Locro
Locro is a classic Argentina miscellaneous that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Dried white corn, Dried white beans, Pumpkin, Potatoes, Beef, Pork, Chorizo, Onion, Paprika and Pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Argentina cooking, be sure to also explore our recipe for Alfajores.
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Ingredients
- Dried white corn500g
- Dried white beans200g
- Pumpkin300g
- Potatoes200g
- Beef300g
- Pork200g
- Chorizo1
- Onion1 chopped
- Paprika1 teaspoon
- SaltTo taste
- PepperTo taste
Step-by-Step Instructions
9 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Soak: Soak corn and beans overnight in water.
Cook Meats: In a large pot, brown the beef and pork.
Add onions and spices, cooking until translucent.
Simmer the Stew: Add soaked corn and beans, pumpkin, potato, and enough water to cover.
Simmer for 2-3 hours, until thick.
Serve: Enjoy hot, with bread on the side.
Pro Tips:
Toasting the corn slightly before adding it to the stew enhances its flavor.
Add a spoonful of paprika or a dash of cumin for an extra layer of warmth and complexity
👨🍳 Chef's Culinary Notes
Cultural Heritage
Locro carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown dried white corn in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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