Dish

Plato paceño

Potato and Cheese Casserole

Plato paceño is made with white corn, potatoes, chuño (freeze-dried potatoes), cheese, and meat (usually beef or llama). The dish is typically served in a large bowl with a spicy sauce on top. The corn and potatoes are boiled until tender, and then the chuño is added to the pot. The meat is cooked separately and then added to the bowl along with the cheese and sauce. The dish is then garnished with parsley or cilantro. Plato paceño is a great source of carbohydrates, protein, and calcium.

Cuisine of the Americas› South American cuisine› Bolivian cuisine

Vegetable Dish

Origins and history

Plato paceño has been a staple dish in Bolivia for centuries. It is believed to have originated in the Andean region and was traditionally eaten by the indigenous people. Today, it is a popular dish throughout Bolivia and is often served at festivals and celebrations.

Dietary considerations

Gluten-free, can be made vegetarian or vegan by omitting the meat and cheese

Variations

There are many variations of plato paceño, with some recipes calling for different types of meat or vegetables. Some versions also include spices like cumin or paprika.