Bolivia Food Blogging: Chicharrón

Unsurprisingly, there’s a serious dearth of information about Bolivia in English on the internet. With that in mind, I’m going to be posting about some of the food down here. Today we start off with chicharrón.


Chicharrón is a bit different down in Bolivia. In Mexico and a bunch of other Latin American countries, chicharrón refers to seasoned pork rinds.In Bolivia, chicharrón is dish of seasoned pork ribs, cooked in fat and beer. It’s served here over mote, two purple potatoes, and llajwa (the tomato salsa), which I believe is the traditional preparation. Mote are the big corn kernels sitting underneath the pork ribs. They have a starchier bite and are less sweet than your typical corn on the cob. Llajwa is a traditional tomato salsa that has a kick with the addition of some Bolivian peppers and herbs. All in all, it was a very tasty lunch.

Bolivia Food Blogging: Chicharrón

2 thoughts on “Bolivia Food Blogging: Chicharrón

  1. Annabelle says:

    Hello and thanks for posting this! My husband and I are going to spend six months in Bolivia and are indeed having difficulty finding info online in English. I’ll be following you from now on!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s