Plate of ocopa
Place of origin Peru
Region or state Arequipa
Main ingredients sun-dried chilis, onions, and cracker meal
Cookbook: Ocopa  Media: Ocopa

Ocopa in Peruvian cuisine is a smooth sauce made from huacatay, originally from the city of Arequipa, [1] that may be served hot, as dressing for boiled potatoes, or may garnish cold hard-boiled eggs. Ocopa is prepared with sun-dried yellow chilis and chopped onions and thickened with cracker meal.


  1. Morgan, Diane (2012). Roots: The Definitive Compendium with More Than 225 Recipes. San Francisco: Chronicle Books. p. 29. ISBN 0811878376.
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