Bolivia The Bolivian marraqueta is consumed mostly in the metropolitan area of
La Paz Chile In Chile, marraqueta is a staple food eaten at every meal. Marraqueta is the most widely consumed bread in Chile and is used as toast, in sandwiches and as a binder for certain recipes such as
pastel de carne (
meatloaf). It is widely considered a
national staple food and important to Chilean national identity. It is also called
pan batido (whipped bread) or
pan francés (French bread) depending on the region. The Chilean marraqueta is created by butting two rolls up against one another and slicing through both almost deeply enough to form four rolls, then baking. It does not contain fat and the
proofing process takes longer than other breads. The unusual form of the four buns allows it to be divided very easily.
Peru In
Peru, the bread called
pan francés (sometimes
pan francés peruano) is different from the marraqueta. == Gallery ==