Locro

6-8 boiling potatoes of different varieties and colours, do not peel, cut into cubes
1 onion, finely chopped
1 teaspoon achiote (annato) or substitute pinch of saffron
olive oil
4 cups chicken broth
1 cup light cream
1 cup chopped queso fresco or any unripened cheese that doesn't really melt
chopped cilantro

Cook onion in olive oil until transluscent. Add achiote and cook 5 minutes longer. Add broth and potatoes. Boil until potatoes start to fall apart. Remove from heat and stir in cream and cheese. Reheat to the point that the cheese squeaks when eaten.

Served with mixed greens (lots of cilantro) sprinkled with olive oil, fresh lemon juice, salt and pepper.