Fritanga de Cerdo

Fritanga de Cerdo was one of the dishes I tried during my La Paz foodie tour. It is typically served with corn and (dehydrated) potatoes and consists of well-cooked pork covered in a spicy red sauce with lots of garlic and onions.

According to our guide, the dish is frequently served for regional holidays in Potos and Sucre. If you're in Sucre, you might see it on the menu as "Fritanga chuquisaquea." This is because chuquisaquea refers to the Chuquisaca Department, which includes Sucre.

Take a stroll through a local market if you're curious about dehydrated potatoes. When it comes to traditional Bolivian cuisine, they are one of the most recognizable ingredients.

Dehydrated potatoes have the appearance of rocks, either white or dark purple, and can be stored for many years. They are cooked by soaking them in water overnight and then cooking them like regular potatoes. Examine the brown things that resemble mushrooms in the image above. These are the dried potatoes.