From potatoes presented in a vessel woven with living vines—a nod to the clay ovens traditionally used to cook them—to macambo beans grown by a women’s co-op in the Amazonian lowlands, every detail at causadc tells a story about the ingredients fundamental to Peruvian cuisine. Learn more about the 2026 F&W Best New Chef behind it, chefcarlosdelgg, at the link in bio. #fwbnc 🎥: alexagracee, ambernicolebuck #washingtondc #dcrestaurants #peruvianfood