A marraqueta (also known by other names) is a bread roll made with wheat flour, salt, water and yeast.

[4][5] The Bolivian marraqueta is consumed mostly in the metropolitan area of La Paz[1] and El Alto.

It is prepared in common ovens between midnight and dawn to be sold fresh and crunchy by vendors in the morning.

[7] Marraqueta is the most widely consumed bread in Chile and is used as toast,[8] in sandwiches and as a binder for certain recipes such as pastel de carne (meatloaf).

An alternative theory of the bread's origin was proposed by French naturalist and botanist Claude Gay, who suggested that marraqueta was first eaten in Chile in the 19th century.