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.

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