Marraqueta

Marraqueta (also known as pan batido and pan francés) is the most popular bread in Chile and Bolivia, a staple food that is often consumed three times a day. It is made with flour, water, salt, and yeast. Two balls of dough are typically pressed together, then nearly split down the middle before the bread is baked in the oven, usually with a pan of water which gives marraqueta its characteristical crust.

The crust is so beloved that some people even pull out the crumb (called miga) before consumption. It is believed that marraqueta dates back to the late 19th and early 20th century, when a large number of Europeans immigrated to Chile and Bolivia.

Some claim that the bread was first baked by two French brothers called Teran-Marraquett, and that's how this daily staple got its name.