Yuca a la Huancaina is a Peruvian dish made with cooked yuca served with a creamy sauce typically featuring queso fresco and aji amarillo. The dish is known for its rich, tangy flavor and smooth texture, with the yuca providing a chewy, starchy contrast that pairs well with the sauce. Here's how to make it at home.

Yuca a la Huancaina

Chef Percy

Ceviche 3 Cremas

Inkagrill Linguini Verde con Bistec

Alfajores

Linguini Verde con Bistec

Arroz Chaufa de Pollo

Pollo a la Brasa

Ceviche de Pescado

Frijol con Seco

Peel the yuca and cut it into chunks. In a pot, bring 4 cups of water to a boil. Add the yuca and cook for about 20-25 minutes until tender. Drain and set aside.

Cook the Yuca

In a blender, combine queso fresco, aji amarillo, evaporated milk, garlic, salt, vegetable oil, and lemon juice. Blend until smooth and creamy.

Prepare the Huancaina Sauce

Place the cooked yuca on a serving plate and generously drizzle the Huancaina sauce over the top. Optionally, garnish with chopped parsley or slices of boiled egg.

Serve

Yuca (Cassava)

Water

In a large bowl, combine chicken breast, olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Toss to coat the chicken evenly. Let it marinate for at least 30 minutes.

Prepare the Chicken

Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add mixed vegetables and pour in the vegetable broth. Cook for 5-8 minutes, stirring occasionally, until the vegetables are tender.

Sauté the Vegetables

Return the chicken to the skillet with the vegetables, allowing flavors to meld for an additional 2-3 minutes. Serve hot.

Combine and Serve

Chicken Breast

Olive Oil

Garlic Cloves, minced

Fresh Rosemary, chopped

Lemon Juice

Salt

Black Pepper

Vegetable Broth

Mixed Vegetables (carrots, bell peppers, zucchini)

Cut the fish fillet into small cubes and place them in a glass or ceramic bowl. Pour lime juice over the fish, ensuring it's fully submerged. Cover and refrigerate for 15-20 minutes, until the fish is opaque.

Marinate the Fish

Once the fish is marinated, add the red onion, diced tomato, cilantro, and jalapeño. Season with salt and black pepper. Mix well and set aside.

Mix the Ingredients

In a bowl, combine sour cream, mayonnaise, mashed avocado, lime juice, minced garlic, and salt. Mix until smooth and creamy.

Make the Avocado Crema

Scoop the ceviche into a serving bowl. Drizzle the avocado crema over the top. Serve with tortilla chips, lime wedges, and extra cilantro for garnish.

Assemble the Dish

Fresh fish fillet (e.g., tilapia or snapper)

Lime juice

Red onion, thinly sliced

Tomato, diced

Cilantro, chopped

Jalapeño, diced (optional for heat)

Black pepper

Sour cream

Mayonnaise

Avocado, mashed

Lime juice (for cremas)

Garlic, minced

Salt (for cremas)

Tortilla chips

Lime wedges

Extra cilantro, for garnish

Bring a large pot of salted water to a boil. Add linguini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

While the pasta is cooking, season the beef steak with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let it rest.

Prepare the Steak

In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant. Add spinach and basil, cooking until wilted. Pour in the reserved pasta water and lemon juice; stir to combine.

Make the Verde Sauce

Add the cooked linguini to the skillet with the verde sauce. Toss to combine, ensuring that the pasta is well coated. Add grated Parmesan cheese and mix well.

Combine Everything

Slice the rested steak and serve it over the linguini verde. Garnish with additional Parmesan and fresh basil if desired.

Linguini pasta

Beef steak (sirloin or ribeye)

Olive oil

Spinach, fresh

Basil, fresh

Parmesan cheese, grated

Lemon juice

In a mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.

Make the Dough

In a separate bowl, sift together the all-purpose flour and cornstarch. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Combine Dry Ingredients

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Chill the Dough

Preheat Oven

On a floured surface, roll out the dough to about 1/4 inch thick. Use a round cutter to cut out cookies and place them on a baking sheet lined with parchment paper.

Shape the Cookies

Bake the cookies in the preheated oven for 10-12 minutes or until just lightly golden. Remove from the oven and let them cool completely.

Bake

Spread a generous layer of dulce de leche on the bottom of one cookie and top it with another cookie to create a sandwich. Roll the edges in powdered sugar if desired.

Assemble the Alfajores

Enjoy your homemade alfajores with a cup of coffee or tea!

all-purpose flour

cornstarch

unsalted butter

granulated sugar

egg yolks

vanilla extract

dulce de leche

powdered sugar

In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside.

Cook the Linguini

Season the beef steak with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from skillet and let it rest for a few minutes before slicing.

Prepare the Beef

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the chopped spinach and basil, cooking until wilted.

Add the drained linguini to the skillet with the sautéed vegetables and toss to combine. Adjust seasoning with salt and pepper as needed. Sprinkle grated Parmesan cheese over the top and mix well.

Combine Ingredients

Plate the linguini verde and top with sliced beef steak. Garnish with extra Parmesan cheese and fresh basil if desired.

Linguini

Fresh basil, chopped

Fresh spinach, chopped

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set aside.

In the same skillet, add another tablespoon of oil if needed. Add minced garlic and ginger, and sauté for about 1 minute until fragrant. Then add the diced red bell pepper and chopped green onions. Stir-fry for about 3-4 minutes until the vegetables are tender.

Sauté Vegetables

Push the vegetables to one side of the skillet, and add the beaten eggs to the empty side. Scramble the eggs until fully cooked, then mix with the vegetables.

Cook the Eggs

Add the cooked rice and the chicken back into the skillet. Pour the soy sauce over the mixture, and stir everything together. Cook for an additional 3-4 minutes, allowing the rice to heat through and absorb the flavors.

Taste and adjust seasoning with extra salt and pepper if needed. Serve hot, garnished with additional green onions if desired.

cooked rice

chicken breast, diced

red bell pepper, diced

green onions, chopped

soy sauce

garlic, minced

ginger, minced

eggs, beaten

vegetable oil

salt

pepper

In a bowl, combine minced garlic, paprika, cumin, oregano, black pepper, salt, lime juice, and vegetable oil. Mix well to create a marinade.

Prepare the Marinade

Place the whole chicken in a large resealable bag or a dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

Preheat your grill to medium-high heat. If using a charcoal grill, prepare the coals until they are glowing red.

Preheat the Grill

Remove the chicken from the marinade and allow any excess to drip off. Place the chicken on the grill, breast side down. Cook for about 30 minutes, then flip and cook for another 30-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Grill the Chicken

Remove the chicken from the grill and let it rest for 10 minutes before carving. Garnish with chopped cilantro and serve with your favorite sides.

Rest and Serve

Whole chicken (about 3-4 lbs)

Garlic cloves, minced

Paprika

Cumin

Oregano

Vegetable oil

Fresh cilantro, chopped (for garnish)

Cut the fresh fish into small, bite-sized cubes and place them in a glass or ceramic bowl.

Prepare the Fish

Pour the fresh lime juice over the fish, ensuring it is fully submerged. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until the fish appears opaque.

Marinate with Lime Juice

After the fish is marinated, add the thinly sliced red onion, diced tomatoes, chopped cilantro, and minced jalapeño to the bowl. Stir gently to combine.

Add Vegetables

Add salt to taste and mix well. Allow the ceviche to sit for an additional 10 minutes to let the flavors meld.

Season

Serve the ceviche chilled, garnished with diced avocado on top. Enjoy with tortilla chips or on its own.

Fresh white fish (like snapper or halibut)

Fresh lime juice

Tomatoes, diced

Jalapeño, minced

Avocado, diced (for serving)

Soak the black beans overnight in plenty of water. Drain and rinse before cooking.

Prepare the Beans

In a large pot, heat olive oil over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes.

Brown the Meat

Add chopped onion, minced garlic, and diced bell pepper to the pot. Sauté until softened, about 5 minutes.

Stir in the soaked beans, tomato paste, cumin, oregano, bay leaf, salt, black pepper, and water. Bring to a boil.

Reduce heat to low, cover, and let simmer for 1.5 to 2 hours or until the beans and meat are tender.

Simmer

Taste and adjust seasoning with more salt and pepper if needed. Remove bay leaf before serving.

Yuca A La Huancaina

Chef Percy

Ceviche 3 Cremas

Inkagrill Linguini Verde Con Bistec

Alfajores

Linguini Verde Con Bistec

Arroz Chaufa De Pollo

Pollo A La Brasa

Ceviche De Pescado

Frijol Con Seco