Salsa Huancaina // Huancaina Sauce

The origins of Huancaina Sauce are thought to be from Huancayo, Peru. They are famous for their potatoes, both in variety and in quantity. This sauce is most commonly served covering potatoes, but has been known to appear on it’s own to accompany delicious dishes such as Tallarines Verdes and Arroz con Pollo.

papa a la huancaina

Salsa Huancaina // Huancaina Sauce

Yield: 2 cups


  • 1 teaspoon of canola oil
  • 4-6 Peruvian yellow peppers, seeded and cut into strips
  • 1/2 of an onion, cut into strips
  • 1 clove of garlic, sliced
  • 2 or 3 soda crackers, crushed
  • 200 grams of queso fresco
  • 1/2 cup of evaporated milk
  • 1 teaspoon of canola oil


  1. Heat oil in a skillet over medium heat. Add pepper, onion and garlic; sauté about 8 minutes or until they are golden brown. Remove from heat and cool for 5 minutes.
  2. Transfer to a blender. Add crackers, queso fresco and evaporated milk. Puree until smooth, then strain. Stir in oil. Serve over potatoes that have been boiled, peeled & sliced.

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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3 Responses

  1. January 10, 2013

    […] Anticuchos 2. Causa 3. Choclo con queso 4. Empanada5. Ocopa 6. Papa a la Huancaína 7. Papa Rellena 8. Pastel de Acelga9. Pastel de Choclo 10. Pastel de Papa 11. Rocoto Relleno 12. […]

  2. June 4, 2013

    […] Papa a la Huancaina […]

  3. November 22, 2014

    […] Peruvian dishes that are served with boiled potatoes that have been peeled and sliced, such as Papa a la Huancaina or Aji de Gallina. So it is a vital skill to know when preparing Peruvian food at […]

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