DISH RESEARCH · Main dish
Chajchu Cochabambino
Also known as: Chajchu
Beef, chuño and potatoes layered with fresh cheese, eggs, red ají dressing and raw locoto salsa.
About Chajchu Cochabambino
Chajchu is a traditional Cochabamba dish built around beef, chuño and potatoes. Recetas de Bolivia’s version pairs pounded meat with fresh cheese, hard-boiled eggs and a cooked red-chilli dressing.
The beef cooking broth gives depth to the chilli dressing. Onion, tomato and locoto form a fresh salsa, with parsley adding a green finish.
Tender potatoes and rehydrated chuño sit beneath the chopped meat, cheese and sliced eggs. The layered plate combines soft cooked ingredients with the fresh texture of the raw salsa.
Allergens in this recipe
Contains: Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Chajchu Cochabambino
Recetas de Bolivia’s traditional Cochabamba beef chajchu.
- Dry chuñoBase
- WaterCooking medium
- Beef hip (cadera)Protein
- OnionAromatic
- OilCooking medium · Cooked ají dressing
- Ground red ají podsSeasoning · Cooked ají dressing
- SaltSeasoning · Core, cooked ají dressing and raw salsa
- PotatoesBase
- Green onion topsAromatic
- Fresh quesilloTopping
- Hard-boiled eggsTopping
- TomatoBase · Raw salsa
- Locoto chilliSeasoning · Raw salsa
- ParsleyFinish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Dry chuño: . Broader chuño candidate; the preparation starts with dry chuño for soaking, peeling and washing.
- Water: . Used for soaking and repeated washing of chuño and for the beef, potatoes and chuño cooking liquid.
- Beef hip (cadera): . Broader beef candidate; the source specifies cadera, or hip.
- Onion: . Used whole in the beef cooking liquid and sliced in the raw salsa; the whole cooking onion is discarded.
- Oil: . Botanical identity is unspecified.
- Ground red ají pods: . Broader red-chilli candidate; exact cultivar and fresh/dried condition are unspecified.
- Salt:
- Potatoes:
- Green onion tops: . Broader scallion candidate; the source uses the green leaves/tops.
- Fresh quesillo: . Broader fresh-cheese candidate; this Bolivian quesillo is not assumed to be Mexican Oaxaca cheese.
- Hard-boiled eggs: . Broader egg candidate for a prescribed prepared input; no own boiling formula is given.
- Tomato:
- Locoto chilli: . Bolivian locoto; exact cultivar is unspecified.
- Parsley:
Origins & food traditions
Chajchu is associated with the department of Cochabamba. This beef, chuño and fresh-quesillo version is published by Recetas de Bolivia.
Countries
- Bolivia
- BoliviaCatalogue link pending review
Cuisines & regions
- Cochabamba Cuisine
- Cochabamba valley cuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.