Causa refers to the yellow potato (papa amarilla), and rellena refers to the stuffing.” Elizabeth and Elvin Paulino of La Candela in Huntington offer an entire Causa menu – chicken salad, fried, octopus, shrimp, ceviche – you’re able to truly experience the depth of this dish. It can be served as an appetizer or even entrée! According to Adventure Life, “A staple in Peru for centuries, the word causa actually comes from the Quechuan word ‘kausaq’ which means gives life. It is served in a beautiful tower, with each layer clearly visual to the diner. A great example is the “Causa” – a layered potato cake of sorts, made up of potato (sometimes mixed with lime juice and pepper), and either tuna, lobster, crab, octopus, shrimp, avocado, or chicken. I was mesmerized by their ability to take simple ingredients like corn and potatoes and turn them into delicacies. I remember trying Peruvian food for the first time in high school. La Candela in Huntington has an impressive menu, but most importantly: Ceviche list. Twelve years later, it’s one of my all-time staples when dining out. Fish “cooked” in citrus juice? I was skeptical. My first experience with Ceviche was comical.
Seafood and fish are staples in my family’s diet, and I’m sure this is why I heavily leaned into Peruvian food in my college years.
During my first birthday party I was served a big bowl of chopped squid in sauce, in a sea of spaghetti, and I never looked back. As a born and raised New York Italian, I grew up eating seafood.
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