The chuno is naturally preserved by taking advantage of the harsh climate of the Andes. Also known as Tunta, White Chuno, and Moraya, there are two varieties of chuno: black chuno and white chuno, and the process of making chuno has remained the same for over eight centuries, created by the Aymara and Quechua peoples who live in the high altitude regions of the Andes in Bolivia and Peru.
To create the white chuno, potatoes are frozen for several nights, washed in cold rivers, and mashed in nets to remove their skins, then dried in the hot sun to produce a white, preserved tuber.
The word chuno comes from the Quechua ch'unu, which roughly translates as frozen or wrinkled potato. White chuno is found mostly in South America and is an acquired taste, but it has remained a staple product in Peruvian and Bolivian diets for centuries, favored for its filling nature and long shelf life.
White chuno originates from Peru and Bolivia and has been made by local peoples since the 13th century. The process used today is the same as in ancient times, and it is primarily produced in high-altitude villages of the Andes. Currently, canned chuno can be found in local markets in Peru and Bolivia, and sometimes in Chile and Argentina. It is also available through some online retailers.
