Ecuadorian Potato Foodways

Papa

Specialised

Ecuador sits inside the Andean centre of potato domestication and grows many native varieties alongside commercial ones — SUPERCHOLA, chola, uvilla, yema de huevo, chaucha, leona blanca, puña, among others, with Carchi and Chimborazo the main growing provinces. The dishes are what Ecuadorians cook first: LOCRO DE PAPAS, LLAPINGACHOS, papas con cuero, yahuarlocro, caldo de patas, and the potato that arrives beside almost everything. ⚠ VARIETY MATTERS TO THE DISH — locro wants a potato that collapses; llapingachos want one that holds.