The Humberto Portocarrero Technological Institute in Potosí is gearing up for the 11th edition of its Lagua Fair, taking place tonight at the Casa de la Cultura

A Hearty Andean Stew: Lagua is a warm hug in a bowl, a traditional Andean dish particularly popular in the chilly regions of Bolivia and Peru. This thick soup or stew boasts a base built around hearty grains like corn (maize), wheat, quinoa, or barley. But lagua doesn’t stop there. Chunks of potato, protein sources like meat or freeze-dried potatoes (chuño), and a symphony of spices add complexity and depth to each spoonful. The consistency ranges from hearty to creamy, depending on the specific recipe, making it a perfect winter warmer. Each region boasts its own take on lagua, incorporating local ingredients to create distinct flavor profiles and textures – a testament to the rich culinary tapestry of the Andes.

A Decade of Delicious Tradition: Chef Francisco Aguirre, the driving force behind the event, announced everything is in place to showcase nine varieties of lagua, a hearty winter stew that is a staple in Potosí. For the past eleven years, the institute’s Tourism program has taken the lead in crafting these delicious dishes.

Collaboration and Community:  This year, the Tourism program is collaborating with the institute’s Agriculture program, which has consistently provided support.  Aguirre emphasizes their combined efforts aim to “delight everyone with our different kinds of laguas.”

A Feast for All Tastes:  The Lagua Fair kicks off at 5:00 PM this Friday at the Casa de la Cultura.  Visitors can expect a diverse selection of laguas, including K’alapurka, corn, quinoa, jarwi, wheat, chuño, oca, fava bean, and janqakipa varieties.