Dish (food) for particular places, sometimes because of a specific association with that place like Boston baked beans or "bistecca alla fiorentina". Sometimes not: "poached eggs Florentine" ends up meaning essentially "with spinach". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because
Papa a la Huancaína white cheese), vegetable oil, aji amarillo (yellow Peruvian pepper), evaporated milk and salt mixed in a blender. Some recipes call for garlic, onion and crushed saltines. This sauce is also used in many other Peruvian dishes. In the south of Peru (Cuzco, Puno, Arequipa) it is served with ocopa rather than Huancaína sauce, made from freshly toasted peanuts, fried onions and tomatoes, aji amarillo, cream or condensed milk, crushed crackers or dried bread, salt, and huacatay ("Tagetes minuta"). Because it is served cold, Papa a la Huancaina is a favorite food of Peruvians to take on picnics and trips. Papa