Papa a la Huancaina

Papa a la Huancaina

The potato was first cultivated in South America in the Andes, the most probable location of the origin is in Peru. Once the Spanish arrived in 1532 they took it back to Europe where it became popular because as a new crop it was not taxed by the nobles. It also had the advantage of being able to grow in unusual climates, such as mountains and cold weather.

Peru is currently on the Guiness Book of World Records for Most Diverse Cuisine. They also hold the record now for the largest serving of Papa a la Huancaina. This dish consists of sliced boiled potatoes covered in a rich creamy yellow pepper paste sauce. The Huancaina sauce has fresh cheese mixed in with yellow pepper paste, oil, salt, pepper, and evaporated milk. This sauce can also be used to dress other dishes such as spaghetti

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