where is the gran chaco located in south america
Gran Chaco The Gran Chaco or Dry Chaco is a sparsely populated, hot and semi-arid lowland natural region of the Río de la Plata basin, divided among eastern Bolivia, western Paraguay, northern Argentina and a portion of the Brazilian states of Mato Grosso and Mato Grosso do Sul, where it is connected with the Pantanal region. This land is sometimes called the Chaco Plain.
Loco moco The dish was reportedly created at the Lincoln Grill restaurants in Hilo, Hawaii, in 1949 by its proprietors, Richard Inouye and his wife Nancy, at the request of teenagers from the Lincoln Wreckers Sports club seeking something that differed from a sandwich, was inexpensive, and yet could be quickly prepared and served. They asked Nancy to put some rice in a bowl, a hamburger patty over the rice, and then top it with brown gravy. The egg came later. The teenagers named the dish Loco Moco after one of their members, George Okimoto, whose nickname was "Crazy". George Takahashi, who was studying Spanish at Hilo High School, suggested using Loco, which is Spanish for crazy. They tacked on "moco" which "rhymed with loco and sounded good".[1][2][3] To Spanish-speakers, however, the name can sound very odd, given that they hear it as "crazy snot" (moco is Spanish for "mucus").[4]