Papas a La Huancaina

READY IN: 30mins
Recipe by Sernarama

When I worked for L.A. County in Canoga Park, I used to visit Fina Estampa Peruvian restaurant weekly. Their lunch special included an appetizer (usually this dish), an entree and a drink for about $7 bucks. I have been trying to mimic their Papas for 6 years! I think I have finally found it! I had to send away for the aji, but if you have a Latin market, you should be able to find it. This makes 2 batches of sauce, use one now, save one for later, or if you are feeding a crowd, double the potatoes.

Top Review by NVirginian

This is it! Years ago I had this when a co-worker brought it in. His wife is from Peru and I loved this dish. I seem to have missplaced the recipe she gave me and I couldn't remember the name of it! Thanx for sharing. This was perfect and I only made 2 changes. I substituted evaporated milk with half & half and used 3 T of the aji paste. I even licked my plate :P

Ingredients Nutrition


  1. For the papas:.
  2. Assemble lettuce leaves on a nice plate or platter.
  3. Lay potato slices on top, trying to keep the round discs intact.
  4. For the salsa Huancaina:.
  5. In a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth.
  6. Add 2 yolks of the hard boiled eggs, and a few water crackers.
  7. While blender is running, drizzle in 1 T of oil.
  8. Check consistency.
  9. It should be about the consistency of thin cake batter.
  10. If it needs more thickening, add more crackers and oil.
  11. Check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy.
  12. To serve, pour sauce over potatoes and lettuce.
  13. Garnish with remaining 2 hard boiled eggs, cut in wedges and black olives.

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