Papa a la Huancaina
Peruvian cuisine is often celebrated for its diverse, rich, and bold flavors. And while it may come as a surprise, the humble potato is usually the star on many Peruvian menus. Potatoes are a staple in Peruvian cuisine, consistently proving itself as a show-stopping ingredient that can hold its own. It makes an appearance on nearly every table, transforming into spectacular dishes.
From the visually striking Causa Rellena, featuring layers of seasoned potato dough brimming with chicken and other tasty elements, to the comforting Papa Rellena or stuffed potato dumplings. Peruvians know how to tantalize the taste buds with this simple yet versatile tuber.
But, it’s not just the main dishes that are the show-stoppers; one Peruvian culinary gem many consider an essential must-try dish when trying Peruvian cuisine is Papa a la Huancaina.
What is Papa a la Huancaina?
Papa a la Huancaina is one of Peru’s best potato dishes. This simple Peruvian appetizer features boiled Peruvian potatoes blanketed with a spicy, creamy sauce made from queso fresco. The sauce is rich and cheesy, with a touch of heat from grilled Peruvian chili, ají amarillo, kissed with the zest of red onion and robust garlic flavor. The decadent sauce generously coats the tender potatoes, which are served with jammy eggs and black Peruvian olives.
The Origins of Papa a la Huancaina
For such a simple dish, Papa a la Huancaina has such an interesting history, that many Peruvians don’t exactly agree on, even to this day. Nevertheless, what is certain is that Papa refers to potatoes and Huancaina refers to a city located in the Central Andes. In short, it means potatoes made in the style of Huancayo.
According to some Peruvians, this dish originated during Peru’s construction of its central railroad, which connected Lima with Huancayo. It is believed that Huancan women served a dish similar to this, which became known as Papa a la Huancaina. In another story, the dish was served at railway stations between Lima and Huancayo as a light refreshment for passengers on their way to Huancayo, thus its name.
Nevertheless, the dish has evolved over time to become one of Peru’s most beloved comfort foods, and now it can be made at home with easy to find ingredients.
How Do You Make Papa a la Huancaina?
While Papa a la Huancaina may seem simple to prepare, it requires specific ingredients to truly shine. Aside from its yellow hue and heat, the creamy cheese sauce also has subtle sweet undertones of mango and passionfruit, thanks to aji Amarillo paste.
Traditionally, this cheese sauce is made with white queso fresco, a fresh, unripened Peruvian cheese known for its mild, fresh flavor and firm texture. Saltine crackers and evaporated milk are often added to the mix to thicken the sauce and enhance its smooth, velvety texture.
Easy Papa a la Huancaina Recipe
Ingredients
- 20 baby new potatoes mixed color
- Kosher salt
- 1 large egg
- Huancaina Sauce see recipe below
- fresh dill for garnish
Huancaina Sauce
- 4 tablespoons extra virgin olive oil divided
- 1/2 cup white onion chopped
- 2 cloves garlic chopped
- 1/2 cup aji amarillo paste (Yellow Chili)
- 2 cups crumbled white queso fresco
- 3/4 cup cup evaporated milk plus more as needed
- 4 saltine crackers plus more as needed
- Kosher salt and freshly ground black pepper adjust to taste
Instructions
- In a large pot, add potatoes, salt, and water to cover. Bring to a boil, reduce heat to medium-high heat and cook uncovered until potatoes are fork tender, about 5-10 minutes. Drain and set aside.
- In a small pot, add the egg and cover with water. Bring to a boil. As soon as the water reaches a boil, turn the heat off and cover the pot. Leave the egg in the hot water for 10-12 minutes. Rinse under cool water and peel. Cut into quarters and set aside.
- In a medium skillet, heat two tablespoons of oil over high heat. Saute the onions until soft, about 3-5 minutes. Then, add the garlic and cook for about 30 seconds or until fragrant. Add the aji amarillo paste and mix until well blended. Remove from heat.
- Add the onion and chile mixture, cheese, evaporated milk, crackers, salt, and 2 tablespoons of olive oil in a food processor or blender. Mix until well combined and smooth. Season with salt and pepper to taste.
- Arrange the potatoes on a serving plate, and pour the Huancaina sauce over the warm potatoes. Garnish with the eggs and fresh dill. Serve immediately. Enjoy!
Notes
Commonly Asked Questions
Queso Fresco is a mild, fresh Mexican cheese with a subtle milky flavor. It is commonly used in Peruvian dishes, but it may not be accessible to everyone. Fortunately, there are suitable substitutes. A combination of shredded mozzarella and feta can effectively replace Queso Fresco. Additionally, other cheeses such as French Brousse, Italian Ricotta, and Turkish Beyaz Peynir also serve as good alternatives.
If you’re unable to find aji amarillo pepper paste, you can substitute it with one orange bell pepper and ¼ of habanero pepper to achieve a similar flavor profile.
Unfortunately, Papa a la Huancaina is not gluten-free because the Huancaina sauce contains saltine crackers, which help give the sauce a thicker texture. To make a gluten-free version of this dish, simply replace the saltine crackers with ⅓ cup of gluten-free saltine-type cracker crumbs. We recommend using Schär crackers for the best results.