How to Make Argentinian Locro

When Argentinians gather to celebrate national pride, especially on May 25 (Revolution Day) and July 9 (Independence Day), there’s one dish that always graces the table: locro.

Thick, rustic, and deeply comforting, locro is a stew made with corn, beans, squash, and a variety of meats. It’s more than just food; it’s a symbol of resilience, unity, and a sense of home.

In this guide, you’ll learn how to make Argentinian locro, understand its cultural roots, discover its regional variations, and pick up pro tips for perfecting this national dish.

What Is Locro

Definition and Overview

Locro is a thick Andean stew traditionally made with:

• Corn (hominy or cracked maize)
• Beans
• Pumpkin or squash
• Beef, pork, and sausage

It’s hearty, rich, and perfect for cold weather. Locro is slow-cooked for hours to build deep, comforting flavors that bring people together.

The Origins of Locro

Indigenous Roots

Credits to Meer

Locro existed long before European colonization. Indigenous peoples of the Andes, such as the Quechua and Aymara, prepared early versions of locro using:

• Native maize
• Squashes
• Llamas and wild game

According to Argentina’s Ministry of Culture, these ingredients were staples in pre-Hispanic diets across the Andean plateau, making locro one of South America’s oldest continuously prepared dishes (cultura.gob.ar).

Spanish and Creole Influences

After colonization, locro evolved with the introduction of:

• Pork and beef
• Spanish stewing and seasoning techniques

Credits to Spanish Sabores

Traditional maize-based stews like locro remain culturally important in many rural parts of Argentina, where maize continues to feature in the diet as a staple. Reports from Argentina’s Ministry of Agriculture note that corn remains one of the country’s top crops, accounting for roughly 17% of total agricultural production.

Traditional Ingredients for Authentic Locro

Credits to The Real Argentina

Base Ingredients

• 2 cups dried white corn (hominy)
• 1 ½ cups white beans (navy beans work well)
• 1 medium pumpkin or butternut squash, peeled and diced
• 1 pound beef brisket or stew meat, cut into chunks
• ½ pound pork belly or bacon, diced
• 2 chorizo sausages, sliced
• 2 morcilla (blood sausages), optional
• 1 large onion, finely chopped
• 1 leek, white part only, finely sliced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 2 bay leaves
• 6 to 8 cups beef or chicken stock
• Salt and pepper to taste

Optional: Some regional versions include lamb, tripe, or trotters for extra richness.

How to Make Argentinian Locro: Step-by-Step Guide

Credits to Buenos Aires Herald

Step 1: Prep the Corn and Beans

• Soak the dried corn and beans overnight in plenty of water.
• Drain and rinse before cooking.

Step 2: Start the Stew Base

1. In a large pot, sauté the onion and leek in a bit of oil until translucent.
2. Add beef and pork belly, browning them lightly.
3. Stir in paprika, cumin, and bay leaves.

Step 3: Add Liquids and Main Ingredients

1. Pour in the stock.
2. Add soaked corn, beans, and diced pumpkin.
3. Bring to a gentle simmer.

Step 4: Slow Cook

• Simmer over low heat for 3 to 4 hours, stirring occasionally.
• Add more stock if the mixture becomes too thick.

The goal is a creamy, almost porridge-like texture with tender chunks of meat and squash that melt into the broth.

Step 5: Add the Sausages

• About 30 minutes before serving, add the sliced chorizo and morcilla (if using).
• Continue cooking until the sausages are heated through.

The Final Touch: Quiquirimichi Sauce

What Is Quiquirimichi

Credits to MiGelatina.com

Quiquirimichi is a spicy finishing sauce drizzled over locro just before eating. It adds heat, depth, and color.

You’ll Need:

• Paprika
• Chili flakes
• Green onions
• Hot oil or lard

Quick Recipe:

1. Heat the oil and fry the green onions lightly.
2. Add paprika and chili flakes.
3. Drizzle generously over each bowl of locro.

Regional Variations of Locro in Argentina

Salta and Jujuy

• Spicier versions featuring chili peppers.
• Often include lamb or goat for a stronger flavor.

Mendoza

• Slightly sweeter locros with more pumpkin for balance.

Buenos Aires

• Smoother and less spicy, often served with crusty bread.

According to a 2024 survey by Clarín Cocina, locro ranks among the top five traditional dishes most prepared by Argentinians on national holidays, alongside empanadas and asado.

Tips for the Perfect Locro

• Always use dried corn instead of canned for authentic texture.
• Cook slowly, allowing time for the flavors to deepen.
• Let it rest for 30 minutes before serving; this helps it thicken naturally.
• Don’t skip the spicy topping, it brings the whole dish to life.

Typical Accompaniments

• Crusty bread or rustic rolls
• Quiquirimichi sauce
• Fresh green onions for garnish

Drinks

• Malbec or Syrah, bold wines that match the stew’s richness
• Mate, a traditional herbal tea often shared after a meal for digestion and connection

FAQs About Locro

Can I Make Locro Vegetarian

Absolutely.
Skip the meats and boost the depth with smoked paprika, vegetable stock, and extra squash.

Can I Freeze Leftover Locro

Yes.
Locro freezes very well. Store in airtight containers for up to three months.

How Thick Should Locro Be

Locro should have a creamy, thick consistency, not watery. Think of a rustic stew rather than a soup.

Conclusion

Locro is more than a meal; it’s a celebration of Argentina’s roots, landscapes, and shared traditions.
From its indigenous farming origins to its Creole evolution, every spoonful tells a story of unity and survival.

If you’re craving comfort food that warms both body and soul, locro is your dish.

Ready to keep exploring Argentina’s culinary treasures?
Check out our Ultimate Guide to Provoleta: Grilled Cheese the Argentinian Way and continue your delicious journey.

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