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Papa a la Huancaina (Peruvian Style Potatoes)

Armando, our resident Peruvian apprentice, is the celebrity guest for this week’s Digest recipe. He is excited to share with you one of the most famous dishes of Peruvian cuisine. ¡Buen Provecho!


2.5 yellow chili peppers
Queso fresco
Approx. 1 cup of milk
1 clove garlic
1 tsp oil
Squeeze of lemon
Saltine crackers
Potatoes galore
1 SBF egg


  1. Parboil the potatoes and hardboil your egg.
  2. Wash the yellow chili peppers and take out the veins and seeds.
  3. Combine the yellow chili pepper, queso fresco, milk, oil, garlic, and saltine crackers in the food processor. Shoot for the consistency of pesto.
  4. If mixture is too liquid-y, add more crackers.
  5. Add salt to taste.
  6. Put the lettuce on the plate as your base.
  7. Cut the potatoes into three pieces and place on top of lettuce.
  8. Cover potatoes with mixture and garnish with sliced egg and olives.