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.