How to Get to Huacaina Sauce

By Sean Kenniff | Kim Van Liefferinge

By

Sean Kenniff
Kim Van Liefferinge
Fried Chicken Sandwich: Fried Chicken Thigh, Butter Lettuce, Pickles, Huancaina Sauce, and Brioche Bun
Fried Chicken Sandwich: Fried Chicken Thigh, Butter Lettuce, Pickles, Huancaina Sauce, and Brioche Bun

Chef Dawn Taylor-Cole is the executive chef of the Clift Royal Sonesta Hotel, leading their food and beverage operations, including the Redwood Room, and a team of more than 20. As many execs do, Taylor-Cole is always searching for ways to motivate and bring her staff together. During the 2018 FIFA World Cup, she saw an opportunity to harness the enthusiasm among her international staff for the event. Every gameday, members of her team would volunteer to prepare a family meal to share in the staff cafeteria that represented the competing countries—usually staff members’ home countries, so the dishes were imbued with pride and fanaticism. This is how Taylor-Cole became a fanatic for Peruvian huancaina sauce. When she was developing a fried chicken sandwich for her menu, that brighter-than-banana yellow sauce came to mind. Here’s what Taylor-Cole learned: blend together 16 ounces aj√≠ amarillo paste, ¼ cup vegetable oil, and 10 ounces evaporated milk, adding 25 water crackers and 10 ounces queso fresco. Salt and goooooooooooooooaaaaaaaaaaaaaaaaaal! 

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