Best peruvian dish

Papa a la huancaína

Papa a la huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of boiled yellow potatoes (similar to the Yukon Gold potatoes) in a s...

Papa a la huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of boiled yellow potatoes (similar to the Yukon Gold potatoes) in a spicy, creamy sauce called huancaína sauce. Although the dish's name is derived from Huancayo, a city in the Peruvian highlands, this dish is from Lima. It has become a staple of everyday and holiday cuisine throughout the country.[1][2] It is typically served cold as a starter over lettuce leaves and garnished with black olives, white corn kernels and hard-boiled egg quarters. The sauce is made of queso fresco (fresh white cheese), vegetable oil, ají amarillo (yellow Peruvian pepper), evaporated milk and salt mixed in a blender. Some recipes call for garlic, onion and crushed saltines. This sauce is also used in many other Peruvian dishes. In the south of Peru (Cuzco, Puno, Arequipa), it is served with ocopa rather than Huancaína sauce, made from freshly toasted peanuts, fried onions and tomatoes, ají amarillo, cream or condensed milk, crushed crackers or dried bread, salt, and huacatay (Tagetes minuta). Because it is served cold, papa a la huancaína is a favorite food of Peruvians to take on picnics and trips. The origin of Papa a la huancaína is controversial. On one side, stories exist that point to the area of Lima: The most well-known story explains that it emerged during the construction of Peru’s Central Railroad, stretching from Lima to Huancayo. Food for the workers was prepared by Huancan women who boiled potatoes and served them with a cheese, pepper and milk sauce, which would become Papas a la Huancaina. A more modern story explains that the plate was served at the railway stations between Lima and Huancayo, sold to passengers as a light food consisting of potatoes bathed in a delicious cheese and pepper sauce. From that came the name “potatoes that you eat in route to Hauncayo” which would later be changed to Papa a la Huancaina.

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Rocoto Relleno

Rocoto relleno is the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southe...

Rocoto relleno is the Peruvian variety of stuffed peppers, a dish popular in the city of Arequipa, a city in the Andes mountains located in the southern parts of Peru which is famous for its take on dishes derived originally from Spain. Since the sweet peppers used in Spain were not available in Peru, rocoto peppers were substituted, which were cooked in water and vinegar to remove as much spiciness as possible. Minced meat is placed inside the rocotos and is then topped with melted cheese, baked and served whole. Rocotos are capsicum pubescens which are at least ten times spicier than jalapeño when raw. This is considered one of the most famous dishes of Peru and served all over the world. This dish takes a while to prepare. The dish is only mildly spicy and the stuffing inside the rocoto can include anything. The most popular stuffing is a beef-mix which contains beef, pork, onions, garlics, margarine (butter) cream and pecans. Putting a hard-boiled egg inside the rocoto is also very popular way to serve. The rocoto relleno is generally prepared by stuffing the rocotos with an ideal beef-mix and then topped with cheese. Then it is put inside the oven with tomato sauce and served whole with baked potatoes or salad. Preparation of the rocotos: First the upper parts of the rocotos are cut off and seeds are removed. The rocotos are then cooked in water with salt and vinegar to get the worst of the heat out. Preparation of the stuffing: Chopped beef and pork are mixed with a seasoning made of margarine, ground garlic, onion, and aji panca paste. The beef-mix is then mixed with pecans, flour, stock and cream and then fried in olive oil with tomato sauce and wine.

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