📝 About This Recipe
Hailing from the volcanic city of Arequipa, Ocopa is a sophisticated cold appetizer that showcases the aromatic power of Huacatay (Peruvian black mint). This silky, sun-yellow sauce is enriched with earthy walnuts and creamy queso fresco, creating a complex balance of herbal, nutty, and spicy notes. It is a quintessential expression of Andean culinary heritage, traditionally served over tender boiled potatoes to welcome guests to a festive Peruvian feast.
🥗 Ingredients
The Potatoes
- 1 kg Yellow or Yukon Gold potatoes (medium-sized, scrubbed clean)
- 1 tablespoon Salt (for boiling water)
The Aromatic Base
- 3 tablespoons Vegetable oil (neutral flavor)
- 1/2 large Red onion (coarsely chopped)
- 3 pieces Garlic cloves (peeled and smashed)
- 3 tablespoons Ají Amarillo paste (or 3 fresh peppers, seeded and deveined)
- 1 cup Fresh Huacatay leaves (packed; stems removed)
The Sauce Body
- 200 grams Queso Fresco (crumbled)
- 1/4 cup Walnuts or Pecans (toasted)
- 6-8 pieces Animal crackers or Vanilla wafers (traditional thickener)
- 3/4 cup Evaporated milk (adjust for desired consistency)
- to taste Salt and Pepper
Traditional Garnish
- 3 pieces Hard-boiled eggs (halved or quartered)
- 6 pieces Botija olives (Peruvian black olives)
- 1 head Butter lettuce leaves (washed and dried)
👨🍳 Instructions
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1
Place the potatoes in a large pot and cover with cold water. Add a tablespoon of salt and bring to a boil over medium-high heat.
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2
Cook the potatoes for 20-25 minutes until fork-tender but not falling apart. Drain and let them cool until they can be handled.
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3
While the potatoes cook, heat 2 tablespoons of oil in a skillet over medium heat. Sauté the chopped onions and garlic until the onions are translucent and slightly golden (about 5 minutes).
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4
Add the Ají Amarillo (paste or fresh) to the skillet and sauté for another 2-3 minutes to release its oils and aroma.
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5
Stir in the fresh Huacatay leaves. Sauté for only 30-60 seconds until wilted and fragrant, then remove the skillet from the heat immediately to preserve the vibrant color.
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6
In a blender, combine the sautéed mixture (onions, garlic, peppers, Huacatay) with any remaining oil from the pan.
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7
Add the toasted walnuts, crumbled queso fresco, and the crackers/cookies to the blender.
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8
Pour in half of the evaporated milk and blend on high speed. Gradually add the remaining milk until the sauce reaches a velvety, thick consistency that can coat the back of a spoon.
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9
Taste the sauce and season with salt and pepper. Remember that the cheese is salty, so adjust carefully.
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10
Peel the cooled potatoes and slice them into thick rounds (about 1/2 inch thick).
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11
To assemble, place a fresh lettuce leaf on each plate. Arrange 3-4 potato slices on top of the lettuce.
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12
Generously pour the Ocopa sauce over the potatoes, ensuring they are well-covered.
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13
Garnish each plate with a piece of hard-boiled egg and a Botija olive. Serve at room temperature or slightly chilled.
💡 Chef's Tips
If you cannot find fresh Huacatay, use Huacatay paste (found in jars), but reduce the amount to 2 tablespoons as it is concentrated. Toasting the walnuts is essential; it adds a smoky depth that balances the herbal mint notes. Using animal crackers or vanilla wafers is a traditional secret—the slight sweetness cuts the heat of the peppers perfectly. If the sauce is too thick, thin it with a splash of milk; if too thin, add one more cracker and blend again. For the best texture, ensure your queso fresco is at room temperature before blending to avoid graininess.
🍽️ Serving Suggestions
Pair this with a crisp, cold glass of Chicha Morada (Peruvian purple corn drink) to balance the spice. Serve as a starter before a hearty 'Adobo Arequipeño' or 'Lomo Saltado'. Accompany with a side of fried salty corn (Cancha) for an authentic textural contrast. For a modern twist, serve the sauce as a dip with fried yuca sticks or crackers. A light Sauvignon Blanc or a dry Rosé complements the herbal notes of the Huacatay beautifully.