Peru is home to more than 4000 varieties of potato. We work closely with Instituto de la Papa (CIP) in Lima to select the most suitable varieties for our chips. Once we are confident that the crispness, color and taste match our standards we bring in the NGOs to check on sustainability.

We use a white potato variety called capiro. Peru has several growing regions for Capiro that each comes into season at different times of the year. Great news! This means we use really fresh potatoes all year round. Once dug from the ground they are taken by tractor or donkey to a bagging shed and sent to our kitchens in Lima.

Colored Native varieties are available for a limited time through the year. These chaps are grown above 2500 meters where the earth & air are both very dry. This results in chips that are drier than normal; they retain less oil and give a fabulous earthy, potato taste. Proper chips made with the mother of all potatoes. Several native potato varieties are protected by Slow Food Presidia.