Locro

Locro is a comforting, hearty squash stew deeply rooted in the traditions of native Andean civilizations. This beloved dish is popular throughout the Andes mountain range and is celebrated as a national dish in countries such as Peru, Bolivia, Ecuador, Southern Colombia, and Argentina.

The essence of locro lies in its robust ingredients. Typically, it includes squash, corn, beans, and potatoes or pumpkins, combined with various meats such as beef, beef jerky, or chorizo, along with a variety of vegetables. In some regions, a special type of potato called "papa chola" is used, imparting the stew with a distinctive flavor that is difficult to replicate outside its native area.

In Argentina, locro has journeyed from the Cuyo region to gain national acclaim, particularly enjoyed on May 25th to celebrate the May Revolution. A spicy red sauce known as "Quiquirimichi" made from red peppers and paprika, is often served on the side to add an extra kick.

Ecuador offers its own twist on locro with a variant called yahuarlocro, which incorporates lamb entrails and lamb blood, adding a unique richness to the stew.

While locro is particularly popular as a winter dish, its variations across different regions maintain a consistent core of ingredients, making it a cherished culinary tradition throughout the Andean countries of South America.