Comments on: Llajwa – Weekend Herb Blogging

By: Paraguay 200

Paraguay 200 — Mon, 16 May 2011 18:56:32 +0000

[...] red potatoes, and pork tenderloin all sauteed with a little shichimi spice blend. On the side, salsa llajwa – a puree of huacatay, quirquiña, rocoto peppers, olive oil, vinegar and salt (a [...]

By: The Status of Status

The Status of Status — Sun, 15 May 2011 04:12:58 +0000

[...] of our favorite dishes, ocopa, a chilled potato dish topped with a cheese based sauce flavored with huacatay, ají amarillo and walnuts. Status’ menu claims that there’s also contains [...]

By: dan

dan — Fri, 09 Jul 2010 22:19:55 +0000

What restaurant? The one where I first tried it here in town? It doesn’t exist anymore.

There aren’t a lot of Bolivian restaurants here in town, other than out in Liniers. And there’s one in Belgrano that I know of.

By: Uju

Uju — Fri, 09 Jul 2010 20:59:07 +0000

Dan, hi! I’m from Buenos Aires, your post is nice! Do you remember the name of the restaurant? I want to go and eat Llajwa…
Thanks!
Bye

By: dan

dan — Fri, 02 Jul 2010 16:03:54 +0000

Thanks for the sources for those in the U.S. You are however, missing the point about the recipe. Sure there’s a traditional, simple recipe, but that doesn’t mean one can’t vary it, just like any other sauce gets varied. You think ketchup or mustard only have one recipe? If so, we wouldn’t have a zillion brands of each. Even if you look at the ingredients on different commercial brands of llajwa you’ll find different ingredients, and the different brands taste different. Even though you claim to agree with Gabriela, you specified huacatay as an ingredient and she says it has no place in the sauce. There’s a place for tradition, and there’s also a place for realizing one doesn’t have to be stuck in it.

By: quirquincho

quirquincho — Fri, 02 Jul 2010 14:24:17 +0000

If you are in the U.S. you can by huacataya by mail from Noly’s World Cuisine in Chicago. Sometimes they have quilquina too. I checked their website and right now they have huacataya but no quilquina. They say to check back in late summer for the quilquina.

I agree with Gabriela Bieri, llajua is simply huacataya/quilquina, locoto, tomato and salt.