Andean hominy stew with white corn, white beans, pumpkin, beef, pork belly and chorizo, slow-cooked into a thick warming bowl and topped with a paprika-and-scallion oil (quiquirimichi).

Locro predates Argentina; Quechua-Aymara cultures cooked maize-based stews across the Andes for centuries. Spanish colonisation added pork and beef. The Buenos Aires version is eaten on national-feast days (25 May Revolution, 9 July Independence, 17 August San Martin) and at the Sunday Mataderos fair in winter.

4 editor picks for Locro in Buenos Aires, ranked by editorial score. All Buenos Aires signature dishes · Locro across every city.

Learn to cook it, or eat it with a guide

Locro makes more sense with someone from Buenos Aires explaining it. These are the classes and tours we have checked, with booking links.

Book food experiences in Buenos Aires

See all 629 bookable experiences in Buenos Aires