Pope Leo’s favorite dish: cabrito chiclayano

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Daniel Esparza - published on 07/09/25

Cabrito chiclayano exemplifies Peruvian gastronomy at its most authentic: simple ingredients transformed by careful preparation and regional pride.

Pope Leo XIV spent nearly four decades living in Peru before his election to the See of Peter in May 2025. Arriving in 1985 as an Augustinian missionary, he taught canon law, served remote rural parishes on horseback, and became Bishop of Chiclayo from 2015 to 2023. Known as a defender of human rights and a voice for the poor, he spoke out during the Fujimori era and supported refugees from Venezuela. His decade in Chiclayo led locals to adopt him as one of their own — now calling him the “Pope of Chiclayo.”

It was in Chiclayo’s bustling markets and simple eateries that Prevost discovered a dish he’d come to favor: cabrito chiclayano.

As CNN’s Stefano Pozzebon reports, the Pope continued returning to this regional specialty until as recently as 2023 (that we know of).

What makes cabrito chiclayano special

Cabrito chiclayano is a hearty goat stew central to Lambayeque-region gastronomy. Young goat — tender and milder than mature meat — is marinated with garlic, cumin, local yellow pepper, and lime juice. It simmers slowly with onions, cilantro, and a splash of chicha de jora (a fermented corn beverage), until the meat practically falls off the bone.

The dish is traditionally served with white rice, cancha (toasted corn), and sometimes yuca or sweet plantains. The result is a blend of savory, tangy, and subtly sweet flavors with a rich broth that speaks to both Indigenous and colonial culinary roots.

Peruvian gastronomy: A global standard

Peru’s food culture is a layered tapestry of history and innovation. Indigenous heritage appears in maize, potatoes, and peppers dating back millennia. The arrival of the Spanish introduced meats and spices; subsequent waves — from African and Asian (notably Japanese and Chinese) immigrants — enriched the culinary mosaic further.

Today’s chefs fuse these traditions, giving rise to celebrated dishes like ceviche, lomo saltado, and ají de gallina.

Lima’s restaurants routinely rank among the world’s best, but excellence thrives beyond the capital. In the north, flavors echo local ecosystems — coastal seafood, mountain tubers, and forest fruits — celebrating regional identity. Many argue that the best Peruvian restaurants aren’t just in Lima, but in places like Chiclayo, where authenticity and freshness meet a living cultural heritage.

Cabrito chiclayano exemplifies Peruvian gastronomy at its most authentic: simple ingredients transformed by careful preparation and regional pride.

It isn’t haute cuisine but instead the soul of everyday dining — just what drew the future pope back again and again. Whether enjoyed in a family-run eatery or shared among pilgrims visiting Peru’s many Baroque churches, cabrito chiclayano is a taste of community, faith, and history.