in Latin America

Dad to the Huancaína

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Ingredients for 6 servings:

  • 1 kg potatoes
  • 6 peppers
  • 150 g fresh feta cheese
  • ½ onion(s), finely chopped
  • 2 tbsp oil
  • ½ cup milk
  • ½ lemon(s), juice
  • salt and pepper
  • 3 eggs, boiled, quartered
  • lettuce
  • 8 olives, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A Peruvian specialty

Cook the potatoes until tender and slice them. Cut open the six chili peppers and remove the seeds. Finely chop the chili peppers, cheese, and onion and blend them together with the oil, lime juice, and milk. Season the sauce with salt and pepper. Arrange the lettuce leaves on the plates, place the potato slices on top, and pour the sauce over the potatoes. Garnish with the eggs and olives, “provecho”!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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