Huancaina Potatoes photo Recipe by Gabriela

  • 6-8 potatoes, peeled and boiled
  • 1 hard boiled egg
  • Green Olives, sliced


  • 1/2 cup of evaporated milk
  • 3-4 tablespoons of aji amarillo (find it in the Hispanic stores)
  • 1/2 wheel of queso fresco (Hispanic stores)
  • 8-10 saltine crackers


  • Put the queso in a blender and mix with the milk.
  • Add the aji amarillo. If you want it spicier, add more
  • While the blender is on, add the crackers one by one until you reach a thick consistency
  • Serve the potatoes and accompany with a slice of hard boiled egg and olives