We like to think of this traditional dish as the Peruvian version of upscale cheese fries. Though it’s typically served cold as an appetizer course, we prefer to eat it as soon as it’s made, especially since potatoes drenched in spicy cheese are hard to resist.

Serves: 4

In a stockpot, cover potatoes with water and bring to a boil. Cook until just tender, about 25 minutes. Drain and season with salt.

In a medium sauté pan, heat oil on medium. Add oil and sauté for 3 minutes. Add garlic and sauté 1 minute. Then, add onion mixture to a food processor with queso fresco. Puree and add enough milk until mixture is smooth but still thick.

Evenly distribute lettuce on serving platter. Top with potatoes. Cover potatoes with cheese sauce. Garnish with eggs and black olives. Chill or serve warm.