Locro

Andean northwest Argentina (Jujuy, Salta, Tucumán) — Quechua and Andean pre-Columbian tradition; adopted as a national dish post-independence

Argentina's pre-Columbian winter stew is a dense, slow-cooked hominy corn and white bean porridge enriched with pork belly, chorizo, and squash — a dish that predates European contact in the Andean northwest and is now the canonical meal of Patria celebrations (May 25, July 9). The hominy corn (maíz pelado or maíz blanco) is soaked overnight and cooked separately for 2–3 hours before combining with the meat and vegetable elements; the starch released by the corn creates the characteristic thick, almost porridge-like consistency. Locro is served with a 'grasita' — a drizzle of reduced lard spiked with ají molido (dried chilli) and paprika — that is stirred in at the table by each diner.

Served in deep clay bowls with crusty bread; the grasita is applied at table to each bowl individually; paired with Torrontés or red Malbec; eaten exclusively in cold months — serving locro in summer is cultural transgression