of this recipe refers, it is, of course, the first emblematic city to visit and taste this delicious dish.

Astrid y Gastón: It is located in the Moreyra hacienda house in the San Isidro neighborhood, Lima. Make your reservation and guarantee an extraordinary tasting of causa limeña.

Central: Winner of the highest culinary recognition worldwide. This restaurant, which some call the best restaurant in the world, includes causa limeña on its menu, especially considering that one of its distinctive qualities is the care they take with the ingredients they use from their source.

In Cusco

You will also find multiple options where this culinary delight typical of the Inca Empire will not be missing.

Chicha de Gastón Acurio: This restaurant, located at Plaza Regocijo 261, Cusco, from the signature of such a prestigious Chef, is an excellent option. There, you can try the innovative recipe that Gastón himself created, which is one of the most striking versions of causa limeña. Make your reservation. The place has bilingual service.

Bohemia Restaurant: Go to Plateros Street, 365, 2nd floor, Cusco. You can find this cozy place open from 11 am to 11 pm and be served by its owner in a favorable family atmosphere that completes the wonderful experience of tasting the causa limeña.

In Machu Picchu

From these lands of notable global tourist confluence with beautiful Andean landscapes, you can confidently visit multiple spaces of emblematic and quality culinary wealth.

Julián Restaurant:This small restaurant is located on Avenida Imperio de los Incas No. 618. It opens its doors from 7 am to 11 pm. They offer typical recipes made with products from their garden. There you can taste the causa limeña as part of their menu.

Tinkuy Buffet: Located on the Hiram Bingham highway, km 7.5. Aguas Calientes. It offers buffet service from 11 am to 3:30 pm. Surrounded by a beautiful space with outstanding service and a musical atmosphere, it is the ideal place to try the causa limeña among the variety of typical dishes they offer.

If you have not yet tried Peruvian cuisine, do not wait any longer. Come and discover the fusion of flavors, colors, and the distinguished history of this nation, expressed in the causa limeña, a dish of world projection of the Inca culture.