A dish full of flavor and history: the locro del 25
A dish full of flavor and history: the locro del 25
It is one of the traditional delicacies of northern Argentina, but on national holidays it becomes a symbol of the entire country.
Coinciding with one of the most momentous dates in our history, May 25th, the commemoration of the First Patriotic Government, the first cold weather arrives in the province, accompanied by warm coats and the typical flavors that take us back to that date so significant for Argentines.
May arrives, and we begin to wear the sky-blue and white rosette. Children learn to dance the traditional Pericón (a traditional old folk dance), and homes are filled with the aroma of locro, that dish that brings entire families together around a steaming pot that gives off that unmistakable scent: that perfect blend of corn, beans, pumpkin, and red chorizo, among many other ingredients.
The history of locro is very ancient and takes us back to the past of this land, to those peoples who inhabited northwestern Argentina and called this culinary ritual "luqru," a word derived from the Quechua language. Locro was a participatory, communal preparation that involved everyone and was passed down through the generations. The big change came with the cultural shock brought about by the arrival of colonizers in the Americas. Locro took its meats and sausages from the old continent, leading to the classic Creole version eaten in every Argentine home on May 25th.
Learn how to cook this dish!
Recipe for 15 servings
Ingredients
1.5 kg white corn
400 g white beans
6 pig's trotters
200 g pork belly
4 red chorizo sausages
1.5 kg chuck or lean beef
800 g pork ribs
5 kg of pumpkin
30 g bell pepper
1 leek
Ingredients for the fried chili
2 tablespoons chopped spring onions
40 g of melted fat
1 tablespoon of ground chili
1 tablespoon of paprika
Preparation of the locro
Soak the beans for 24 hours. After that time, cook the beans until tender.
Leave the white corn to soak for 12 hours. Then cook until tender.
Cook the pumpkin in boiling water.
Remove and mash until smooth.
Place plenty of water (approximately 8 liters) in a pot, add the meat cut into 1 cm by 1 cm pieces, the cut ribs, the legs, the sliced red chorizo, and the paprika.
Cook until it comes to a boil, then cook for 20 more minutes.
Add the pumpkin puree and continue cooking over low heat.
Add the corn and the cooked beans.
Continue cooking until a thick consistency is achieved.
Adjust the seasoning.
Preparing the Fried Chili Pepper
Heat the fat and add the green onion, bell pepper, and chili pepper.
Serve separately with the locro.
