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Locro de Papas
Locro de papa
Specialised
A thick highland POTATO SOUP: potatoes cooked down until they thicken their own broth, with onion and achiote, milk, and fresh QUESILLO stirred in โ served with AVOCADO on top and often toasted maize on the side. โ LOCRO IS A PAN-ANDEAN WORD FOR DIFFERENT DISHES: the Argentine locro is a maize-and-meat stew and the Peruvian locro a squash one. This entry is the Ecuadorian potato soup and is not merged with them. Regional forms add cuero (pork rind), or make it yahuarlocro with lamb offal and blood.
Atlas โ where and when
Communities and languages
Languages: Spanish
What is recorded
- Locro names different dishes in different Andean and Southern Cone countries โ a potato-and-cheese soup in Ecuador, a maize-and-meat stew in Argentina, a squash dish in Peru. These are recorded as separate entities sharing a Quechua-derived name, not as variants of one dish. documented
Recipes
No recipes are filed under this cuisine yet.