Traditional Argentine Locro

• 500g diced pork
• 2 medium onions
• 3 cloves of garlic
• 2 cups fresh or frozen corn
• 1 medium squash
• 2 medium potatoes
• to taste salt and black pepper

👨‍🍳 Step-by-step instructions

1. 1

   Step 1: In a large pot, heat some oil over medium heat and cook the pork until browned. Remove the pork from the pot and set aside.

2. 2

   Step 2: In the same pot, cook the onions and garlic until tender. Then, add the corn, squash, and potatoes, and cook for a few minutes until lightly browned.

3. 3

   Step 3: Add the reserved pork, chicken broth, and spices to the pot. Bring to a boil, then reduce the heat to low and cook over low heat for 40 minutes, or until the ingredients are tender and well combined.

4. 4

   Step 4: Serve the locro hot, sprinkled with chopped parsley and accompanied by bread or tortillas.

💡 Chef's tip

For the locro to have a creamy and flavorful texture, it's essential to cook the ingredients over low heat and for an extended period. The Maillard reaction, which occurs when amino acids and sugars combine with heat, is responsible for the formation of new compounds that give flavor and color to the dish.

📝 Our take

Locro es ese abrazo de sabores que recuerda a los fogones de la familia. La textura cremosa del maíz se entrelaza con la carne tierna y la salsa de tomate, creando un perfil de sabor que va desde lo salado hasta lo ahumado. Cuando lo pruebas, sientes la historia de Córdoba en cada bocado, un viaje al pasado con un toque de modernidad. El locro no es solo comida, es tradición que se sirve con pasión.

🍷 Wine & food pairing

Un tinto joven de la DO Ribera del Duero, con su fruta pulida y taninos suaves, corta la riqueza del locro sin sobrepasar su sabor. Su acidez ligera equilibra la textura densa del guiso.