Create allergy card
← Browse dishes

DISH RESEARCH · Bread

Chirriadas

Also known as: Chaqueño Corn Pancakes

Bolivian Guaraní maize cakes with cow’s milk and pork fat.

Chirriadas — illustrative food image

About Chirriadas

Chirriadas are maize cakes from the Bolivian Chaco. Ruth Mery Torrez’s Ivo family recipe in Saboreando el Chaco reflects a preparation she learned from her mother and shares with her children.

This version combines soft-maize flour, cow’s milk and salt, with pork fat selected from the recipe’s alternatives. Milk and fat lend richness while the maize remains central to the flavour.

The cakes have a flat, portioned form from a loose batter. The collection presents them hot, with coffee selected from the suggested accompanying drinks.

Allergens in this recipe

Contains: Milk.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Explore ingredients See countries & cuisines

Ingredients in Chirriadas

Ruth Mery Torrez’s Ivo chirriadas with pork fat.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Soft-maize flour: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader maize-flour identity; local soft-maize form not a separately verified catalogue match.
  • Pork fat: Recipe-specific ingredient evidence; Allergen details unconfirmed. Pork fat selected rather than vegetable fat; used in batter and on cooking surface.
  • Cow’s milk: Milk
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Coffee (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Selected from tea, coffee or poro serving suggestions; exact drink formula unspecified.

Origins & food traditions

Countries

  • Bolivia
  • BoliviaCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Ruth Mery Torrez / IPDRS — Saboreando el Chaco: Chirriadas, p17