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.
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.
Canelazo The canelazo is a drink with delicious arom made with Orange juice, cinnamon, clove, sugar and aguardiente to taste.
Other typical dishes of the region
Motes: Pillo, Pata and Sucio
From Pre-Hispanic origin. Since 1590 the mote is part of the indigenous table, they cooked it in pottery, firewood and ash, to achieve its breakup and softness. Mote Pillo: mote…
Since 1590 the mote is part of the indigenous table, they cooked it in pottery, firewood and ash, to achieve its breakup and softness. It is a dough of corn…
Dish of Creole origin, with over 50 years of tradition. Preparation begins with the “scorched” bristles and pig skin with a gas torch, then butter is spread and the scorching…
Dish of Creole origin, its main feature is the savory stew, made with onions, garlic, salt and pepper. To get the juicy, soft and salty flavor, the pig is macerated…
Dish of Creole origin, his name is given by its cooking technique: the pork is marinated and baked in firewood all night, served with potatoes or mote. This dish is…
Dish of Creole origin. Its main ingredient the pig, whose meat is fried after being boiled in low fire, in its own fat for hours. This procedure is done in…
It is a dish of Creole origin, its taste is in the preparation; in a bronze paila (traditional cooking pot) pieces of pork are cooked in water, salt, onion and…
Dish of Creole origin. It is a creamy soup, to prepare it a rehash with oil and onion is done, and then water is added until it boils. Add the…
El llapingacho is of pre-Hispanic and Creole origin. It’s potato tortillas made with fresh cheese and fried onions. First, peeled potatoes are cooked in salted water until boiling and softened;…