Marraqueta is positioned as one of the “best” breads in the world according to Taste Atlas

Marraqueta is positioned as one of the breads “Most delicious” Its crunchy texture has earned it a place around the world Taste Atlas One of the best breads in the world. Marraqueta is ranked 11th in international rankings.

The most consumed bread in Bolivia, usually served with coffee and Las Manas cheese, received 4.6 “stars” (out of 5 stars) as one of the preparations they received More applause from the world’s culinary experts.

In Bolivia, they are considered “Battle Bread” They are oval in shape with a cutout in the middle of the loaf. Bread is so important in the region that La Paz Malaquitas They were declared a cultural heritage site in 2006.

However, There is controversy over the origins of marraquetaThe same percentage is true of bread consumption in Chile. Documentary sources indicate that bread was first made in the port of Valparaiso, by two French brothers; they created a French bread for consumption. Since then, it has become popular in Bolivia, Uruguay, Argentina and Peru.

“It will never compare to La Paz marraqueta, no one can match it,” Dandy Mallea, executive officer of the La Paz Federation of Artisan Bakers, told Diario.

It is for this reason that in international rankings, marraqueta appears with the Chilean flag, not the Bolivian flag. The people of La Paz guarantee that the best bread is theirs, and they guarantee that altitude is one of its ingredients. He gave greater meaning to his La Paz Malaquita.

Bolivian historians say that the product was brought to La Paz by a Greek immigrant named Constantino Callisperis, a young baker who came to work in Churumani and then began to make Figgliozzi noodles. Others believe that the Malaquite brothers were responsible for the preparation and began it when they arrived in Valparaiso from France.

However, the cross-culture that arose with the arrival of Europeans on South American lands may be the true origin of the various cultures. Similar gastronomic expressions exist in Bolivia, Chile and Peru. Today, they are still shared with different ingredients and preparations typical of each region.