Traditional Locro
Locro Argentino
A hearty indigenous stew of corn, beans, pumpkin, and meats that's Argentina's national patriotic dish. Traditionally eaten on May 25th (Revolution Day) and July 9th (Independence Day), but beloved year-round.
Traditional Locro (Locro Argentino)
A hearty indigenous stew of corn, beans, pumpkin, and meats that's Argentina's national patriotic dish. Traditionally eaten on May 25th (Revolution Day) and July 9th (Independence Day), but beloved year-round.
Base ingredients
- 500g (1 lb) dried white hominy corn (maíz blanco pisado), soaked overnight
- 200g (7 oz) dried white beans (porotos), soaked overnight
- 300g (10 oz) butternut squash or pumpkin, cubed
- 2 chorizo sausages, sliced
- 200g (7 oz) pork belly or pancetta, cubed
- 200g (7 oz) beef chuck, cubed
- 1 beef rib bone (for flavor, optional)
- 200g (7 oz) tripe (mondongo), cleaned and cubed (optional but traditional)
Vegetables and seasoning
- 2 large onions, diced
- 2 leeks, white part only, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1 bay leaf
- Salt and black pepper to taste
- Water or beef stock - about 3 liters
For the quiquirimichi (spicy oil)
- 1/2 cup olive oil
- 2 tbsp sweet paprika
- 1 tsp red pepper flakes
- 2 cloves garlic, minced
- 1 tbsp dried oregano
Wine Pairing
High-altitude Torrontés from Salta or Malbec
- •Feria de Mataderos (Sundays) - Authentic homemade locro
- •El Sanjuanino (Recoleta) - Excellent locro in BA
- •Northwestern provinces (Salta, Jujuy, Tucumán) - Best regional versions
- 1
The night before: Soak dried corn and beans in separate bowls of cold water, refrigerated.
- 2
Drain and rinse corn and beans. In a large heavy pot (olla), combine corn, beans, beef rib bone, and water/stock. Bring to a boil, then reduce to a simmer.
- 3
In a separate pan, render the pork belly until crisp. Remove pork and set aside, keeping the fat in the pan.
- 4
Sauté onions, leeks, and red pepper in the pork fat until soft (8-10 minutes). Add garlic, paprika, cumin, and red pepper flakes. Cook 2 minutes.
- 5
Add the sautéed vegetables to the pot with the corn and beans. Add beef chuck.
- 6
Simmer uncovered for 2 hours, stirring occasionally and adding more liquid if needed. The corn will start to break down and thicken the stew.
- 7
Add chorizo, pumpkin, and tripe (if using). Continue simmering for 45 minutes.
- 8
Remove rib bone. Add the crispy pork belly back to the pot. Season with salt and pepper.
- 9
Make the quiquirimichi: Heat olive oil in a small pan. Add paprika, pepper flakes, garlic, and oregano. Cook 30 seconds until fragrant. Remove from heat.
- 10
The locro is ready when the corn is tender and the stew is thick and creamy. Total cooking time: about 3 hours.
- 11
Serve hot in bowls, drizzled with quiquirimichi on top. Each person adds their own amount of spicy oil.
- ✦
Finding dried hominy can be difficult outside Argentina. Substitute with canned hominy (drained, reduce cooking time) or even frozen corn (not traditional but works).
- ✦
The key to locro is long, slow cooking. Don't rush it—this is weekend cooking.
- ✦
Quiquirimichi (also spelled quiquirimichi) is essential—don't skip this spicy paprika oil.
- ✦
Traditional locro includes tripe (mondongo), but many modern versions omit it. Include it for authenticity.
- ✦
The stew should be thick but not dry—add hot water or stock as needed during cooking.
- ✦
Make a double batch and freeze portions—locro reheats beautifully.
Locro predates the Spanish conquest, originating with indigenous peoples of the Andes who cultivated corn, beans, and squash—the 'three sisters' of agriculture. The Spanish added pork and beef, creating the hybrid dish known today. It's the official food of Argentine national holidays, with families gathering for massive pots that simmer all morning. The stew represents Argentina's indigenous and European heritage combined.
Locro improves with age. Refrigerate for up to 5 days, or freeze for 3 months. The flavors meld and deepen over time—day 2 locro is often better than fresh.