[{"data":1,"prerenderedAt":410},["ShallowReactive",2],{"recipe:fricase-paceno":3,"recipe:country:bolivia":192},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":77,"diet":80,"mainIngredients":82,"ingredients":86,"instructions":137,"nutrition":165,"images":172,"keywords":182,"publishedAt":190,"updatedAt":190,"authorSlug":191},"fricase-paceno","Fricasé Paceño (La Paz Yellow Chilli Pork Stew)","Fricasé paceño","free-kah-SEH pah-SEH-nyo","bolivia","La Paz","🍲","Pork simmered for hours in ground yellow chilli with cumin and oregano, then ladled scalding over hominy and freeze-dried potato. La Paz drinks the broth on Sunday mornings for a reason.","Fricasé paceño is a soup pretending to be a stew, or the other way round depending on the cook. Pork on the bone is simmered slowly with a paste of yellow ají, garlic, cumin and a heavy hand of oregano until the meat gives up and the broth turns opaque orange; a little ground bread goes in near the end so the liquid clings rather than runs. It is served in deep bowls with boiled mote hominy and rehydrated chuño sitting in the bottom, and it is eaten very hot, very early, and usually the morning after a long night. The flavour is warm rather than sharp — fatty pork, herbal oregano and the fruity, low-burn heat of the chilli. Nothing about it is subtle, and nothing about it is meant to be.","La Paz has cold mornings almost all year — at roughly 3,600 metres the sun is fierce and the air still is not warm — and fricasé exists in direct response. It is sold from before dawn in market comedores and neighbourhood restaurants, appears on Sunday menus everywhere, and carries a national reputation as a hangover remedy solid enough that it is discussed as a medical opinion rather than a joke. Bolivians debate whether the cure is the chilli, the fat, the salt or the sheer heat of the broth; the honest answer is probably all four.\n\nThe French-sounding name is a leftover from nineteenth-century menu language, when European culinary terms were applied loosely across South America. It does not describe the technique — a French fricassée is a white braise, and this is the exact opposite: dark, orange, chilli-driven and Andean at its core. The real ancestry is in the ingredients. Chuño, the potato freeze-dried outdoors on the Altiplano and stored for years, and mote, hulled maize boiled until it splits, both predate the Spanish arrival by a long way and are the parts of the bowl that place it firmly on the high plains.\n\nThat altitude is not a footnote. At the height of La Paz water boils at around 88 °C, and everything that depends on boiling takes correspondingly longer: dried hominy that might soften in an hour at sea level can want three or four, and the pork needs real patience before it falls off the bone. Pressure cookers are standard domestic equipment for exactly this reason, and any highland cook will tell you the version made down in the lowlands cooks faster and tastes slightly different. Similar chilli-and-pork soups exist in southern Peru, and the line between the two cuisines here is drawn by borders rather than by geography or history.",[15,16,17,18],"Dried chillies are rehydrated and blended rather than used as powder, which is what gives the broth its colour and body.","The bread thickener is added late and in a measured amount, so the broth thickens without turning gluey.","Mote and chuño are cooked separately, because they need very different times and would ruin each other in one pot.","Timings are given for both sea-level and high-altitude kitchens, since this dish is genuinely affected by where you cook it.",[20,21,22,23,24,25],"Soak the dried chillies in hot water for 30 minutes and remove every seed and vein before blending — the veins carry most of the harshness and this dish should be warm, not punishing.","Use pork on the bone. Ribs, hock or a shoulder cut with bone attached give the broth the gelatine that makes it coat a spoon, which lean loin cannot do.","Fry the blended chilli in fat until it darkens and the oil beads at the edges before any liquid goes in. Raw chilli paste boiled in water tastes flat and slightly bitter.","Dried mote needs an overnight soak and then hours of simmering; tinned hominy is a legitimate shortcut and only needs warming through in the broth.","Above about 2,000 metres add 30–50 percent to every simmering time in this recipe, or use a pressure cooker at 20 minutes for the pork and 25 for the mote.","Skim the fat if you like, but Bolivians generally do not — the orange slick on the surface is part of what the dish is for.",[27,31,35],{"original":28,"swap":29,"note":30},"Dried ají amarillo chillies","6 tbsp jarred ají amarillo paste, or 3 tbsp mild chilli powder with 1 tsp turmeric and 1 tsp smoked paprika","The jarred paste is close to identical and widely sold online. The powder blend gets the colour and gentle heat but misses the fruity note that makes the broth taste Andean.",{"original":32,"swap":33,"note":34},"Chuño (freeze-dried potato)","Small waxy potatoes, boiled separately and added at the end","Fresh potato behaves completely differently — it will not have the chewy, sponge-like bite of chuño, but it keeps the bowl the right shape. Andean grocers sell chuño dried, and it keeps indefinitely.",{"original":36,"swap":37,"note":38},"Mote (hulled hominy)","Tinned hominy, drained, or cooked pearl barley at a pinch","Tinned hominy is the same grain already cooked. Barley is a texture substitute only, and gives a softer, less toothsome bowl.",[40,43,46],{"name":41,"description":42},"Fricasé de pollo","Chicken pieces instead of pork, cooked in the same chilli broth for about half the time — lighter and common midweek rather than at weekends.",{"name":44,"description":45},"Fricasé chuquisaqueño","The Sucre version, generally thicker and less soupy, sometimes with the addition of a little vinegar to cut the fat.",{"name":47,"description":48},"With tunta","Using white tunta rather than black chuño, which is milder in flavour and gives a paler bowl; some households serve both together.",[50],"Nothing but a spoon and a bowl of llajua on the side — the mote and chuño already in the bowl are the accompaniment.","Fricasé improves overnight and keeps 3 days refrigerated, with the fat setting into an orange cap that you can lift off or stir back in. Reheat to a proper simmer rather than merely warm, since the dish depends on being served scalding. It freezes well for 2 months, but freeze the broth and pork alone: chuño turns spongy and mote goes chalky after thawing, so cook those fresh when you reheat.",[53,56,59,62,65],{"question":54,"answer":55},"What is chuño and do I have to use it?","Chuño is potato preserved by an Andean freeze-drying method — left out in the freezing night air of the Altiplano, trodden to squeeze the water out, then sun-dried. It keeps for years and rehydrates into a chewy, absorbent piece that soaks up broth. You can substitute boiled waxy potatoes, but the texture is the main thing chuño contributes, so the bowl will feel noticeably different.",{"question":57,"answer":58},"Why does my stew take so much longer than the recipe says?","Altitude is the usual culprit. Water boils at a lower temperature as you go higher — around 88 °C at the height of La Paz — so a simmer is genuinely cooler and everything cooks more slowly. Above roughly 2,000 metres, add a third to half again to all simmering times, or use a pressure cooker. Old dried hominy also takes far longer than fresh stock, regardless of where you are.",{"question":60,"answer":61},"Is fricasé actually a hangover cure?","That is its reputation across Bolivia, and it is why market kitchens in La Paz start serving it before dawn on Sunday. There is no medical claim being made here, but hot salty broth, fat, chilli and fluid all plausibly help someone who is dehydrated and cold. Bolivians take the tradition seriously enough that fricasé is genuinely easier to find early in the morning than at dinner.",{"question":63,"answer":64},"Can I make fricasé less spicy?","Yes, and it stays authentic. Ají amarillo is mild to moderate compared with many chillies, and removing all the seeds and inner veins before blending takes most of the bite out while keeping the colour and fruitiness. You can also cut the quantity of chilli by a third and make up the volume with a little sweet paprika.",{"question":66,"answer":67},"Why is there bread in a meat stew?","Ground stale bread is the traditional thickener, stirred in near the end so the broth goes from watery to something that coats the back of a spoon. It is a common technique across the Andes and the Iberian world. Use only the amount given — too much and the stew turns pasty and tastes of bread rather than of chilli and pork.",[69,70,71],"Large heavy pot or pressure cooker","Blender","Separate pan for the mote and chuño",6,25,150,480,"medium",[78,79],"main","soup",[81],"dairy-free",[83,84,85],"pork-shoulder","corn","potato",[87,93,96,100,104,108,111,116,120,125,129,134],{"qty":88,"unit":89,"name":90,"note":91,"group":92},10,"piece","dried ají amarillo chillies, stemmed and deseeded","or see the substitution","For the chilli base",{"ref":94,"qty":72,"unit":95,"name":94,"group":92},"garlic","clove",{"ref":97,"qty":98,"unit":89,"name":99,"group":92},"onion",1,"large onion, roughly chopped",{"ref":101,"qty":98,"unit":102,"name":103,"group":92},"cumin","tbsp","ground cumin",{"ref":105,"qty":106,"unit":102,"name":107,"group":92},"oregano",2,"dried oregano, crumbled between your palms",{"qty":109,"unit":102,"name":110,"group":92},3,"lard or neutral oil",{"ref":83,"qty":112,"unit":113,"name":114,"group":115},1.5,"kg","pork on the bone — ribs, hock or bone-in shoulder, in large pieces","For the stew",{"qty":117,"unit":118,"name":119,"group":115},2.5,"l","water",{"ref":121,"qty":122,"unit":123,"name":124,"group":115},"breadcrumbs",60,"g","stale white bread, ground fine",{"qty":126,"unit":127,"name":128,"group":115},null,"to taste","salt",{"ref":84,"qty":130,"unit":123,"name":131,"note":132,"group":133},250,"dried mote (hulled hominy), soaked overnight","or 500 g drained tinned hominy","To serve",{"ref":85,"qty":135,"unit":89,"name":136,"group":133},12,"pieces of chuño or tunta, soaked overnight and rubbed clean",[138,141,145,150,155,158,162],{"title":139,"text":140},"Soak everything the night before","Cover the dried mote and the chuño with cold water in separate bowls and leave them overnight. Next morning rub the chuño between your hands under running water to loosen the skins, and drain the mote.",{"title":142,"text":143,"timerSeconds":144},"Blend the chilli paste","Pour boiling water over the dried chillies and leave them 30 minutes until they are soft and pliable. Drain, then blend with the garlic, onion, cumin, oregano and just enough soaking water to move the blades, until you have a smooth, thick, brick-orange paste with no visible skin fragments.",1800,{"title":146,"text":147,"timerSeconds":148,"tip":149},"Fry the paste","Heat the lard in a large heavy pot and add the paste, standing back from the spitting. Fry over medium heat for 10–12 minutes, stirring often, until it darkens by a shade, smells toasted rather than raw, and orange oil separates and pools at the sides.",700,"This step is where most of the flavour is decided. Stop too early and the finished broth tastes thin and slightly bitter.",{"title":151,"text":152,"timerSeconds":153,"tip":154},"Simmer the pork","Add the pork pieces and turn them in the paste until coated, then pour in the water and bring to a bare simmer. Cook uncovered for 2 hours at sea level, skimming the grey foam in the first 15 minutes, until the meat pulls easily from the bone but has not shredded into the broth.",7200,"Above 2,000 metres allow 3 hours or more, or pressure cook for 20 minutes at full pressure.",{"title":156,"text":157},"Cook the mote and chuño","While the pork simmers, boil the soaked mote in plenty of salted water until the grains have split open and are tender with a slight chew, 1½ to 3 hours depending on age and altitude. Boil the chuño separately for about 25 minutes, until it is soft all the way through and squeezes like a wet sponge.",{"title":159,"text":160,"timerSeconds":161},"Thicken and season","Stir the ground bread into the stew and simmer 10 minutes more, until the broth thickens just enough to leave a film on the back of a spoon. Season with salt until the flavour is clearly savoury and slightly aggressive — it will be eaten with two unseasoned starches.",600,{"title":163,"text":164},"Build the bowls","Spoon mote and chuño into the bottom of deep, warmed bowls, sit a piece of pork on top and ladle over enough of the orange broth to almost cover everything. Serve while it is still too hot to drink comfortably.",{"calories":166,"protein":167,"carbs":168,"fat":169,"fiber":72,"sodium":170,"estimated":171},640,44,45,32,850,true,[173,176,178,180],{"src":174,"alt":175},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero.jpg","Deep bowl of Bolivian fricasé paceño with bone-in pork in orange chilli broth over hominy corn and freeze-dried potato",{"src":177,"alt":175},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-16x9.jpg",{"src":179,"alt":175},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-4x3.jpg",{"src":181,"alt":175},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-1x1.jpg",[183,184,185,186,187,188,189],"fricasé","la paz","pork stew","ají amarillo","chuño","mote","hangover food","2026-08-20","dishroute-kitchen",{"items":193,"total":88,"page":98,"limit":408,"hasMore":409},[194,226,254,261,284,308,330,348,370,386],{"slug":195,"title":196,"nativeName":197,"countrySlug":8,"region":198,"baseServings":199,"prepMinutes":200,"cookMinutes":201,"restMinutes":200,"difficulty":202,"course":203,"diet":207,"mainIngredients":210,"images":214,"keywords":218,"publishedAt":190,"updatedAt":190,"authorSlug":191},"api-con-pastel","Api con Pastel (Purple Corn Drink and Fried Cheese Pastry)","Api con pastel","La Paz, Oruro and Potosí",4,30,35,"easy",[204,205,206],"breakfast","drink","street-food",[208,209],"vegetarian","nut-free",[84,211,212,213],"cinnamon","flour","queso-fresco",[215],{"src":216,"alt":217},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero.jpg","Glass of steaming deep purple Bolivian api beside a blistered fried cheese pastel dusted with icing sugar",[219,220,221,222,223,224,225],"api","api con pastel","purple corn drink","bolivian breakfast","maiz morado","fried cheese pastry","altiplano",{"slug":227,"title":228,"nativeName":229,"countrySlug":8,"region":230,"baseServings":72,"prepMinutes":231,"cookMinutes":231,"restMinutes":232,"difficulty":202,"course":233,"diet":236,"mainIngredients":238,"images":243,"keywords":247,"publishedAt":190,"updatedAt":190,"authorSlug":191},"cunape","Cuñapé (Santa Cruz Cassava and Cheese Rolls)","Cuñapé","Santa Cruz and the eastern lowlands",20,15,[234,235],"bread","snack",[208,237,209],"gluten-free",[239,240,241,242],"tapioca-starch","cheddar","eggs","butter",[244],{"src":245,"alt":246},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero.jpg","Warm Bolivian cuñapé rolls with cracked golden shells, one torn open to show the stretchy hollow cheese interior",[227,248,249,250,251,252,253],"cuñapé","cassava starch","cheese bread","santa cruz","bolivian baking","gluten free",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":75,"difficulty":76,"course":255,"diet":256,"mainIngredients":257,"images":258,"keywords":260,"publishedAt":190,"updatedAt":190,"authorSlug":191},[78,79],[81],[83,84,85],[259],{"src":174,"alt":175},[183,184,185,186,187,188,189],{"slug":262,"title":263,"nativeName":264,"countrySlug":8,"region":265,"baseServings":266,"prepMinutes":267,"cookMinutes":268,"difficulty":76,"course":269,"diet":270,"mainIngredients":271,"images":272,"keywords":276,"publishedAt":190,"updatedAt":190,"authorSlug":191},"bolivian-humintas","Humintas al Horno (Baked Corn and Cheese Parcels)","Humintas al horno","La Paz and the highlands",8,40,55,[235],[208,237],[84,213,242],[273],{"src":274,"alt":275},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero.jpg","Baked Bolivian humintas in charred corn husks, one opened to show the moist corn and melted cheese inside",[277,278,279,280,281,282,283],"humintas","humitas","corn parcels","bolivian snack","queso fresco","corn husk","andean baking",{"slug":285,"title":286,"nativeName":287,"countrySlug":8,"region":288,"baseServings":72,"prepMinutes":135,"cookMinutes":289,"difficulty":202,"course":290,"diet":292,"mainIngredients":294,"images":297,"keywords":301,"publishedAt":190,"updatedAt":190,"authorSlug":191},"llajua","Llajua (Bolivian Locoto and Tomato Table Salsa)","Llajwa","Nationwide, strongest in the highlands",0,[291],"sauce",[293,208,237,81,209],"vegan",[295,296],"tomato","cilantro",[298],{"src":299,"alt":300},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero.jpg","Bowl of deep red Bolivian llajua salsa with visible chilli seeds and flecks of green herb, beside a stone grinding batan",[285,302,303,304,305,306,307],"llajwa","locoto","bolivian salsa","raw chilli sauce","quirquina","batan",{"slug":309,"title":310,"nativeName":311,"countrySlug":8,"region":312,"baseServings":199,"prepMinutes":73,"cookMinutes":313,"restMinutes":314,"difficulty":76,"course":315,"diet":316,"mainIngredients":317,"images":321,"keywords":325,"publishedAt":190,"updatedAt":190,"authorSlug":191},"majadito","Majadito (Beni Rice with Dried Beef and Plantain)","Majadito beniano","Beni and Santa Cruz",80,120,[78],[81,237],[318,319,320,295,241],"rice","achiote","plantain",[322],{"src":323,"alt":324},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero.jpg","Plate of Bolivian majadito — orange annatto rice with shredded dried beef, fried plantain slices and a fried egg on top",[309,326,327,251,328,329,320],"charque","beni","bolivian rice","annatto",{"slug":331,"title":332,"nativeName":333,"countrySlug":8,"region":334,"baseServings":199,"prepMinutes":200,"cookMinutes":267,"difficulty":76,"course":335,"diet":336,"mainIngredients":337,"images":338,"keywords":342,"publishedAt":190,"updatedAt":190,"authorSlug":191},"pique-macho","Pique Macho (Bolivian Beef and Chip Sharing Platter)","Pique a lo macho","Cochabamba",[78],[],[85,295,97,241],[339],{"src":340,"alt":341},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero.jpg","Bolivian pique macho platter piled with chips, seared beef cubes, sausage slices, raw onion, tomato, chilli rings and boiled egg",[343,344,303,345,346,347],"pique macho","bolivian platter","loaded chips","cochabamba","sharing food",{"slug":349,"title":350,"nativeName":351,"countrySlug":8,"region":352,"baseServings":135,"prepMinutes":122,"cookMinutes":73,"restMinutes":353,"difficulty":354,"course":355,"diet":356,"mainIngredients":357,"images":360,"keywords":364,"publishedAt":190,"updatedAt":190,"authorSlug":191},"bolivian-saltenas","Salteñas (Bolivian Juicy Baked Meat Pastries)","Salteñas","Tarija and La Paz",720,"hard",[206],[],[358,85,212,359],"beef-chuck","peas",[361],{"src":362,"alt":363},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero.jpg","Golden baked Bolivian salteñas with braided top seams, one bitten open to show the beef and potato broth inside",[365,366,367,368,186,184,369],"salteña","bolivian pastry","baked empanada","street food","tarija",{"slug":371,"title":372,"nativeName":373,"countrySlug":8,"region":334,"baseServings":199,"prepMinutes":200,"cookMinutes":200,"difficulty":202,"course":374,"diet":375,"mainIngredients":376,"images":377,"keywords":381,"publishedAt":190,"updatedAt":190,"authorSlug":191},"silpancho","Silpancho (Cochabamba Breaded Steak Plate)","Silpancho cochabambino",[78],[81],[85,318,241,121,295],[378],{"src":379,"alt":380},"\u002Fimages\u002Frecipes\u002Fsilpancho\u002Fhero.jpg","Bolivian silpancho plate with a wide breaded steak over rice and fried potato slices, topped with a fried egg and chopped tomato salsa",[371,346,382,383,384,385],"breaded steak","bolivian lunch","fried egg","salsa cruda",{"slug":387,"title":388,"nativeName":389,"countrySlug":8,"region":390,"baseServings":72,"prepMinutes":73,"cookMinutes":391,"difficulty":76,"course":392,"diet":393,"mainIngredients":394,"images":398,"keywords":402,"publishedAt":190,"updatedAt":190,"authorSlug":191},"bolivian-sopa-de-mani","Sopa de Maní (Bolivian Peanut and Beef Soup)","Sopa de maní","Cochabamba and the valleys",100,[79],[81],[395,396,85,397],"peanuts","beef-shank","pasta",[399],{"src":400,"alt":401},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero.jpg","Bowl of Bolivian peanut soup with beef, potato and noodles under a pile of crisp fried potato matchsticks and parsley",[403,404,405,406,346,407],"sopa de maní","peanut soup","bolivian soup","beef broth","andean food",24,false,1787360048094]