“Green Tamalitos” are an emblematic dish from Piura, a region in northern Peru. It is a dish traditionally served as a starter, made from fresh corn (a type of Peruvian large grain corn).
Its characteristic green color comes from the addition of fresh cilantro (coriander) to the dough. The final texture of the tamale is described by the chef as silky, creamy and compact. They are served hot, traditionally in pairs, and accompanied with a juicy “Seco de Cabrito” sauce (a kid's stew) and a refreshing “Creole sauce” to balance the flavors.
