Papa a la Huancaina

Yield: 4



  • Romaine or Iceberg lettuce leaves
  • 6 yellow potatoes, boiled with salt and peeled
  • Black Botija or kalamata olives
  • 3 hard-boiled eggs, peeled and cut in slices
  • Parsley sprigs

For the Huancaina:

  • 10 Oz. Queso Fresco (Casero or Cotija)
  • 3-5 Yellow Peruvian Peppers –Aji Amarillo (fresh or frozen)
  • ½ cup evaporated milk
  • ¼ cup corn oil
  • Pinch salt
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  1. Remove the stems of the peppers and cut it in chunks.
  2. In a blender process the peppers with milk for about two minutes.
  3. Incorporate cubed queso fresco and blend for one minute, slowly add corn oil.
  4. Verify salt and consistency.

NOTE: If it is not thick enough add 4 saltine crackers and blend until you get the appropriate consistency.


  1. In four plates put four lettuce leaves, some ½’ to ¾’ potato slices, and pour a generous amount of the sauce.
  2. Garnish with black olives, half hard-boiled egg, and parsley.