Wintertime in argentina cosy up inside with a large glass of oak cabernet sauvignon and serve yourself a warming bowl of locro, the hearty meat and cornbased stew of northern argentina. Almost a national dish, locro is a hearty, yellowyorange concoction most significantly linked with the 25 th may celebrations of argentine revolution. Saute onion in the oil,add garlic, chili, squash, salt and pepper. A mi mama le gusta ponerle camaroncito chino, pero a. Add the onion and saute for about 10 minutes until soft, then add the garlic, chilli paste and oregano and stir for a further 23 get every recipe from andina by martin morales. Locro from the quechua ruqru is a hearty thick squash stew, associated with native andean civilizations, and popular along the andes mountain range. Its original name was rocro, in quechua, and then it transmuted to locro. In peru, its consumed in coastline, the andean and the amazon regions, with its different versions, all year long. The basic version is a pumpkin stew with potatoes and chili peppers. Although some may choose to add chicken, fish, or shrimp, the traditional peruvian locro, or stew, is composed of zapallo macre, or pumpkin, potatoes, cheese, vegetables, and spices.
248 1562 243 488 1200 574 129 245 1008 1555 1032 1295 328 455 1438 955 955 1251 404 1580 456 95 713 1446 45 1114 348 436 464 838 126