Fricasé

Fricasé is a thick, spicy pork soup typical of La Paz. The pieces of pork, often on the bone, are slowly cooked in a broth seasoned with ground yellow ají, garlic, cumin and black pepper. The dish is brought to the table in a deep bowl, with mote—the cooked white corn—chuño and plenty of broth, and it is often topped with mint leaves.

In 2012, the municipality of La Paz included the "fricasé de cerdo" on the list of "Gastronomía Tradicional Paceña," declared an intangible cultural heritage of the municipality. The city government is responsible for protecting and promoting these dishes at fairs and festivals.

The name comes from the French fricassée, meat cut into pieces and cooked in a sauce. According to information attributed to the La Paz city government, the dish would have arrived in the city during the colonial period, influenced by French culture from the early 18th century. In La Paz, the recipe acquired Andean ingredients such as chuño and ají.

Yellow ají gives the broth its golden color and a moderate heat. Chuño, the potato dried by the altiplano cold, absorbs the broth and has a firm texture. Mote is served as large kernels.

Travel guides describe fricasé as a weekend and festive dish in La Paz, eaten very hot, often in the morning.