Oca is a root vegetable native to the Andes region of South America, particularly in countries like Peru and Bolivia. It belongs to the Oxalis genus and is known for its colorful tubers, which can be yellow, orange, or red. Oca is often grown as a staple food and is valued for its nutritional content, including carbohydrates, vitamins, and minerals. The plant thrives in high-altitude environments and is typically harvested after the first frost, which enhances its sweetness. Oca can be eaten raw, cooked, or dried, making it a versatile ingredient in various dishes. Its unique flavor and texture make it a popular choice in local cuisines.