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.
- 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
- Salt & pepper
- 1 cup Monterey Jack cheese, shredded
- 1-2 avocados, sliced
- Cilantro (optional)