Home cooking attempt — Locro from scratch

I spent an afternoon making Locro from scratch following a traditional recipe. Getting dulce de leche right was the main challenge — it's not as straightforward as it looks. The bold and satisfying result was rewarding once I got it right.

Argentina consumes more beef per capita than almost any other country. I served it with Fernet and cola as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Locro yourself gives you a new appreciation for what goes into it at a restaurant.