Papa a la huancaina is sliced boiled yellow potato served cold under a thick sauce of queso fresco, aji amarillo, evaporated milk and crackers, garnished with olive and egg.

Named for Huancayo in the central Andes; the dish emerged in the late 19th century along the central railway between Lima and the Mantaro valley. The cracker thickener replaced bread; aji amarillo and queso fresco give the canonical yellow sauce. Now a Sunday lunch starter across criolla Lima rooms; El Bolivariano, Isolina and La Choza Nautica run the most-cited versions in the city.

Where to eat Papa a la Huancaina in Lima

4 editor picks for Papa a la Huancaina in Lima, ranked by editorial score. All Lima signature dishes · Papa a la Huancaina across every city.

  • Astrid y Gaston

    Order The tasting menu, anchored by the cuy pekines (Peking-style guinea pig).

    Astrid y Gaston at Casa Moreyra in San Isidro is Gaston Acurio and Astrid Gutsche's 1994 flagship, in a 17th-century San Isidro hacienda from 2014.

    DetailsDirections

  • Isolina

    Order The tacu tacu with steak and a portion of the carretillero ceviche.

    Isolina at Av San Martin 101 in Barranco is Jose del Castillo's 2015 criolla taberna, a tribute to his mother Isolina Vargas and her Lima home cooking.

    DetailsBookDirections

  • Cosme

    Order The chef's tasting plates, anchored by the modern aji de gallina and beef tartare.

    Cosme at Calle Tudela y Varela 162 in San Isidro is chef James Berckemeyer's comfort-Peruvian room, opened 2015 after training under Gaston Acurio.

    DetailsReserveDirections

  • El Bolivariano

    Order The aji de gallina and the lomo saltado; finish with a suspiro limena.

    El Bolivariano in Pueblo Libre Lima is the criolla institution housed in a republican casona, tracing tradition to the 1780s with the canonical carta.

    DetailsReserveDirections

Book food experiences in Lima

See all 2070 food experiences in Lima

Make it at home

Serves Serves 445 minEasy

Ingredients

  • 6 yellow potatoes, boiled and peeled
  • 200g queso fresco
  • 3 tbsp aji amarillo paste
  • 200ml evaporated milk
  • 1 small white onion, sweated
  • 1 garlic clove
  • 8 saltine crackers
  • 60ml vegetable oil
  • Sea salt
  • Lettuce leaves to plate
  • Black olives and hard-boiled egg to garnish

Method

  1. Blend queso fresco, aji amarillo, onion, garlic, crackers, milk, oil and a pinch of salt until smooth and thick.
  2. Slice the boiled potatoes 1cm thick.
  3. Arrange lettuce on plates and lay 3-4 potato slices per portion on top.
  4. Spoon the huancaina sauce over the potato, coating fully.
  5. Garnish with halves of hard-boiled egg and black olives.
  6. Serve cold or at room temperature.

Editor tip. The sauce should be the consistency of thick yoghurt. If thin, add a cracker; if thick, thin with a splash of milk.

Common allergens: Dairy, Gluten.