Locro

Locro is a thick stew of hominy, pumpkin, beans and mixed meats, simmered for hours until it turns almost porridge-thick. Versions of it are eaten across the Andean region under related names, but in Argentina it holds an official place: it's the dish most associated with the country's Independence Day and Revolution Day celebrations each May and July.

What it really is

Dried hominy soaks and simmers for hours in a large pot with pumpkin, white beans, and a mix of meats — pork, beef, chorizo and sometimes pork rind or trotter — until everything breaks down together into a thick, almost porridge-like consistency rather than a clear broth with solids in it. The long, slow cooking is what lets the hominy fully soften and the meats release their fat into the base, and a good locro is judged on how well that base has come together rather than on any single ingredient standing out.

It's a dish built for a crowd and a specific calendar. Locro is traditionally cooked in large quantities for public and family gatherings on Argentina's national holidays, rather than as an everyday meal — the scale and the occasion are as much a part of the dish as the recipe itself.

How it's served

• Hot, ladled thick into a bowl, sometimes with the fat skimmed and served alongside as a garnish.
• With a spicy sauce called quiquirimichi spooned on top or offered separately.
• As a main course, filling enough to be the whole meal.

How to write it on the menu

• Say what meats are included, since the mix varies by household and region.
• No major allergens are inherent to the base recipe; flag any bread served alongside separately.
• Note if it's offered only around Argentina's national holidays or as a year-round menu item.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.