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Legend has it that the dish emerged in a great snowfall, when some shepherds did not have anything to eat but potatoes and a few rasps of cod. They cooked the potatoes with the cod and crushed them mixed with the spineless chullas, but when it was not enough they began to pour olive oil and remove it with the mortar. At the end they said "this stuffed up to the donkeys" and hence the name.It is a traditional dish of the mountains and is usually eaten when the first snows fall, it is even said that to come out good good, melted snow must be used to cook it. The exquisite and small nuts of the saw are added to decorate and complete a nutritious dish. Like almost all field dishes, it is best not to use dishes and eat directly from the mortar.


8 portions
  • 8 potatoes, or medium potatoes
  • 300 grams cod, desalted
  • 3 cloves garlic
  • 4 eggs, Hard
  • 9 tablespoons olive oil
  • 50 grams walnut
  • salt


Cook the potatoes with skin for 30 minutes and separately, the cod 5 minutes. Reserve a cup of cod cooking broth.
Chop the garlic, peel the potatoes and crumble the cod.
In a mortar (molcajete), crush the garlic, add the potato and mix.
Add the cod and mix well.
Add the oil while stirring. If it is too thick, add a little of the stock of cod that we have reserved.
It has to be with the consistency of a puree.


Serve on plates or better clay pots garnished with slices of hard-boiled egg, nuts and a splash of olive oil.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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