Chairo (stew)
 Chairo stew as served at Ciclik, a restaurant in the Sopocachi neighborhood of La Paz, Bolivia | |
| Type | Soup |
|---|---|
| Place of origin | Bolivia, northern Chile |
| Created by | Aymara people |
| Serving temperature | Hot |
| Main ingredients | Chuños, onions, carrots, potatoes, white corn, beef and wheat kernels |
Chairo is a traditional dish of the Aymara people, consumed mainly in Bolivia and other countries in the Andes.[1]
It is a soup made of vegetables and beef.[2] It is made of chuño (dehydrated potatoes), onions, carrots, potatoes, white corn, peas, fava beans, a small piece of châlona (dehydrated lamb or llama meat,) beef, and wheat kernels and sometimes a small piece of pork rind that goes on top. It also contains herbs such as coriander and spices. It is native to the region of La Paz. It is also very popular in the Peruvian Altiplano, forming an important part of the gastronomy of the Puno Region.[3]
See also[edit]
References[edit]
- ^ [1] Las huellas de la cocina Chilena], Cocinarte Chile Blog, 15 March 2008, retrieved 4 October 2013
- ^ Chairo paceno Archived 2013-10-04 at the Wayback Machine; a taste of La Paz], Food Sovereignty Tours, retrieved October 04, 2013
- ^ "Gastronomía". 2009-04-24. Archived from the original on 2009-04-24. Retrieved 2023-08-08.
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