In 2025, Cordoba’s gastronomy added a new hero who surprised not only by the quality of its dishes, but also by the strength of a history marked by effort, friendship and northern identity. It’s about to Pierre Nunezan entrepreneur from Jujuy, decided, after 15 years of working in different destinations in the country and abroad, to open his own Creole food establishment in the capital of Córdoba. your project, Ta locroquickly became a reference for fans of authentic Argentine classics, attracting Tourism At the local and national levels.
In an ever-competitive gastronomic scene, The landing of Pierre and his partner from Tucuman, Oscar Acevedo, marked a before and after. On May 25, 2025, as the country celebrated National Day, it celebrated its own beginnings, with the opening of a restaurant that salvaged the depths of traditional cuisine, with the Locro restaurant already among the best in the province.
How do tourism and restaurants relate to this success story?
The trip that ended in Ta Lokro cannot be understood without Pierre’s previous tour of the different tourist destinations. Since arriving in Córdoba, he has worked in bars, restaurants and hotels, and has spent time in Punta del Este, one of the most sought-after tourist centers in the region. This experience not only gave him a job, but also a broad perspective on hospitality and the culinary diversity that tourists demand.
This path led him to meet Oscar, a man from Tucuman, who, although he came from another field – industrial maintenance – shared the idea of starting a business with him. Gastronomy. The union of routes and experience in tourist destinations formed a natural synergy, and suddenly they both understood how the sector worked and what a diner could expect when looking for a restaurant with an identity.
Why has Ta Lokro become a recommended restaurant for local tourism?
The restaurant quickly settled on the radar of tourists and locals for one simple reason: its authenticity and sense of place. While many establishments opt for fusion or sophisticated proposals, Ta Lokro chose a local dish from our country, making it even more special.
The menu is classic and traditional:
- Milano with different varieties,
- Cut Creole empanadas with a knife,
- matambre,
- Flame cooked ribs,
- loins,
- sandwiches,
- On national holidays, the star dish, Locro.
This same Argentine identity acts as a magnet for visitors who want to “eat like home,” something tourists especially appreciate when they are looking for a restaurant that represents the local culture. next to, The name Ta Locro has a personal and important touch because it is an expression that Pierre has used throughout his life to say that something is delicious.
What makes your locro among the best in Cordoba?
In 2025, the place not only debuted to good reviews, but made it straight to the podium for Best Locro in Cordoba, taking third place in the Pots and Empanadas Week competition, organized by Circuito Gastronomic. It also made it into the top 10 empanadas in the province.
For Pierre, this appreciation sums up the restaurant’s philosophy, “Locro ta locro,” which he stated with laughter and pride. Behind this phrase there is more than just humor, there is also a search for perfection in a dish that represents the history, traditions and family of an entire country.
Why does this gourmet proposition attract tourists and locals alike?
The place strikes the balance point that many restaurants aspire to find, combining reasonable prices with quality, culinary identity with a family atmosphere, and tradition with freshness. For tourists who come to Cordoba in search of authentic experiences, this place offers exactly that, a journey through Creole cuisine without any artifice.
But locals have adopted it too, especially on national holidays, when Locro becomes the undisputed protagonist. This positions the restaurant not only as a gastronomic institution, but as a cultural space where Argentine flavors are celebrated and shared.