My Huancayna Recipe: A Personal Story

I’ve decided to name my Huancayna sauce after myself because I firmly believe, as I often tell my guests during classes, “there are as many recipes for Huancayna as there are moms.”

This particular recipe is my go-to for classes, especially now that I no longer live in Peru. It’s a blend of my mom’s recipe and that of my two childhood friend’s moms. Angela, my sweet friend whom I wish I had gotten to know better, and our other friend Carla, together we were inseparable. Looking back, I realize we were more alike than we ever noticed at the time. I’m certain that if we’d been a bit older, we would have remained as close as we were during those last moments of childhood, just before junior high, when life becomes a little more confusing and uncertain, even if just for a moment.

Changing schools and small, forgettable arguments pulled us apart. The good news is that I’ve reconnected with both of them, if not in person, then through mail, Facebook, Instagram, and more. They’re both amazing women, and they’ve each pursued the dreams we talked about when we were little—just as I have. The recipe I’m about to share is a constant reminder of both of them, as well as their moms, who were incredible cooks. Even my mom, who was an exceptional cook herself, always praised their Huancayna. This recipe is my personal interpretation of the memories I have of those conversations between our moms sharing moments together and talking about food!

I hope you enjoy this Huancayna recipe as much as I do, and I encourage you to give it your own twist and fill it with your own memories.

Chef Freyka’s Huancayna Sauce

Makes: 2-cups

Ingredients:

• ½ each Yellow onion Cut into wedges
• 1 Large Fire roasted yellow peppers In place of 3 Peruvian aji amarillo (Read Notes)
• ½ each Habanero pepper (skip if using real peruvian aji amarillos)
• ½ cup Mayonnaise
• ½ cup Whole milk
• ¼ – ½ cup Queso fresco
• 6 each GF Saltine crackers, (Shars brand recommended) More if needed, for thickening
• Canola oil, As needed

Directions:

1. Heat a medium sauté pan over medium-high heat. Add a small amount of oil.
2. When the oil is heated through, add the onions and sauté until slightly tender. Lower the heat after the onions begin to brown to prevent them from burning. Once ready, remove from heat and let them cool. (If your yellow peppers are not previously fire-roasted, add them to the sauté pan together with the onions).
3. Add the cooled onions and the rest of the ingredients to a blender.
4. Blend until smooth, adding salt to taste, a pinch at a time.
5. Adjust the thickness by adding more crackers to thicken or water/milk to thin it out. Add extra oil to make it smoother, only if needed.
6. The consistency of Huancayna should be creamy and smooth, with a nice drizzle that will cling to the potatoes.
7. Enjoy your delicious Huancayna sauce!

Chef Notes:

• Aji Amarillo: The Essential Ingredient for Huancayna Sauce
  • The original recipe calls for aji amarillo, a Peruvian yellow chili pepper prized for its vibrant color and distinctive flavor. Aji amarillo offers a unique blend of fruity notes, subtle sweetness, and moderate heat, making it an essential component for achieving the authentic taste of Huancayna sauce. If you have access to aji amarillo, use 3 peppers to bring depth and complexity to the sauce.
• Substitute Options:
  • If aji amarillo is unavailable, you can create a similar flavor profile by using a combination of fire-roasted yellow bell peppers and habanero peppers. The roasted yellow bell peppers provide the vibrant color and mild sweetness, while the habaneros contribute a fruity flavor and heat. This combination closely mimics the essence of aji amarillo, ensuring a delicious and authentic Huancayna sauce experience.
• Adjusting Spiciness:
  • Habanero peppers are much hotter than aji amarillo. To reduce the heat, you can seed the habaneros before using them. This allows you to control the spiciness of the sauce to suit your taste.
• Aji Amarillo’s Origin:
  • Aji amarillo is a staple in Peruvian cuisine, renowned for its unique flavor and heat. Indigenous to South America, especially Peru, this pepper has been cultivated for centuries and plays a vital role in many traditional dishes. Its vibrant color and rich flavor have made it an iconic ingredient in Peruvian kitchens.

Featured in “A Day in Lima Peru,” my Huancayna Sauce represents the essence of Peruvian culinary culture, I invite students and readers to savor the flavors of this captivating destination and embark on their own culinary adventures.