It’s one of Peruvian cuisine’s the most delicious dishes, and as a side dish accompanies grilled shrimp, ceviche, chicken and even pasta. It's called "Andean Potatoes" because it comes from the city of Huancayo, Perú. Its flavor has been a source of pride for Peruvians all around the world, and now you can enjoy it at home.
Initially prepared hot pepper based, the recipe now uses aji amarillo or Peruvian yellow pepper. The cheese used to be ground up in a mortar, but it’s generally now prepared in a blender.
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