Yo vivo en Guayaquil y esta receta familiar es exacta a la tuya. Por favor, vuelve a intentarlo Remove it from the heat and let it sit for about 10 minutes. This combination was something I had never seen, and to be honest I was a bit nervous I would not like it. Yo utilice russet y se deshizo todaYo uso la Yukon Gold y si no hay esa entonces las rojas.Muchas gracias!
Intentaré con esa entonces. !This is the best potato soup my husband has ever had! I observed what everyone else was doing at the table – breaking up chunks of mozzarella cheese, throwing in a few slices of avocado, and sprinkling minced cilantro. My parents are from Ecuador so I grew up eating all this food, but stopped getting it after my mom passed away. We had a combination of Andes and Costena cooking all the time. :) I get the real taste – even here, in Scandinavia, where I really have troubles to find many native ingridients. Me encanta como describes todo lo hace parecer muy facil, espero lograrlo.Queria aprovechar y felicitarle por la pagina, es lo mejor que he podido encontrar…No cocino a diario pero cuando lo hago siempre busco recetas de nuestro lindo pais…El que cocina siempre es mi suegro y el esta en Ecuador asi que hoy busque esta receta y me quedo espectacular, le invite a mi cunada y familia y les encanto..me he pasado toda la noche chequeando sus recetas y me facinan…como dije anteriormente no cocino todos los dias pero ahora viendo sus recetas creo que lo hare…Agregue su correo electrónico para recibir recetas nuevas.© Laylita.com. I am doing a project on Ecuadorian Cuisine, and I am trying to find a way to write about this dish, but all I can to is stare at it!!! Bendiciones~Hola. Quito probably has the biggest claim on this soup, it is even known as locro quiteño by some. Depending on what part of Ecuador someone is from depends on how the soup is prepared, and you will find that some of the ingredients can be different. I was thinking yukon golds might be close.Also, is the aji only used as a garnish or is it sometimes added to the soup during cooking?I just made the locro and it was delicious! Hace poco fuimos a Quito y fue una de las que mas nos gustaron. How many servings does this recipe make? I learned how to cook Locro by listening to my ant and grandma by the phone and by reading this recipe. Wonderful soup and my 2 year old picky-eater had a whoell bowl!I just found your site and I wanted to tell you how grateful I am!!! I found queso fresco at B.J.’s. Remove from heat and let sit about 10 minutes.Remove the half bunch of cilantro from the soup and discard. I grew up in Ecuador, I lived there for 10 years, and I miss it terribly. It was just a delicious as we remembered from Quito. Will definitely make this again and again.Dear Laylita, million thanks for your blog and passion for cooking! Can’t wait to try making it for the group with whom I traveled. A tiHola Laylita soy ecuatoriana vivo en paris y aqui no se ecuentra el achiote pero me pregunto si se puede poner el consentrado de tomate a la plaza y voy a prepararla por la primera ves esta sopita q es el locrito q se ve delicioza y gracias px la receta y q tenga muchos ecitos asta pronto para contarle como me ha salidoPuedes substituir con azafrán. Put the 10 cups of water in a large pot and set on high to boil. Once the large pieces are tender, turn it down to medium low and add the milk and the corn. You can replace the tostado with popcorn.Made this soup tonight for dinner. !About 1 1/2 cups. But my oh my once you add the cilantro, feta and avocado it’s out of this world. Can’t wait to go back to Ecuador soon. Locro de papa is one of the staple dishes of Ecuador. I think I can find everything here in central California but the Achiote. Important to mention that the potato used for this soup is only found in Ecuador, so when trying to prepare the soup abroad, it has been hard for me to get the same consistency to it.Locro is commonly served or topped with fresh soft cheese and avocado. ?Acabo de llegar del ECUADOR.Que tierra tan bella,tan generosa.he probado el locro de papa,que me encanto y ya mismo lo hare.Pero en canoa me hicieron ceviche de camaron.RIQUISIMO.Podras enviarme una receta?Yo vivo en san carlos de Bariloche(Un paraiso,rodeado de lagos y montañas)al sur de argentina.Vendran bien estos platos,para nuestro invierno que viene llegando.Layla!
From the comments, I’d say it is the real deal.You can find achiote in a Mexican market, in the spices section. You certainly don’t have to wait till you visit Ecuador to fill your senses with the tastes and aroma of this magnificent country. Thank you so much for doing this site and please continue writing….When i lived in Ecuador my mother cooked this delicious soup for us ,I miss the Ecuadorian food so much!! My husband and I ate so much Locro de Papa when we were in Ecuador two years ago and I have been wanting a great recipe and this was an awesome recipe. It’s a magical combination that never disappoints. I think next time I might throw in another one to make the soup a bit thicker. Almost every recipe includes adding diced fresh cheese and sliced avocado to the bowl just before serving. I am from Argentina and my husband from Ecuador. Mis amigas quedaron fascinadas y van a preparar el locro a sus maridos, peli y ludovico.Comparti esta receta entre otras con mis companeros de trabajo canadienses y les gusto muchiiiisimo.Los locros más ricos de Ecuador los he comido en “EL CAFÉ DE LA VACA”.
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