A warming Ecuadorian stew of tender potatoes in a creamy cheese sauce with sautéed onions, bell peppers, and cumin. It's comfort food at its finest, often served with rice and avocado. Rooted in the everyday cooking of Ecuadorian kitchens, Locro de Papas balances technique and tradition: the potatoes, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the potatoes, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
Heat oil and cook onion and bell pepper until soft, about 5 minutes.
Add cubed potatoes and broth. Bring to boil, then simmer for 15-20 minutes until potatoes are tender.
Stir in cubed cheese, cumin, salt, and pepper. Cook 2 more minutes until cheese begins to melt.
If too thick, add more broth. If too thin, simmer uncovered to reduce.
Ladle into bowls and garnish with fresh cilantro and avocado slices.
Don't cut potatoes too small or they'll fall apart
Use quality fresh cheese for best flavor
Serve immediately while creamy and hot
Source the freshest potatoes, cubed you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add corn kernels for sweetness
Include chorizo pieces for richness
Top with crispy fried onions
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Refrigerate up to 3 days. Reheat gently, adding more broth if needed Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Locro comes from the Quechua word meaning 'stew'. It's a staple in Andean regions of Ecuador, Peru, and Bolivia.
Fresh cheese melts differently. You can use mozzarella for a similar effect.
Yes, as written. Add chorizo or chicken for a meatier version.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If potatoes, cubed is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
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