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Ask Chef Walter: Seco de Cabrito Lambayeque – Chef Walter Potenza
August 24, 2025/
Photo: Vatican News, provided by Chef Potenza
POPE LEO XIV CULINARY PASSIONS – “In the simplicity of a meal,” he recently said in an audience, “there is the miracle of the encounter between peoples and cultures.”
Friends:
Between Peruvian flavors and a commitment to solidarity, Pope Leo XIV, born Robert Prevost, fascinates not only for his spiritual journey but also for his deep connection with Peruvian culture. This connection is also reflected at the table. After twenty years of mission in Peru, where he obtained citizenship, the pontiff brought his love for Andean flavors to the Vatican, even influencing the menus of the papal canteens.
Sources from the Vatican Press Office have confirmed that, since his election, Leo XIV has introduced some Peruvian dishes into official lunches. During a recent meeting with the cardinals, a “Vatican ceviche” was served, a revisited version of the traditional Peruvian dish prepared with Mediterranean sea bass and organic Italian lime. “The Holy Father appreciates the simplicity and authenticity of flavors,” said Msgr. Paolo Borgia, papal master of ceremonies, underlined how the Pope wanted to share with the Curia some dishes that accompanied him during his mission in South America.
Prevost revealed in a 2023 interview that his favorite comfort foods are ceviche, seco (a traditional Lambayeque goat stew), and ajà de Gallina, a spicy chicken cream sauce. Sister Margarita Flores, who worked with him in Chiclayo, says that he also loved the classic “arroz con pollo” and that his cook, Mrs. Castillo, prepared each dish for him with great dedication.
This attention to ethnic gastronomy is not new among pontiffs: the late Pope Francis often served empanadas and dulce de leche, and Benedict XVI preferred Central European dishes such as Knodel. At the same time, John Paul II loved Polish beetroot soup. But Leo XIV added a new dimension, transforming food into a tool for sharing and solidarity.
Under his pontificate, Vatican initiatives against food waste will be strengthened, such as the Refectory “Misericordia,” which offers meals to people experiencing homelessness using recycled ingredients, and the “Farm to Table Vatican” project, which promotes zero-mile products. Pope Francis, who passed away, initiated the project.  In collaboration with the FAO, the Vatican launched an appeal for sustainable and accessible food for all, demonstrating that gastronomy can be a universal language. “In the simplicity of a meal,” he recently said in an audience, “there is the miracle of the encounter between peoples and cultures.”
Leo XIV thus celebrates his personal history and the value of sharing from the Andes to the Vatican.
Seco de Cabrito: A Traditional Lambayeque Goat Stew
History:
Seco de cabrito is a beloved dish from the Lambayeque region in northern Peru, renowned for its rich culinary traditions that blend indigenous, Spanish, and Afro-Peruvian influences. The word “seco” (meaning “dry” in Spanish) is misleading—this dish is a flavorful, slow-cooked stew. It likely evolved from Spanish estofados (stews), adapted with local ingredients such as chicha de jora (fermented corn beer), cilantro, and native peppers.
In Lambayeque, goat farming is common due to the arid climate, making cabrito (young goat) a staple protein. The dish is often served at festive gatherings, family meals, and religious celebrations, showcasing Peru’s mestizo (mixed-heritage) cuisine.
Recipe: Seco de Cabrito Lambayeque
Ingredients (Serves 6):
1.5 kg (3.3 lbs.) young goat meat (leg or shoulder), cut into chunks
3 tbsp vegetable oil
4 garlic cloves, minced
1 large red onion, finely chopped
2 tbsp ajà amarillo paste (or substitute with yellow bell pepper purée + a dash of chili)
1 tbsp ajà panca paste (mild red pepper paste)
1 cup chicha de jora (or substitute with pale beer + 1 tsp sugar)
1 cup cilantro leaves, blended with ¼ cup water into a purée
1 cup loche squash (or substitute with butternut squash), diced
2 large carrots, sliced
1 cup fresh or frozen peas
1 tsp cumin
1 tsp dried oregano
2 bay leaves
Salt and pepper to taste
1 cup beef or goat broth
Garnish & Sides:
Cooked white rice
Cancha (toasted corn) or boiled yuca
Sliced red onion curtido (quick-pickled in lime juice)
Instructions:
Marinate the Meat: Season goat pieces with salt, pepper, cumin, and minced garlic. Let it sit for 30 minutes.
Sear the Meat: Heat oil in a heavy pot over medium-high heat. Brown the goat pieces in batches until golden. Set aside.
Prepare the Sauce: In the same pot, sauté the onions until they are translucent. Add ajà amarillo, ajà panca, oregano, and bay leaves, stirring for 2 minutes.
Return the meat to the pot. Pour in the chicha de jora (or beer) and cilantro purée. Simmer for 5 minutes.
Slow Cook: Add broth, cover, and simmer on low heat for 1.5–2 hours until the meat is tender (add water if needed).
Add Vegetables: Stir in squash, carrots, and peas. Cook for 15–20 minutes, or until the veggies are tender. Adjust seasoning.
Serve: Garnish with curtido and serve with rice, cancha, or yuca.
Tips: For extra depth, some cooks add a splash of algarrobina (carob syrup) or dark beer. If goat is unavailable, lamb or beef can be used (adjust cooking time).
This aromatic, slightly sweet stew embodies Lambayeque’s history—a fusion of ancestral techniques and colonial ingredients. Enjoy a cold chicha morada!
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