A FOOD TRADITION
Santa Cruz lowland cuisine
Santa Cruz lowland cuisine reflects Guaraní, Chiquitano, Spanish, and later immigrant influences in the tropical eastern plains. Rice, cassava, plantain, maize, beef, pork, chicken, and fresh cheeses are central, with wood-fire cooking, baking, frying, and slow preparation in large family or communal settings. The food is generally more reliant on lowland crops than highland cuisines and includes distinctive fermented or pounded cassava and plantain preparations. Representative dishes include majadito, seasoned rice with meat; locro cruceño, a regional soup or stew; and cuñapé, a baked cassava-and-cheese bread. This tradition is shared with neighboring lowland areas but has a strong Santa Cruz identity.
Dishes linked to this cuisine
1–12 of 12
Chicharrón de Surubí Cruceño
A Santa Cruz preparation of crisp-fried surubí accompanied by fried cassava.
Coto Relleno Cruceño
A Santa Cruz stuffed chicken-neck preparation in which cleaned poultry skin encloses minced meat, rice and vegetables, served with rice, cassava and salad.
Cunape
A Bolivian baked cheese bread made from cassava starch with cheese, egg, and often milk for a chewy interior.
Keperi
Keperi is a Bolivian slow-cooked beef dish centered on beef brisket and commonly served with cassava, onion, and aromatic seasonings.
Locro de Gallina
A traditional Bolivian chicken soup made with rice, potatoes, aromatics, and herbs.
Majadito
A Bolivian seasoned rice dish typically prepared with dried beef, vegetables, and often fried egg and plantain.
Masaco
A traditional Bolivian mashed preparation of fried plantain or cassava commonly combined with pork cracklings or dried meat.
Pacumuto Cruceño
Santa Cruz skewers of marinated beef with tomato, onion and red pepper, grilled until browned.
Pan de Arroz Cruceño
A Santa Cruz baked rice-and-cassava bread enriched with lard, white cheese, sugar and milk curds and traditionally baked on banana leaves.
Patasca
A hot Bolivian soup of slowly cooked pork with hominy, onion, garlic, and savory seasonings, often served as a hearty meal.
Rapi al Jugo
Santa Cruz beef flank cooked slowly in its juices until it can be shredded, served with rice and cassava.
Sonso de Yuca
A Bolivian preparation of mashed yuca combined with cheese and commonly enriched with butter, milk, or egg before being grilled or baked.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.