Locro, the best traditional potato soup in Ecuador!
Whenever I am back in my country I would be looking forward to taste locro.
Whether you are looking for a warm hearty soup that will delight your taste buds or would love to taste one of the most traditional soups in the country, this is the best option for you.
So, I will explain a bit more in detail what is locro de papas, or just locro!
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First of all, this is a traditional mouth-watering Ecuadorian potato and cheese soup, found in the highlands of the country.
What is it locro made of
This soup´s ingredients are some the best and most abundant ones in the highlands of Ecuador. Locro de papas is made of milk, potatoes, garlic, onion, cumin and achiote. Important to mention that the potato used for this soup is only found in Ecuador, so when trying to prepare the soup abroad, it has been hard for me to get the same consistency to it.
How to eat locro
Locro is commonly served or topped with fresh soft cheese and avocado. In addition, some will add some maiz tostado (Andean corn) to it.
Also, If you go to the northern part of the highlands of Ecuador you will find a locro variation, yaguarlocro. This locro recipe includes blood sausage and is therefore called yaguarlocro (Yahuar is kichwa word for blood.) You can order it with our without blood. For me both are equally flavourful.
In conclusion, this soup is from my experience one of the favourites in the country. I strongly recommend you to add locro de papas to your list of traditional food to taste during your visit! It is the perfect combination of flavours from the highlands.
Most restaurants offering traditional food from the higlands will have this soup in their menu.
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Want to learn to make some of these dishes and many more? This book : Gran Cocina Latina: The Food of Latin America, comprises 500 well written recipes from all Spanish-speaking countries in Latin America, providing great information and recipes of the exciting food you can prepare at home while you plan your visit to South America.
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