Marraqueta paceña
A Bolivian wheat roll shaped with a central slash, proofed twice, and baked with steam for a crisp crust; this measured version is identified as paceño style.
Bolivia
Recipes by the places recorded in their sources.
Bolivia
Llajua (Bolivian Tomato and Locoto Sauce)
A fresh Bolivian table sauce of tomato, locoto chilli and herbs, following the La Paz municipal formula. Regional preparations vary.
Elevated risk
Chicha de jora with panela and pineapple peel
A contemporary Ecuadorian recipe simmers jora flour with spices, then adds panela and pineapple peel before a short spontaneous ferment. Its particular aromatics and measurements belong to this published adaptation.
Potosí pan sarnita
A Potosí yeast bread made with a soft wheat dough and a grated-cheese topping bound with egg yolk and milk.
Cuñapé (Santa Cruz baked cheese bread)
A Santa Cruz cheese-and-starch bread made with grated cheese, eggs, butter and milk as needed; optional cooked yuca makes the dough. This municipal formula bakes small balls on a tray.