We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
“Kam Lu Wantan”
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
“Pan con Chicharron”
Pan con chicharron is a pork belly sandwich, full of textures and flavors!
¿En otro idioma? – Different lang?
“Papa a la Huancaina”
Today I will be sharing with you my recipe of Papa a la Huancaina, one of the emblematic dishes of Peru.
It is sold in all parts of Peru, and it is that this dish so simple to prepare that every restaurant makes it, there is information that suggests that this dish “existed” in ancient Peru since “Batanes” (ancient kitchen mortars) were used to make “Aji” paste and the Incas ate with potatoes.
Things change with the arrival of the Spain conquerors and dairy(specifically milk and cheese), this dish transformed and became what now we know now as “Papa a la Huancaina”.
Which are the ingredients?
The ingredients for “Papa a la Huancaina” are few: “Ají Amarillo” (Capsicum Baccatum), “queso fresco”, and milk, it is served with potatoes and boiled eggs.
What is the difference between Huancaina and Ocopa?
Although they have a similarity in ingredients and both are served with potatoes and eggs, the Ocopa is characterized by carrying Huacatay (Tagetes Minuta) a type of minty herb that grows in South America, in addition, there are many types of “Ocopa” while Huancaina there are only a few (certain variations depending on the region )
Substitutes for lactose intolerants
Today we can find a variety of products that can be adapted for our lifestyle/diet.
Milk and cheese without lactose are a great alternative if you want to opt for a vegan Huancaina sauce you could use almond milk and tofu, but you have to increase the amount of “Ají Amarillo” (chili pepper) in that way you do not lose that spicy characteristic flavor of the Huancaina sauce.
"Papa a la Huancaina"
Ingredients
- 2 tbsp of Vegetable oil
- 3 tbsp "Ají Amarillo Paste"
- 1 Orange Bell Pepper
- 1/4 of a small Onion minced
- 2 Garlic Cloves minced
- 6 Saltine Crackers
- 3/4 cup of Evaporated Milk
- 125 gr of Cheese Fresh cheese or Ricotta
- Salt to taste
Instructions
- If you use raw "Ají Amarillo" or other Chili, remove seeds and veins, then cook in a water and after 8 min, drain the "ajies" and fill again with water, then cook it for another 8 minutes, if you do not know how spicy is your chili/aji, you should repeat the process at least 4 times (just to make sure the chili is not spicy at all) if you like it a little spicy 2 to 3 times is fine
- Chop your onions, crush your garlic and in a pot add oil, Onions, garlic, "Ají Amarillo paste"
- Let it cook on medium/high heat until tender, what we are looking here is to caramelize the onions and to cook all the ingredients.
- Once your ingredients are cooked, blend all the mix with the cheese, milk, and crackers add salt and pepper if necessary.
Video
Notes
- You can replace the Ají Amarillo Paste and the bell pepper with 4 frozen "Ají Amarillos" no seeds
The key to a really good Huancaina sauce is the “Ají Amarillo” chili pepper, I recommend using fresh / frozen if possible, the second best alternative is processed as a paste but that does not spicy brands like “Sibarita” (click here to buy it) are some that is not spicy at all .
we are looking to caramelize the ingredients, to contrast the spicy of the “Ají”, and intensify the flavors.
Another ingredient that can provide flavor is the ‘Queso fresco’ if you can use a traditional one go for it, always adjust the amount of salt since many cheeses contain a large amount of salt and sometimes it is not required to add salt.
One of the most delicious dishes of the Peruvian cuisine, do you like this recipe?
I love to eat it with “Arroz con Pollo“, “Tallarines Rojos” or “Tallarines Verdes“.
Comment below, Have you tried Papa a la Huancaina before?
I want to make this recipe so much! How many pounds of potatoes will this cover? Do you recommend yellow potatoes? Thanks and I look forward to your suggestions for my first time making it.
I think you can go with the potatoes you like the most, I like Idaho potatoes. this dish is an entree so I would not go more than 2 pounds of potatoes for 4 people.