Locro Base (Argentine/Andean Corn-Squash Stew Base)

Origin: Argentina and the broader Andean region. A thick base of corn (often hominy-style white corn), squash, and beans, simmered with meat until it breaks down into a thick, porridge-like stew — a foundational dish across much of the Southern Andes and Argentina.

Flavor Profile: Earthy and hearty, with corn and squash providing natural sweetness against the savory meat component.

Culinary Uses: Base and finished form of locro, particularly associated with Argentine national holidays (May 25 and July 9); regional Andean versions exist under related names across Peru, Bolivia, and Ecuador.

Regional Variations: Meat choice (beef, pork, or a mix) and the specific corn preparation vary regionally; some versions include chorizo for extra smokiness.

Storage: Refrigerate 3–4 days; freezes very well given its thick, starchy consistency.