Locro

Locro is a hearty thick stew which is very popular in the Andean region. The court is very common especially in the Ecuadorian and Peruvian cuisine, and was also one of the most typical Argentine dishes among the native inhabitants at the time of the conquest of Argentina by the Spanish. Its origin, however, is dated to the period before the Spanish colonization.

The name derives from the Quechua word ruqru from. The main ingredients are corn, meat (usually beef, sometimes jerky or chorizo ​​) and vegetables. Other ingredients vary, including onions, beans and squash are added. Mainly Locro is eaten in winter. In some parts of Argentina, for example, in the province of Santiago del Estero, is this a spicy red sauce made from cayenne pepper and paprika, the Quiquirimichi served.

In Argentina, it is spread throughout the country, particularly common is it in the Cuyo region. Locro is considered the national dish and is therefore also traditionally eaten on May 25, the anniversary of the May Revolution.