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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
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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.
