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Locro

Name: Locro
Cuisine: Bolivian
Ingredients: 1 cup dried corn kernels (hominy); 2 cups potatoes; 1 cup pumpkin or squash; 1 cup beef or pork; 1 medium onion; 2 cloves garlic; 2 tbsp vegetable oil; 1 tbsp ají amarillo (yellow chili pepper); to taste salt; 4 cups water or broth

Locro is a hearty Bolivian stew traditionally made with corn, potatoes, and meat, known for its thick, comforting texture and rich flavors. It holds cultural significance as a staple food in Andean communities, often consumed during festivals and family gatherings.

10 ingredients

heartysavoryspicyearthycomforting

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

dried corn kernels (hominy)
1 cup
potatoes
2 cups
pumpkin or squash
1 cup
beef or pork
1 cup
onion
1 medium
garlic
2 cloves
vegetable oil
2 tbsp
ají amarillo (yellow chili pepper)
1 tbsp
salt
to taste
water or broth
4 cups

Method

Steps not available

Origin Story

Locro traces its origins to indigenous Andean peoples, combining native ingredients with influences from Spanish colonial cuisine, reflecting Bolivia's mixed cultural heritage.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

soaking sautéing simmering browning

Stories about this dish

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