Locro or lojro[1] (from the Quechua ruqru)[2] is a hearty thick squash or potato stew, associated with Native Andean civilizations, and popular along the Andes mountain range.

The dish is a classic squash, hominy, beans, and potato or pumpkin soup well known along the South American Andes.

Thus, the Argentine locro is prepared according to a multitude of recipes, the only invariable thing being its vegetable base and the cooking procedure, over low heat for several hours.

According to the region, it is prepared with fresh or dried beef jerky (charqui), offal (such as intestines, tripe, ribs, trotters, tail, ears and hide), sausages, pork ribs and bacon; the meats are cooked separately and then added to the preparation of vegetables, among which pumpkin usually stands out (especially the round, gray kind known as zapallo plomo), which usually gives its yellow color to the locro, and white corn grains, beans and even wheat grains.

Locro based on crushed corn grains is called frangollo, vegetables which due to starch make the preparation reach the density of a cream.

It is seasoned accordingly, with a spicy sauce prepared with oil (or fat), ground chili, paprika, green onion and salt, called quiquirimichi.

It is traditionally consumed on a massive scale on May 1 and May 25, the day that commemorates the May Revolution and the formation of the first Argentine patriotic government, which was established on May 25, 1810.