Papa a la Huancaína

Papa a la Huancaína is a beloved Peruvian dish known for its boiled yellow potatoes topped with a spicy, creamy sauce known as huancaína sauce. Despite its name suggesting origins in Huancayo, a city in Peru's highlands, the dish actually originates from Lima. Over time, this appetizer has become a staple in both everyday and festive Peruvian cuisine.

Typically served cold as a starter, Papa a la Huancaína is presented on a bed of lettuce and garnished with black olives, white corn kernels, and hard-boiled egg quarters. The star of the dish, huancaína sauce, is a blend of queso fresco (fresh white cheese), vegetable oil, ají amarillo (yellow Peruvian pepper), evaporated milk, and salt. Some variations even include garlic, onion, and crushed saltines for added flavor. This delicious sauce also makes appearances in other Peruvian dishes.

In the southern regions of Peru, such as Cuzco, Puno, and Arequipa, the dish is often served with ocopa sauce instead. Ocopa sauce is made from toasted peanuts, fried onions, tomatoes, ají amarillo, cream or condensed milk, crushed crackers or dried bread, salt, and huacatay (Tagetes minuta).

The origins of Papa a la Huancaína are somewhat shrouded in mystery. One story suggests it was created during the construction of Peru's Central Railroad, where women from Huanca prepared potatoes with a sauce made from cheese, pepper, and milk for the workers. Another tale claims the dish was sold at railway stations between Lima and Huancayo, earning the name "potatoes you eat en route to Huancayo."

Interestingly, the ingredients for Papa a la Huancaína aren’t exclusive to Huancayo. The yellow peppers, olives, and potatoes are grown along the coast, and the dish’s preparation doesn't align with typical Huancan cuisine, which usually features hot dishes with red meat. Additionally, serving appetizers in the highland cities of Peru is uncommon.

Thanks to its cool serving style, Papa a la Huancaína is a popular choice for picnics and outings among Peruvians.