Chinacla, La Paz
© Amy Youngs, Peace Corps Volunteer, Chinacla, '96-'98
	A woman from the community of Chinacla, La Paz shucks corns to make nacatamales. To make nacatamales, minced and seasoned meat (usually pork), diced potatoes and rice fried with saffron are packed in cornmeal dough and wrapped in corn husks. They are then steamed over a wood-burning stove known as a estufa. Nacatamales are a typical dish served at Christmas.
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