The Obscure Sauce That Is Changing Indigenous Economies in the Amazon

It’s made of fermented yuca

Orellanas (oyster mushrooms) in a pil pil style sauce infused with tucupí negro at Bogotá restaurant El Chato. Alvaro Clavijo photo.

This story begins a partnership with New Worlder, the site that responsibly covers food and drink, chefs and restaurants, farmers, fishermen, and conservationists of the Americas in a way that appeals to both an American and a Latin American audience.