Behind the Scenes of Argentinean Cuisine: Guaschalocro

The word guaschalocro means small locro or locro with few ingredients. It is a locro that is easier, quicker, and, above all, takes fewer ingredients to prepare.

Just like preparing any locro, Peruvian corn is left to soak the night before to soften it and is then cooked for several hours.

This recipe uses lean meats, or meats with little fat, cut into cubes, and meat on the bone, for dissolving in the stew and providing flavor.

In contrast to the original recipe, Adelina notes that guaschalocro is seasoned at the end. After preparing a sofrito of onion and pimiento, this is seasoned with cumin, paprika, and garlic, typical locro flavorings, and is added to the stew as a final step.