A story in The Economist a few years back cited Peruvian cuisine as one of the world’s finest. The secret ingredient—what butter is to classic French gastronomy—is corn oil. (When Nati makes aji de gallina, a rich, velvety chicken stew, a quart of Mazola vanishes into the pot, along with an entire loaf of de-crusted Wonder bread. My sister, a professional chef, says it may be the most delicious thing she has ever eaten.)
