Locro
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'
23 Answers
jalapeños son pequeños, verdes oscuro o rojos y puede ser caliente. Encontré como conocer sí son caliente tras muchos años. poco venas de color morrón significa calor. Usan en platos de mexicano.
[url=http://en.wikipedia.org/wiki/Jalape%C3%B1o]http://en.wikipedia.org/wiki/Jalape%C3%B1o[/url]
Here is a heat scale & pictures of peppers.
No Vicente, I don't personally. Americans love spicy food (from my experience). On my stay there my question everywhere was "Is it spicy'" hahahaa
(Vince, Why are you writing in English')
En Argentina la gente no come jalapeño. Condimentan sus comidas con pimienta (negra o blanca, molida o en granos), y muchos reemplazan la sal por pimienta, por recomendación del médico ya que la pimienta es más saludable que la sal.
No conozco jalapeño. hmmmmmm, nos lo tendrás que expllicar.
Do you girls like spicy, i.e., comida picante, con jalapeño por ejemplo'
This is real chorizo...Mexican chorizojejeje
I think the main defference between chorizo and salchicha is that chorizo is made from coarsely chopped fatty pork or meat while salchichas are made from finely ground beef or pork. If you have a look at the pictures you can see the difference. Besides salchichas are usually eaten in hot dogs while chorizos can be eaten sliced or in a sandwich.
Look at this picture: http://static.flickr.com/27/60853794_7197a47ec0_m.jpg. This is called "salchicha parrillera" in Argentina, it is grilled and it is thin, long and as I said before the ingredients are finely grounded (compared to the traditional chorizo). Are you still confused? Hope I didn't mix up your ideas! jajaja
Vicente, this is chorizo.
http://www.ibergour.com/images/chorizo_maldonado_full.jpg
This is a very good photo:
http://www.tastingmenu.com/media/2003/20030607-harvestvine/images/11-chorizo.jpg
The ingredients is what counts here. No other sausage, as far as I know is made of black pigs (only from Spain!!) and no other sausage has red pepper as an ingredient.
Look, the pigs really ARE black!!
http://upload.wikimedia.org/wikipedia/commons/0/0a/Cerdos_ibericos.jpg
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.
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
what's the difference between chorizo and salchicha'
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.
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!!!
Ohhhh, does that mean you are going to cook/eat that tomorrow''''? sounds great...are you inviting'''''
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.
