Seco de Carne

The story

A braise with a long journey behind it: the technique of stewing meat in a dense coriander sauce came to Peru via Arab-influenced Andalusia and took root in the country's north. The indigenous component is the fermented corn beer of the Andes — in our version interpreted with an aromatic beer salsa. And the name? 'Seco' (dry) was simply what the second course after the soup used to be called. The course's name stuck to the dish — to this day.