What is Papa and La Huancaina?

Papa and la Huancaine is an appetizer from the ground Peru. It is usually considered a salad bowl and is mainly made of potatoes with cream sauce. Unlike other salads, however, Papa and La Huancaina have a spicy taste, instead of a sweet or sour taste that many salads have. This meal is best served cold. Not surprisingly, the food came from this city, because Huancayo is very close to the Mantaro valley, where potatoes are abundantly grown, along with corn and carrots. Traditionally, food uses yellow potatoes, but white variety can also be a good substitute. It has been said that women's sellers are walking on the web and selling their goods to Hungry staff. There was one particular lady who offered a unique dish of boiled potatoes with a cheese -like sauce, along with some slices of eggs. Food has become a favorite crowd and lunch is coming, the workers asked, "Que mountain Llega la Papa de la Huancaina?" This means "What time does a lady with Huancayo potatoes arrive?"

is originally a sauce for Papa and La Huancaina made of Rocoto, various spicy red peppers and some cheese and milk. The cheese was crushed with mortar and thickness, so the original sauce could be more textured. Specific preferences for the bowl were queso frescoes or fresh white cheese. Over time, the recipe began to change and Rocoto was replaced by Aji, especially Aji Almarillo or yellow chili variety. The use of oil and lemon has also been added in many recipes, perhaps to better bind sauces.

The use of fresh cheese has been mostly preserved, although some modernized versions of Papa and La Huancecain use other cheeses such as Swiss or Monterey Jack. Many modern recipes also require evaporated milk, maybe compare a spicy taste with some sweetness. The usual presentation of the bowl is to lay boiled potatoes on the upper part of the leaves of the salad, with a generous amount of cheese and chili sauces poured on the potatoes. Slices of eggs cooked hard is usedIt eats as ornaments, along with some black olives, corn and parsley. Some recipes even indicate that the sauce can be used for pasta.