Argentine Locro
Locro is a pre-Columbian stew, rooted in the cuisine of the indigenous peoples of the Andean region, who grew corn, squash and sweet potatoes long before Spanish colonizers arrived. With the introduction of cattle and pigs by Europeans, the recipe was enriched with meat, evolving into the dense stew known today. In Argentina, locro has become a symbol of national unity, the traditional dish served on May 25 (May Revolution Day) and July 9 (Independence Day). Families cook it in huge quantities, in giant pots, and share it with neighbors — a gesture of social solidarity just as important as the taste of the stew itself.
Whole white corn
White hominy corn kernels, soaked and simmered for hours.
Three kinds of meat
Beef, pork and sausage, all slow-cooked together.
Sweet squash
Squash melts into the stew, thickening the broth naturally.
National dish
Traditionally served on Argentina's Independence Day.
Ingredients 4 servings
- 300g dried white hominy corn
- 300g beef brisket
- 200g pork belly
- 200g chorizo sausage
- 300g squash
- 2 sweet potatoes
- 1 onion
- 2 tbsp sweet paprika
- Salt
- 2 liters water
- Spring onion for serving
How to make it
- 1SOAK CORN: Soak the white hominy corn in cold water overnight, then drain.
- 2SIMMER MEAT: Simmer the beef brisket and pork belly in water with a little salt, over low heat, for 1 hour.
- 3ADD CORN: Add the drained corn to the pot with the meat and continue simmering for another hour, stirring occasionally.
- 4ADD VEGETABLES: Add the diced squash and sweet potatoes, plus the chopped onion, simmer for another 45 minutes.
- 5ADD SAUSAGE: Add the sliced chorizo and sweet paprika, simmer for another 20 minutes until everything turns creamy.
- 6CHECK CONSISTENCY: Lightly mash some of the squash with a spoon to naturally thicken the broth.
- 7SERVE: Serve hot, sprinkled with chopped spring onion on top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
