Dish

Cazuela de llama

Bolivian Llama Stew

Cazuela de llama is a hearty and flavorful stew that is perfect for a filling meal. The dish is made with llama meat that is cooked with potatoes, carrots, onions, and other vegetables. The ingredients are simmered together with spices and herbs to create a rich and flavorful stew. Cazuela de llama is often served with a side of rice or quinoa.

Cuisine of the Americas› South American cuisine› Bolivian cuisine

Stew

Origins and history

Cazuela de llama has been a staple in Bolivian cuisine for centuries. It was traditionally made by indigenous people who raised llamas for their meat and wool. Today, it is a popular dish that is enjoyed by people all over Bolivia.

Dietary considerations

Gluten-free

Variations

There are many variations of Cazuela de llama, with different vegetables and spices used depending on the region and the cook's preference. Some versions include corn or beans, while others are strictly meat-based.

Presentation and garnishing

Cazuela de llama is typically served in a bowl, with a side of rice or quinoa. It can also be topped with chopped cilantro or parsley for added freshness.