Baked potatoes have a history dating back to ancient times, when indigenous communities in America began cooking tubers directly over the fire. This simple and effective method allowed for preserving the potato's natural flavor and making the most of its nutrients. In different Latin American countries, baked potatoes go by various names: in Mexico they are commonly known as "papas envueltas" (wrapped potatoes), in Argentina and Chile they are simply called "papas al rescoldo" (embers-baked potatoes), while in Colombia and Peru they are also known as "papas asadas a la leña" (wood-fired baked potatoes). Despite these variations, the essence of the recipe remains similar, highlighting the importance of the potato as a staple and versatile food in the region.
The potato, native to the Peruvian Andes, has become a fundamental ingredient in Latin American cuisine, adapting to different cooking techniques and flavors unique to each country. Baked potatoes represent a traditional way to enjoy this tuber, a process that is simple yet full of flavor, ideal for cooking outdoors or at home with aluminum foil.
