Llama meat is the star of this traditional stew which is commonly consumed throughout northern Argentina. The dish is typically made by simmering pieces of llama meat with ingredients such as carrots, rice, and colorful Andean potatoes (papas andinas).

The combination is cooked until the meat and vegetables become tender, and it is then served while still warm. Cazuela de llama may also come in the form of thin llama meat slices that are combined with potato halves and smothered in creamy sauces.

Specialties prepared with llama meat such as this one can be found in numerous local restaurants in the region.