Papa a la Huancaína

Papa a la Huancaína
Course Hors d'oeuvre
Place of origin Peru
Serving temperature Cold
Main ingredients Yellow potatoes, Huancaína sauce (Queso fresco, vegetable oil, aji amarillo, evaporated milk, salt)
Cookbook: Papa a la Huancaína  Media: Papa a la Huancaína

Papa a la Huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of boiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy sauce called Huancaína sauce. Although the dish's name is derived from Huancayo, a city in the Peruvian highlands, this dish is from Lima - Perú. It has become a staple of everyday and holiday cuisine throughout the country.[1][2]

It is typically served cold as a starter over lettuce leaves and garnished with black olives, white corn kernels and hard boiled egg quarters.

The sauce is made of queso fresco (fresh white cheese), vegetable oil, aji amarillo (yellow Peruvian pepper), evaporated milk and salt mixed in a blender. Some recipes call for garlic, onion and crushed saltines. This sauce is also used in many other Peruvian dishes.

In the south of Peru (Cuzco, Puno, Arequipa) it is served with ocopa rather than Huancaína sauce, made from freshly toasted peanuts, fried onions and tomatoes, aji amarillo, cream or condensed milk, crushed crackers or dried bread, salt, and huacatay (Tagetes minuta).

Because it is served cold, Papa a la Huancaina is a favorite food of Peruvians to take on picnics and trips.


  1. Lourdes Castro (26 April 2011). Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More. Random House Digital, Inc. p. 324. ISBN 978-1-60774-004-9. Retrieved 31 August 2011.
  2. Lois Sinaiko Webb (December 1995). Holidays of the world cookbook for students. ABC-CLIO. p. 232. ISBN 978-0-89774-884-1. Retrieved 31 August 2011.
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