The Peruvian Papa a la Huancaina recipe is a really good appetizer. In Peruvian Slang you’ll say buenazo (it means best the best). It can go alone too, depend of quantity of serve. Normally, 3 of slices of potatoes is good for appetizer, but if you add more, can serve this plate like a second course.
When appear this dish on Peruvian Cuisine
A version of its origin, which we will talk about here, is mentioned in his book “La Gran Cocina Peruana” (The Great Peruvian Cuisine) by Mr. Jorge Stambury. He says the following: In the times when the Central Railroad was built, which goes from Lima to Huancayo. Thousands of workers who chopped the stone of the hills, obtained their energy thanks to the food they received from the inhabitants of Huancayo.
And the story goes that a cook, very flirtatious and noble, made a tasty cheese and rocoto sauce, which was garnished with egg. This served to accompany the potato produced in the Mantaro River Valley.
As time passed, the workers nicknamed the cook as “la huancaína.” And so, the recipe for the cream that she prepared was called from that moment as papa a la huancaína.
The name of this dish lasts until today and has been spread throughout Peru and the world.
Then the recipe underwent variations. The ground hot pepper was replaced by the yellow pepper, which reduced its heat and gave it more flavor, bread or biscuit was added, but the other ingredients remain until today.
Papa a la Huancaina Recipe – Potato in yellow cheese cream
INGREDIENTS
PREPARATION
At first chop the onnions in julienne style
Fried 3 yellow peppers, onions chopped and 2 peeled garlic clove with vegetable oil
Once browned, add the cup of feta cheese and soda cookies, put in a blender and blend it for 6 minutes.
Add a splash of milk and oil. continue blend the mixtrure
If you want add a raw yellow pepper to get yellow color in the cream.
Add 4 drops of lemon juice to enhance the flavor of the yellow Huancaína cream. And blend again to mix the cream.
Serve the yellow huancaina cream on top of some cooked potatoes and garnish the plate with 2 olives, lettuce, and 2 slices of egg.
Photo by CHIMI FOTOS 
Ingredients
Directions
At first chop the onnions in julienne style
Fried 3 yellow peppers, onions chopped and 2 peeled garlic clove with vegetable oil
Once browned, add the cup of feta cheese and soda cookies, put in a blender and blend it for 6 minutes.
Add a splash of milk and oil. continue blend the mixtrure
If you want add a raw yellow pepper to get yellow color in the cream.
Add 4 drops of lemon juice to enhance the flavor of the yellow Huancaína cream. And blend again to mix the cream.
Serve the yellow huancaina cream on top of some cooked potatoes and garnish the plate with 2 olives, lettuce, and 2 slices of egg.
Recommendations to serve
Serve this delicious dish with:
- You can serve this dish with leave of lettuce,
- A half of boiled egg,
- An olive or two olive.
You could accompany your Peruvian recipes like:
- Peruvian Arroz con pollo (green rice).
- Peruvian Tallarines Rojos Red Noodles
- Four or Five Slices of Potatoes.
- Peruvian Lomo Saltado
This plate can go like appetizer before the second course or accompanying it. Specially go very well with Pollo a la Brasa (Peruvian Grill chicken) or Peruvian Anticuchos (heart skewer). Try it, it’s really delicious!
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