Cómo hacer Locro

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Locro is the patriotic pot of the Andes and the northwest, thick with white hominy, squash, and several meats. It is the bowl of May 25 and winter Sundays, eaten slowly with a spoon of spicy salsa at the elbow.

Locro is a dish deeply rooted in the Andes and the northwest of Argentina, celebrated as a patriotic pot full of comfort. Its rich history is intertwined with the traditions of May 25, Argentina's Revolution Day, and the cozy embrace of winter Sundays. This hearty stew is a tapestry of textures, thick with white hominy, tender beef brisket, and a medley of meats that warm the soul. Every spoonful of locro offers an earthy richness, with the sweetness of butternut squash weaving through savory notes of chorizo and pancetta. Serve it steaming hot, with a bowl of oil, paprika, and chili at the table, inviting each guest to stir in their preferred level of spice, making every bowl a personal experience.