Home RecipesAppetizers PERU SPECIAL: Papa a la Huancaína (Peruvian Cheese and Chili Sauce)

PERU SPECIAL: Papa a la Huancaína (Peruvian Cheese and Chili Sauce)

by Lorena

Difficulty 1/5

Huancaína (pronounced wanka-eena) is a Peruvian sauce made with chili and fresh cheese. It’s really smooth and creamy and has amazing taste brought by the yellow chili. To make it you just need a blender and it’s great on cooked potatoes as well as eggs and lettuce as a cold starter. You can also thin it down and use it as a salad dressing.

Papas a la Huancaína

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Course: Salad, Starter
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 people


Huancaína sauce

  • 200 g Peruvian yellow chili paste about 5 chilis (instructions below*)
  • 200 g queso fresco or "fresh cheese" can be replaced with a dry ricotta or ricotta and don't add milk
  • 200 ml canola or vegetable oil
  • to taste salt
  • as needed evaporated milk


  • 500 g cooked potatoes
  • 4 eggs
  • 12 purple or black olives
  • 6 lettuce leaves washed and dried


  • *To make the chili paste, remove the seeds and veins from the chili and boil it for 10-15min. Remove the skin and blend the remaining meat with a bit of vegetable oil, only enough so it can be blended. If you can't find the fresh chilis, try to find it already as a paste in speciality stores or even amazon. This will be spicier but works just as fine.
  • Blend everything for the sauce at high speed. Adjust at the end with a bit of evaporated milk just to make it runnier. It should still be able to make a thick coat on the potatoes.
  • To cook the eggs, put them in a pot with cold water at medium heat. When it starts to boil, time 8min. Once done, shock in icy water and peel.
  • Arrange the lettuce, then the potatoes on top and cover them in the sauce. Finish with eggs cut in half and olives.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

This sauce is completely my weakness. Special thanks to my mom for giving me her recipe!


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