Papa a la Huancaína


Papa a la Huancaína

Huancaína-style potatoes

Papa a la Huancaína is typically made with yellow potatoes that are boiled until tender. The cheese sauce is made with queso fresco, aji amarillo peppers, and evaporated milk. The sauce is blended until smooth and creamy, and then poured over the potatoes. The dish is typically garnished with hard-boiled eggs, olives, and fresh herbs.

Jan Dec

Origins and history

Papa a la Huancaína originated in the city of Huancayo, which is located in the central highlands of Peru. It is believed to have been created by the wives of railway workers who were looking for a hearty and filling meal to feed their families. Today, it is a popular dish all over Peru, and can be found in many Peruvian restaurants around the world.

Dietary considerations

Papa a la Huancaína is a vegetarian dish that can be made vegan by using a plant-based cheese alternative. It is also gluten-free, as long as the sauce is made with a gluten-free flour or cornstarch.


There are many variations of Papa a la Huancaína, depending on the region and the cook. Some recipes may include additional ingredients like garlic, onion, or cilantro. Some variations may also use different types of cheese or peppers to create a unique flavor profile.

Presentation and garnishing

Papa a la Huancaína is typically presented on a platter with the potatoes arranged neatly and the sauce poured over the top. Garnishes like hard-boiled eggs, olives, and fresh herbs can add a pop of color and flavor.

Tips & Tricks

To make the perfect Papa a la Huancaína, start with high-quality ingredients like fresh potatoes and good cheese. Be sure to boil the potatoes until they are tender but not mushy, and blend the sauce until it is smooth and creamy. Finally, don't be afraid to experiment with different garnishes to find your perfect combination.


Papa a la Huancaína is typically served as a main course, but can also be served as a side dish or appetizer. It pairs well with other Peruvian dishes like ceviche or lomo saltado.

Drink pairings

Papa a la Huancaína is traditionally served with a cold beer or a glass of chicha, a fermented corn drink. It can also be paired with a light white wine like Sauvignon Blanc or Pinot Grigio.