Locro or lojro[1] (from the Quechua ruqru) [2] is a hearty thick squash or potato stew, associated with Native Andean civilizations, and popular along the Andes mountain range.

Locro is a traditional Argentine stew made with hominy corn, pumpkin, beans, and a variety of meats such as chorizo, pork, and beef. It’s a hearty, slow-cooked dish that is rich in flavor and deeply …

Oct 26, 2025 · 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.

Experience winter in Argentina by cozying up with a glass of oak-aged Cabernet Sauvignon and savoring a bowl of locro, a hearty meat and corn-based stew. Often enjoyed during the 25th May …

Feb 3, 2023 · Here’s a recipe for locro from JuanMa Calderon, the chef and co-owner of Celeste, a Peruvian restaurant in Somerville, Massachusetts.

Locro is the traditional dish that we eat on Argentinian national holidays. It’s a stew with a base made of calabaza — or acorn or butternut squash, corn and porotos (beans).

Get Locro Recipe from Food Network Deselect All 1/4 cup olive oil 2 medium onions, finely chopped 3 large cloves garlic, finely chopped 2 medium butternut squash (about 3 1/2 pounds), peeled ...

Locro is a thick and nourishing stew which originated in South America, long before the arrival of Spanish conquistadores. This authentic and traditional stew has numerous varieties, but the most …

Locro is a heartwarming stew with deep roots in South American indigenous cultures, particularly celebrated in Argentina and Ecuador. This rich and creamy dish combines tender pork shoulder with …

In Argentina, I fell for the gauchos and their locro —a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst...