The “Locro” (from the Quechua word ruqru or luqru) is a kind of stew of pre-Hispanic and pre-Inca origin, typical of several Andean villages based on pumpkin or squash, beans, corn or potatoes consumed in the area of the Cordillera de los Andes, from Argentina, Bolivia, Peru, Ecuador and Colombia.

Is time for the Recipe!


Split white corn 120 gr

White Beans 120 gr

Smoked bacon 100 gr

Roast strip 500 gr

Pork bondiola 500 gr

Red sausage 100 gr

Pumpkin or squash 200 gr

White onion 100 gr

Scalion onion 60 gr

Garlic 20 gr

Sunsflower oil (amount needed)

Water (amount needed)

Bay leaves to taste

Salt, cumin powder, ground garlic, dried oregano and pepper to taste


Hydrate the beans and corn in a bowl with plenty of water for 24 hs. Cut into cubes all meats, bacon and sausage. In a pot, bring to a high heat until golden brown with the fat of the bacon (do not add oil). This step is important to seal the meats and keep their juices.

Cut the onion into brunoise along with the garlic and add to the meats. Lower the heat to a minimum and saute. Add water to cover and cook over low heat for 30 minutes. Add the corn and the beans and cook over low for 1:30 hs. At this point, add the diced pumpkin and bay leaf, and cook over low heat for 30 minutes more. Season with dried spices and salt.

The key: remove from heat and before serving, let stand for at least 20 minutes to settle the flavors. You can serve the “Locro” with thinly cuted fresh scallions on top.

#spanishcourses #buenosaires