For the Huancaína Sauce
For the potatoes
1 The sauce: boíl the chili peppers twice for 10 minutes each, changing the water and adding a teaspoon of sugar each time. Place the peppers, egg yolks, cheese, lemon or lime juice and oil in a blender and process until smooth. Season with salt and pepper to taste.
2 Adjust the consistency with evaporated milk or ground soda crackers.
3 Arrange the cooked potatoes on a plate and top with the Huancaína Sauce. Garnish with hardboiled eggs, parsley, black olives, and lettuce leaves.
Advice of Wine to combine
Suggest from Sommelier
A reserve Merlot with slighly toasty flavors and a soft, round texture would combine perfectly with this dish. Another alternative is a barrel-aged reserve Chardonnay that would be a bit lusk, like the preparation.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.