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Chuño is a central item in the Wechua cusine. It is made of potato dried at freezing temperatures that are common at nighttime in the highlands around Mount Lacara. The Coastal Wechua, the Wechua of western Keltia, have their own version of chuño by drying maize by sunlight.

It is a five-day process, obtained by exposing a frost-resistant variety of potatoes to the very low night temperatures of the Mount Lacara region, freezing them, and subsequently exposing them to the intense sunlight of the day (this being the traditional process). The word comes from Wechua ch'uñu, meaning 'frozen potato'.