Going to put out an old favorite of… well, anyone who has ever eaten Peruvian food. Papa a la Huancaina.
Today is my lovely wife Alicia’s birthday and so yesterday my side of the family decided to take her out for a pre-birthday dinner. Her pick was “anything Peruvian” so my sister recommended that we try out La Perla, which is known for its Peruvian seafood and assorted cuisines. We feasted on [literally] a boatload of assorted seafood, some very tasty papa a la huancaina and finally some seco de carne, which happens to be Ali’s favorite.
As always, food and family meshed together to form a great time so we had a blast.
Below is a picture of today’s recipe which I have personalized and perfected over the years. It’s not exactly a “classic” recipe but that’s because I have improvised using more common ingredients. Enjoy and comments/criticisms are always welcome!
Pictured here is some anticuchos (don’t ask what it really is) and our papa a la huancaina.
- 1 bag (they come 3 in a box) Original Club Crackers
- 1 large can of Carnation evaporized milk
- 1 box of Philadelphia cream cheese
- 2-3 cloves of garlic
- 1 tsp of Aji amarillo
- Bijol, for color
- Salt to taste
- Boil potatoes and eggs. Peel and slice.
- In a blender mix milk, cream cheese, hot peppers, diced garlic and bijol.
- Add crackers until sauce reaches desired thickness/consistency. I find that 1 bag is just the right amount.
- Salt to taste.
Arrange potatoes and egg slices over a bed of lettuce and drench generously with huancaina sauce.