locro

Locro is a hearty, thick stew that is a traditional dish in several South American countries, particularly Argentina, Ecuador, Bolivia, and Peru. While variations exist across regions, the core ingredients typically include corn, beans, squash, and potatoes. The specific types of corn, beans, and squash can differ greatly depending on local availability and culinary traditions.

In Argentina, locro is often considered a national dish and is especially popular during national holidays and winter months. The Argentine version commonly features white hominy corn, pumpkin or squash, beans, and various meats such as beef, pork, and sometimes chorizo. It is slow-cooked to allow the flavors to meld together, resulting in a rich and substantial meal.

Ecuadorian locro, often called locro de papa, places a strong emphasis on potatoes, with cheese often melted into the stew. It is frequently garnished with avocado and a fried egg. Bolivian locro may include quinoa in addition to corn and beans, and Peruvian locro often features a wider array of vegetables and meats. Regardless of the regional specifics, locro is universally recognized for its comforting and nourishing qualities, making it a beloved staple in Andean cuisine.