Locro, also spelled lojro, is a hearty, thick stew of squash or potato associated with Native Andean civilizations and popular throughout the Andes; its name comes from the Quechua word ruqru. It is regarded as a national dish across much of the Andean region, including Peru, Bolivia, Ecuador, Chile, Paraguay, northwestern Argentina and southwestern Colombia, and in Argentina it has ranked third among twenty eight foods studied for their importance to national gastronomy. The stew is built from squash, corn and papa chola potatoes, sometimes with meat such as beef, beef jerky or chorizo and other vegetables, and is typically finished with a hot sauce made from cayenne pepper and paprika, served hot.
Facts
Partially Attested
Origin Period, From (Year)Sourced to the subject's own accountMarks roughly three centuries before the present, the floor Wikipedia gives for how long the Argentine version of locro has been synthesizing European-introduced ingredients such as pork, chorizo and tripe; the older Andean root tradition itself is not given a fixed year anywhere in the article. Origin Period, To (Year)Sourced to the subject's own accountMarks 1910, when locro was made the official national food of Argentina on its two patriotic dates according to Wikipedia, by which point the now-standard Europeanized dish described in the article was fixed; the article itself notes no legislation for this is actually known. Origin RegionSourced to the subject's own accountThe Andes (Peru, Bolivia, Ecuador, Chile, Paraguay, northwestern Argentina and southwestern Colombia), rooted in Native Andean cooking 1 Sources
1. Locro (Wikipedia)
WikipediaLead section
It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia.
Composition
Although the Argentine locro has Indo-American origins, its preparation in Argentina for at least three centuries synthesizes the European gastronomic contributions: for example, pork, chorizos, tripe and numerous seasonings have been contributed by the Europeans (especially by the Spanish).
Composition, patriotic-dates account
on the anniversary of the Revolution of May, that is to say on May 25, 1910, practically (although no legislation is known in this respect) locro was made official as national food on the two main patriotic dates.
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