Huancaína

Huancaína refers to a Peruvian sauce and to dishes prepared with it. Salsa huancaína is a creamy, mildly spicy yellow sauce traditionally made from ají amarillo, queso fresco, evaporated milk, and crackers or bread to thicken. Garlic and sometimes onion, salt, and oil are common seasonings. The sauce is typically served cold or at room temperature and poured over boiled yellow potatoes in the dish known as papas a la huancaína. A variation called pollo a la huancaína uses the same sauce over chicken.

Origin and name: The sauce is named after Huancayo, a city in the central highlands of Peru; the exact origins are unclear, but it has become a staple of Peruvian cooking and a signature element of regional and home cuisine.

Serving and variations: Traditional presentations include boiled yellow potatoes, black olives, and slices of hard-boiled egg, arranged on a bed of lettuce. The dish is commonly served as an appetizer or starter. Variations exist, including changes in cheese type or dairy content (such as dairy-free substitutes); some recipes add oregano or pepper, and the sauce is also used with chicken, seafood, or other vegetables.