Caldo de Cabeza
South America — Bolivia
Bolivia's most important head-meat tradition. The entire head simmered for many hours into a rich broth with potatoes, herbs, and chili. Served as breakfast, recovery food, and market dish.
Cuts in this tradition
Cultural context
Especially important in La Paz and highland Bolivia. Head soups are associated with early-morning markets and cold Andean mornings. Part of a broader Andean head-soup tradition shared with Peru and Ecuador.
Preparation
Head boiled for many hours with onion, garlic, cumin, ají, and potatoes. Meat shredded from skull and served in rich broth with fresh herbs and chili.