Ocopa Arequipeña
Para Picar y Empezar (The Front Porch Snacks & Starters)
If you grew up in a Peruvian household, you know this smell. It’s the earthy, unmistakable aroma of huacatay hitting hot oil. Ocopa is the moody, complex, southern cousin to Papa a la Huancaína. The real grandmotherly secret to getting that perfect, nostalgic texture isn't grinding it on a river stone; it’s balancing the bitter, smoky chili and mint pastes with a handful of sweet animal crackers right in the blender. Blooming high-quality jarred pastes in your sofrito resurrects their fresh, vivid flavors instantly, giving you weeknight access to a dish that tastes exactly like home.
Before you start
Boil the potatoes in advance.
You can boil the potatoes in the salted water up to 3 days ahead of time. Keep them whole in the fridge until you're ready to peel and slice, saving precious time on a Tuesday night.
Ingredients
- Yukon Gold potatoes1 1/2 lb
- salt1 tbsp
- neutral oil3 tbsp
- red onion1 small
- garlic cloves3 large
- Ají Mirasol paste3 tbsp
- Ají Amarillo paste1 tbsp
- Huacatay paste3 tbsp
- roasted unsalted peanuts1/2 cup
- Queso Fresco1 cup
- evaporated milk3/4 cup
- animal crackers10 small
- lettuce leaves6 large
- eggs3 large
- Botija olives6 med
Method
- 01
Build the heritage sofrito.
Heat the oil in a skillet over medium-high heat, then sauté the chopped onion and smashed garlic until deeply translucent and browned at the edges, about 5 to 7 minutes.
- 02
Bloom the pastes.
Lower the heat to medium, add the roasted peanuts, and toss for a minute before stirring in the Ají Mirasol, Ají Amarillo, and Huacatay pastes. Stir continuously for 2 minutes to awaken the dormant flavors in the hot oil, then remove from heat.
- 03
Blend with restraint.
Scrape the entire contents of the skillet into a blender along with the crumbled Queso Fresco, animal crackers, and evaporated milk. Blend on medium speed until it forms a dense, unctuous cream that still retains tiny micro-specks of peanuts and herbs—do not obliterate it into a watery puree. Taste and add a pinch of salt and pepper if needed.
- 04
Plate and serve.
Line a platter with the crisp lettuce leaves, arrange the thick potato slices on top, and drench them generously in the green sauce. Garnish with the quartered eggs and olives, serving immediately at room temperature.
Notes
Seek out the Mirasol.
You can find jars of Ají Mirasol, Ají Amarillo, and Huacatay in the international aisle of many supermarkets or online. If you can only find Ají Amarillo, use 4 tablespoons total, but the Mirasol is what gives Ocopa its true smoky, earthy soul.
From Cook Peruvian in America.