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.

Taste of Home

Rich, hearty and deeply satisfying, this homemade ragu sauce is the ultimate comfort food for anyone craving a meal that tastes both indulgent and homey. The slow-simmered sauce, layered with ground beef, pork and smoky bacon, is infused with aromatics like garlic and thyme, then finished with a splash of cream for a velvety texture. It clings to pasta in the most irresistible way, making every bite a perfect balance of savory, sweet and umami. Whether you’re serving it up for a cozy night in or a special family meal, this ragu recipe is sure to be the star of the table.

Taste of Home

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”