🍽️ mainRank #9medium

yaguarlocro

Name: yaguarlocro
Cuisine: Ecuadorian
Ingredients: 500 grams lamb entrails (intestines, heart, liver); 4 medium potatoes; 3 cloves garlic; 1 large onions; 2 tablespoons achiote (annatto) oil; 6 cups water or broth; 1/4 cup chopped cilantro; to taste salt

Yaguarlocro is a traditional Ecuadorian soup characterized by its rich and hearty combination of lamb or beef entrails and potatoes, often flavored with garlic, onions, and local herbs. This dish holds cultural significance as a symbol of Andean culinary heritage, commonly served during celebrations and communal gatherings.

8 ingredients

heartysavoryearthyherbal

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

lamb entrails (intestines, heart, liver)
500 grams
potatoes
4 medium
garlic
3 cloves
onions
1 large
achiote (annatto) oil
2 tablespoons
water or broth
6 cups
cilantro
1/4 cup chopped
salt
to taste

Method

Steps not available

Origin Story

Originating from the indigenous Quechua people of the Ecuadorian highlands, yaguarlocro reflects pre-Columbian cooking practices combined with the introduction of livestock during Spanish colonization.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

cleaning sautéing boiling simmering

Stories about this dish

No stories tagged here yet — check back soon.

Browse

Latin Americacuisines →Foodways connections →