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Fresh cheese is added as well. The cheese is like queso fresco or feta. Cream cheese works too.
The crackers, once soaked, are added to the blender.
Evaporated milk is preferred in Peruvian cooking.
The liquid is the color of light tan. Sometimes more milk is needed.
Boiled egg and olives are served with it.
Peruvian olives are more sharp tasting and different from Mediterranean olives.
"[[HACHI]] DE ALBAS" is another sauce that's very popular. It includes cilantro and parsley.
Southern and Central Peru do variations on this.
Chincho can be used in it; Peruvian black mint is its equivalent. Rocoto cheese can also be used.
Put rocoto in the blender; no [[cilantro stems]] are used for the recipe. Once the herbs and cheeses are blended, add salt (and some sugar in)
The cheese is already salty. 
Sauce is poured on the bottom of a plate, followed by fava beans and corn (Peruvian large corn)
The sauce is popular with laborers and can be used with any number of things.
Huancaina is used symbolically in the marriage ceremony.

Transcription Notes:
Hachi? Where to put the word cilantro

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