Locro

Question

My wife prepares a dish from an Ecuadorian recipe book. The writer refers to it as locro. The dictionary translates locro as a stew of vegetables and/or meat. However, the dish is soup. In no way does it resemble a stew. Can anyone explain this'

Answer 1

Could it be loroco? I am not sure if I spelled it right but this is used in soups in El Salvador and also in their famous pupusas. It is small and green.

Answer 2

Thank you SLP2008 and Sally. Loroco is, as you mention, a small green plant used in Salvadorean cooking. Locro is a different word. I followed the sites that you cited and in most instances the term stew would be an appropriate desciption. The last site, Latin.Com has the recipe that my wife uses to make the soup. Unfotunately, it does not explain why the soup is called locro. Yaakov

Answer 3

locro is a kind of stew. it has pork, meat, corn, "chorizo" (i don't know that word in english). Is typical from Argentina.

Answer 4

Thanks. La Republica Dominica also has great soncocho, but it is not even in the same ball field as locro ecutoriano. Soncocho is very close to what people in this country would call stew.

Answer 5

Thank you Analia. Choriz is sausage; stuffed intestines.

Answer 6

thanks to you too!!

Answer 7

HI Analia, we like chorizo too in Spain, I believe it is not translated as there is no chorizo elsewhere!!

Answer 8

thanks heidita!!

Answer 9

Hello everybody!

Locro is a stew popular along the Andes mountain range. It is considered the most typical Argentine dish and its origin dates to before the Spanish colonial times.
The defining ingredients are corn, some form of meat (usually beef with bones, but sometimes beef jerky), hot "chorizo" or hot Spanish sausage and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter.

In Argentina it is considered a national dish and is often served on May 25, the anniversary of the May Revolution.

Answer 10

Ohhhh, does that mean you are going to cook/eat that tomorrow''''? sounds great...are you inviting'''''

Answer 11

Oh Heidita! I wish I could... Sorry to say I don't like locro at all... jajaja
It's very traditional on the 25th here in Argentina and many poeple are getting ready to eat locro next Sunday!!!

Answer 12

We call it chorizo, at least in South Florida, USA, however we have a very large latin population. At one time all sausage was stuffed in intestines, nowadays I think they use something synthetic.

Answer 13

what's the difference between chorizo and salchicha'

Answer 14

Chorizo is made from chopped fatty pork and usually seasoned. It is then stuffed into tripe (natural or artificial) and slowly dried. (In Argentina there is also a blood chorizo very similar to the Black Pudding, but it's called "morcilla").
http://delariberanavarra.com/index.php'main_page=popup_image&pID=210

Sausages are generally made using a simplified adaptation of the process used to mass-produce other sausages. Meats, such as chicken, beef, and pork, are finely ground and mixed with salt and spices, especially mustard, and formed into a paste, which is poured into a long casing and smoked... Those are called Vienna sausages and are the only ones I know.
http://www.gastronomiavasca.net/recipe-file/1349/Salchicha_Bratwurst.jpg

Answer 15

but chorizo IS a sausage but apparently in some countries they differentiate it from other sausages and call the others salchicha...but I don't know why.

Vienna sausage, hot dogs, frankfurters, weiners, raw pork, smoked beef, pork, turkey, keilbasa (sp'), bratwurst, liverwurst, and many, many more are all sausages.

All are ground and stuffed into a sleeve (tripe), some are smoked, others dried (cured) and some, like chorizo, raw pork and Italian sausage are uncooked or uncured.

We cook a lot of sausage in the U.S. especially on outside bbq grills.