Ecuador Travel
Locro de Papa

Locro de Papa

Clasic Andean soup


Potato is one of the products that are produced in Pichincha, one of the varieties, the papa chola, is used more by the thick consistency that gives to the locro.

Useful Data

The region Located to the North of the country in the Andean region crossed by the equator. Quito, its capital, was declared Cultural Heritage of Humanity by the Unesco in 1978.

Weather The average temperature is 14° C in the Andean region and 22° in the lower areas.


From Prehispanic origin, is a thick soup which is prepared essentially with potatoes and cheese.

White onion and annatto is fried in lard and then chopped potatoes are added to the preparation and mixed with the onion; Add water and let it boil until the potatoes are tender and with a thick consistency, characteristic of locro, finally add milk. It’s served with cheese and avocado.

Potato is an ancient food which began to be produced in the Andean Highlands. The old peasants cooked at least three varieties of potatoes in burners with tulpas to vary the flavor and consistency.

It is a traditional dish of consumption in markets, restaurants, and at home. In the kitchen, families try different versions of locro, redifining the dish in all forms.

Traditional creamy soup made with potatoes, served with avocado and cheese.

Locro de Papa

Traditional drink

Canelazo The canelazo is a drink with delicious arom made with Orange juice, cinnamon, clove, sugar and aguardiente to taste.

Locro de Papa

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