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Come to papas -- a perfect Peruvian party food

The roast chicken comes with French fries at La Polleria.
The roast chicken comes with French fries at La Polleria.
Mark Manger

Bob and Rosario Van Diest take pride in serving a little-known but authentic Peruvian dish, pollo a la brasa, at La Polleria, which I review this week.

Here's another dish they are eager to tell people about: papas a la huancaina (potatoes huancaina style). Often served at parties with baby potatoes and toothpicks, this appetizer is also popular at home, where it's made with sliced potatoes, sans toothpicks. Although it's not on the menu, the Van Diests were happy to share their family's recipe.

See also:

- The chicken at La Polleria is a real bird in the hand

- Photos: Behind the scenes at La Polleria

- It takes pluck to open a polleria in Centennial

Papas a la Huancaina

recipe from Bob and Rosario Van Diest

12 oz. package of fresh white cheese (queso fresco)

4 whole aji Amarillo, canned or frozen (these yellow chile peppers can be found at Latino markets)

1 can of evaporated milk

1/2 cup oil

Salt and pepper to taste

4 potatoes, boiled and sliced

Black olives and sliced, hard-boiled eggs for garnish

Combine cheese, aji peppers and evaporated milk in a blender and combine until smooth. Add the oil and blend well, then season to taste with salt and pepper. Pour huancaina sauce over cold sliced potatoes, garnish with olives and hard-boiled eggs... and enjoy.


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La Polleria

7422 S. University Blvd.
Littleton, CO 80122

720-583-1051

www.lapolleria.com


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