Reliving Ecuador with Locro de Queso

Reliving Ecuador with Locro de Queso

A couple weeks ago I spent a week traveling across Ecuador, finding adventure around every corner, meeting some amazing people, making new friends and having the time of my life.  I hope you’re ready for a post filled with lots and lots of photos.

One of my favorite things about traveling is trying new foods and local dishes!  I first read about Locro de Queso shortly before I left for Ecuador.  I immediately knew this was something I didn’t want to miss out on.  What I didn’t expect was how easy it was to come by.  During the first couple days of the trip, in and around Quito, I found Locro on just about every menu I perused.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoon ground annatto (achiote)
  • 4 large baking potatoes, peeled and cubed
  • 2 cups of milk, plus 1-2 additional cups for thinning
  • Water
  • Salt & pepper
  • 1 cup Monterey Jack cheese, shredded
  • 1-2 avocados, sliced
  • Cilantro (optional)
Read the whole recipe on The Corner Kitchen