Llapingachos are a classic Ecuadorian potato cake with a captivating combination of salty Cotija cheese and creamy peanut sauce.
Everyone I know loves potatoes. Who couldn’t love what is considered to be one of the world’s most versatile foods, not to mention one of the largest crops grown in the world.
We grew our own white potatoes on the farm in Iowa, not really knowing about the many other varieties being sold throughout the United States at the time. We thought we knew most ways to cook these tubers as they were a staple in our house.
But recently, my mind was opened as I had the opportunity to learn how potatoes are prepared around the world, thanks to James Beard Award-winner, Raghavan Iyer, at a media luncheon at Melissa’s Produce. Continue reading