With the thermometer hovering at a nippy 56° today, piping hot comfort food sounded pretty delightful, so I decided to make soup. Inspired by my parents' recent departure to Ecuador, I tried my hand at locro de papas, a traditional potato stew from the Andean region. The last time I investigated traditional Ecuadorian recipes, I discovered my love for llapingachos, so locro had a high standard to live up to. It did not disappoint. The broth was a creamy blend of potatoes, milk and cheese and the layers of flavor included annatto seed, cumin and onion. Topped with fresh avocado and a sprinkle of queso fresco, every bite was a pleasant change of pace for my American palate. As I enjoyed each warm spoonful, I realized my admiration for my parents and their inspiring decision to immerse themselves in a culture unknown to them. Faintly green with envy, I lifted my glass in their honor... Cheers, Mom and Dad! Safe travels.
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Looks great Em! Hope they have a wonderful time!!
ReplyDeleteI loved this soup when I was in Ecuador last spring. I haven't tried to make it myself, but I will when the weather gets cold.
ReplyDeleteWe have not tried this soup yet, but we will!
ReplyDeleteHaving some culture shock but all in all, having a great and informative time!
Hey Emily,
ReplyDeleteI'll have to say, your willingness to explore the flavors of the world is simply inspiring! I truly beleive that one of the best ways to get an insight into a particular culture is to find out what their menu/diet consists of. There is so much to learn and the techniques and ingredients that each culture utilizes truly sheds an amazing ensight. Keep up the good work!
I think you nailed it! Best of luck, and I love your blog. I look forward to your Sundays every week...
ReplyDeleteYum! The avocado and queso fresco definitely MAKE it! :-P Reminds me of my home -- Peru.
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