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6
Easy
By Jill Norman
Published 2005
Locro is a vegetable stew popular in Bolivia, Peru and Ecuador. High in the Andes there are basic versions made with potatoes, fresh white cheese and milk; in the cities locro tends to be a more complex dish. The principal ingredients are those of ancient Inca cuisine — potatoes, pumpkin or squash, corn, tomatoes, peppers. Serve locro as a main course accompanied by rice.