K'alapurka

K'alapurka is a thick soup made from white cornmeal, with beef or charque, potato, red ají, onion, garlic and oregano. What sets it apart is the way it’s served: the soup comes in a clay bowl and, at the moment of serving, a very hot volcanic stone is placed inside, making the broth bubble and keeping it hot for longer.

In 2014, Law 485 declared the representative cuisine of the Potosí department a national heritage of Bolivia, and k'alapurka is the first dish on the list. The Gobernación of Potosí, when choosing the department’s flag dishes, indicated it as the dish of the central region, that of the city of Potosí.

The city sits at about 4,000 meters altitude, with cold mornings and nights, and the soup is known as a warming dish. Travel guides describe k'alapurka as a Potosí breakfast on cold days, and the sound of the stone hitting the bowl is part of the ritual.

Some versions include fried pork, and the level of spiciness varies. The yellow-orange broth is often finished with ground ají and herbs on top.

Spelling varies because the word comes from Quechua: k'alapurka, q'alapurka, k'alaphurka or kalapurka are forms found on menus and official documents.