Although historians still do not agree on the exact origin of the yahuarlocro,
in Machachi they boast of offering this dish with a recipe that was passed down from generation to generation.
generation for 200 years.
The story of how this saucer landed in Machachi, located 37 km. from Quito, began
with Carmen Aymacaña, who inherited the recipe from her ancestors. she started selling
food at the beginning of the last century, in a stall near the main atrium of the central church
of Machachi, being its specialty the booklets with potatoes
Although historians still do not agree on the exact origin of the yahuarlocro,
in Machachi they boast of offering this dish with a recipe that was passed down from generation to generation.
generation for 200 years.
The story of how this saucer landed in Machachi, located 37 km. from Quito, began
with Carmen Aymacaña, who inherited the recipe from her ancestors. she started selling
food at the beginning of the last century, in a stall near the main atrium of the central church
of Machachi, being its specialty the booklets with potatoes.
Doña Carmen had 11 children, of which only María Masapanta, her last offspring, was the one who she inherited from her her taste for cooking and that, at an early age, she learned to manage a local meals and expand the offer with fritadas, caldos de patas, blood sausages and yahuarlocro using a centennial recipe.
Aneta express (s,f)
