Huancana (wan-kay-eena) sauce is typically served over cold sliced potatoes in the famous peruvian dish papa a la huancana. The sauce (and the potato dish) originate from the huancayo region of peru. The story goes that a woman from huancayo invented the dish, which she served to the railroad workers who were building the high altitude railroad (ferrocarril central andino) from lima to huancayo in the andes. The dish became so popular that it was named after this woman, la huancana, whose real name seems to have been lost to history. The key ingredient for this sauce is the spicy aji amarillo chile pepper. These so-called "Yellow peppers" Look orange or red when ripe, but they turn yellow as they cook, giving this sauce its bright yellow color. The other main ingredient is the queso fresco cheese, a firm but crumbly white cheese that is popular in this region of peru. The sauce is traditionally thickened with saltine crackers, which add to the distinctive flavor and texture of this unique sauce. The ingredients are processed in a blender until the sauce is very smooth and thick. Salsa a la huancaina is a versatile sauce that goes with many flavors. Serve it as a dipping sauce for bite-size boiled potatoes, or toss it with noodles. If you try this sauce in peru, it's likely to be quite spicy, but you can adjust the heat to your liking by using fewer or more yellow chile peppers.
