Locro is a hearty thick stew popular along the Andes mountain
range. The dish is a common plate for the Peruvian cuisine, which at one point
held the center of the Inca empire. It is also one of 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.
Left: Typical Argentine locro.
The defining ingredients are corn, some form of meat (usually
beef, but sometimes beef jerky or
chorizo), and vegetables. Other ingredients vary widely, and
typically include onion, beans, squash or pumpkin. It is mainly eaten in winter.
In Argentina 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.