Peruvian locro, often called locro de zapallo, is a comforting squash and potato stew simmered with corn, peas, aji amarillo, milk, and fresh cheese. Its thick, softly textured broth is easy to make in one pot, and the balance of sweet squash, savory potatoes, and tangy cheese makes it satisfying with rice or bread. Ingredients and seasonings vary between regions and households; this version keeps the method straightforward while including optional huacatay for a more traditional herbal note.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as vegetable oil
- 1 medium red or yellow onion, about 1 cup (150 g), finely diced
- 2 garlic cloves (6 g), finely minced
- 1 tablespoon (15 g) aji amarillo paste
- 1 teaspoon (2 g) ground cumin
- 1½ pounds (680 g) peeled, seeded squash, cut into roughly 1-inch cubes; kabocha, calabaza, or butternut squash works well
- 1 pound (450 g) Yukon Gold or other waxy potatoes, peeled if desired and cut into ¾-inch cubes
- 4 cups (960 ml) low-sodium vegetable broth
- 1 teaspoon (5 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 1 cup (160 g) corn kernels, fresh or frozen
- 1 cup (145 g) peas, fresh or frozen
- 1 tablespoon (15 g) huacatay paste, optional
- ½ cup (120 ml) whole milk
- 4 ounces (115 g) queso fresco, crumbled, plus a little extra for serving if desired
- ¼ cup (10 g) chopped fresh cilantro, for serving
Instructions
- Prepare the vegetables. Cut the squash and potatoes into pieces of similar size so they become tender at about the same time. Finely dice the onion and mince the garlic. If using frozen corn or peas, they can go straight into the pot from frozen; there is no need to thaw them. Measure the broth, milk, and pastes before you begin cooking, since the later steps move quickly.
- Build the flavor base. Set a large, heavy pot or Dutch oven over medium heat and add the oil. Once it shimmers, add the onion and cook for 5 to 6 minutes, stirring now and then, until soft and translucent but not deeply browned. Stir in the garlic, aji amarillo paste, and cumin. Cook for about 1 minute, stirring constantly; the mixture should smell fragrant, not scorched. If the paste starts sticking, lower the heat and stir in a spoonful of broth.
- Simmer the squash and potatoes. Add the squash, potatoes, broth, salt, and black pepper. Stir well and bring the pot to a gentle boil, which should take about 2 minutes. Reduce the heat to medium-low, cover the pot with the lid slightly ajar, and simmer for 20 to 22 minutes. Stir once or twice, scraping the bottom so nothing catches. The vegetables are ready when a fork slides easily into both a potato and a squash cube.
- Mash a little to thicken. Use the back of a spoon or a potato masher to crush some of the squash and a few potato pieces against the side of the pot. Leave plenty of cubes whole. This creates locro’s characteristic thick, spoonable texture without needing flour or a blender. If the stew looks thicker than you like, add broth a few tablespoons at a time.
- Add the corn, peas, and huacatay. Stir in the corn, peas, and huacatay paste, if using. Simmer uncovered for 5 minutes, stirring gently, until the peas are hot and tender. If using frozen vegetables, give the pot an extra minute or two if needed to return to a steady simmer. Taste a piece of potato and check the seasoning before adding more salt.
- Finish with milk and cheese. Lower the heat so the stew is barely simmering. Stir in the milk and crumbled queso fresco, then cook gently for about 2 minutes, just until warmed through and the cheese begins to soften. Avoid a hard boil after adding the milk, which can make the dairy separate and the cheese break into small, rubbery pieces. Turn off the heat.
- Adjust and serve. Taste the locro and add salt or pepper as needed. If you prefer a looser stew, stir in a splash of hot broth; if it is too thin, mash a few more vegetables and let it stand for 3 minutes. Spoon into warm bowls and finish with chopped cilantro and extra queso fresco. Serve hot, with rice or another accompaniment if you like.
Tips
- Choose squash that holds flavor and softens well. Kabocha and calabaza give a dense, rich texture; butternut is widely available and works reliably, though it is a little sweeter. Cut pieces evenly, rather than making them tiny, so some stay intact while others soften enough to thicken the broth.
- Adjust the chile paste gradually. Aji amarillo brings fruity chile flavor and a warm, moderate heat. Paste brands vary in saltiness and strength, so start with the listed tablespoon and taste before adding more. If your paste is especially salty, reduce the initial salt and correct it near the end.
- Keep the dairy at a gentle heat. Once the milk and queso fresco go in, do not let the stew boil vigorously. A low simmer keeps the finish creamy and gives the cheese time to soften without disappearing completely into the broth.
- Use mashing, not blending, for the right texture. A few crushed pieces thicken the stew while leaving squash, potatoes, corn, and peas recognizable. Blending the whole pot can turn it into a smooth puree, which is pleasant but less like a chunky locro.
Serving Suggestions
Serve locro hot in deep bowls, with steamed white rice alongside or spooned underneath. Rice is a familiar accompaniment for a hearty stew and gives the flavorful broth somewhere to collect. If you would rather skip rice, offer crusty bread or warm corn tortillas for dipping; those are convenient pairings rather than required traditional components. A simple tomato and onion salad, dressed with lime and a little oil, adds a crisp contrast to the soft vegetables.
Set out extra crumbled queso fresco, chopped cilantro, and lime wedges so everyone can finish a bowl to taste. A small spoonful of aji amarillo paste can be offered separately for diners who want more heat. Because the stew is already rich and filling, keep any side dish fresh and uncomplicated. For a larger meal, serve smaller bowls before grilled vegetables or a simple roast; for lunch, a generous bowl with rice is usually enough on its own.
Variations
Use a different squash. Calabaza is a particularly good choice when available, while kabocha gives the stew a pleasantly dense body. Butternut is a practical substitute. Acorn squash can also work, though its firmer flesh may need a few extra minutes of simmering. Check it with a fork rather than relying only on the clock.
Substitute for hard-to-find ingredients. Aji amarillo paste is a Peruvian yellow chile ingredient with a distinctive fruity flavor. If you cannot find it, use 1 tablespoon (15 g) mild yellow chile paste or 1 tablespoon (15 g) finely minced yellow bell pepper plus a small pinch of cayenne. Bell pepper gives color and sweetness but little chile character, so the result will be milder and less complex. Huacatay, sometimes called Peruvian black mint, is an aromatic Andean herb often sold as a paste in Latin American shops. It is optional; replace it with ¼ cup (10 g) chopped cilantro for a fresh herbal finish, knowing that cilantro tastes different and is less minty.
Make it dairy-free. Replace the milk with an unsweetened, unflavored oat or soy milk, and leave out the queso fresco. Stir in 2 tablespoons (10 g) nutritional yeast if you want a savory note, or top each bowl with a dairy-free cheese that melts gently. The stew will be less tangy and creamy than the version with fresh cheese, so taste carefully and add a little more salt or lime at the table if needed.
Add beans or greens. For a more substantial meatless variation, stir in 1½ cups (255 g) cooked white beans during the last 5 minutes, just long enough to heat them through. You can also add 2 cups (60 g) chopped spinach in the final minute; it will wilt quickly and make the pot greener. These are flexible additions, not essential ingredients, so keep the squash and potato amounts the same if you want the original thick balance.
Storage and Reheating
Let the locro cool briefly, then refrigerate it in a covered, shallow container within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The potatoes and squash continue to absorb broth as they sit, so the stew will usually be thicker the next day; loosen it with a splash of water or broth when reheating. For best texture, store rice separately rather than mixing it into the pot.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often and adding liquid as needed. Heat leftovers to 165°F (74°C), checking with a food thermometer, in keeping with USDA FSIS guidance. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot. To freeze, cool promptly and pack in airtight freezer containers for up to 2 months; thaw overnight in the refrigerator and reheat to 165°F (74°C). The potatoes may become a little softer after freezing, but mashing them into the broth helps restore a cohesive texture.
Frequently Asked Questions
What is Peruvian locro?
Peruvian locro, commonly known as locro de zapallo, is a thick stew centered on squash and often made with potatoes, corn, peas, chile, milk, and cheese. Recipes differ by region and household. This version uses aji amarillo for characteristic chile flavor and makes huacatay optional, so it is practical to cook with ingredients available in many grocery stores.
Can I make locro without aji amarillo paste?
Yes. A mild yellow chile paste is the closest convenient substitute, though its flavor may not be identical. Finely minced yellow bell pepper with a small pinch of cayenne gives color and mild heat, but lacks aji amarillo’s fruity flavor. If you use bell pepper, cook it with the onion until soft before adding the garlic and cumin.
Can I use frozen squash or vegetables?
Frozen corn and peas work directly from the freezer, and the recipe includes enough simmering time to warm them through. Frozen squash can work too, but it often softens faster and releases more water than fresh cubes. Add it during the final 10 to 12 minutes of the potato simmer, check frequently, and mash only as much as needed to thicken the pot.
Is locro supposed to be chunky or smooth?
It is usually thick and spoonable, with some softened squash blending into the broth while pieces of potato and vegetables remain. The exact texture depends on the squash and the cook’s preference. Mash a few pieces for a rustic, creamy base; leave the rest intact. If you want a smoother soup, blend only part of the pot rather than all of it.
Can I prepare Peruvian locro ahead?
Yes. You can make it a day ahead and refrigerate it, then reheat gently with a little extra broth or water. The squash flavor develops as it rests, but the potatoes will absorb liquid and soften more, so avoid vigorous stirring. For the freshest dairy texture, you can also cook through the vegetable simmer, chill the base promptly, and add the milk and cheese while gently reheating before serving.
What can I use instead of queso fresco?
Use a mild, crumbly fresh cheese such as farmer cheese or a fresh Mexican-style cheese. Feta is an option if that is what you have, but it is saltier and sharper, so use a little less and taste before adding more salt. The cheese is meant to add a creamy, tangy finish; it does not need to melt completely into the stew.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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