Estofado de Vizcacha
Vizcacha Stew with Keto Vegetables
Yes, with a tweak: explicitly request no potatoes, rice, or other high-carb root vegetables in the stew or as a side. About 8g net carbs per serving.
What it is
A robust and savory stew featuring tender pieces of vizcacha (a high-protein wild game meat from the Andes), slow-cooked in a rich, aromatic sauce made with onions, garlic, tomatoes, and traditional Bolivian herbs and spices. Typically served with potatoes or rice, the keto adaptation replaces these starchy sides with a selection of low-carb vegetables such as zucchini, green beans, or spinach to maintain the integrity of the stew while fitting dietary needs.
Key ingredients
Vizcacha meat, olive oil, onions, garlic, diced tomatoes, dry red wine (optional), bay leaves, cumin, oregano, salt, black pepper, beef broth. Served with steamed or sautéed zucchini and green beans.
How to make it keto
Explicitly request no potatoes, rice, or other high-carb root vegetables in the stew or as a side. Confirm no flour or cornstarch thickeners are used. Ensure only low-carb vegetables are served.
Watch out for
Potatoes, rice, or high-carb root vegetables (like carrots) inadvertently added to the stew. Flour or cornstarch thickeners in the stew base. Hidden sugars in tomato products.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Bolivian menuAll 167 Bolivian dishes ›
