Locro

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Typical Argentine locro

Locro (from Quechua ruqru) is a hearty stew popular in many parts of South America, mainly near the Andes mountain range, including Argentina, Chile, Peru, Bolivia and Ecuador. Its origin dates from before the Spanish colonial times.

Locro at the table, with quiquirimichi and bread.

Recipes vary, though typical ingredients include hominy, beef brisket, onion, tomato, beef sausage, squash (or pumpkin) and potatoes. The meat used for the Locro is usually of lesser quality like guts, intestines, or even pig's leftovers (ears, trotters, etc.). The meat is first cooked alone before the vegetables and water are added, then the stew is cooked for several hours before being served. Given its high calorific content, it is mainly served during the winter.

In Argentina it spread from the Cuyo region to the rest of the country. Considered a national dish, is traditionally served on the May Revolution anniversary on May 25.

Locro being served at Simoca market, Argentina

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.