Locro de Papas

Locro de Papas is a traditional Ecuatorian Potato stew. I learn this recipe from a Ecuatorian friend when I was living in Quito. Warm and flavorful it is perfect for cold days.


2 pounds of potatoes in cubes

 1/2 onion diced

 2 garlic cloves

2 T of butter

3 cups of chicken broth

3 cups of water

1/4 Tp of paprika 

 salt and pepper

 1 cup of heave cream

 1/4 Tp of cumin 

To garnish:

1 avocado sliced

fresh cilantro

 white cheese as Queso Fresco or Queso Blanco 


Heat butter in a large soup pot, add onions and garlic stirring until tender. Add potatoes, cumin and paprika stir it. Add water and chicken broth.

Cook until the potatoes are tender, and start to fallen apart. Use a potato masher to mash some of potatoes leaving some big pieces. Add salt and pepper. 

Lower the heat, add the heave cream. Cook for more 5 minutes. 

Serve with diced cheese, avocado slices and fresh cilantro.   




I learned to do Guacamole in Ecuador, there I also learned that avocado is not the fruit I thought it was. In Brazil, we consume avocado as a fruit, merely used as an ingredient for desserts and smothies. Occasionally my mom would exotically put it on a salad. But, in Ecuador I saw it as a garnish for almost everything: fish, soup, salad, and ceviche.
What surprised me about Guacamole in addition to being salty, was the festive fresh explosion of flavors from the combination of lime and cilantro which is simply delicious.


• 4 hass avocados
• 1 tomato, seedless and small-diced
• 1/4 of small-diced red onion
• 1 Tp of cilantro chopped
• juice of 1 lime
• salt and black pepper

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a bowl. Smash the avocados with a fork until smooth. Add the other ingredients. Mix well .