roasted face – Oruro

roasted face – Oruro

This heritage of Oruro cuisine rescues a tradition, inherited from generation to generation, intangible in nature. The historian Mauricio Cazorla describes roasted cara as the most characteristic typical dish of Oruro and that it is always eaten with bread and by hand.. Its origin has to do with the arrival of the llamaros to Oruro to sell lamb meat. They marketed everything, except the head, who—so as not to waste and satisfy their hunger—they cooked in the ovens of the dairy farms and ate with bread.. A historical fact shows that in 1809, during the uprising of 25 of may, the famous Remove layers, a Brazilian mulatto with behavior at odds with the law, He arrived in Oruro and a trial was initiated against him for suspicion of having committed a barbarism.; The subject was found in a place drinking with women and eating roasted face. “It confirms that this gastronomic heritage dates back older than 200 years", says Cazorla. The roasted face was declared heritage of Oruro by the Departmental Law 21, promulgated on 8 February 2012. The standard includes the charquekán and the p'isara; Pasakana and Ank'añoka fruits; api and boiled ank'añoka and ayrampu. The regulations recommend its registration and promotion at fairs.

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