VOICED : Carne de llama para sibaritas

Llama meat, once a staple in Bolivian street markets, is now gaining recognition in elite restaurants and is poised to enter international culinary scenes. Known for its high protein and low-fat content, llama meat is a traditional Andean dish cherished by indigenous people. Despite its growing popularity, the main hurdle for its export is the lack of sanitary production conditions. In Bolivia, llama meat is served in both gourmet styles, like carpaccio in La Paz, and traditional forms, such as fricassé in Oruro.

What is the origin of llama meat's popularity in Bolivia?

• It was introduced by international chefs.

• It was imported from neighboring countries.

• It was always a part of elite cuisine.

• Local inhabitants in Oruro recognized its value.

Which of the following is a key nutritional benefit of llama meat?

• High in carbohydrates

• Rich in protein

• Contains high levels of fat

• Low in vitamins

What is a major challenge for exporting llama meat internationally?

• Limited supply of llamas

• Lack of demand

• Insufficient sanitary production conditions

• High production costs

Which dish is served at a French restaurant in La Paz?

• Llama burger

• Llama soup

• Llama carpaccio

• Llama stew

What is the popular llama dish served in Oruro?

• Llama sandwich

• Llama salad

• Llama fricassé

• Llama steak