With gravy, burger, rice and a fried egg, loco moco from the Hawaiian islands deserves a place in the comfort food hall of fame.
What is loco moco?
Hawaiian loco moco begins with a bed of cooked rice underneath a burger patty, which is then topped with a sunny-side up egg and rich drizzles of gravy. Locals enjoy it for lunch, as an oversized breakfast or even as a hangover cure. It can be found at eateries across the state—from diners and roadside stands to high-end restaurants—that serve both original and elevated versions of this humble dish.
Loco moco was created in the 1940s in the town of Hilo on the big island of Hawaii. A group of local teens convinced the owner of their favorite hangout, a restaurant called the Lincoln Grill, to come up with something new just for them. They wanted a menu item that was filling, cheap and quick to eat. Using ingredients on hand for other recipes—rice, burgers, gravy and eggs—the owner created loco moco. And that name? Rumor has it that “Loco” was the nickname of one of those teens; paired with the rhyming “moco,” the name stuck. Now, it’s a favorite plate lunch across the islands.
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