As you may know, Peruvian cuisine is wide, diverse, and most of all delicious. Every dish is just more than that: They represent tradition, history, and flavor.
Among the typical dishes that you have already tried or you just know, lomo saltado, rocoto relleno, ceviche, chupe de camarones, etc, this time we’ll take a look at one of the most delicious starters you can try: Ocopa arequipeña.
Ocopa is an appetizer, similar to a sauce, but more hearty and creamy. Its main ingredients are milk, cheese, peanuts, Peruvian hot peppers, and native spices, such as huacatay. Normally, it is joined with boiled eggs and yellow potatoes.
Just like many beloved dishes in Peru, ocopa has changed over time and holds a special spot in our cookbooks today.
While Papa a la Huancaina is a symbol of Lima and Huancayo cities, ocopa proudly represents Arequipa. However, we’ll see some theories that suggest that this appetizer didn’t originate in Arequipa. Also, we’ll take a look at a quick recipe and the best places to try it! Anyways, if you’re ready, let’s dive in!
Possible origin… or origins?
There are at least two strong theories that shed light on the origins of the ocopa. The first theory dates back to inca times.
Inca messengers, known as chaskis. These messengers traveled long distances to deliver important messages.
Also, they carried a pouch called “ocopa”, containing chili peppers, ground peanuts, and herbs. People ground and mixed these ingredients into a nourishing paste that served as a travel snack
On the other hand, now we know that ancient Peruvians used hot chili peppers that we call “aji” or “rocoto” to marinate and preserve some foods.
Eventually, everything changed by the 19th century, after the Spanish colonization era, thanks to some important goods, such as milk, oil, and cheese.
These elements changed the original recipe, making it creamier and smoother. Likewise, they add ocopa, a “mestizo” or mixed flavor, as ocopa combined traditional Andean flavors with Spanish influences
Until the late 19th century, Ocopa was mostly seen as a spicy sauce that people used to enjoy during special celebrations.
In 1896, Francisco Ibáñez wrote in La mesa peruana that it featured chopped tolinas (chanque or loco), tender turnip leaves called lorito, tarwi, and dried or fresh shrimp heads.
Over time, Ocopa changed. It now has fewer ingredients and is the tasty sauce we enjoy today. It’s typically served over boiled potatoes.
Is Ocopa Arequipeña not arequipeña?
Although many people say ocopa is from Arequipa, there’s another theory that indicates that this sauce was created in the Junín region, by the Franciscan nuns of the Santa Rosa de Ocopa convent.
The so-called “Arequipeña Ocopa” was actually born in Huancayo, when an Arequipeña woman sold ocopa with huacatay to workers building the Central Railway (Ferrocarril Central, also known as El Tren Macho) around 1871. The workers began calling it “Ocopa de la Arequipeña.”
By contrast, the original ocopa from the convent is much older, dating back to the time of the Spanish arrival in Peru. That’s why there are at least two types of ocopa:
Ocopa – Created in the Junín region, province of Huancayo, by the nuns of the Santa Rosa de Ocopa convent.
Arequipeña Ocopa – Also created in Huancayo, Junín, by an Arequipeña woman who adapted the dish for railway workers.
Just as Pisco is not Chilean but from the port of Pisco in Peru, Ocopa is not originally from Arequipa, but from the Ocopa convent in Huancayo, Junín.
Why Peruvians love Ocopa
This appetizer can taste different depending on the region and the cook’s personal style. For example, chef Eduardo Sernaque suggests using huacatay sparingly, as its strong flavor may not suit everyone.
Huacatay is a native Peruvian herb from the Andes. It has a strong flavor that mixes mint and basil. Peruvians have used it for centuries in their cooking.
In Arequipa, Ocopa tends to be less green than in other places. He emphasizes that ají mirasol gives it a unique flavor and aroma.
Other key ingredients include garlic, seedless yellow chili, and queso paria, a fresh cheese from southern Peru.
Galletas de animalito add sweetness, while finely ground toasted peanuts, evaporated milk, salt, and sugar round out the mix.
In Arequipa, ocopa it’s served with potatoes, especially the ones that people call canchan (known for its pink skin), for the perfect flavor and texture. If you want to try something different, feel free to swap peanuts for walnuts or pecans!
Today, ocopa flavor has evolved and beautifully blends with Peru’s diverse regional cuisines and the preferences of our guests.
For example, some people enjoy it creamy and rich, while others prefer a lighter, denser version. Some like to use a batan, while many find that a regular blender works just as well.
A quick recipe
Main Ingredients
Huacatay – An Andean aromatic herb that gives ocopa its distinctive flavor, balancing the heat of the chilies.
Yellow Chili Peppers (Ají Amarillo) – A key ingredient that provides color and characteristic flavor. People deseed it to reduce spiciness.
Ají Mirasol – A dried version of yellow chili pepper, adding depth of flavor and additional color. It is usually used as a paste or blended.
Fresh Cheese – Typically Andean cheeses like serrano or paria, though other fresh cheeses can be used. It adds creaminess and softens the spiciness.
Toasted Peanuts – Ground peanuts contribute a rich texture and nutty flavor.
Evaporated Milk – A classic component that gives body and creaminess to the sauce.
Other Ingredients
Oil – For sautéing the peppers, onion, garlic, and huacatay.
Plain Crackers (Water Crackers) – Help thicken the sauce without altering its flavor.
Red Onion – Adds sweetness and complexity.
Garlic – Provides aromatic depth.
Salt – Adjusts overall flavor.
Traditional Preparation: Batán and Blender
Traditionally, ocopa was prepared using a batán (a grinding stone), which required effort and patience. Today, a blender is more commonly used, ensuring a smoother texture.
Step-by-Step Process
Sautéing the Ingredients
In a hot pan with oil, lightly fry the deseeded yellow chili peppers, garlic, onion, and huacatay leaves for about five minutes to enhance their flavors.
Blending and Adjusting Texture
Transfer the sautéed mixture to a blender.
Add evaporated milk, ají mirasol paste, crackers, toasted peanuts, and fresh cheese.
Blend until smooth and creamy. Adjust the amount of milk to achieve the right consistency—neither too thick nor too runny.
Presentation of the Dish
Ocopa is traditionally served over slices of boiled potatoes (papa sancochada). The dish is completed with:
A bed of fresh lettuce leaves
Slices of hard-boiled egg
Black olives
The arrangement of these elements enhances both the visual appeal and the tasting experience.
Peruvian’s favorite starter
We hope that now you know why ocopa is the Peruvians’ favorite starter. This dish has just too much history and tradition, just like our people, especially for Arequipa’s gastronomy.
However, you may be wondering… if this dish is so cool, where can I try it? Well, Andean cuisine hubs called “picanterias” are the perfect place to try ocopa, and more traditional dishes such as guinea pig, adobo, or sip some chicha de jora, and maybe a pisco sour.
Finally, we hope you can try at home (or even better if you come to Peru) a well-made ocopa, a simple, but loved starter that Peruvians love.
To learn more about Peruvian cuisine, traditions, tales, and the best tips, please stay tuned to our blog! Likewise, Viagens Machu Picchu invites you to discover the best of Peru and its destinations.
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