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Locro (view source)

Revision as of 19:20, 21 March 2024

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{{Template:CookTools}}
Locro is a hearty thick [[Stew|stew]] popular along the Andes mountain range. The dish is a classic Ecuadorian [[Cheese|cheese]] and [[Potato|potato]] [[Soup|soup]] from the Ecuadorian cuisine. This is also a dish in Peruvian cuisine, which at one point held the centre of the Inca empire. It typical also in Argentina prepared by the different native Indian tribes at the time of the [[Spanish]] conquest. Its origin [[Dates|dates]] to before the Spanish colonial times.
 
The defining ingredients are [[Corn|corn]], some form of [[Meat|meat]] (usually [[Beef|beef]], but sometimes [[Beef jerky|beef jerky]] or [[Chorizo|chorizo]]), and [[Vegetables|vegetables]]. Other ingredients vary widely, and typically include [[Onion|onion]], [[Beans|beans]], [[Squash|squash]] or [[Pumpkin|pumpkin]]. It is mainly eaten in winter.
 
In some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as [[quiquirimichi]] is served on the side.
{{recipesummary
{{recipesummary
|TotalCalories = 4492
|TotalCalories = 4492
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  |CookTime = 3 hours
  |CookTime = 3 hours
  |Image = [[Image:Locro recipe.jpg|thumb|middle|none|alt=Electus]]
  |Image = [[Image:Locro recipe.jpg|thumb|middle|none|alt=Electus]]
}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
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<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
}}
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Locro is a hearty thick [[Stew|stew]] popular along the Andes mountain range. The dish is a classic Ecuadorian [[Cheese|cheese]] and [[Potato|potato]] [[Soup|soup]] from the Ecuadorian cuisine. This is also a dish in Peruvian cuisine, which at one point held the centre of the Inca empire. It typical also in Argentina prepared by the different native Indian tribes at the time of the [[Spanish]] conquest. Its origin [[Dates|dates]] to before the Spanish colonial times.
</table>
 
The defining ingredients are [[Corn|corn]], some form of [[Meat|meat]] (usually [[Beef|beef]], but sometimes [[Beef jerky|beef jerky]] or [[Chorizo|chorizo]]), and [[Vegetables|vegetables]]. Other ingredients vary widely, and typically include [[Onion|onion]], [[Beans|beans]], [[Squash|squash]] or [[Pumpkin|pumpkin]]. It is mainly eaten in winter.
 
In some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as [[quiquirimichi]] is served on the side.


{{RecipeIngredients
{{RecipeIngredients
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| 2 tablespoons of [[masa harina]] or [[yellow cornmeal]], optional thickening.
| 2 tablespoons of [[masa harina]] or [[yellow cornmeal]], optional thickening.
}}
}}
<gallery widths=300px heights=300px perrow=5>
<gallery widths=250px heights=250px perrow=5>
Image:Locro simmering.jpg|Seal the lid with [[tin foil]] to prevent the stew from drying out
Image:Locro simmering.jpg|Seal the lid with [[tin foil]] to prevent the stew from drying out
Image:Locro pie.jpg|Locro pie with [[potato dumplings]]
Image:Locro pie.jpg|Locro pie with [[potato dumplings]]
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[[Category:Pan fried]][[Category:Boiled or simmered]]
[[Category:Pan fried]][[Category:Boiled or simmered]]


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