Indigenous to South America, llamas have been eaten by the peoples throughout history for as long as anyone can tell. Like any other food, it goes through stages of popularity and llama meat is becoming especially popular in La Paz lately.

LA PAZ, Bolivia – Llama meat, a traditional ingredient in indigenous diets, increasingly is being featured in Bolivia’s gourmet circuit.

The Italian restaurant Beatricce, in the Bolivian capital of La Paz, has combined its traditional pasta with this local ingredient. The result is an exquisite llama ravioli dish that sells for $30 bolivianos (US$4.30).

The French restaurant La Comedie offers customers a llama filet with Bordelaise or Roquefort sauce for $72 bolivianos (US$10.50). The menu at Aji Gustró features the Kanka dish, which includes diced llama with sauce, fries and vegetables, for $70 bolivianos (US$10).

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