Traditional Dishes: How to Prepare Locro

The origins of locro go back to the Quechuan (Inca) civilization, which occupied South America before the arrival of Columbus and prepared this stew with much fewer ingredients than nowadays. However, even today, we emulate their cooking method over a simmering fire and base of squash, Peruvian corn, and beans.

Peruvian corn and beans are central to this recipe. They must be soaked for 24 hours before cooking. Then the beans are boiled to soften them, and the corn is cooked separately with squash and onion. Finally, everything is combined in the same pot along with the meat.

It is at this point where recipes start to differ. Some add chorizo, other types of pancetta, pork breast, veal, and many other cuts. Most versions agree on the use of tripe, but virtually every Argentinian has their own method of making locro.

The stew’s seasoning is heavily linked to the region where it is prepared. While some versions use oregano and other ground chili, it is essential to use cumin and paprika—the seasonings that give locro its characteristic flavor.

Locro is one of Argentina’s most representative dishes due to its origins, history, and tradition. The step-by-step recipe and ingredients needed to prepare traditional locro criollo are shown below.