Locro for Lunch
Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a classic Ecuadorian cheese and potato soup from the Ecuadorian cuisine. This is also a plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It typical also in Argentine prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times.
The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin.
In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution. (From Wikipedea)
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