Carapulcra

Carapulcra, occasionally spelled as carapulca, is a revered dish from the Andean region, treasured by both the Quechua and Aymara peoples. The Aymara originally referred to it as "qala phurk'a" meaning a stew cooked with hot stones. This dish is a staple in Peruvian and Bolivian cuisine and features a delectable combination of pork and papa seca (dried potatoes). It's seasoned with a rich blend of peanuts, ají panca and mirasol peppers, garlic, and spices such as clove.

Carapulcra is essentially a contemporary adaptation of a traditional Andean soup. In ancient times, it was typically made with llama or alpaca meat, and some people still prefer these meats today. The dish is usually served with rice, boiled potatoes, or yuca, making it a hearty and delicious meal that celebrates Andean culinary traditions.