Peruvian Fiesta With A Kick

Papa a la Huancaína is a traditional Peruvian dish that combines boiled potatoes with a flavourful and spicy cheese sauce. Originating in the Huancayo region of Peru, this appetizer has become a beloved part of Peruvian cuisine.

The dish is typically served cold, making it an ideal first course or luncheon option. However, it also works well as a side dish for dinner. The key to its deliciousness lies in the choice of potatoes—whether yellow or white—and the addition of aji amarillo, a yellow chili pepper, for those who prefer a spicier sauce.

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So, whether you're enjoying it in the high Andes of Huancayo or the bustling streets of Lima, Papa a la Huancaína is a delightful taste of Peruvian culinary heritage.

By Ishita Kamra

Ingredients

• HUANCAINA SAUCE:
• 2 whole ají amarillo chiles or 1 tablespoon ají amarillo paste
• Olive oil
• 1/4 yellow or white onion (roughly chopped)
• 2 garlic cloves (peeled and smashed)
• Kosher salt
• 12 ounces queso fresco (cut into cubes)
• 1 (5-ounce can) evaporated milk
• Pinch ground turmeric (optional)
• 4 to 5 saltine crackers
• FOR SERVING:
• 4 to 5 leaves iceberg lettuce or butter lettuce
• 5 boiled and peeled russet or yellow potatoes (cooled and peeled)
• 1 large boiled egg (quartered)
• 3 to 4 pitted Peruvian black olives or kalamata olives
• How To Make Papa A La Huancaina?

Heat some olive oil in a pan and sauté the ají amarillo (a Peruvian yellow chili pepper) until softened.

Add chopped onion, garlic, and a pinch of salt to the same pan. Sauté until the onion is translucent. Transfer everything to a blender.

To the blender, add queso blanco or queso fresco (white cheese), evaporated milk, a pinch of kosher salt, and a dash of turmeric.

Start the blender and gradually pour in the remaining olive oil until the mixture is smooth.

Crush a saltine cracker and add it to the blender. Blend again to thicken the sauce. Taste and adjust the seasoning if necessary.

Now, slice the peeled potatoes into 1/4-inch slices.

To plate the dish, arrange the leaves of lettuce on a large plate. Fan the sliced potatoes atop the lettuce, and pour the sauce over the potatoes.

Garnish with quarters of boiled egg and black Peruvian olives.

• How To Make The Huancaina Sauce?

If you’re using whole ají amarillo chiles, thaw them if necessary. Slice them in half and remove the stem and seeds.

In a small sauté pan over medium heat, add a teaspoon of oil. Cook the ají amarillo chiles until softened. Transfer them to a blender. If you’re using paste, directly add it to the blender.

In the same sauté pan, add onion, garlic, and a pinch of salt. Cook until mostly softened (about 3 to 4 minutes). Transfer this mixture to the blender along with cubed queso fresco, evaporated milk, and ground turmeric (if using). Blend until mostly smooth. While the blender is running, slowly add about a tablespoon of olive oil. Finally, add crushed saltine crackers (about 3 to 4) and blend again until the sauce reaches a thick, rich consistency. Adjust the salt to taste. Enjoy your delicious Huancaina Sauce!

From the July 2024 issue of FHM India.