Peruvian Causa Gets a Glow-Up

Mariela Biggio

Cold mashed potatoes are hot at Overstory, a Latin American-inspired rooftop bar at the Westin Atlanta Gwinnett. In the Peruvian Causa Limeña, Mariela Biggio, executive chef, transforms the classic causa (a savory terrine of mashed potatoes, chicken salad, aji amarillo and olives), giving it an elegant glow-up that shines on Overstory’s shareable menu. “Causa is typically layered, creating a visually striking and texturally delightful dish,” says Biggio, who opted to play with these elements in her take. Biggio’s version features a single base layer of potatoes and aji amarillo, which is topped with a delicate mixture of chicken salad, avocado, eggs and huancaína (a Peruvian sauce made with aji amarillo, queso fresco, garlic, onion and evaporated milk).

The result, says the chef, is a masterful balance of flavor, texture and visual appeal, showcasing the essence of Peruvian cuisine. While Biggio ultimately swapped Peruvian potatoes for Idaho potatoes—deemed best to achieve a desired silky-smooth texture—the aji amarillo delivers the characteristic vibrant yellow hue of the traditional recipe and “just the right amount of spice,” says Biggio. “It’s an elegant dish worthy of fine dining or casual enjoyment.”

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