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This document presents four national culinary techniques: 1) Lamb brazuelo, which includes lamb shoulder cooked with corn, potatoes, and rice. 2) Humacha cheese, a dish made with native cheese, fava beans, and other ingredients. 3) Baked lamb head with potatoes and vegetables. 4) Lapping, seared and cooked beef with French fries, corn, and other vegetables. The document provides details about the

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EN