Overview

• Preparing a traditional locro for ten people in Córdoba now costs ARS 38,835, reflecting a 61.9% year-on-year increase, significantly outpacing general food inflation at 40%.
• Homemade portions of locro in Córdoba are being sold by neighbors for ARS 5,000 to ARS 13,000, while restaurant servings range from ARS 10,000 to ARS 22,000 per plate.
• Salta’s ‘locro pulsudo’ emphasizes the use of plomo-type zapallo and slow cooking to achieve a thick, hearty consistency, maintaining the dish’s cultural and regional identity.
• Budget-friendly recipes suggest using cheaper cuts of meat, reducing ingredient quantities, and incorporating substitutions to make locro more affordable.
• Locro, a dish with pre-Columbian origins enriched by Spanish influences, remains a cornerstone of Argentina’s Día del Trabajador celebrations despite rising ingredient costs.