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Locro (from the
Quechua ruqru) is a
hearty thick squash stew, ****ociated with
Native Andean civilizations, and po****r
along the
Andes mountain range...
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Mazamorra is
usually made with the same
boiled maize used to make
locro. As with
locro, it is
common to eat
mazamorra on
national holidays, like 25 May...
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Indigenous and
Criollo creations,
including empanadas (a
small stuffed pastry),
locro (a
mixture of corn, beans, meat, bacon, onion, and gourd),
humita and mate...
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Culture of the
Dominican Republic. Rock Point. ISBN 978-1-63106-887-4. "
Locro de Mondongo:
Argentine Soul Food | We Are
Never Full". "[Recipe + Video]...
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Linseneintopf ("lentil stew") Lobby, a stew from Staffordshire,
England Locro, a stew (mainly in the
Andes region) Machanka, a
Belarus and
Ukraine pork...
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foods from
around the
globe prepared like
guiso are frangollo, ragout,
locro, tripe, ossobuco, and puchero. More
common guisos begin with a meat base...
- gallina:
Chicken broth with wheat.
Locro de gallina: A stew made of chicken, onions, potatoes, and aji peppers.
Locro de Zapallo:
Mashed squash with corn...
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Fanesca Fritada Guatitas Guinea pig
Hornado Humita Ilex
guayusa Llapingacho Locro Morocho – a hominy-based
breakfast porridge Mote
Muchines de yuca Panela...
- blood,
lukru soup, "blood soup",
hispanicized spellings Yahuarlocro,
Yahuar Locro) is a
traditional stew of
Ecuadorian cuisine in the
Andes with lamb's entrails...
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Giouvetsi Karides güveç Türlü güveç Buddha's
delight Lecsó
Leipziger allerlei Locro de
choclo Maque choux Moussaka Pinakbet Succotash Ratatouille Peperonata...
