Plato único de fiesta patria (single shared dish on national holidays)
Patriotic Corn and Beef Locro
FestiveDocumented🍄 🧂 🌶️moyen3 h 30
Thick, slow-cooked stew of cracked white corn, squash, beef and pork pieces, long-simmered and topped with a salsa de grasa of pimentón and green onions.
Plato único de fiesta patria (single shared dish on national holidays)
Thick, slow-cooked stew of cracked white corn, squash, beef and pork pieces, long-simmered and topped with a salsa de grasa of pimentón and green onions.
On the day of the fatherland, my descamisados, we leave no one with an empty stomach. Locro is put on the fire at dawn, in the biggest pot in the house, and we stir, stir for hours, because good locro cannot be rushed—like social justice, it demands patience and a lot of heart. At the Foundation, I saw children's eyes light up before that steaming bowl. A ladle of red salsa on top, and there, believe me, you hold all of Argentina in a single spoon.
Ingredients
- •Cracked white corn (maíz pisado) — large quantity (starchy base)
- •Squash (zapallo) — generous (creamy binder)
- •Beef and pork pieces — according to the pot (meats)
- •Beef fat, pimentón, green onions — for the salsa (signature topping)
How it was made : Locro descends from pre-Columbian Andean cuisines; in Eva's time it was cooked for hours on a wood or charcoal stove, in cast-iron pots, often outdoors during neighborhood festivals. The fat salsa colored with pimentón replaced the garnish of wealthier families.