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For her take on traditional Ecuadorian llapingachos, Chef Adriana makes fluffy, perfectly seasoned mashed potatoes, forms them into patties stuffed with Chihuahua cheese, then crisps them in oil until they’re golden brown on the outside and irresistibly creamy inside. “It’s a simple dish inspired by one I grew up eating at home,” she says. Top each patty with cabbage salad for extra crunch and then drizzle with salsa verde. On the side: Simple steamed broccoli. It's a healthy, satisfying meal that hits all the right flavor and texture notes—crisp, creamy, citrusy and spicy.

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Nutritional facts

Protein

13g

Carbs

43g

Calories

510

Fat

34g

Ingredients

Avocado, Red Cabbage, Green Onion, Tomatillo, Lime Juice, Granulated Garlic, Sazon, Kosher Salt, White Pepper, Feta Cheese, Onion, Potato, Cilantro, Black Pepper, Serrano Peppers, Onion Powder, Broccoli , Plum Tomato, Canola and Olive Oil Blend, Cherry Tomato, Chihuahua Cheese

Reviews

3.7

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Based on 91 reviews

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Ryan Braschko · 12/03/24

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About Adriana Herrera

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Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!

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