Two of the most outstanding elements with a strong presence in Bolivian cuisine, the chuno and the tunta (the latter also known in other Andean regions as 'white chuno', due to the similarity with the preparation process of the typical black chuno that we are familiar with), are today foods of high production and much appreciated when served to the palate.
Talking about the origins of chuno and tunta takes us back centuries, more specifically, to the Inca era, a time when the populations of the Andean region were constantly exposed to food crises, since the region is characterized by a mild climate and quite inhospitable terrain for agricultural production; consequently, these factors do not permit frequent agricultural practices. Therefore, maintaining food security, which was quite unstable, became a necessity for the entire region, until these food preservation methods were developed, with excellent results.
Using the unfavorable geographic and climatic conditions, preservation methods were devised that remain effective to this day and have a strong demand for their exquisite taste. Just take a look at some of the dishes that profit from this tradition:
- Chicken Sajta.
- Picana.
- Ají de Chuno.
- Spicy Beef Tongue.
- Spicy Chicken.
- Mixed Spicy (chicken and beef tongue).
- Pork or Chicken Chicharrón.
- Pork or Chicken Fried Stew.
- Chuno Fried Stew.
- Rabbit Stew.
- Kidney Stew.
- Rib Plate.
- Jakonta.
- Thimpu.
- Chuno Lagua.
- Saice.
- Chairo.
- Chuno Cookies (made from chuno flour).
- Filled Tunta.
Regarding their preparation, both for tunta and chuno, the climatic conditions of the Andean region are utilized. Let’s examine their process step by step:
It begins with distributing potatoes in the pampas and covering them with straw, leaving them exposed to frost for an average of three nights. From this exposure, the steps that follow differentiate chuno from tunta:
Chuno.
After the frost exposure period, the chuno is stomped upon, then wrapped again in straw to refreeze and stomped once more. After the last night of freezing, it is left to dry in the sun until completely dry. The outer layer then cracks easily—gently rubbing helps to remove it.
Tunta.
The difference lies in its washing. After the frost exposure, tunta is washed to remove substances such as those that give the chuno its subtle bitterness and dark color. Usually, tunta is taken to a river, where bleaching occurs quickly due to the flow, but if no nearby streams are available, the washing is done manually. It can also be processed using small earth elevations called tajanas—small mounds with snow, where a small stream is channeled, placing the frozen potatoes surrounded by stones to form a small pond through which water flows. Once whitened, they are exposed to the sun until dry.
The result of both processes is two products with longer shelf lives and nutritional properties that help the body, especially with stomach ailments like gastritis and ulcers.
Whether accompanied by a broth, sauce, in soups, or spicy dishes, the presence of these two products, chuno and tunta, commands high demand, as their flavor is unmatched and they have become a fundamental part of Bolivian cuisine. Now that we know, let’s enjoy them!
Enjoy your meal.
