What is Locro?

Locro is a traditional South American food popular in countries that lie along the Cordillera in the Andean Mountains. It can be compared with thick stew or chili. The name comes from Incan, Quecha, and is a particularly popular food in Ecuador and Argentina. In these countries, this stew is not only food but also a habit. He ate this with the native nations of South America some time ago of the Spanish colonization, and the usual dish for the 21st century is still popular. Because it is served hot, it is usually consumed during the winter months. Another reason why this food is traditionally winter food may be that it has a particularly high content of calories and nutrients. In areas where winters are cold enough to affect the availability of food, it can be a particularly rich source of nutrition.

The typical Argentine Locro is based on corn and white beans. In this version, a kind of meat is almost always present, and usually the cut includes the bones that must be eaten when the bowl is served. Other common ingredients include sausage and jiThe vegetable and liquid part is usually made of diluted puree squash.

Locro is usually served with bread and can also be served with spicy sauce such as Chimichurri or Quiquirimichi. Although there are a number of recipes, food is always based on vegetables. Like steamed meat, it is the key to cooking slowly on a low fire for a longer period of time. The most common style is the dense version of the charged ingredient called "Locro Pulsudo". Steamed meat, which is prepared with thin, lighter, soup consistency is called "Huaschalocro" or "Locro Pobe", which means "poor Locro".

One variation is Locro de Papa or Locro potatoes. This meal May is made using potatoes as a base of puree stew or as a solid ingredient, such as corn and beans in a traditional recipe. Other ingredients that may be included are pancetta, onions, wheat, corn starch, cream, vegetables and enumerationThe number of different cuts of meat, which are usually consumed in South American countries. Almost every area along the Cordillera in the Andes can have its own variation on the recipe.