Miami is full of new Latin foods for me to try, including ones brewing in our own kitchen! Living with two lovely Latinas is fantastic! Virginia made Huancaína, a tradition Peruvian sauce with aji and queso fresco. She deseeded and chopped 2 ajis amarillos, and mixed it in a blender with queso fresco, two hard boiled egg yolks, and about 1/4 c of evaporated milk. It was served on a bed of lettuce with boiled potato slices and hard boiled eggs.