Locro de papa

In a large pot, heat the oil over medium heat, add the chopped onion, garlic, cumin and achiote, and sauté for 5 minutes, until the onion softens and the oil turns orange.

Add the diced potatoes, stir to coat them with the spices, and cook for another 5 minutes.

Pour in the water, bring to a boil and cook for 15-20 minutes, until the potatoes are completely tender.

Using a potato masher, partially mash the potatoes right in the pot, leaving some chunks whole for texture.

Reduce the heat to low, pour in the milk and simmer for 5 minutes, without letting it boil hard.

Season with salt to taste, add the crumbled cheese and cilantro, stir until the cheese melts, and remove from the heat.

Serve hot, garnished with avocado slices and extra cheese.