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Grilled Yucca with Huancaina Sauce Recipe

Grilled Yucca with Huancaina Sauce

Recipe courtesy Santos Loo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on July 31, 2011

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    Originally the huancaina sauce was made from only the aji amarillo (yellow peruvian chili and queso fresco and a little milk if necessary. There are many variations of this recipe now, but my mom and I make it that way and add the juice of half a key lime. Since I can't find the "fresco" style cheese, I use a mild (cow's milkfeta cheese. I haven't tried it with yucca, but I definitely will. It's yummy over spaghetti too.

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  • on March 25, 2011

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    I boil and then fry the yucca. To make the sauce, buy the fresh queso (Mexican one Not the one that crumbs. It's Don Franciso and tkae 1 can of evap milk, one little teaspoon of aji sauce, 3 saltine crackers, 1/2 pd of cheese salt and pepper and blend in a blender. Add salt and more cheese and aji if needed. Super easy and you can use it with small boiled red potatoes too. I like it with yucca.

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  • on February 26, 2010

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    wow, we made this recipe along with the peruvian ceviche last night,it did not take us much time and we loved it.
    lots of great flavors

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  • on August 05, 2009

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    Really good. The sauce was just the right amount of spicy. I couldn't find the yellow pepper but replaced it with a different spicy pepper. Still turned out great.

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  • on February 03, 2008

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    Simple delicious, creamy, enough spicy yummy. I tried with potatoes too and is wonderful. I'll do it again. Thanks Peru.

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  • on July 14, 2007

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    Excellent recipe for this classical Peruvian dish. But this is traditionally done with potatos. My gut feeling is that this is much better with potatos.

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  • on July 09, 2007

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    This is an easy and yummy appetizer !!!

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  • on April 07, 2007

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    Easy to prepare and very tasty

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