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is called "locro"

They are presented

my mother cooked it, the mother of my wife Adriana, on 1 May for the worker. Here at home we met the family and I enjoy the photo essay, the final recipe.

"apple pie upside down", thus called the dessert that was my sister Mary

How to prepare the Argentine locro:

1 / 2 kg of ground white corn

1 / 4 kg white bean

1kg

zapalllo well amaraillo Creole

1 onion

1 / 2 kg of lean meat or lean skirt

1 / 2 kg pork skins, pork, patittas pork or pork bones

4 chorizo,

1 / 2 kg of previously boiled tripe

cumin salt pepper

for green onion sauce, tomato paste, red pepper and paprika to

to soak the night before and beans elmaiz

fry the onions add corn agrgar pumpkin, boil for an hour and a half and then agrgar the previously cooked beef tripe and boil until thickened cream should formarsse nearly as shown in the photo, salt pepper to serve with the sauce made with onion Lube tomato scallion crushed red pepper salt and pepper.

serve each dish served with little chunks of cream cheese

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Argentina is a typical meal

"Do not leave this world without tasting"

A kiss!