WHAT IS LOCO MOCO?
Loco Moco is one of the many creative dishes born from the mixed culture that is Hawaii. Traditionally, it is a mound of rice, a hamburger, and an over-easy egg with white gravy. My Loco Moco uses Coconut–Calamansi Lime Rice and a seasoned mixed-meat patty as well as a curry-coconut gravy instead of the white gravy. This is an extremely filling dish that gives “big American breakfast” a whole new meaning, so bring your appetite!
The origin of Loco Moco (loco is Portuguese and Hawaiian pidgin for “crazy,” and moco is just a convenient rhyme) dates back to the 1940s. It was created in a Hawaiian diner catering to high school football players who wanted something other than the sandwiches or traditional saimin noodles the shop served. They came up with a crazy idea for mounding rice, hamburger, and an over-easy egg together with gravy for a hearty and filling dish. While it may seem like a mess of ingredients — like Hawaii’s famous “plate lunch” — it is surprisingly delicious.
SUGGESTIONS WHEN MAKING LOCO MOCO
- Hamburger Patty – watch out!
Don’t be afraid to give your meat some flavor. Under seasoning the meat will only result in a lame part of this Hawaiin culinary mosaic.
- Any Egg You Want – So Long as its’ Sunnyside Up!
The runny-ness of the egg really adds to this dish.
WHAT PAIRS WELL WITH LOCO MOCO?
Well, Hawaiins might roam the streets looking for me on Howly Day, but nonetheless I would suggest against Poi. There is so much going on in this dish that outside of a small salad or other raw vegetables, not much comes to mind. For drinks, Maui Craft Tours recommends a Big Swell IPA ( a local Hawaiian brew. If that isn’t available then try an India Pale Ale from Sierra Nevada or Dogfish. (written by Chef Stef)