In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut.
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
This classic stew blends Old World and New with a fusion of hearty meats and vegetables accented with peaches.
Locro, which is also made with beef, is always served as a main course, with rice.
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
The Brazilian pork-and-bean stew feijoada is a meal for the most festive occasions.
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