Papas andinas
(Andean Potatoes)
Papas andinas are varieties of potatoes indigenous to the Andean region of South America, where they’ve been cultivated since time immemorial. A combination of careful selection, unique growing conditions, and centuries of cultivation have contributed to a wide range of shapes, sizes, colors, textures, and flavors in these tubers.
The colorful tubers have long represented an essential source of nutrition for indigenous communities in the region, and they continue to enrich traditional dishes with their excellent properties. Apart from their fascinating diversity of flavor and appearance, papas andinas are also incredibly nutritious and versatile.
They are commonly enjoyed as side dishes accompanying other specialties, or consumed on their own with accompaniments such as butter, queso fresco (fresh local cheese), queso cabra (goat cheese), tomato salad, avocado salad, or salame de llama (llama salami).
These potatoes are also used to produce a wide variety of commercial products such as jalca chips (native potato snacks), chuños, and papa amarilla (yellow potato variety) instant mash.
Part of
Cazuela de llama
Llama meat is the star of this traditional stew which is commonly consumed throughout northern Argentina. The dish is typically made by simmering pieces of llama meat ... Read more
Serve with
Lomo de llama
Lomo de llama is llama tenderloin, a prized cut from the loin of a llama. This cut is incredibly tender, succulent, and juicy, and it can be prepared similarly ... Read more
Lomo de llama
Lomo de llama is llama tenderloin, a prized cut from the loin of a llama. This cut is incredibly tender, succulent, and juicy, and it can be prepared similarly ... Read more
