Papa a la Huancaína

Papa a la Huancaína is a traditional Peruvian dish that originated in the city of Huancayo, located in the central highlands of Peru. The dish is typically served as an appetizer and is known for its creamy, spicy sauce made from aji amarillo peppers and fresh cheese.

History

The dish's name translates to "Potatoes Huancayo-style," reflecting its origins in the city of Huancayo. It was traditionally prepared by the Quechua, the indigenous people of the Andes, and has since become a staple of Peruvian cuisine.

Ingredients and Preparation

The main ingredients of Papa a la Huancaína are boiled potatoes and a spicy, creamy sauce. The sauce is made from aji amarillo peppers, fresh cheese (queso fresco), evaporated milk, and crushed garlic. Some variations of the recipe also include hard-boiled eggs and olives as garnish.

To prepare the dish, the potatoes are boiled until tender and then sliced. The sauce is prepared by blending the aji amarillo peppers, cheese, milk, and garlic until smooth. The sauce is then poured over the sliced potatoes and garnished with hard-boiled eggs and olives.

Serving

Papa a la Huancaína is typically served cold as an appetizer. It is often accompanied by lettuce, boiled corn, and black olives. In Peru, it is commonly served as part of a traditional meal during the celebration of Fiestas Patrias, the country's national holidays.

See Also

• Peruvian cuisine
• List of Peruvian dishes
• Aji amarillo
• Huancayo