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.
El Sanjuanino ★ 4.3
recoleta · Posadas 1515, C1011 Buenos Aires
Recoleta empanada institution since 1976. Salteña, tucumana and cuyana empanadas baked or fried, tamales and winter locro; family-owned three generations.
Feria de Mataderos ★ 4.3
mataderos · Avenida Lisandro de la Torre and Avenida de los Corrales, Mataderos, C1440 Buenos Aires
Sunday Mataderos fair on the old livestock-yard plazas. Provincial empanadas, asado off open coals, winter locro, tamales; gaucho displays alongside.
La Cocina ★ 4.2
recoleta · Avenida Pueyrredon 1508, C1118 Buenos Aires
Pueyrredon empanada counter known for tucumana-style empanadas, fried or baked. Famous picante (spicy minced beef with potato); Tue and Thu locro at the bar.
El Hornero Tucumano ★ 4.0
balvanera · Avenida Cordoba 1857, C1120 Buenos Aires
Balvanera counter specialising in the Tucuman regional canon: hand-formed empanadas of cuchillo-cut beef, humitas en chala and tamales. Cheap, fast, packed.