The Locro de Papa is a semi-thick stew made with two varieties of this Andean tuber, one for thickening (papa chaucha), because it is starchy and soft, and the other for eating (papa chola) because of its chewiness. Other ingredients are cream, milk, salt and achiote (annatto). In Cuenca, the ideal accompaniments of this dish are pieces of fresh cheese, pieces of avocado and mote (cooked corn).