Papa a la Huancaina

in Appetizers, Salads

Papas3

Ummm…Papa a la whooo?  That’s what you’re thinking, right? Well, that’s why I’m here; to explain, you see. I grew up on this stuff.  I remember as a kid my mother making this sauce and me sneaking cubes of queso fresco. I was pretty creative with the stuff and used to put it on everything from chicken to potato chips. In Peru, where my mother was born, this is a pretty common appetizer–it’s sort of like their version of veggies and dip.

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I’ve started exploring dishes of my childhood lately; probably because I get a little homesick from time to time.  Living away from home makes me want to be there even more.  I also think it’s about this time in ones life where you begin to look back a bit.  Being a kid was so cool. It was cozy; no bills, no worries, no pretending about being a real adult.  Being an adult sucks.  I want nothing to do with it.  So in protest I’ve decided to make a bunch of this sauce and dip it in potato chips.  So there.

Cheese

Papas a la Huancaina

From Mom’s Kitchen

Print this recipe!

2 pieces of romaine
6 medium potatoes boiled
1 hard boiled eggs
4 black olives

FOR THE SAUCE:
1 pack of 12 oz. El Venadito Queso Blanco (if you can’t find it, you can always use feta)
1 habanero (you’re supposed to use peruvian yellow peppers but i can never find them)
1 can 5 oz. carnation evaporated milk
salt and pepper to taste
1 teaspoon of tumeric
1/3 vegetable oil
4 saltine crackers (use last)

You can use a food processor or blender.  Cut the Queso Blanco in cubes and throw them in the blender along with the evaporated milk, salt and pepper, tumeric, and vegetable oil.  Blend until smooth.  TIP: If the consistency is a bit too thick, then add a tablespoon of vegetable oil until it’s just right.  If it’s too thin, then crumble a saltine cracker in your hand and add to the sauce.  Play with it until the consistency is nice and thick.

Peel and slice potatoes and arrange on top of lettuce.  Pour sauce on top of potatoes and place slices of boiled eggs and black olives around potatoes.

{ 12 comments… read them below or add one }

Cecy August 7, 2009 at 2:56 pm

I like the new look!
This dish is one of my favorite Peruvian dishes all around. Your presentation is exquiste, appitizing and I’m certain its quite delicious. I would have never thought of using the huancaina sauce as a dip. All this talk is really making me hungry.

Note the habanero chili is over 100,000 times hotter (SR scale) than the ají amarillo. There are latin american markets that may carry ají amarillo in SCal.
I know of a market here in SF that carries ají amarillo. Next time you come for a visit we’ll shop there. Thai peppers may be a good substitute. Also Chiles freeze well.
Happy cooking!
Love~Cecy

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Johnna Lynn August 7, 2009 at 4:42 pm

Wow!

I would usually not order something like this but from these photos and description totally want to try!

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George August 7, 2009 at 11:11 pm

Adrianna, Love the new look! Easy to navigate. I must admit, I was never a fan of this dish. I just remember everyone loved it! Your photographs look fabulous! Makes me want to try it, but I know I will be disappointed. Awsome presentation!
Love
~George

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lillian August 8, 2009 at 5:11 pm

I make this dish with low-fat cottage cheese. It’s just as creamy but with a lighter texture and lower in fat.
You can also garnish it with a sprinkling of finely chopped parsley.
This is one of my favorite Peruvian dishes.
I love the variety of recipes on this site.

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Adrianna August 8, 2009 at 10:20 pm

Cecy, I considered buying the chilies and freezing them but all of the little stores that carry them are a bit too far from my house. I’ll definitely have to stock up the next time I head up north!

George, Thank you! I remember you always being sensitive to butter, cream and cheese! Ha!

Lillian, that’s a really good idea. I never thought of substituting with cottage cheese. An awesome healthy option!!

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Chas August 28, 2010 at 1:02 pm

Yum! That looks amazing! I’ve never had anything like that before. I’ll have to give it a try!

http://fromdenimtodessert.blogspot.com/

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DessertForTwo August 29, 2010 at 9:30 am

Thank you so much for this recipe! I lived in Costa Rice for a period of time and I absolutely loved this sauce! Wow! Thanks a million for the memories :)

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DessertForTwo August 29, 2010 at 9:30 am

I meant Costa Rica :)

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Michelle August 13, 2011 at 4:13 pm

I live in Peru and this is one of our most delicious appetizers! Your recepie is very well done, that’s how i make it too! You should try to make “Lomo saltado” it’s one of my favourite peruvian meals!

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Lorien December 31, 2011 at 5:07 am

Oh yes! I have wanted this recipe for a while but I couldn’t spell it. Thank you, thank you! Also I agree with the last comment. Lomo Saltado, Peuvian comfort food. Wonderful. I knew about this for many years and now living in Miami I have total access to it. It would be great to have the recipe!:::fingers are crossed:::

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Adrianna January 1, 2012 at 12:44 am

Let me know how it turns out! I love lomo saltado, too. I need to make it for the blog soon!

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Sandra January 20, 2012 at 7:04 pm

This looks amazing and your photos are so appetizing! My boyfriend has eaten this before and was telling me how amazing it is. I want to make it this weekend for him. Looking at the recipe I am a bit confused as to where the habanero pepper goes – is it for garnish or does it get blended in with the sauce? Is the sauce quite spicy? I love your blog!

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