Papa a la Huancaína

Huancayo, Junín highlands, Peru (Andean criollo culinary tradition)

Papa a la huancaína is Peru's most beloved potato preparation — boiled yellow potatoes (papa amarilla) sliced and dressed in huancaína sauce: a creamy, yellow dressing of ají amarillo paste, fresh queso fresco (fresh cheese), evaporated milk, olive oil, and garlic, blended until silky and served cold over the potatoes on a bed of lettuce with black olives and hard-boiled egg. The sauce's consistency should flow slowly from the spoon and coat the potatoes completely without pooling. The name refers to Huancayo in the Andean highlands; legend holds the sauce was invented by a woman selling food to railroad workers near Huancayo in the early 20th century. The balance of creamy cheese, fruity ají amarillo heat, and rich evaporated milk is one of Peru's most successful flavour combinations.

Served as a first course or side; the cold potato, creamy-spicy sauce, and bitter olive create a complete flavour triangle; chicha morada (purple corn drink) alongside is the traditional Limeño pairing.