Talking about clay makes Amilcar Apaza nostalgic for his childhood in Juliaca, Peru, a city in the Andean highlands. He remembers gathering with his family in his grandmother's fields in the nearby countryside for the potato harvest. There, they would build a small oven to cook the fresh potatoes and eat them, dipping the potatoes in a sauce made of clay, water and salt.
"The flavor is like a creamy milk, very thick and salty," says Apaza, who now lives in Lima. During harvest time, the clay sauce is eaten nearly everywhere in the altiplano or high plateau region, he adds.