Locro
From Wikipedia, the free encyclopedia
Locro (from the Inca's language Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It is considered the most typical Argentine dish prepared by the different native indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times.
The defining ingredients are corn, some form of meat (usually beef with bones, but sometimes beef jerky), hot "chorizo" or hot Spanish sausage and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter.
In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution.
In some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as quiquirimichi is served on the side.
[edit] External links
- Argentine locro recipe
- Ecuadorian locro recipe (in Spanish)
- locro recipe
