Comments on: Locro de Mondongo: Argentine Soul Food

By: We Are Never Full » Using Your Grey Matter: Veal Brains alla Milanese

We Are Never Full » Using Your Grey Matter: Veal Brains alla Milanese — Tue, 16 Aug 2011 11:41:03 +0000

[...] has frequently prompted breathtaking swerves of culinary daring, as seen in these here web pages, – an outcome I was particularly counting on in this instance since the four pound ox heart I [...]

By: We Are Never Full » Lentils with Chocolate. No, really.

We Are Never Full » Lentils with Chocolate. No, really. — Tue, 21 Dec 2010 16:14:07 +0000

[...] may remember that back in the fall of last year, when we made the traditional Argentine dish locro de mondongo, we mentioned having eaten some Buenos Aires’ favorite empanadas at La Cupertina, a charming [...]

By: World Cup of Cuisine: 32 Nations Battle for Best Food in South Africa 2010

World Cup of Cuisine: 32 Nations Battle for Best Food in South Africa 2010 — Thu, 02 Sep 2010 19:05:33 +0000

[...] every meal. The starchy potato like substance is boiled and eaten with a collection or stews. Locro is a traditional stew made from corn and sopa Paraguaya is a bread made from corn flour and [...]

By: World Cup of Cuisine: 32 Culinary Nations Battle in South Africa 2010

World Cup of Cuisine: 32 Culinary Nations Battle in South Africa 2010 — Wed, 21 Jul 2010 18:22:59 +0000

By: We Are Never Full » Galician Empanadas – North-West Spain’s Iconic Dish – via Buenos Aires

Wed, 12 May 2010 15:56:35 +0000

[...] snacked almost constantly on empanadas with a variety of fillings throughout our ten days in Buenos Aires, and began taking their quality [...]

By: Chocotorta: Can I Get An AMEN!? | Hello~ Body Health

Chocotorta: Can I Get An AMEN!? | Hello~ Body Health — Mon, 08 Feb 2010 06:04:28 +0000

[...] we still wanted to make for the blog. We had done so many Argentine posts before (including locro, milanesas, choripan and the ubiquitous parilla delicacies, but never anything sweet. With the [...]

By: We Are Never Full » Blog Archive » Chocotorta: Can I Get An AMEN!?

We Are Never Full » Blog Archive » Chocotorta: Can I Get An AMEN!? — Sat, 30 Jan 2010 00:18:55 +0000

By: Bob D

Bob D — Sat, 12 Dec 2009 03:21:45 +0000

One more thing–I’m hooked on the locro from La Cocina in Barrio Norte.

By: Bob D

Bob D — Sat, 12 Dec 2009 03:19:49 +0000

I’m thanking you for another reason. I have a simple locro recipe given to me by a friend a few years ago. Unfortunately, nothing in my notes talked about how to soak the maiz. I’ve tried using the soaking water (too thick) as well as draining and replacing the water after soaking (too thin). I just made a THICK batch yesterday, and am about to soak more for another batch I’m preparing tomorrow. I can’t wait to see how your technique works!

Thanks!

By: Yvonne, My Halal Kitchen

Yvonne, My Halal Kitchen — Sun, 06 Dec 2009 08:48:31 +0000

This food looks amazing! I wish we had more Argentine food here in the U.S. I recall a place in Santa Monica years ago that had Argentine beef steak sandwiches- but this food on your post looks out of this world. Thanks for sharing!