Ocopa is one of Peru’s most cherished sauces, often seen as a culinary emblem of the Andean city of Arequipa. Known for its striking green color and a flavor profile that is simultaneously creamy, nutty, herbaceous, and mildly spicy, Ocopa is a celebration of local ingredients and cultural influences. Its roots trace back centuries, representing a harmonious fusion of native Peruvian produce with European culinary techniques brought by Spanish colonists.
The heart of this sauce lies in its ingredients, particularly the huacatay, or Peruvian black mint, a powerful herb that infuses Ocopa with its distinctive aroma. Huacatay is a quintessential Andean ingredient, offering a flavor that’s hard to replicate but has been described as a mix of mint, basil, and tarragon with a slight citrusy undertone. When huacatay is unavailable outside Peru, fresh mint can serve as a substitute, though it brings slightly different nuances to the dish.
Peanuts, another key element, highlight the role of native Andean staples. This legume, domesticated in the region thousands of years ago, adds richness, nuttiness, and a creamy texture to the sauce. Combined with queso fresco—a crumbly, mild cheese—or its substitute, feta, the sauce takes on a lush consistency and salty undertones. The addition of aji amarillo, a bright yellow chili pepper with a fruity flavor and moderate heat, provides both the sauce’s subtle spiciness and its vibrant hue.
Historically, Ocopa was made using a traditional batán, a flat grinding stone used across the Andes to crush and blend ingredients manually. Today, this process is modernized for convenience with the use of blenders or food processors, though the essence of the dish remains the same. The blend of aromas and textures, tied together with evaporated milk for creaminess and sautéed garlic for a sweet undertone, encapsulates Peruvian culinary ingenuity.
Traditionally, Ocopa is served as a sauce for boiled potatoes, often in a dish called “Ocopa Arequipeña”. It’s garnished with hard-boiled eggs and black olives—an aesthetic and flavorful nod to the culinary influence of Spanish settlers. Beyond potatoes, its versatility shines when paired with grilled meats, roasted vegetables, or even as a dip. Its creamy texture and well-balanced flavor make it a much-loved addition to any meal.
More than just a condiment, Ocopa reflects the rich history of Peru’s cuisine, born from its land of abundant biodiversity. It tells the story of the Andean people, their resourcefulness, and their deep connection to native ingredients like huacatay and aji amarillo, while also acknowledging the European elements introduced during the colonial period.
The preparation of Ocopa invites chefs and home cooks alike to experiment with balance—between spice and creaminess, saltiness and sweetness, and heritage and modernity. Whether you’re preparing it as part of a traditional feast or as a vibrant accompaniment to your own culinary creations, Ocopa offers a sensory journey into the heart of Peruvian culture.
Peruvian Ocopa Sauce
Ingredients
- 1 cup fresh huacatay leaves substitute with fresh mint if unavailable
- 1 cup crumbled queso fresco or feta cheese
- ¼ cup toasted peanuts skin removed if possible
- 2 medium aji amarillo peppers seeds removed
- 2 cloves garlic peeled
- ¼ cup evaporated milk or as needed for desired consistency
- 2 tbsp vegetable oil
- 1 tsp sea salt to taste
Instructions
- Heat the vegetable oil in a small pan over medium heat and sauté the garlic cloves until golden brown, bringing out their sweet aroma.
- Blend the huacatay leaves, queso fresco, peanuts, aji amarillo peppers, and sautéed garlic together until smooth. The mixture should be vibrant and fragrant.
- Gradually add evaporated milk to the blend to achieve a creamy, smooth texture. Aim for a viscosity similar to heavy cream.
- Season with sea salt, adjusting to taste, and blend briefly to incorporate.