Locro

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/locro

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary thickening agents?Mashed or broken-down potatoes and/or squash
2. What is the geographic distribution?Widely consumed along the Andes mountain range, spanning multiple South American countries
3. Why is locro so thick?The stew gets thick because the potatoes and squash break down while cooking, turning the soup into a creamy, dense texture.
4. Which countries call locro their national dish?Peru, Bolivia, Ecuador, Chile, Paraguay, parts of Argentina and Colombia all say locro is a national dish.

Quechua: An indigenous language family spoken by the Quechua peoples of the Andes.
Pre-Columbian: Pertaining to the history of the Americas before the influence of Christopher Columbus and European colonization.
Gastronomic: Relating to the art or science of good eating.
Culinary Adaptation: The modification or development of food preparation techniques to suit local ingredients or conditions.