Locro facts for kids
Typical Argentine locro
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| Type | Stew |
|---|---|
| Place of origin | Andean civilization |
| Region or state | South America |
| Associated national cuisine | Peruvian, Bolivian, Ecuadorian, Argentinian, Paraguayan, Chilean, Colombian |
| Serving temperature | Hot |
Locro (pronounced LOH-kroh) is a warm, thick stew that comes from the Quechua word ruqru. It's a very old dish, first made by the native people of the Andes mountains in South America. Today, it's a popular and important dish in many countries along the Andes, like Peru, Bolivia, Ecuador, Chile, Paraguay, Argentina, and Colombia.
What's in a Locro?
Locro is a classic stew that usually has squash, corn, beans, and potatoes. Sometimes, pumpkin is also added. In some places, a special kind of potato called "papa chola" is used. This potato has a unique taste and is mostly found in its home region.
Main Ingredients
The most important ingredients in locro are squash, corn, and some kind of meat. Beef is often used, but sometimes dried beef or chorizo sausage is added. Many different vegetables can also be included, like onions. People usually eat this hearty stew during the colder winter months.
Locro in Argentina
In Argentina, locro is a very special dish. It started in the Cuyo region and then became popular all over the country. It's considered a national dish and is often served on May 25th. This date is important because it's the anniversary of the May Revolution, a big step towards Argentina's independence. Sometimes, a spicy red sauce called Quiquirimichi is served on the side. This sauce is made from red peppers and paprika.
Locro in Ecuador
In Ecuador, there's a different version of locro called yahuarlocro. This stew includes special lamb ingredients, which makes it unique.
Gallery
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Locro served at a table, with quiquirimichi sauce and bread.
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Locro being served at the Simoca market in Argentina.
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Big pots of locro cooking over hot coals.
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Argentine Quiquirimichi sauce.
See also
In Spanish: Locro para niños
