 Chairo stew as served at Ciclik, a restaurant in the Sopocachi neighborhood of La Paz, Bolivia | |
| Type | Soup |
|---|---|
| Place of origin | Bolivia, northernChile |
| Created by | Aymara people |
| Serving temperature | Hot |
| Main ingredients | Chuños,onions,carrots,potatoes, white corn,beef andwheat kernels |
Chairo is a traditional dish of theAymara people, consumed mainly inBolivia and other countries in the Andes.[1]
It is a soup made of vegetables and beef.[2] It is made ofchuño (dehydrated potatoes),onions,carrots,potatoes, white corn, peas, fava beans, a small piece ofchâlona (dehydrated lamb or llama meat),beef, andwheatkernels; sometimes a small piece of pork rind is placed on top. It also contains herbs such ascoriander and spices. It is native to the region ofLa Paz. It is also very popular in the PeruvianAltiplano, forming an important part of the gastronomy of thePuno Region.[3]
 | ThisPeruvian cuisine-related article is astub. You can help Wikipedia byadding missing information. |
 | ThisBolivian cuisine-related article is astub. You can help Wikipedia byadding missing information. |
 | ThisChilean cuisine–related article is astub. You can help Wikipedia byadding missing information. |
