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Papa a la Huancaína
Behind each of our recipes there is a history. Today we will share the history of “Papa a la Huancaina”.
According to Jorge Stambury in his book “The Great Peruvian Cuisine”, during the construction of the central railway of Peru, whose initial station is located in Huancayo, the railway workers had to chop the stone from the hills to make their way to the railroad route, While they were working in Huancayo at more than 2000 meters above sea level, people from this city gave them food to help them to do their hard work. It is said that there was a joyful and kind cook who prepared a tasty cheese sauce garnished with egg, to accompany the Mantaro River Valley potato. Since she was from Huancayo, they nicknamed this cook “the Huancaina” and called her dish “Papas a la Huancaina” (potatoes at Huancaína style).
Other version says that the creator of this recipe bought the potato in the Mantaro River Valley, located in Huancayo-Junín. So first it was named “Papa a la Huancayo”, and later as “Papa a la Huancaína”.
Now a days we can serve this dish as it is in the recipe but we can also attach it to red spagettis or we can also use the sauce for our noodles and prepare “Tallarines a la Huancaina”, like yellow spagettis.
