The locro, called “luqru” or “rucru”, is a pre-Columbian stew of Quechua origin based on pumpkin, corn and beans. It was prepared with what the earth gave, so the ingredients and the forms of preparation varied according to the region, although the important base was always corn.

In ancient times, very few ingredients were used. Today there are more gourmet versions with red chorizo, bacon, hot sauces and different meats. But no matter what it's made with, the secret is always to simmer it for several hours.

This is the Top 5 of the best locro houses in Buenos Aires:

1810 Regional Cuisine
Julián Álvarez 1998, Palermo | Phone 4865-0030
Mendoza 2320, Belgrano | Phone 4784-008



Photo: restaurantpremium.com

Fortin Salteño
Cabildo 4702, Núñez | Phone 4702-2413
Báez 352, Las Cañitas | Phone 5309-8945



Photo: lanacion.com.ar

The Querencia
Aguilar 2365, Belgrano | Phone 4789-0989 / 4781-9558 / 4706-1155
Junín 1314, Recoleta | Telephone 4824-4483 / 4821-1888 / 4823-1414



Photo: tripadvisor.com

Red wine
Julián Álvarez 1602, Palermo | Phone 4861-4941



Photo: facebook.com/vinotintococina

The Greyhounds
Av. Callao 501, San Nicolás | Telephone 4371-3561



Photo: facebook.com/LosGalgosBarNotable

Featured photo: buenavibra.es