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Lima (Peru)
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Starter
Vegetarian
Food Flavour DNA
Nutritional Values
500kcal
15gProtein
50gCarbs
25gFat
4gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🥛 Dairy
Also served in
Papa a la Huancaína
How to order / say it
Say it
Papa a la Huancaína — [PAH-pah ah lah whahn-kah-EE-nah]
Order
I'd like the papa a la huancaína, please.
Locally
Quisiera la papa a la huancaína, por favor.
Say locally
Boiled potatoes with a spicy, creamy cheese sauce
Why try it?
Papa a la Huancaína offers a comforting taste of Peru's native ingredients and culinary ingenuity. It highlights the importance of potatoes in the Peruvian diet, combined with the bold flavors of Andean cooking.
How it tastes
The dish is creamy and mildly spicy, with a distinctive cheese and ají amarillo sauce. The tender potatoes soak up the rich flavors, while the sauce adds a smooth, tangy accent.
Origin & History — first documented: 1850
Originating in the central Andes, the dish became popular in the early 19th century. It was named after the city Huancayo, renowned for its potatoes, and became a classic nationwide for its simplicity and flavor.
Recipe
Ingredients
- 🥕 400 g yellow potatoes
- 🥛 200 g fresh cheese
- 🧂 30 g aji amarillo
- 🥛 100 ml evaporated milk
- 🧄 5 g garlic
- 🌾 50 g crackers
Method
- 1 Boil and then peel yellow potatoes.
- 2 Blend cheese, aji, milk, garlic, and crackers to form a sauce.
- 3 Pour the sauce over the sliced potatoes.
- 4 Serve with hard-boiled eggs and olives, if desired.
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