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Kevin Godbee ha publicado una actualización
Crudo de vieira de Hokkaido con aderezo de lima y jengibre al wasabi. Papas a la Huancaina, que es un plato clásico peruano de la región de Huancayo. Huancayo es una ciudad en lo alto de los Andes, el lugar donde vive la población indígena, los incas. La cremosa salsa de queso ligeramente picante se vierte sobre rodajas frías de patata, y se adorna con aceitunas negras y huevo duro.
Sobre las Papas a la Huancaina, Serious Eats dice: “No es muy bonita: una salsa amarilla sobre patatas amarillas coronada con huevos duros de yema amarilla”, así que pensé ¿cómo puedo hacerla bonita y sabrosa? ¿Qué tal un boniato morado japonés para un bonito maridaje de colores de alto contraste? También tiene sentido con la gran influencia japonesa en la cocina peruana.
Hokkaido Scallop Crudo with Wasabi Ginger Lime Dressing. Papas a la Huancaina, which is a classic Peruvian dish from the region of Huancayo. Huancayo is a city high in the Andes, the place where the indigenous population, the Incas, live. The creamy slightly-spicy cheese sauce is poured over cold slices of potato, and garnished with black olives and hard boiled egg.
On Papas a la Huancaina Serious Eats says, “It’s not a looker: a yellow sauce over yellow potatoes topped with yellow-yolked hard boiled eggs.” So I thought how can I make it pretty and tasty? How about Japanese Purple Sweet Potato for a nice high-contrast color pairing? It also makes sense with the major Japanese influence in Peruvian cuisine.
Traducido del inglés
Lana Mihajlović, Mercedes Minaya Palacios ySussan Estela Olaya5 Comentarios-
Level:
Scoolinary Team
Kevin, thank you so much for sharing your dishes!
They look absolutely stunning, and the creative approach you’ve taken with papa a la huancaína is truly inspiring. That color contrast using Japanese purple sweet potato is not only visually striking, but also ties in beautifully with the Japanese influence in Peruvian cuisine a combination that makes perfect sense and sparks real curiosity!
We also loved how you referenced the Serious Eats quote and challenged yourself to elevate the dish. That kind of reflective and aesthetic mindset is key in the evolution of cuisine.
Could you tell us a bit more about how you developed the idea behind the scallop crudo and what you wanted to express with the overall dish?
Kevin, I’d like to offer a small clarification on something you mentioned:
Papa a la huancaína is not directly from Huancayo, even though the name might suggest otherwise. In reality, its history is more complex, and there are several theories about its origin.
Why is it called papa a la huancaína?
There are a few versions:
1. The railway version (the most popular, and the one most Peruvians know or believe)
During the construction of the Central Railway of Peru in the 19th century, which connected Lima to Huancayo, Huancaína women prepared potatoes with a spicy cheese and ají amarillo sauce to feed the workers. The dish became so popular that people in Lima started calling it papa a la huancaína.
> Peruvian historian Rodolfo Tafur supports this version and notes how the dish gained fame in the capital thanks to the railway.
2. The Lima version
Some historians argue that the recipe was actually created in Lima, but was named a la huancaína because it used ingredients typical of Huancayo, or because it was inspired by Andean flavors.
> Rosario Olivas Weston, a historian of Peruvian gastronomy, writes in her book Diccionario de la gastronomía peruana tradicional that the dish was likely consolidated in Lima, and that its name reflects a highland influence not a direct origin in Huancayo.3. Origin of the sauce, not the potato
Another theory suggests that the dish was created on the coast, but the sauce was called “huancaína” because of its Andean style or the influence of Huanca cuisine.
> Javier Pulgar Vidal, a renowned Peruvian geographer, also discussed how Andean flavors were adapted along the coast, which may have led to the creation of the dish we know today.
Thanks again for sharing your creative process! It’s always a pleasure to see how traditional flavors inspire fresh ideas. 🙌
Would you consider reinterpreting another Peruvian classic through this lens of cultural contrast?
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@sussan_scoolinaryteam Thank you for the information on the possible origins of papa a la huancaína. These stories always fascinate me.
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Level:
Scoolinary Team
@kevin-godbee You’re very welcome, Kevin! I’m so glad to hear you enjoyed the stories about the possible origins of papa a la huancaína. They really are fascinating, aren’t they? It’s amazing how a single dish can hold so many layers of history, migration, and cultural influence.
That’s exactly what makes gastronomy so captivating how a flavor or a recipe can tell us so much about a place, a time, or an identity. And your creative take on the dish adds a whole new dimension to that story.
We’d love to keep seeing how you explore and reinterpret other Peruvian classics. If you ever feel inspired to dive into another one with that same thoughtful approach, don’t hesitate to share it!
Thanks again for showing us your incredible talent.
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Level:
Scoolinary Team
Hi Chef! The scallop crudo has such flow and balance — delicate yet bold. And your take on papa a la huancaína is just perfect. Genius. The choice of Japanese purple sweet potato adds not only stunning contrast, but also layers in a beautiful cultural dialogue. It’s a dish that speaks.
That kind of thoughtful reinterpretation shows a deep respect for tradition while fearlessly pushing creative boundaries.Can’t wait to see your next dish.
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Level:
Executive Chef
Te quedo muy bonito
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