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Salteño Locro — traditional dish from Salta, Salta Province, Argentina
Soup Meat

Food Flavour DNA

Nutritional Values

🔥780kcal
💪42gProtein
🌾58gCarbs
🥑43gFat
🌿13gFibre
⚖️500 gServing

* Per serving · 500 g. May vary.

Salteño Locro

How to order / say it
Say it Locro salteño — [LOH-kroh sal-TEH-nyoh]
Order A bowl of Salta-style locro, please.
Locally Una porción de locro salteño, por favor.
Say locally

A thick stew of white corn, beans, squash, pork, and beef served with spicy sauce.

Why try it?

Locro is a national symbol with a particularly deep place in Salta's Independence Day tables and winter kitchens. Its slow, generous mixture reflects the northern ideal of feeding a crowd from humble grains, legumes, and preserved meats.

How it tastes

The stew is thick, creamy from softened corn and squash, and deeply savory from pork and beef. A spoonful of red pepper oil adds smoky heat and brightness to the rich, earthy broth.

Origin & History — first documented: 1850

Locro has pre-Columbian Andean roots, where maize, potatoes, and squash formed the foundation of thick stews. Salta's version developed through the addition of Spanish-introduced livestock, beans, and cured pork during the colonial era. It became a ceremonial dish in the nineteenth century and is especially prominent at patriotic gatherings on 25 May and 9 July.

Recipe

Ingredients

  • 🌾 180 g white hominy
  • 🫘 120 g white beans
  • 🥩 250 g beef brisket
  • 🥩 180 g pork belly
  • 🥩 150 g chorizo criollo
  • 🥕 300 g butternut squash
  • 🧄 150 g onion
  • 🧂 5 g paprika
  • 🧂 3 g red chili
  • 🫒 30 ml oil

Method

  1. 1 Soak hominy and beans overnight, then simmer them until partly tender.
  2. 2 Add beef, pork, onion, and paprika; cook slowly until the meats soften.
  3. 3 Add squash and chorizo and simmer until the squash dissolves into the broth.
  4. 4 Serve very hot with red chili oil or salsa picante.

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All South America recipes — Argentina — Salta — Salteño Locro
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