![]() ![]() The workers grew to love this dish and started asking where the “papas de la Huancaína” were, or the “potatoes from Huancayo.” The name stuck as the dish became a staple in the capital when workers returned. The most popular of origin stories dictates that a woman from Huancayo sold this dish to workers on the Trans-Andean Railway that was built to connect Huancayo to the capital of Lima. What is known is that the name stems from the city of Huancayo in the highlands of Peru. The history behind papas a la huancaína is muddier than the Ucayali River. Papas a la huancaína are one of my favorite examples of this. But when you peer through the blood-stained stereotypes there are a variety of delicious and innovative vegetarian (and even vegan) dishes. A lot of this stems from meat-centered Mexican food, Argentina’s beef exports, Cuba’s famous whole-pig roasts, and even Brazilian steakhouses. Latin American food is definitely perceived as meat-heavy in the mainstream US consciousness. As a vegetarian, you have certain stereotypes of cuisines that may be off limits to you. Buttery yellow and gently spicy aji amarillo coating tender potatoes is my kind of party. I decided to check it out, as I was taken aback by the ferocity of his love. One of my followers told me that he swore he would eat nothing but papas a la huancaína for the rest of his life when he lived in Peru. Drizzle it on steak, chicken, fish, and rice. I am lucky enough to have Twitter followers from around the world, so I often turn to them for inspiration for my #GentGoesGlobal series. This Peruvian Green Sauce recipe is hot and spicy and packed full of flavor.
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