Locro is a thick and nourishing stew which originated in South America, long before the arrival of Spanish conquistadores. This authentic and traditional stew has numerous varieties, but the most famous version is the Argentinian locro, mostly made with dry white corn kernels, meat, and vegetables.

The dish usually consists of pork or beef cuts, as well as ribs or offal, while some versions might include sausages and smoked bacon. Other ingredients include dry corn kernels (hominy), various spices, and vegetables such as pumpkin, potatoes, and yams.

It is believed that locro originated in the mountainous Andes region and that it was heavily influenced by culinary traditions of the indigenous Inca civilization. In Argentina, the dish is usually served on special occasions such as May Revolution Day or numerous formal gatherings, but it is also a staple meal during the harsh winter seasons.

Locro is always served hot, with bread on the side, and is often topped with quiquirimichi - a traditional hot sauce. Although it is usually associated with Argentina and regarded as their national dish, different varieties of locro are popular in other South American countries, primarily Ecuador, Bolivia, Chile, and Peru, where locro usually, but not always, denotes a soup, not a stew.