Argentina · Miscellaneous
Locro
About this recipe
Argentine cooking is fundamentally a beef tradition — asado, parrilla, chimichurri — alongside the Spanish and Italian influences of immigration: empanadas, milanesas, dulce de leche. The kitchen treats meat with respect verging on reverence.
Locro sits between categories in a way that's common with regional specialities — the dish has its own technique that doesn't fit cleanly into "main course" or "side", which is part of what makes it distinctive.
Set your servings in the scaler above and every line of the recipe rewrites itself with smart fractions and unit promotion. Open Cook Mode to step through it hands-free with timers running.
Recipe data is sourced from TheMealDB's open community database; ScaleRecipe handles the curation, the scaling math, the editorial commentary, and the conversion utilities woven into each page.
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Method
- Soak: Soak corn and beans overnight in water.
- Cook Meats: In a large pot, brown the beef and pork. Add onions and spices, cooking until translucent.
- Simmer the Stew: Add soaked corn and beans, pumpkin, potato, and enough water to cover. Simmer for 2-3 hours, until thick.
- Serve: Enjoy hot, with bread on the side.
- Pro Tips:
- Toasting the corn slightly before adding it to the stew enhances its flavor.
- Add a spoonful of paprika or a dash of cumin for an extra layer of warmth and complexity
Cooking notes
Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.
For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.
When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.
Scaling notes
Scaling Locro
Locro is written for around four servings as it stands on this page — scaling it up for a party or down for a meal-for-one is the small math problem most home cooks face every week. Here's how this particular dish responds to scaling, what changes linearly, and what doesn't.
Recipes in this category vary in how cleanly they scale. The default rule of thumb still applies to Locro: multiply ingredients linearly, adjust seasoning by 1.5× when doubling (not 2×), and remember that bake or roast time scales by the cube root of the volume change while sauté and simmer time stays roughly constant.
Skip the math entirely — ScaleRecipe's scaler rewrites every ingredient line above with proper culinary fractions and smart unit promotion the moment you change the serving count. Open the scaler →
Beyond the recipe
Substitutions & make-ahead — Locro
If you're cooking Locro for a future meal (or doubling up for leftovers), here's how this dish handles storage, reheating, and the timing decisions most recipes don't spell out.
Make-ahead, storage, and reheating
Storage and reheating for Locro depend heavily on its cooking method. As a default: sauced and braised dishes refrigerate well for 3 days; fried and crispy items lose their texture during storage and are best served fresh; baked goods follow dessert rules (airtight container, room temperature unless they contain cream or custard).
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Locro
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Cooking aids
Tools to use while you cook this.
Each opens in a new tab so the timer keeps running. The math is auditable on the guide page below each converter, with worked examples and where the numbers come from.
Volume
Tablespoons, teaspoons, cups, ml, fluid ounces — every culinary volume unit, with US/metric/imperial cups handled distinctly.
OpenWeight
Grams, ounces, pounds, kilograms — exact for any ingredient, plus the volume-to-weight conversions for ~40 pantry staples.
OpenTemperature
Fahrenheit, Celsius, gas mark — translate any oven temperature, with notes on conventional vs convection.
OpenCooking time
The cube-root rule for scaling up, the differences between meat / cake / soup geometry, and sensible starting estimates.
OpenPan size
9-inch round vs 8-inch square vs 13×9. The math is surface area, not diameter — and the converter shows you both.
OpenLength
Inches and centimetres — for when a recipe says “cut into 1-inch pieces” and your ruler is metric.
OpenIngredient density
A cup of flour weighs 120 g; a cup of honey weighs 340. The full table of ~40 staples, with sources.
OpenOpen in main scaler
Edit the recipe text, scale by serving count, and copy the result. Same parser as the in-page scaler, more room to work.
OpenFrom the journal
Original essays on the small details.
The why behind the technique — original writing on the ingredient and equipment choices that separate a good cook from a frustrated one.
Reading a recipe like a chef
The 30-or-so recipe terms that show up most often, decoded
Read essayMay 4, 2026
Cooking for one — scaling principles
The math, the practical realities, and the recipes designed for one from the start
Read essayMay 4, 2026
How long do leftovers actually last?
Beyond the USDA's 3–4 days: the variables that actually determine the safe window
Read essayMay 4, 2026
Go deeper
Where this recipe sits in the wider tradition.
Each guide below is a real essay on the cuisine or the category — pillars, staples, techniques worth learning — paired with a curated grid of recipes filed under it.
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