Locro (from the Quechua ruqru) 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.
The defining ingredients are corn, some form of meat , 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.
Argentine locro recipe
Ecuadorian locro recipe (in Spanish)
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Locro