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Cusco (Peru)
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Main course
Vegetarian
Food Flavour DNA
Nutritional Values
510kcal
18gProtein
56gCarbs
24gFat
7gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🥛 Dairy
Cheese and Corn Stew
How to order / say it
Say it
Locro de Queso — [loh-kroh deh keh-soh]
Order
I'd like the locro de queso, please.
Locally
Quisiera el locro de queso, por favor.
Say locally
A hearty Andean stew made with cheese, corn, and squash.
Why try it?
Locro de Queso epitomizes the marriage of native Andean ingredients with European influences like cheese. It is a staple during cooler months in Cusco, reflecting both the agricultural bounty and culinary warmth of the region.
How it tastes
Brimming with a creamy consistency, locro de queso harnesses the earthiness of squash and corn, offset by the savory richness of melted cheese. It's a soothing dish with a delicate balance of flavors that brings comforting warmth.
Origin & History — first documented: 1600
Locro de Queso has its roots in pre-Colombian times, evolving as Spanish culinary staples like cheese became widespread. This classic dish has been versatile enough to adapt through generations while retaining the essence of Andean ingredients.
Recipe
Ingredients
- 🥕 500 g yellow squash
- 🥕 200 g corn kernels
- 🥛 150 g cheese
- 🧄 1 medium, chopped onion
- 🥛 250 ml milk
- 🧄 2 cloves, minced garlic
- 🫒 2 tbsp vegetable oil
- 🧂 1 tsp cumin
- 🧂 to taste salt
- 🧂 to taste pepper
Method
- 1 Sauté onions and garlic in oil until translucent.
- 2 Add squash, corn, cumin, and water; simmer until squash is tender.
- 3 Stir in cheese and milk, cook until cheese melts.
- 4 Season with salt and pepper, serve hot.
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