|Place of origin||Andean civilization|
|Region or state||South America|
|Associated national cuisine||Argentina, Bolivia, Ecuador, Colombia, Peru Paraguayian cuisine(Paraguay)|
|Main ingredients||Corn, "papa chola" potatoes, meat (usually beef, sometimes beef jerky or chorizo), vegetables (usually pumpkin or squash), hot sauce (cayenne pepper, paprika)|
Locro (from the Quechua ruqru) is a hearty thick stew, associated with native Andean civilizations, and popular along the Andes mountain range. It's one of the national dishes of Argentina, Peru, Bolivia, Ecuador and Southern Colombia. The dish is a classic corn, beans, and potato or pumpkin soup well known along the South American Andes. Typically locro is made using a specific kind of potato called “papa chola”, which has a unique taste and is difficult to find outside of its home region.
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. It is mainly eaten in winter.
In Argentina it spread from the back to the front 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. A red hot sauce made from red peppers and paprika known as Quiquirimichi is served sometimes on the side.
In Ecuador, a variant known as yahuarlocro is popular. It incorporates lamb entrails and lamb blood to the recipe.
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