The Locro
History
The locro was born among the Quechuas Indians, called as “luqru” or
“rucru”. It was a stew made with squash, corn and beans. Its origin is
pre-Columbian and it is prepared in various ways, according to the
tradition of each of the Argentine provinces. The only thing that does not
vary is its vegetable base and the cooking procedure, which is simmering
for several hours.
In ancient times, very few ingredients were used, but over time, red
chorizo, bacon, among many others, were added in some areas. Its
current use is in popular pots, parties, neighborhood bars and, above all,
in national holidays. This May 25, there is no better meal than a locro
casserole.
RECIPE
Ingredients
- 1 ½ kg of skirt (defatted and cut into cubes of 2
- Corn oil. cm
on each side more or less).
- 250 g of smoked bacon (cut into 1 cm
thick strips). - 700 g of White corn (soaked overnight and
rinsed).
- Pork skin 150 g.
- 150 g of beans (soaked overnight and rinsed).
- 3 pork legs (cut in half lengthwise and
then in the middle). - 7 leeks (only the white part cut into wheels).
- 3 pork sausages (peeled and shredded). - 1 ½ k of pumpkin (peeled and cut into cubes of
2 cm.
- 3 red chorizos (cut into ½ cm thick Side more or less).
wheels).
- 5 L of vegetable broth.
- Pork breast cut 1kg.
- 5 tbsp of sweet paprika.
- 2 or 3 tablespoons of ground cumin.
- Fine salt and pepper.
Steps
1. In a large saucepan with corn oil, cook and brown
the meats over medium heat. Then add the bacon,
diced flank steak, pork thighs, pork sausage meat and
red sausage cut into rounds. Cover with water and
simmer for at least 15 minutes.
2. Strain the liquid and sauté the leek until
transparent.
3. Add the soaked and rinsed beans and corn.
4. Simmer for 1 hour and add the pumpkin.
5. Cook for at least 1 hour more. The corn kernels and
beans should be very tender.
6. Season with the paprika and ground cumin.
Steps
7. To accompany our locro, make a
typical sauce called Grasita Colorada or
Quiquirimichi: Add the green onion in
oil, season with sweet paprika and hot
bell pepper, adding cold water. The
result will be flavored oil, colored and
spicy on the surface, which we will use to
flavor the locro.
8. Serve everything together and enjoy
this spectacular locro.
Locro in Argentina
Each region has your recipe:
The Northwest, was the first place where it was made.
The special ingredient it´s “AJÍ CUMBARÍ”
In the Argentine Northeast, is also prepared with “MANDIOCA”
In Mendoza currently, it's made with new flavors,
like “smoky flavor of the meal”,for this, the meals are
cook on the grill.
In Neuquén, a kind of locro is prepared with”ARVEJAS”
Locro in others countries
In Bolivia the Locro has plátano, and other meats like “Tatú
carreta”
In Ecuador his name it's “YAHUARLOCRO”,
and they add cheese at the dish.
In Perú there are many types of this recipe, they serve with eg
fried, and add mint.
What does the locro mean?
The identity was built on the 'national tradition' of the
gaucho and the asado, referents of the Río de la Plata and
the Pampean region, where political and economic power
were concentrated. According to Audero, in later school
programs the locro and the mazamorra were added to
commemorate the Revolution of 1810
Why is it so important?
Locro is the most popular regional dish in Argentina.
Every year it brings us together as a family to
commemorate the Independence of our country,
remembering the customs that identify us.
THANK YOU!!
