Locro for a dinner party — went down extremely well

I made Locro for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The herbal and garlicky profile was the main talking point — no one had quite experienced beef asado cuts used that way before.

the asado is an Argentinian social institution as much as a cooking technique. I explained the a Buenos Aires steakhouse context as I served it which helped people appreciate it fully. yerba mate was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.