A FOOD TRADITION

Bolivian Chaco cuisine

Bolivian Chaco cuisine belongs to the dry southeastern lowlands and is shaped by Guaraní, mestizo, cattle-ranching, and cross-border traditions extending into Paraguay and Argentina. Maize, cassava, beans, beef, pork, charque, chili, and squash are important, with grilling, open-fire cooking, drying, pounding, and preparation of dense maize doughs. Foodways respond to a hot environment and seasonal availability rather than the agricultural pattern of the highlands. Examples include regional locro, hearty maize-and-meat stews; chipa-style baked cassava-and-cheese breads; and grilled or dried meat preparations associated with Chaco households and gatherings. These dishes are shared traditions, not exclusive national inventions.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.