Preparation info
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Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Locro is the ultimate vegetarian dish of the Andes. To make it we use a squash called macre, but if you´re not in Peru, feel free to experiment with any pumpkin available. If you do this, don’t forget to adjust the cooking time. You should aim for a creamy texture.


  • ¼ cup vegetable oil
  • 1 red onion, chopped
  • 3 garlic cloves, mashed</


  1. Heat the vegetable oil in a saucepan over medium heat. Add the onion and garlic, and sauté until translucent.
  2. Add the squash, potatoes, corn, vegetable stock, salt, and pepper. Lower the heat and simmer, semi covered, stirring occasionally until the vegetables are tender.
  3. Finally add the green peas, evaporated milk, and queso fresco. Stir quick