Brazil
Argentina
Chile
Colombia
Ecuador
Guyana
French Guiana
Falkland Islands (Malvinas)
Paraguay
Peru
Suriname
Uruguay
Venezuela
Germany
Austria
Belgium
Croatia
Denmark
Spain
Finland
France
Greece
the Netherlands
Hungary
Ireland
Iceland
Italy
Luxembourg
Norway
Poland
Portugal
the United Kingdom
the Czech Republic
Sweden
Switzerland
Turkey
the United States
Mexico
the Dominican Republic
South Africa
Australia
Fiji
Dish · Cochabamba
Pique macho
Platter to share, with beef strips, sausage, French fries, onion, tomato, locoto and boiled egg. Created in Cochabamba, it was chosen in 2019 as the department's most representative dish.
Flavors · Sucre
Mondongo chuquisaqueño
Pork stew in a red ají sauce, served with mote of white corn and potato. It is listed among Sucre’s emblematic dishes and has its own fairs in the city.
Traditional dish from Sucre, Chuquisaca
Also known as: Mondongo
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
Click a photo to enlarge it.
Mondongo chuquisaqueño — Sucre, Bolivia
The mondongo chuquisaqueño is a pork stew, usually made with ribs, cooked in a thick red ají sauce with onion, tomato and seasonings. It is served with mote, the cooked white corn, and potato. The ají colorado gives the dish a dark red color and a pronounced spiciness, typical of the cuisine of the Chuquisaca valleys.
Despite the name, in Sucre mondongo is not made from tripe: it is a pork stew. The adjective chuquisaqueño links it to the department of Chuquisaca, whose capital is Sucre.
The official presentation of the Sucre destination, from Bolivia’s Bicentennial program, lists mondongo chuquisaqueño first among the emblematic dishes of the local culinary identity, alongside chorizo and ckocko de pollo. Travel guides present it as one of the city’s best-known dishes.
Sucre holds fairs dedicated to the dish. The Feria del Mondongo y el Chorizo Chuquisaqueño takes place on civic dates, such as May 25, which commemorates the 1809 uprising in the city. On All Saints’ Day, a food fair next to the general cemetery features mondongo as a main dish, alongside breads and sweets of the celebration.
Mote is usually served with the palito, the central part of the corn kernel, and the potato soaks up the sauce. It is a hearty, hot lunch dish.
Share:
WhatsApp
Where it comes from
Sucre, Chuquisaca
Mentioned in the official presentation of the Sucre destination among the emblematic dishes of the local culinary identity.
Ingredients
Pork (usually ribs), ground red ají, onion, tomato, garlic, cumin and other seasonings. Served with mote of white corn and potato.
How it is eaten
At lunch, in a deep plate, with the pork stew in the ají sauce and mote and potato on the side. You eat it with a fork, holding the rib bones with your hand.
When it is eaten
Throughout the year; appears at Sucre fairs on civic dates, such as May 25, and on All Saints’ Day.
Your questions
Questions about Mondongo chuquisaqueño
Does mondongo chuquisaqueño contain tripe?
No. In Sucre, mondongo is a pork stew, usually ribs, in a red ají sauce, served with mote and potato.
Is mondongo chuquisaqueño spicy?
Yes, the red ají sauce provides a pronounced spiciness. Intensity varies from kitchen to kitchen.
When is the mondongo fair in Sucre?
On civic dates, such as May 25, and on All Saints’ Day, next to the general cemetery. Dates and locations vary each year; check ahead.
Flavors of Bolivia
Discover other flavors of Bolivia
Dish · Cochabamba
Silpancho
Layered dish from Cochabamba: rice, boiled and fried potato, a very thin breaded steak, fried egg and a salad of onion, tomato and locoto. The name comes from Quechua and means flattened and thin.
Dish · La Paz
Fricasé
Thick soup from La Paz with pieces of pork cooked in a yellow ají broth, served with mote of white corn and chuño. It is part of the traditional cuisine declared a municipal heritage.
Dish · Oruro
Charquekan
Oruro dish of shredded llama charque fried until crispy, served with mote (corn), potato, hard‑boiled egg, cheese and llajwa. It is a traditional specialty of the city of Oruro.
Dish · Potosí
K'alapurka
Thick soup made from white cornmeal with meat, potato and red ají, served in a clay bowl with a very hot volcanic stone inside that makes the broth boil at the table. It is a national heritage dish as representative cuisine of Potosí.
Dish · Potosí
Salteña
Baked empanada with a slightly sweet dough and a juicy filling of meat, potato, ají and broth, eaten mid-morning throughout Bolivia. Law 485 declared the salteña potosina a national heritage; its origin is disputed.
Dish · Santa Cruz
Majadito
Cooked rice with shredded charque or other meats, served with a fried egg and fried cooking banana. It is the most consumed dish of cruceña cuisine from the Bolivian Lowlands (Oriente).
Dish · Tarija
Saice tarijeño
Spicy stew of ground beef with diced potato, peas and red ají, served with rice and a fresh salad. It is Tarija’s signature dish and the most representative of Tarija cuisine, according to the municipality.
Drink · Tarija
Singani
Brandy (aguardiente) from Moscatel de Alexandria grapes with Bolivian denomination of origin, produced in high-altitude valleys. The Tarija valleys are the primary production zone of the denomination and the center of the Wine and Singani Route.