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Llapingachos

Llapingachos

Specialised

Mashed potato patties stuffed with fresh CHEESE, coloured and fried in ACHIOTE, and served with PEANUT SAUCE (salsa de maní), fried egg, avocado, chorizo or fritada, and a beet-and-lettuce salad. Associated above all with AMBATO and Tungurahua, and with Cotopaxi and the central sierra; the name is usually derived from Kichwa, though the etymology is reported differently by different sources and is not settled here. A plate, not a snack: what arrives around the patty is half the dish.

Atlas — where and when

Where in the world

Communities and languages

Languages: Spanish, Bolivar-North Chimborazo Highland Quichua

What is recorded

  • The name llapingacho is generally derived from Kichwa, but the derivation is reported differently by different sources and is not settled here. The dish is documented in association with Ambato and the central sierra and is served as a full plate with peanut sauce, egg, avocado and a meat accompaniment rather than as a patty alone. probable

Recipes

No recipes are filed under this cuisine yet.