Papa a la Huancaína

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

If you ask a Peruvian what her favorite sauce is, the answer will probably be the creamy salsa Huancaína. Legend has it that a cook created it to accompany the boiled potatoes she sold for lunch to the railway workers in Huancayo, a beautiful city high in the Andes.



  1. Put the ají amarillo paste in the blender, add oil and milk, and process with the crackers, queso fresco, and salt, until smooth.
  2. Cut the potatoes in thick slices (about ½-inch thick).
  3. Put 2 lettuce leaves on each plate, some potato slices, and cover with a few tablespoons of the sauce.