Stews
Locro
Argentina
A thick Andean stew of white hominy corn, pork, beef, chorizo, squash, and potatoes, slow-cooked for hours. Argentina's national dish for May Revolution Day and patriotic holidays.
Original eatfuls sticker artwork
What it is
A closer look at Locro.
A thick Andean stew of white hominy corn, pork, beef, chorizo, squash, and potatoes, slow-cooked for hours. Argentina's national dish for May Revolution Day and patriotic holidays.
What to look for
Know it when you find it.
Thick, golden-orange stew with tender hominy, chunks of meat and sausage, squash, topped with grasita colorada (spicy fat).
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Locro.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
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Philippines
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Arequipa, Peru
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Succulent pork stew from Arequipa, slow-cooked with chicha de jora, ají panca, garlic, and herbs. A Sunday morning tradition.
Cyprus
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Αφέλια
Pork cubes marinated in red wine and cracked coriander seed, then braised in the same wine until the sauce reduces to a glaze.
Philippines
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Antigua and Barbuda
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Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.