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Locro (from the Quechua ruqru) is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia.

Locro
Typical Argentine locro
TypeStew
Place of originAndean civilization
Region or stateSouth America
Associated national cuisinePeruvian, Bolivian, Ecuadorian, Argentinian, Paraguayan, Chilean, Colombian
Serving temperatureHot

Composition


The dish is a classic squash, corn, beans, and potato or pumpkin soup well known along the South American Andes. In some regions locro is made using a specific kind of potato called "papa chola", which has a unique taste and is difficult to find outside of its home region.

The defining ingredients are squash, corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter.

In Argentina it spread from the back to the front Cuyo region to the rest of the country. It is considered a national dish[1] and is often served on May 25, the anniversary of the May Revolution. A red hot sauce made from red peppers and paprika known as Quiquirimichi is served sometimes on the side.

In Ecuador, a variant known as yahuarlocro is popular. It incorporates lamb entrails and lamb blood to the recipe.




See also



References


  1. "Argentina - Gastronomia" (in Spanish). Archived from the original on 2008-07-27. Retrieved 2012-02-25.



На других языках


- [en] Locro

[ru] Локро

Локро (исп. locro, от языка кечуа ruqru) — густое мясное стью из тыквы, связанное с коренными андскими цивилизациями и популярное в горной цепи Анд. Это одно из национальных блюд Перу, Боливии, Эквадора, Чили, Парагвая, северо-западной Аргентины[1] и юго-западной Колумбии.



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