Locro is a thick stew from the Andes region and that is not only a traditional dish in Peru, but also in Argentina, Bolivia and Ecuador. Its ingredients vary according to the region from which it is prepared. In Peru, it is made with squash, potatoes, corn and cheese. The original name was rocro in Quechua, The basic version is a pumpkin stew with potatoes and chilli peppers with corn kennels, beans, broad beans and onion. Lacro de zapallo is a hearty stew.