Locro
Sign in to saveLocro or lojro (from the Quechua ) is a hearty thick squash or potato stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia.
Key facts
- Food.image
- Locro argentino.jpg
- Food.image_size
- 250px
- Food.caption
- Typical Argentine locro
- Food.place_of_origin
- Andean civilization
- Food.region
- South America
- Food.associated_cuisine
- Peruvian, Bolivian, Ecuadorian, Argentinian, Paraguayan, Chilean, Colombian
- Food.type
- Stew
- Food.served
- Hot
- Food.main_ingredient
- Squash, corn, potatoes, sometimes meat (usually beef, sometimes beef jerky or chorizo), vegetables, hot sauce (cayenne pepper, paprika)
via Wikipedia infobox
Wikidata facts
- Image
- Argentine locro.jpg
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- Commons category
- Locro
- native label
- Locro
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Article
4 sectionsContents
- Composition
- Gallery
- See also
- References
Locro or lojro (from the Quechua ) is a hearty thick squash or potato stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia.
== Composition == The dish is a classic squash, hominy, beans, and potato or pumpkin soup well known along the South American Andes. In some regions, locro is made using a specific kind of potato called , which has a unique taste and is difficult to find outside of its home region.