Llapingachos (yah-peen-GAH-chos) is a popular dish from the mountainous Tungurahua province of Ecuador. They are mashed potato patties seasoned with onions, stuffed with cheese, and cooked on a hot griddle until crispy. The name is believed to be of Quechua origin: “llapin” means to smash, and “gacho” means to fry.
They are usually served with a peanut sauce called Salsa de Mani, and eaten as a side dish along with avocados, salads, fried eggs, chorizo, or just on their own, ’cause they’re great!
There are a multitude of recipes online recommending different ingredients, especially if you cannot locate the red-skinned Papa Chola potato, but you definitely need achiote.
- Floury potatoes suitable for mashing
- Vegetable oil
- Red or white onions as preferred
- Achiote, paprika, cumin, coriander, and black pepper
- Mozzarella cheese
- Salt to taste
- Salsa de Mani (peanut sauce)
Or do you have your own recipe you have perfected?
Have a tasty night, everyone!