Chef reveals secrets to Argentina's best homemade locro: 'Use what we have on hand'

Chef Diego Gaona has revealed his method for preparing Argentina's beloved locro, a hearty stew traditionally enjoyed during colder weather and national celebrations. Speaking on LN+, Gaona demystified the dish, explaining that "locro means stew" and can be made affordably with "what we have on hand."

Gaona outlined the foundational elements of a good locro, starting with a blend of white corn and "alubia" type beans, which he prepares in advance in convenient portions. He also highlighted the crucial role of "mise en place," or having all ingredients prepped and ready before cooking begins. This includes having chorizo, seasonings, and meat like "ossobuco" prepared.

A key piece of advice from the chef focused on the broth, which he insists should be made from scratch using fresh vegetables and starting with cold water. "We start cooking from cold water," he explained, noting that this method, known as extraction, allows vegetables to break down gradually and infuse the liquid with flavor. He cautioned against using hot water, as it can hinder this process.

Gaona also stressed the importance of thoroughly washing all vegetables, even those pre-packaged for soup, to prevent contamination. For added creaminess, he recommended kabocha squash, praising its flavor and sweetness, though noting its higher cost. He even suggested a creative use for leftover squash: baking it and using it as a natural, edible bowl to serve the locro.