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.

And, I’ve since been eating it on everything.

One thought on “Huancaína

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s