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Locro
Topics: Argentine cuisine Bolivian cuisine Chilean cuisine Peruvian cuisine
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 , 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 (the Central Western Argentina along the Andes) 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 25th, 1810 Revolution against the Spanish rule.
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.
External links
Ecuadorian locro recipe (in Spanish)
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Locro
