Bolivia’s Llama meat: A Traditional Part of Andean Indigenous Cuisine

In the United States, Americans enjoy eating a steak or a hamburger. It’s made with cattle meats. In Australia, Australians have kangaroo meats that can be processed in different meats such as hotdog, steak, hamburger, meatballs, goes on.

While in Bolivia, Bolivians enjoy eating Llamas meats. They are confident that llama meat is very good for the health, it’s healthy, the meat has less fat than a cow.

Llama meat has been part of the traditional Bolivian diet for centuries and has recently become an eye-catching addition to the menu in smart Andean restaurants.

By the way, the Llamas meat has recently made the leap into the most prestigious kitchens in Bolivia, and its high protein, low-fat content could soon make it into a prominent dish on menus of Bolivia around the world.

Psst: There are about 3.7 million heads of llama, a cousin of the alpaca, raised in a region of South America stretching from Ecuador to Argentina — though the vast majority are in Bolivia and Peru.