Locro
Locro is a hearty, thick stew that is very popular in the Andean region. The dish is particularly widespread in Ecuadorian and Peruvian cuisine and was one of the most typical Argentinean dishes among the indigenous people before the Spanish conquest of Argentina.
The name is derived from the Quechua word ruqru . The main ingredients are corn , meat (mostly beef, sometimes dried meat or chorizo (sausages)) and vegetables. Other ingredients vary, including onions, beans and pumpkin. Locro is mainly eaten in winter. In some parts of Argentina, e.g. B. in the province of Santiago del Estero , a hot red sauce made from cayenne pepper and paprika, the quiquirimichi , is served with it.
In Argentina today, Locro is widespread throughout the country, and it is particularly common in the Cuyo region . It is considered a national dish and is therefore traditionally eaten on May 25, the anniversary of the May Revolution .
