10 Most Popular Bolivian foods and beverages
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Loading... - Peter Larsen
- 26 Jul 2022
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Silpancho
Silpancho is a traditional Bolivian dish characterized by its huge size and ingredients that are rich in fat and carbohydrates. The dish typically consists of a layer of white rice topped with boiled or steamed potatoes, beef or chicken cutlets, and fried eggs.
Silpancho is usually garnished with chopped parsley, onions, and beets. The dish was invented in the city of Cochabamba, famous for its unique cuisine. Its name comes from a Quechua word silpanch'u, meaning thin and pounded, referring to the meat used in the dish.
09
BRANDY
Singani
Singani is a brandy variety that is exclusively distilled from Muscat of Alexandria grapes. Due to the specific terroir and the strict rules regarding the production method, the base wine is complex, aromatic, and flavorful. Signani has been produced since the 16th century, and it was invented as an alternative to Spanish orujo brandy.
Its origin is closely associated with Potosí—once an affluent city and the center of the silver mining industry—but now it is produced in Tarija, Cinti, Potosí and La Paz. In Bolivia, singani is usually enjoyed neat, preferably over ice and accompanied by a slice of lime, but it also incorporates well in cocktails and long drinks, out of which the most notable are Chufly and Sucumbé—a milk-based drink that is enriched with spices.
08
MEAT DISH
Anticucho
Anticucho is a meat dish consisting of small pieces of skewered and grilled meat, the most popular of them made with beef heart, called anticuchos de corazón. Peruvian in origin, the dish quickly gained popularity throughout South and Central America.
The first recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. When the conquistadors encountered the dish, they modified it to make it their own, replacing the llama meat with beef, which was skewered on sugar cane stalks.
07
CHICKEN DISH
Sajta de pollo
Sajta de pollo is a Bolivian dish consisting of chicken, onions, tomatoes, peas, and yellow chili peppers. It is typically flavored with parsley, celery, black pepper, garlic, and cumin. The dish is traditionally prepared for Carnival and the All Saints' Day.
When served, the sauce-drenched sajta de pollo is often accompanied by dehydrated potatoes, peanut sauce, regular potatoes, or plain rice. The dish is often garnished with finely chopped onions and tomatoes.
06
SIDE DISH
Arroz con queso
Arroz con queso is a traditional Bolivian dish with a strikingly white color. It consists of rice (preferrably short and plump, such as Arborio), milk, and semi-firm white cheese. Rich and creamy, this popular dish can often be found alongside churrasco dishes and other grilled meat dishes, and it is recommended to serve arroz con queso while it is still hot.
05
MEAT DISH
Pique macho
Pique macho is a Bolivian dish consisting of a layer of french fries buried underneath a heap of chopped beef, hot dogs, eggs, cheese, onions, bell peppers, and chili peppers. The usual condiments include ketchup, mayonnaise, and mustard, while sliced hard-boiled eggs are used as a typical garnish on top of the huge plate.
Many claim that pique macho was invented by Honorato Quinones and his wife Evangelina Gomez Quinones, owners of a restaurant called Miraflores, in Cochabamba, a city in the Andes mountains. The name of the dish refers to its size and the supposed masculinity gained from finishing the plate in a single sitting. Read More...
