Locro is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia.
Typical Argentine locro
Locro at the table, with quiquirimichi and bread.
Locro being served at Simoca market, Argentina
Big pots of locro cooked on coal
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Lamb and lentil stew
Cocido montañés or Highlander stew, a common Cantabrian dish
Ohaw, Ainu fish and vegetables stew from northern Japan
Irish stew