Chairo Base (Bolivian/Andean Lamb-Potato Broth)

Origin: Bolivia (La Paz, Andean highlands). A hearty broth built from lamb, freeze-dried potato (chuño, a traditional high-altitude preservation technique dating to pre-Columbian times), fresh potato, and vegetables.

Flavor Profile: Earthy and savory, with chuño contributing a distinct, slightly fermented depth not found in broths using only fresh potato.

Culinary Uses: Base and finished form of chairo, a foundational dish of Andean highland cuisine particularly associated with La Paz.

Regional Variations: Peruvian highland regions have closely related dishes using chuño with some variation in meat and vegetable choice.

Storage: Refrigerate 3–4 days; freezes well.

Notes: Chuño (freeze-dried potato, made by exploiting the Andean altiplano’s freeze-thaw cycles) is one of the oldest documented food preservation techniques in the Americas, predating European contact.