preferred and the locro based on crushed corn grains is called frangollo-, vegetables that due to the starch present in its components make the preparation reach the density of a cream. It is a hearty and nutritious dish typical of winter. It is seasoned accordingly, with a spicy sauce prepared with oil (or fat), ground chili, paprika, green onion and salt, called quiquirimichi. The succulent locro (dense and with varied and abundant ingredients) usually receives the name of locro pulsudo; on the other hand, it is called huaschalocro, that is to say "poor locro" without meat or huascha locro (from Quechua: wakcha luqru), to the "light" locro prepared with the minimum of ingredients and with a thick sticky consistency. A gastronomic variety close to huaschalocro is mote. It is also called "pulsudo" in Argentina to the locro that besides being substantial and full of calories is very spicy, like the locro with cumbarí bell pepper as it happens in certain zones of the Argentine Northwest and especially in certain zones of the Argentine province of La Rioja.3 Locro casserole is a food with many calories and nutrients, locro is very suitable for consumption during winters or in cold areas. It is traditionally consumed on a massive scale on May 1st and May 25th, the day that commemorates the May Revolution and the formation of the first Argentine patriotic government, which was established on May 25, 1810. For this reason, it has gone from being a regional and traditional dish to being one of Argentina's national dishes to celebrate patriotic dates: on the two Argentine patriotic dates - May 25th, date of the de facto or concrete independence of Argentina since 1810, and July 9th, date on which, in 1816 in San Miguel de Tucumán, Argentina's independence was explicitly proclaimed. The breakfast of chocolate infusions with milk and pastries given in schools on May 25th and July 9th is usually traditional, as opposed to the also traditional mate cocido, which is usually given during most of each year in public schools, military barracks and regiments, etc., accompanied by pastelitos criollos. Eventually there is the custom of inviting guests with small casseroles of locro at wedding celebrations. On cold days, adults have as an excellent companion to a hot locro a good red wine such as Argentine malbec, and if the locro is consumed on warm days, a fresh and fruity honeyed