re: #416 HappyWarrior

Not sure. I’ll have to ask. I think they use more coastal dishes since they’re from the coastal region.

Yeah, this is where my limited knowledge comes in.

I know crops from up on the slopes from anthropological materials that study agriculture, but not how they’ve translated into current-day regional foods…and don’t really grok the regions. Most of what I remember is how cleverly the differing altitudes are made functional with crops with different soil, temperature, and light needs: hence all the varieties of potatoes and the various other tubers (arracacha, ulloco, ahipa, oca) that thrive in different locations…but also stuff like large-kernel corn that’s adapted to grow in valleys, where there’s a limited arc of sunlight determined by the valley’s geography.