what are the origins of the typical Argentine dish and the secrets to cooking it

( Spanish) — One of the most common rituals of Argentina’s national holidays is cooking locro, an ideal dish for the southern winter. Since it is slow cooked, it is the ideal excuse to share some time with loved ones.

What are the origins of the locro?

The locro is a stew that the Quechuas used to eat, from the Inca empire. Even the word “locro” is native. Therefore, it is a typical dish of Latin American countries such as Bolivia, Peru, Ecuador, Chile and Argentina. Although it has some classic ingredients —such as corn and white beans— since it comes from different places, it is common to find different versions. Each country added to the food the food it had thanks to its own production.

In the case of Argentina, in pre-colonial times it was a characteristic dish of the northern region, of provinces such as Jujuy, Salta and Tucumán, but over time this custom spread to the entire territory. The historian Daniel Balmaceda assures that “it is not that locro was not eaten in Buenos Aires, but the preparations there were different.”

In those areas it was very common to make stewed meals with pots, since they did not have the resources to cook other things. This cooking method “allowed the food to always be prepared and ready to serve at different times,” explains Balmaceda.

In addition, it was very useful to properly soften the ingredients, so that they could be easy to chew. This was very important as, over time, the residents’ dentures began to weaken.

In the first half of the 19th century it was a common meal that was part of a menu of steps. Both the soups and the locro were the first courses on a menu, which also included white and red meats. With the passing of the decades and as the migratory wave towards Argentina advanced, the locro began to lose its daily character.

Even though it is an ideal meal for the southern winter, it is currently consumed mainly on the country’s national holidays and is considered a preparation to be shared among several people, be it family or friends.

How is locro cooked?

There are hundreds of versions on how to make the locro, since many times the recipe comes from previous family generations.

In addition, over time, it has been adapting to new tastes and trends. For example, there are families that cook a vegetarian or vegan version of locro. In turn, it is common to replace classic vegetables or meats with different ones.

The preparation of the typical dish is simple, but it has many ingredients, so it is ideal to already have them ready to incorporate. It is also a meal that takes a cooking time of at least two hours.

Ingredients (makes approximately 6-8 servings):

• 250 g. of white beans
• 250 g. white cracked corn
• 1 red chorizo ​​(optional)
• pork skin
• pig breast
• 2 pig feet
• Skirt
• Tripe
• Meat broth
• 200 g. bacon
• 3 onions
• 2 green onions
• 1 leek
• 1/2 pumpkin
• 1/2 red bell pepper
• Seasonings: salt, pepper, cumin, paprika, ground chili, oregano

Both the beans and the corn should be soaked, ideally 12 hours. It is also convenient that they are slightly cooked, but not completely, so they do not delay the cooking of the rest of the ingredients and they do not end up too old.

The procedure to follow is easy. First of all, you have to brown the onion and then do the same with the leather, the breast, the legs, the skirt and the mondongo, all previously cut into pieces.

Once browned, add the beans and corn along with the leek, pumpkin and carrot, and seasonings to taste. It is recommended that the pumpkin and carrot are well grated.

After it cooks for a few minutes, add the meat broth until all the ingredients in the pot are covered. If with the passage of time there is very little broth left, it is advisable to add it.

It should be left cooking for approximately two hours. In case of including red chorizo, it is incorporated 30 minutes before the estimated time is fulfilled.

Meanwhile, the sauce is cooked, for which the bell pepper and green onion are chopped. Then you have to brown those ingredients with olive oil, paprika, oregano, ground chili pepper and salt.

Finally, all that remains is to serve the locro on the plates and accompany it with the sauce. The bread on the table is another great ally of this typical food.