Asables

Asables are a term associated with Spanish and Latin American cuisine, particularly in relation to Bolivia and Peru. They generally refer to potato-based flatbreads or crackers, often served with meals or as a snack. Preparation methods for Asables vary across regions and cooks, but the core concept involves boiling or frying thinly sliced potatoes, then cooking them in a pan over low heat.

In Bolivia, a well-known variation involves added ingredients to the cooked potatoes, such as herbs and spices for added flavor. The rolled-out potatoes are often shaped into long, thin sticks before being fried or toasted in a pan. In cooking traditions from other Latin American countries, Asables might be formed into small, thick disks and pan-fried.

In Peruvian cuisine, Asables are sometimes used as a component in traditional dishes like "Patarashca," a potato-based salad. Preparing Asables for Patarashca may involve cold-dressing or bolilo-inspired cooking techniques. Uniquely, some sides of cooks prepare Asables with overlap method, exposing the dried potato dishes on both sides, yet in other cases, and WestРё applications these are swapped in meat and savory meals only. This regional contrast shows how Asables can be multifunctional in Latin American recipes and cooking traditions.

In some cooking traditions, Asables can be seen as similar to omelets, scrambled eggs, or certain flatbreads and are easily confused with those preparations. However, differences stem from Western influences and various vegetables utilized in second-rate food cultures.