Papa a la huancaína is usually a good accompaniment. Some menus present it as a starter. As a side dish, it goes very well with lomo saltado and ceviche. Either way, it is one of the most appreciated and exquisite foods in Peruvian cuisine.
History of papa a la huancaína
According to different research sources, in the 19th century, the construction of the Lima Central Railway began, and its destination was the city of Huancayo. This led a group of women from Huancayo to take the initiative to approach the areas of that construction to offer the workers and engineers food that would satisfy their hunger and was easy to transport.
That food was boiled potatoes with rocoto and cheese. There originated the papa a la huancaína, which evolved over time from that original presentation into what is today one of the delights of Peruvian cuisine.
The traditional recipe for papa a la huancaína
- Six medium white potatoes, white or yellow.
- 300 grams of salty or low-salt fresh cheese.
- Half a cup of evaporated milk.
- Three yellow peppers.
- Three hard-boiled eggs cut in half.
- Six black olives.
- 10 soda crackers.
- Three tablespoons of chopped parsley.
- Six lettuce leaves.
- Two tablespoons of vegetable oil.
- Salt and pepper to taste.
Preparation
- In a pot, pour enough water to cover the potatoes, add a little salt, and boil them until they are well-cooked but not overcooked.
- It is advisable to check the cooking status of the potatoes with a fork or a stick, taking care not to break them.
- Once they are cooked to the required point, remove them from the pot and peel them while they are still hot.
- While the potatoes cool, prepare the cream.
- In a food processor or blender, add the cookies, the seeded chili peppers, the cheese, the milk, a little salt, oil, and pepper. Mix everything together.
- Cut the potatoes into slices that are not very thick, and place at least one potato on the lettuce leaves on a plate for dinner.
- Cover these slices with cream and decorate them with slices of hard-boiled egg, olives, and very finely chopped parsley.
Where to try papa a la huancaína
There are many places throughout Peru where you can try this favorite dish of Peruvians, and many tourists who come to try it. Below, we recommend some establishments where you can try it and make it one of your favorite things forever.
Lima
Pueblo Viejo Restaurant: With its rustic style decoration and homely warmth, this restaurant is located on Paseo de la República Avenue 5628. Its menu offers dishes prepared with traditional recipes and other creations. Its atmosphere is warm and familiar, and it is savoring its dishes of delicate and precise seasoning.
Cusco
Pachapapa: Located in front of the small church of San Blas, in the neighborhood of the same name in the city of Cusco,
The causa de pollo, a dish prepared with layers of mashed potatoes and stuffed with chicken and avocado, is one of its star dishes, along with its papas a la huancaína. You will surely love its refreshing drinks, such as craft beers, with or without alcohol.
Machu Picchu
Indio Feliz: Located on Lloque Yupanqui 103 street in Aguas Calientes. It specializes in the fusion of Peruvian and French cuisine. It is the ideal place for those returning from visiting the incredible citadel of Machu Picchu. There, you will recover your energy with a delicious traditional meal, and your amazement at the wonder of the Incas that you have witnessed will expand.
Visiting Peru means committing your palate to try papa a la huancaína. If you have not previously prepared this dish at home with the recipe that we have indicated, you will have the privilege of enjoying it in its land of origin.
