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The Locro

Certainly the success of the locro has to do with its ability to incorporate different ingredients.

Certainly the success of the locro has to do with its ability to incorporate different ingredients, which would not stick in any other preparation, but which in the locro seem to amalgamate as if they had been created specifically for that recipe. Corn, potato, sweet potato and pumpkin can't be left out, and from there, everyone can incorporate their own personal magic, and everything fits. Want to put a chorizo? Come on. Bacon? Welcome. A pig's ear? Why not? Onion, tomato, garlic? It all adds up. But perhaps the real reason it's such a popular meal is that it has no expiration date. You did it today, you have food for three months: it never rots. The locro is a food that doesn't leave you in the lurch. That should be your slogan. Besides, it's getting richer every day, even if you have to prepare it ten days in advance. Is Uncle Paco's birthday October 17th? Let's do the locro on the 7th. And make sure it's taking on a little flavor. What I do not understand is the issue of whether it is the "homeland food". How do you establish the nationality of a stew and why do many people eat it only on May 25th or July 9th and then never again? If you like it, eat it more often, and if you don't, who's forcing you into it? How strange we are sometimes....

Publication Date: 25/05/2020

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