Locro de papa is one of the staple dishes of Ecuador. It is a potato based soup with cheese, served with avocado and cooked with garlic, onions, achiote (annatto) powder and cilantro.
Locro de papa is particularly popular in the Andes highlands in Ecuador, where it’s the perfect accompaniment to the cold rainy weather. The word locro comes from the Quechua word, ruqru, which means stew, and papa means potato in Spanish. The cheese used in our recipe for locro de papa is the ubiquitous soft Ecuadorian queso fresco. A good alternative if you can’t find it is mozzarella.
Achiote/annatto is a red food colouring derived from the seeds of the achiote tree and has a peppery/nutty fragrance.
By Stefan Arestis – Full Story at The Nomadic Boys
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