1 September, 2021
Estimated Reading Time : 1 minute, 7 seconds
In Latin America, there must be at least 50 versions of empanadas, with common elements that make them similar in preparation and flavor. This is the case of jawitas, the best-kept secret of the Yungueña women.
The word jawita originates from the Aymara language, which means "painted". With their hands in the dough, you can find Yungueña women preparing the most delicious empanadas in all of Bolivia, filled with a generous cheese that continues to captivate, especially the residents of La Paz.
The Yungueña region has become a gastronomic heritage of Bolivia for hosting the best jawita cooks. From the most rudimentary and traditional to the most modern, the Yungueñas possess that secret ingredient that prevents other cooking enthusiasts from figuring out how to make jawitas that are so loved.
In La Paz, they continue to gain followers because of the flavor of these delicious empanadas, sold by local homemade vendors, who gradually established branches on every corner of the capital. For Bolivians, there is nothing better than enjoying what is ours.
In other rural areas, by the warmth of clay and brick ovens, entire families dedicate their days to making colorful jawitas for sale in bustling squares and areas of Irupana. From grandmothers to granddaughters, the tradition continues, along with the secret to preparing them with an old-time flavor.
Preparing yawitas is a treasured heritage by the Yungueña women, not only as a means of livelihood but also as a living history of Aymara culture. Tasting them is to enjoy that sweet-salty flavor, unforgettable with every bite.
