Behind the Scenes of Argentinean Cuisine: Guaschalocro
The step-by-step recipe for this typical northern dish
Luján, Province of Buenos Aires
In the northeast of the province of Buenos Aires is the city of Luján, the capital of its partido and one of the most important cities in Buenos Aires. It gathers a lot of religious tourism thanks to its main attraction, the Basilica of Our Lady of Luján.
Tambo (2021-03-08/2021-03-09) by Juan Pablo Lanciotti Gustar
Here in Luján, in the small locality of Torres, folk singer Adelina Villanueva shares her connection to her roots and how the recipes of her mothers, aunts and grandmothers bring her closer to her home town of Salta. One of these recipes, for example, is guaschalocro.
Condimentos (2021-01-25/2021-02-01) by Humberto Martinez Gustar
The word guaschalocro means small locro or locro with few ingredients. It is a locro that is easier, quicker, and, above all, takes fewer ingredients to prepare.
Just like preparing any locro, Peruvian corn is left to soak the night before to soften it and is then cooked for several hours.
This recipe uses lean meats, or meats with little fat, cut into cubes, and meat on the bone, for dissolving in the stew and providing flavor.
In contrast to the original recipe, Adelina notes that guaschalocro is seasoned at the end. After preparing a sofrito of onion and pimiento, this is seasoned with cumin, paprika, and garlic, typical locro flavorings, and is added to the stew as a final step.
Carne a la masa (2021-01-07/2021-01-10) by Delfo Rodríguez Gustar
For Adelina, it is important that foods and flavors transport the memories and feelings of those who had to leave their place of origin. The step-by-step recipe and ingredients needed to prepare typical guaschalocro are shown below.
Puertas adentro de la cocina argentina: el guaschalocro Gustar
Tambo by Edgardo Reina Gustar
Ruiz (2021-02-05/2021-02-05) by Juan Pablo Lanciotti Gustar
Video: CONTAR, public platform for audiovisual content, National Secretariat for Media and Public Communication. www.cont.ar/Editor: Diego Marinelli
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