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Uyuni (Bolivia)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
22gCarbs
38gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Llama Chicharrón
How to order / say it
Say it
Chicharrón de llama — [YAH-mah chee-chah-RON]
Order
Could I have the llama chicharrón?
Locally
¿Podría pedirme el chicharrón de llama?
Say locally
Fried llama meat with crispy texture and rich flavor.
Why try it?
This dish showcases the local use of llama, a staple in the high-altitude diet, providing an insight into traditional Andean meat-preparing techniques unique to Uyuni.
How it tastes
The meat is crispy on the outside with a succulent interior, bursting with the earthy flavors of llama accentuated by a subtle touch of spices traditionally used in Uyuni.
Origin & History — first documented: 1955
Chicharrón made from llama began appearing in Uyuni in the mid-20th century as locals adapted this popular Andean dish with meat readily available in the highlands.
Recipe
Ingredients
- 🥩 400 g llama meat
- 🧂 1 tsp salt
- 🧄 10 g garlic
- 🫒 100 ml vegetable oil
- 🧂 1 tsp cumin
- 🍋 10 ml lime juice
Method
- 1 Marinate llama meat with spices and lime juice.
- 2 Heat oil in the pan and fry the marinated meat.
- 3 Continue frying until crispy and serve hot.
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