Most stories, however, are centered around Peru’s Ferrocarril Central Andino, plunging eastward from Lima to Huancayo in the Andes. The story of Papa a la Huancaina is a bit controversial, as there’s no one version of events. You can later use the same sauce recipe for a chicken dish – aji de gallina, sirloin, or other Latin American recipes. There a saying in Peru: “ el gringo que come ají, no se mueve de aquí”, which loosely translates to “the foreigner that eats hot peppers, will never leave Peru”. The only thing you might need to buy (if it’s not available) is aji amarillo – Peruvian hot pepper, but I was able to find a paste on Amazon. Any yellow potatoes such as the Yukon Gold will do. Potatoes were also the main food for the Incan Empire in the 13th century.Įuropean explorers brought them to Europe only after Columbus discovered America.Īnd that’s why potatoes are more often than not present on Peruvian tables.īut that doesn’t mean you have to go searching for Peruvian potatoes to make the Papa a la Huancaina. Archaeologists have found the remains of potatoes in Peru dating as far back as 2500 BC. Most people think potatoes arrived from northern Europe, but potatoes actually originate in the Andes mountains. Every time I visited Peru ( and so far I’ve been to Peru three times) I had this dish in various spots. ![]() ![]() Literally translating to Huancayan-style potatoes, Papa a la Huancaina is one of the most iconic appetizers of Peru, next to ceviche. This incredibly simple recipe for Papa a la Huancaina can be made at home anytime using yellow potatoes. A light dish made of Peruvian potatoes and aji amarillo (yellow pepper), Papa a la Huancaina is slightly cheesy, spicy, but also refreshing.
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