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Peruvian Seco de Cabrito named world's best stew
The Peruvian dish seco de cabrito has been named the best stew in the world by the gastronomic portal TasteAtlas, receiving a rating of 4.4 stars. The dish, which is representative of the Lambayeque, Piura, and La Libertad regions, features goat meat, chicha de jora, ají panca, and zapallo loche.
Seco de cabrito is the only South American dish to appear in the top five of the TasteAtlas ranking of the 50 best stews. Another Peruvian dish, ají de gallina, was also recognized, placing 19th in the global list.
The recipe's origins are linked to Arabic influences introduced during the Spanish colonial era, which evolved through cultural mestizaje and the incorporation of local ingredients.
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What the coverage asserts, and how many sources carry each claim.
- [○ 1 SOURCE] Ají de gallina is ranked 19th in the top 50 best stews list. infopress.pe
- [○ 1 SOURCE] Seco de cabrito is the only South American dish in the top five stews list. infopress.pe
- [○ 1 SOURCE] Seco de cabrito received a rating of 4.4 stars. infopress.pe
- [○ 1 SOURCE] Seco de cabrito was named the best stew in the world by TasteAtlas. infopress.pe