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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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