recipe

Locro, an Argentine stew, for first ¡Fiesta Latina! in Ottawa

The Canadian Film Institute holds its Latin American Film Festival each year, but this year's event will featurse the first ever ¡Fiesta Latina! with Latin dishes. On D is for Dinner, we feature the hearty stew, locro.

Victor Mazzola shares his recipe with Alan Neal for D is for Dinner on CBC Radio's All in Day

Victor Mazzola shares his recipe for locro, an Argentine stew, on D is for Dinner for CBC Radio's All in a Day. (Photo courtesy of Elena Mazzola)

¡Fiesta Latina! debuts this weekend as part of the Canadian Film Institute’s Latin American Film Festival and D is for Dinner is featuring Victor Mazzola, one of the restaurateurs catering for the food, wine and culture show.

Mazzola, who also owns restaurant, El Gusto Mazzola, and catering company, Mazzola Enterprises, joins CBC Radio’s Alan Neal on All in a Day to discuss his recipe for locro, a stew made with classic corn, beans, potato, pork belly and beef.

¡Fiesta Latina! runs for the first time this Saturday at Library and Archives Canada with Latin American filmmakers and personalities.

Locro is one of Argentina’s national dishes. Here’s the recipe including all the ingredients and instructions.

Locro

Ingredients

  • 1 kilogram beef cut in squares.
  • 1 kilogram pork belly cut in small pieces.
  • 100 grams smoked pancetta.
  • 1 kilogram pork bones.
  • 3 spicy Italian sausages cut in thick slices.
  • 500 grams broken corn.
  • 200 grams white beans.
  • 200 grams chickpeas.
  • 4 chopped onions.
  • 1 chopped leek.
  • 4 litres water.
  • Olive oil to start cooking the onions.
  • 3 bay leaves.
  • Salt.

Instructions

  • Put the chopped onions and leek in a big pot. Cook for a few minutes until onions are golden.
  • Add the pancetta, pork belly, beef cubes and sausage. Cook for a few minutes until the pork belly and pancetta are golden.
  • Add the water, the beans, the chickpeas, the corn and the pork bones.
  • Add some salt and the bay leaves.
  • Cook on low for at least two hours.
  • Take out and discard the pork bones.