At my favorite Mexican joint, I exchanged my customary cheese-filled chile relleno for a bowl of sopa con pollo.

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If you did not look too closely, this mofongo relleno could have passed as a chicken potpie, with the cassava masquerading as pastry crust.

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The national spice-of-choice, aji, is best enjoyed in the signature Arequipa dish, rocoto relleno: spicy red peppers stuffed with ground meat and potatoes, and topped with cream and cheese.

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