25 Authentic Dishes

Spices, Sauces
and Salsas!
Discover
the rich
culinary
traditions
of Bolivia’s
delicacies!

Explore the diverse

and delicious
flavors of
Bolivian cuisine! Illustrated by
5,95 $ Paramte Poompuang
 Taste of Bolivia
Responsible publisher:

Magic Media ApS

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4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Jose Lopez

illustrated by: Paramte Poompuang
 Introduction
Welcome to the fascinating world of Bolivian cuisine, a
culinary adventure that is as diverse and rich as the country
itself.
Bolivian cuisine is a fusion of indigenous, European, and
African influences, resulting in a unique and delicious blend
of lavors, colors, and textures.
In this cookbook, we invite you to explore the different
regions of Bolivia through their traditional dishes, from the
high Andean mountains to the tropical lowlands of the
Amazon. You’ll discover hearty stews, succulent meats, spicy
salsas, and sweet desserts that reflect the country’s cultural
and ecological diversity.
Our recipes are carefully curated to showcase the best of
Bolivian cuisine, with easy-to-follow instructions and
beautiful photographs that will transport you to the heart of
Bolivia’s vibrant food culture. Whether you’re a seasoned cook
or a
beginner in the kitchen, this cookbook is for you.
So come along on a culinary journey through Bolivia, and let’s
explore the delicious flavors of this fascinating country
together.

All recipes are for 4 persons

 Table of contents
1.Salteñas 8
2.Pique Macho 10
3.Silpancho 12
4.Fricasé 14
5.Chicharrón 16
6.Majadito 18
7.Sopa de Maní 20
8.Sajta de Pollo 22
9.Ají de Lengua 24
10.Lomo Montado 26
11.Chairo 28
12.Chupe de Camarones 30
13.Sopa de Quinoa 32
14.Charque 34
15.Picante de Pollo 36
16.Silpancho 38
17.Fanesca 40
18.Humintas 42
19.Caldillo de Pejerrey 44
20.Sopa de Cardán 46
21.Escabeche de Pollo 48
22.Cordero al Horno 50
23.Asado de Ternera 52
24.Pollo a la Parrilla 54
25.Plato Paceño 56
 Salteñas
Salteñas are savory pastries that are a traditional Bolivian food, particularly pop-
ular in the city of La Paz. They are similar to empanadas, but have a unique flavor
and texture.
The pastry dough is made from flour, oil or butter, water, and sometimes yeast.
The dough is kneaded until it is soft and pliable, then rolled out into circles. A sa-
vory filling is then added to the center of each circle. The filling typically consists
of spiced beef or chicken, potatoes, peas, olives, raisins, onions, and sometimes
hard-boiled egg. The filling is then wrapped up in the pastry dough, forming a
half-moon shape.

8
Ingredients:
For the dough: For the glaze:
• 3 cups all-purpose flour • 1/4 cup sugar
• 1/3 cup vegetable shortening or • 1/4 cup water
lard • 1 tablespoon orange juice (option
• 1 teaspoon salt al)
• 1 teaspoon sugar
• 1/4 - 1/2 cup cold water

For the filling:

• 1 pound ground beef or chicken
• 2 medium potatoes, peeled and
diced
• 1/2 cup frozen peas
• 1/2 cup raisins
• 1/2 cup chopped green olives
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• Salt and pepper to taste
• 2 hard-boiled eggs, sliced (option
al)

Instructions:
1. Set up a breading station by placing the flour in a shallow bowl, the eggs in a sep
arate bowl and whisking them together, and the breadcrumbs in a third bowl.
2. Season the veal cutlets on both sides with salt and pepper.
3. Coat each cutlet in flour, shaking off any excess, then dip it in the egg mixture
and finally coat it in breadcrumbs, pressing the breadcrumbs into the meat to
ensure they adhere well.
4. Heat the oil or clarified butter in a large frying pan over medium-high heat.
5. Add the breaded cutlets to the pan and fry until golden brown and cooked
through, about 3-4 minutes per side.
6. Once cooked, transfer the cutlets to a plate lined with paper towels to drain any
excess oil.
7. Serve the Wiener Schnitzel hot with lemon wedges on the side.
9
 Pique Macho
Pique Macho is a traditional Bolivian dish that originated in the city of Cocha-
bamba. It is a hearty and spicy dish that typically consists of a bed of fries topped
with a mixture of meat, sausage, vegetables, and spicy sauce.
The dish is usually made with beef, such as sirloin or flank steak, that is cut into
thin strips and cooked with onions, tomatoes, and a variety of spices such as cum-
in and paprika. Sausage, such as chorizo, is also added to the mix. The meat mix-
ture is then layered on top of a bed of fries and garnished with hard-boiled egg
slices, olives, and sometimes fresh parsley or cilantro.

10
Ingredients:
• 1 lb sirloin steak, cut into thin For the spicy sauce:
strips • 4 aji peppers, seeded and chopped
• 1 lb fries (frozen or freshly cut) (or substitute with jalapeno or
• 4 chorizo sausages, sliced other spicy peppers)
• 1 medium onion, chopped • 2 cloves garlic, minced
• 1 large tomato, chopped • 1/4 cup white vinegar
• 3 cloves garlic, minced • 1/4 cup water
• 1 tablespoon cumin • Salt and pepper to taste
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup vegetable oil
• 4 hard-boiled eggs, sliced
• 1/4 cup sliced black olives
• Fresh parsley or cilantro for gar
nish

Instructions:
1. Preheat the oven to 400°F (200°C). Spread the fries on a baking sheet and
bake for 20-25 minutes, or until golden brown and crispy.
2. While the fries are baking, prepare the meat mixture. Heat the vegetable oil
in a large frying pan over medium-high heat. Add the onions and garlic, and
sauté for 2-3 minutes, or until softened. Add the sirloin steak strips, chorizo
slices, tomato, cumin, paprika, oregano, salt, and pepper. Cook for 10-12
minutes, or until the meat is cooked through.
3. While the meat mixture is cooking, prepare the spicy sauce. In a blender or
food processor, blend together the aji peppers, garlic, white vinegar, water,
salt, and pepper until smooth.
4. To assemble the Pique Macho, place a layer of fries on a serving platter.
Spoon the meat mixture over the fries, and top with sliced hard-boiled eggs
and black olives. Drizzle the spicy sauce over the top.
5. Garnish with fresh parsley or cilantro, and serve immediately. Enjoy!

11
 Silpancho
Silpancho is a traditional Bolivian dish that consists of a flattened and breaded
beef cutlet that is typically served with rice, potatoes, and a variety of toppings.
The dish originated in the department of Chuquisaca in Bolivia and is a popular
street food.
The beef cutlet in Silpancho is typically made from thinly sliced beef, such as sir-
loin or flank steak, that is pounded flat and then breaded with a mixture of flour,
eggs, and breadcrumbs. The cutlet is then fried until golden brown and crispy.

12
Ingredients:
• 4 beef cutlets (about 4 oz. each)
• 1 cup breadcrumbs
• 1 cup flour
• 2 eggs
• 4 cups cooked rice
• 4 medium potatoes
• 2 medium tomatoes
• 1 small onion
• 1/4 cup vegetable oil
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 200°F to keep the cooked food warm while you finish
cooking.
2. Peel the potatoes and cut them into thick slices. Boil the potatoes in a pot of
salted water until tender, about 15-20 minutes. Drain the water and set
aside.
3. While the potatoes are cooking, prepare the tomato and onion salsa. Finely
chop the tomatoes and onion and mix them in a bowl. Season with salt and
pepper to taste. Set aside.
4. Beat the eggs in a shallow dish. In another shallow dish, mix together the
breadcrumbs and flour.
5. Season the beef cutlets with salt and pepper. Dip each cutlet in the beaten
eggs, then coat with the breadcrumb mixture.
6. Heat the vegetable oil in a large skillet over medium heat. Once the oil is
hot, add the breaded cutlets and cook for 3-4 minutes on each side, until
golden brown. Remove the cutlets from the skillet and place them on a pa
per towel-lined plate to remove any excess oil.
7. To assemble the dish, place a serving of rice on a plate and top it with a
cooked cutlet. Add a few slices of boiled potatoes on top of the cutlet, then
spoon the tomato and onion salsa on top of the potatoes.
8. Repeat with the remaining ingredients to make 4 servings. Serve immedi
ately.
13
 Fricasé
Fricasé is a popular dish in several Latin American countries, including Peru,
Chile, Bolivia, and Ecuador. The dish is typically made with chicken, potatoes,
and a flavorful sauce made with garlic, onion, and spices.
To make Fricasé, chicken pieces are first cooked in a pot with garlic, onion, and
a mixture of spices such as cumin, paprika, and oregano. Once the chicken is
browned, it is removed from the pot and set aside.
Next, potatoes are added to the pot and cooked until tender. The chicken is then
returned to the pot, and a mixture of milk and beaten eggs is poured over the
chicken and potatoes. The dish is then simmered until the sauce thickens and the
chicken is fully cooked.
14
Ingredients:
• 4 chicken thighs, bone-in and skin-on
• 4 potatoes, peeled and cut into large chunks
• 3 cloves of garlic, minced
• 1 onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 cups of chicken broth
• 1 cup of milk
• 2 eggs, beaten
• Salt and pepper to taste
• 2 tablespoons of vegetable oil
• Chopped fresh parsley or cilantro for garnish

Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Season the chicken thighs with salt and pepper and brown them on both sides
in the pot. Remove the chicken from the pot and set aside.
2. In the same pot, add the garlic, onion, cumin, paprika, and oregano. Cook for
2-3 minutes until the onion is translucent and the spices are fragrant.
3. Add the chicken broth to the pot and bring to a simmer. Add the potatoes and
cook for 10-15 minutes until they are tender.
4. Return the chicken thighs to the pot, nestling them among the potatoes. Sim
mer for another 10-15 minutes until the chicken is fully cooked.
5. In a small bowl, whisk together the milk and beaten eggs. Pour the mixture
over the chicken and potatoes and stir gently. Cook for another 2-3 minutes
until the sauce thickens.
6. Taste the sauce and adjust the seasoning with salt and pepper as needed.
7. Garnish with chopped parsley or cilantro and serve hot with white rice or
crusty bread.

15
 Chicharrón
Chicharrón is a type of pork dish commonly found in Latin American, Spanish,
and Filipino cuisine. It is typically made by frying pork belly or pork rinds until
they are crispy and golden brown. The result is a deliciously crunchy and flavorful
snack or ingredient that can be enjoyed on its own or used as a topping or filling
in various dishes.
In some regions, chicharrón is made by cooking the pork in a pressure cooker or
slow cooker until it is tender and then frying it to achieve the desired crispy tex-
ture. It can be seasoned with various spices and herbs, such as paprika, garlic, and
cumin, and is often served with lime wedges or hot sauce for added flavor.

16
Ingredients:
• 1 pound of pork belly or pork rinds
• 2 tablespoons of salt
• 1 tablespoon of garlic powder
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of dried oregano
• 1 teaspoon of black pepper
• 2 cups of vegetable oil
• Lime wedges and hot sauce (optional)

Instructions:
1. Cut the pork belly or pork rinds into bite-sized pieces, about 1-2 inches in size.
2. In a small bowl, mix together the salt, garlic powder, cumin, paprika, oregano,
and black pepper to create a seasoning blend.
3. Rub the seasoning mixture all over the pork pieces, making sure each piece is
evenly coated.
4. Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it
reaches 350°F (180°C).
5. Once the oil is hot, carefully add the seasoned pork pieces to the pan, making
sure not to overcrowd the pan.
6. Fry the pork for 8-10 minutes, stirring occasionally, until it is golden brown and
crispy.
7. Use a slotted spoon to remove the pork pieces from the pan and transfer them to
a plate lined with paper towels to drain excess oil.
8. Repeat the frying process with any remaining pork pieces until all of the pork has
been cooked.
9. Serve the chicharrón hot with lime wedges and hot sauce, if desired.

17
 Majadito
Majadito is a traditional dish from Bolivia that is made with rice, beef, and plan-
tains. The dish typically starts with cooking the rice in beef broth and then fry-
ing diced beef in oil until it is browned. Plantains are then added to the pan and
cooked until they are golden brown. The cooked beef and plantains are then
mashed together with a mortar and pestle, along with spices like cumin, garlic,
and chili pepper. This mixture is then added back to the rice and mixed together,
creating a flavorful and hearty dish. Majadito is often served with a side of fried
eggs, salad, or avocado.

18
Ingredients:
• 2 cups of white rice
• 4 cups of beef broth (or 4 cups of water and 2 beef bouillon cubes)
• 1 pound of beef, diced into small cubes
• 2 ripe plantains, peeled and diced into small pieces
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder (or to taste)
• Salt and pepper to taste
• 4 tablespoons of vegetable oil
• Fried eggs, sliced avocado, and chopped fresh cilantro for serving (optional)

Instructions:
1. In a large pot, bring the beef broth to a boil over high heat. Add the rice and
stir well. Lower the heat to low, cover the pot and let the rice cook until it is
tender and the broth has been absorbed, about 20-25 minutes.
2. In a separate pan, heat the vegetable oil over medium-high heat. Add the
diced beef and cook until browned on all sides, about 5-7 minutes. Remove
the beef from the pan and set it aside.
3. In the same pan, add the chopped onion and minced garlic. Cook until the
onion is translucent, about 3-5 minutes.
4. Add the diced plantains to the pan and cook until they are golden brown
and tender, about 5-7 minutes.
5. Using a mortar and pestle, mash together the cooked beef, plantains, cumin,
chili powder, salt, and pepper until it forms a chunky paste.
6. Add the beef and plantain mixture to the pot with the cooked rice. Mix
everything together until it is well combined and heated through, about 5-7
minutes.
7. Serve the Majadito hot with fried eggs, sliced avocado, and chopped fresh
cilantro on top (optional). Enjoy!

19
 Sopa de Maní
Sopa de Maní is a traditional soup from Bolivia that is made with ground peanuts,
vegetables, and spices. The soup is hearty and flavorful, and is often served as a
main course.
The ingredients used in Sopa de Maní may vary depending on the region and the
cook, but typically include peanuts, onions, garlic, potatoes, carrots, corn, and
beef or chicken. The peanuts are ground into a paste and then mixed with water
or broth to create a creamy base for the soup.

20
Ingredients:
• 1 cup of roasted peanuts
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon of vegetable oil
• 2 potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 cup of corn kernels (fresh or canned)
• 4 cups of chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving (optional)

Instructions:
1. In a blender or food processor, grind the roasted peanuts until they form a
paste. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped
onion and minced garlic and sauté until the onion is translucent, about 3-5
minutes.
3. Add the diced potatoes and carrots to the pot and cook for a few minutes
until they begin to soften.
4. Add the ground peanuts to the pot and mix everything together.
5. Pour in the chicken or vegetable broth, along with the bay leaf and ground
cumin. Season with salt and pepper to taste.
6. Bring the soup to a boil over high heat, then reduce the heat to low and sim
mer for 15-20 minutes, or until the vegetables are tender and the soup has
thickened.
7. Add the corn kernels to the pot and cook for another 5 minutes.
8. Remove the bay leaf from the soup and discard it.
9. Serve the Sopa de Maní hot, garnished with fresh cilantro and a lime wedge
on the side (optional). Enjoy!

21
 Sajta de Pollo
Sajta de Pollo is a popular chicken dish from Bolivia, particularly from the region
of Cochabamba. It is a spicy and flavorful stew made with chicken, potatoes, chili
peppers, and other spices.
To make Sajta de Pollo, chicken is first marinated in a mixture of vinegar, cum-
in, garlic, and other spices. The chicken is then browned in a pan and set aside.
Meanwhile, potatoes are boiled until tender and then sliced into rounds. In the
same pan used to brown the chicken, onions, garlic, and chili peppers are sautéed
until the onions are translucent. The sliced potatoes are added to the pan along
with a mixture of ground peanuts, milk, and water, and the chicken is added back
to the pan as well. The stew is simmered until the flavors have melded together
and the sauce has thickened.
22
Ingredients:
• 4 chicken breasts, cut into bite-sized pieces
• 3 tablespoons of vegetable oil
• 2 tablespoons of white vinegar
• 2 garlic cloves, minced
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• 4 medium potatoes, peeled and sliced into rounds
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 chili peppers, seeded and chopped
• 1/2 cup of ground peanuts
• 1 cup of milk
• 1 cup of water
• Fresh cilantro for garnish (optional)
• Cooked white rice for serving
• Aji sauce for serving (optional)

Instructions:
1. In a bowl, mix the chicken pieces with 2 tablespoons of vegetable oil, white
vinegar, minced garlic, ground cumin, salt, and pepper. Marinate for at least
30 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated chicken
pieces and cook until browned, about 5-7 minutes. Set aside.
3. In the same skillet, add the remaining tablespoon of vegetable oil. Add the
chopped onion, minced garlic, and chopped chili peppers. Sauté until the
onions are translucent, about 3-5 minutes.
4. Add the sliced potatoes to the skillet and sauté for a few minutes until lightly
browned.
5. In a small bowl, mix the ground peanuts, milk, and water until well com
bined. Add this mixture to the skillet and stir well.
6. Add the cooked chicken pieces to the skillet and mix everything together.
7. Reduce the heat to medium-low and simmer the stew for 20-25 minutes, or
until the sauce has thickened and the potatoes are tender.
8. Serve the Sajta de Pollo hot, garnished with fresh cilantro (optional). Serve
with a side of white rice and aji sauce (optional). Enjoy!

23
 Ají de Lengua
Ají de Lengua is a traditional dish from Peru that consists of beef tongue cooked
in a spicy sauce made with aji peppers, onions, garlic, and other spices. The dish is
typically served with boiled potatoes and rice.
To prepare Ají de Lengua, the beef tongue is first boiled in water with bay leaves,
garlic, and salt until it is tender. It is then peeled and sliced into bite-sized pieces.
Meanwhile, aji peppers, onions, and garlic are sautéed in a pan until the onions
are translucent. The mixture is then blended with a small amount of water to
create a smooth sauce. The beef tongue pieces are added to the sauce along with
more spices, such as cumin, oregano, and vinegar. The stew is simmered until the
flavors have melded together and the sauce has thickened.
24
Ingredients:
• 1 beef tongue (about 2 pounds)
• 2 bay leaves
• 3 garlic cloves, peeled
• 1 onion, chopped
• 2 aji peppers, seeded and chopped
• 2 garlic cloves, minced
• 2 tablespoons of vegetable oil
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 2 tablespoons of white vinegar
• Salt and pepper to taste
• Boiled potatoes and white rice for serving

Instructions:
1. Rinse the beef tongue and place it in a large pot. Cover it with water and add
the bay leaves, garlic cloves, and a teaspoon of salt. Bring to a boil, then re
duce the heat and simmer for about 2-3 hours or until the beef tongue is
tender.
2. Remove the beef tongue from the pot and let it cool slightly. Peel off the skin
and slice the meat into bite-sized pieces. Set aside.
3. In a blender or food processor, blend the chopped onion, aji peppers,
minced garlic, and a small amount of water until smooth.
4. Heat the vegetable oil in a large pot over medium heat. Add the blended
mixture and cook for a few minutes until the onions are translucent.
5. Add the sliced beef tongue to the pot and mix well with the sauce. Add the
ground cumin, dried oregano, white vinegar, salt, and pepper to taste. Mix
everything together.
6. Add enough water to the pot to cover the meat and bring to a boil. Reduce
the heat and simmer for about 30-40 minutes or until the sauce has thick
ened and the flavors have melded together.
7. Serve the Ají de Lengua hot, garnished with fresh cilantro (optional). Serve
with boiled potatoes and white rice. Enjoy!

25
 Lomo Montado
Lomo Montado is a traditional dish from the cuisine of Spain. It is a hearty and
flavorful dish made with tenderloin pork, usually cut into thin slices and marinat-
ed in garlic and spices, then pan-fried until golden brown. The pork is then served
on a bed of crispy French fries, and topped with a delicious sauce made from sau-
téed onions, garlic, and tomatoes, and seasoned with bay leaves and paprika.
The dish is finished with a generous helping of thinly sliced ham, typically Serra-
no ham, which is layered on top of the pork and sauce. The ham adds a salty and
savory flavor to the dish and complements the tender pork and tangy sauce.

26
Ingredients:
• 1 pound of pork tenderloin, sliced into thin pieces
• 4 cloves of garlic, minced
• 1 teaspoon of paprika
• Salt and black pepper to taste
• 1/4 cup of olive oil
• 1 large onion, sliced
• 2 tomatoes, chopped
• 2 bay leaves
• 4 slices of Serrano ham
• French fries, cooked according to package instructions

Instructions:
1. Season the pork tenderloin with garlic, paprika, salt, and black pepper, and let it
marinate for at least 30 minutes.
2. Heat the olive oil in a large skillet over medium-high heat. Add the pork slices
and cook for 2-3 minutes on each side until golden brown. Remove from skillet
and set aside.
3. In the same skillet, sauté the onions until they are soft and translucent. Add the
chopped tomatoes, bay leaves, salt, and black pepper. Cook for about 10 minutes
until the tomatoes are soft and have formed a sauce.
4. Place the cooked French fries on a large serving platter.
5. Top the fries with the cooked pork slices, and pour the tomato sauce over the
pork.
6. Finally, place a slice of Serrano ham on top of each pork slice.
7. Serve the Lomo Montado hot and enjoy!

27
 Chairo
Chairo is a traditional soup from Bolivia, particularly popular in the highlands
region of the country. It is a hearty and nourishing soup made with beef, potatoes,
chuño (a freeze-dried potato), and a variety of vegetables and spices.
To make Chairo, beef shank or stew meat is first browned in a pot with onions
and garlic. Then, water or beef broth is added along with chopped vegetables such
as carrots, celery, and bell peppers. Next, the chuño and diced potatoes are added,
along with a variety of herbs and spices, including cumin, oregano, and paprika.
The soup is simmered for several hours until the beef is tender and the vegetables
are cooked through.
28
Ingredients:
• 1 pound beef shank or stew meat, cut into cubes
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 cups water or beef broth
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 red or green bell pepper, chopped
• 1 cup chuño (freeze-dried potato), soaked in water overnight
• 2 large potatoes, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Bread for serving

Instructions:
1. In a large pot or Dutch oven, brown the beef cubes over medium-high heat
until they are nicely browned on all sides.
2. Add the chopped onion and minced garlic to the pot and sauté for 2-3 min
utes until softened.
3. Add the water or beef broth, chopped carrots, celery, and bell pepper to the
pot. Bring to a boil, then reduce the heat and simmer for about 1 hour or
until the meat is tender.
4. Drain the soaked chuño and add it to the pot along with the diced potatoes,
ground cumin, dried oregano, and paprika. Season with salt and pepper to
taste.
5. Cover the pot and simmer for an additional 30-40 minutes or until the pota
toes and chuño are cooked through and the soup has thickened.
6. Serve the Chairo soup hot, garnished with fresh parsley or cilantro, and ac
companied by bread. Enjoy!

29
 Chupe de Camarones
Chupe de Camarones is a traditional dish from the cuisine of Bolivia and Peru,
particularly popular in the coastal regions. It is a hearty soup made with shrimp,
vegetables, and a rich and creamy sauce.
The dish usually starts with a base of sautéed onions, garlic, and tomatoes. The
vegetables are then simmered in a broth made with fish or shrimp stock, and fla-
vored with Peruvian spices such as aji amarillo, a spicy yellow pepper paste, and
huacatay, a type of Peruvian mint.

30
Ingredients:
• 1 pound of fresh shrimp, peeled and deveined
• 1 tablespoon of vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 1 tablespoon of aji amarillo paste (spicy yellow pepper paste)
• 1 tablespoon of huacatay paste (Peruvian mint paste)
• 1 teaspoon of ground cumin
• 4 cups of fish or shrimp stock
• 1 cup of evaporated milk
• 1 tablespoon of cornstarch
• 2 ears of corn, cut into 2-inch pieces
• 2 potatoes, peeled and cubed
• 2 hard-boiled eggs, sliced
• 4 slices of fresh cheese (feta cheese or queso fresco)
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish

Instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped on
ion, minced garlic, and chopped tomatoes, and cook until the vegetables are
soft and translucent, about 5-7 minutes.
2. Add the aji amarillo paste, huacatay paste, and ground cumin, and stir well
to combine. Cook for an additional 2-3 minutes until the spices are fragrant.
3. Add the fish or shrimp stock to the pot, along with the cubed potatoes and
pieces of corn. Bring the mixture to a simmer and cook for about 10 min
utes or until the potatoes are tender.
4. Add the shrimp to the pot and cook for an additional 2-3 minutes until the
shrimp turn pink and are cooked through.
5. In a small bowl, whisk together the evaporated milk and cornstarch until
smooth. Slowly pour the milk mixture into the pot, stirring constantly, and
cook for an additional 5-7 minutes until the soup thickens.
6. Season the soup with salt and black pepper to taste.
7. To serve, ladle the Chupe de Camarones into bowls and top each serving
with slices of hard-boiled egg and a slice of fresh cheese. Garnish with fresh
cilantro leaves and serve with white rice on the side.

31
 Sopa de Quinoa
Sopa de Quinoa, or Quinoa Soup, is a traditional dish from the Andean region of
South America. Quinoa is a nutritious grain-like seed that has been a staple food
in the Andean diet for thousands of years, and is the main ingredient in this soup.
The soup is typically made with a base of onions, garlic, and tomatoes, which are
sautéed in oil until soft and fragrant. Vegetables such as carrots, potatoes, and cel-
ery are then added, along with spices such as cumin and oregano, and the mixture
is simmered in vegetable or chicken broth.

32
Ingredients:
• 1 tablespoon of olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tomatoes, chopped
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• 4 cups of vegetable or chicken broth
• 1 cup of quinoa, rinsed and drained
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and cubed
• 2 celery stalks, chopped
• Juice of 1 lime
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish

Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion
and minced garlic and cook until the onion is soft and translucent, about 5
minutes.
2. Add the chopped tomatoes, ground cumin, and dried oregano, and cook for
an additional 2-3 minutes until the tomatoes have softened.
3. Add the vegetable or chicken broth to the pot, along with the chopped car
rots, cubed potatoes, and chopped celery. Bring the mixture to a boil, then
reduce the heat to low and simmer for about 15 minutes or until the vegeta
bles are tender.
4. Add the rinsed and drained quinoa to the pot, stir well, and cook for an ad
ditional 15-20 minutes until the quinoa is tender and has absorbed the fla
vors of the soup.
5. Stir in the lime juice and season the soup with salt and black pepper to taste.
6. To serve, ladle the Sopa de Quinoa into bowls and garnish each serving with
fresh cilantro leaves.

33
 Charque
Charque, also known as chalona or tasajo, is a type of dried meat that is popular
in several countries in South America, including Bolivia, Peru, and Chile. The
meat is typically made from beef, but can also be made from llama or alpaca.
To make charque, the meat is first cut into thin strips and then salted heavily. The
salt draws out moisture from the meat, which is then hung in the sun or dried in
a special oven until it becomes hard and brittle. The resulting dried meat can be
stored for long periods of time without refrigeration, making it a popular food for
travelers and for use in traditional dishes.

34
Ingredients:
• 1 cup of charque, cut into small pieces
• 4 medium-sized potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tomatoes, chopped
• 1 tablespoon of ground cumin
• 1 tablespoon of dried oregano
• 4 cups of water or vegetable/chicken broth
• 1/4 cup of vegetable oil
• Salt and black pepper to taste
• Fresh parsley leaves for garnish

Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion
and minced garlic and cook until the onion is soft and translucent, about 5 min
utes.
2. Add the chopped tomatoes, ground cumin, and dried oregano, and cook for an
additional 2-3 minutes until the tomatoes have softened.
3. Add the cubed potatoes and the charque to the pot, and stir well to combine with
the tomato mixture.
4. Add the water or broth to the pot, and bring the mixture to a boil. Reduce the
heat to low and let the stew simmer for about 30-40 minutes or until the potatoes
are tender and the charque is soft and has absorbed the flavors of the stew.
5. Season the stew with salt and black pepper to taste.
6. To serve, ladle the Charquekan into bowls and garnish each serving with fresh
parsley leaves.

35
 Picante de Pollo
Picante de Pollo is a popular Bolivian chicken dish that is known for its bold and
spicy flavors. The dish typically consists of chicken pieces that are simmered in
a rich and aromatic sauce made with a variety of ingredients, including onions,
garlic, chili peppers, cumin, oregano, and vinegar. The sauce is usually thickened
with a combination of bread and peanuts, which also add a slightly nutty flavor to
the dish.
The chicken pieces are typically marinated in a mixture of garlic, cumin, and chili
peppers before being added to the sauce, which helps to infuse the chicken with
the spicy flavors of the dish. Once the chicken is cooked through and tender, it is
typically served with a side of white rice or boiled potatoes.
36
Ingredients:
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 2-3 hot peppers (such as Aji Amarillo or Jalapeno), seeded and chopped
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1/2 cup peanuts, toasted and ground
• 2 slices of bread, toasted and ground
• 1/4 cup vegetable oil
• 1/4 cup white vinegar
• 2 cups chicken broth
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish
• White rice or boiled potatoes, for serving

Instructions:
1. In a large bowl, mix together the chicken pieces, minced garlic, chopped hot
peppers, cumin, oregano, salt, and pepper. Let marinate for at least 30 min
utes, or up to overnight in the refrigerator.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped
onion and sauté until softened and translucent, about 5 minutes.
3. Add the marinated chicken pieces to the pot and cook until browned on all
sides, about 10 minutes.
4. In a separate bowl, mix together the ground peanuts, bread, vinegar, and
chicken broth until well combined. Add this mixture to the pot with the
chicken.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for
about 30 minutes, or until the sauce has thickened and the chicken is
cooked through.
6. Serve the Picante de Pollo hot, garnished with chopped cilantro, alongside
white rice or boiled potatoes.

37
 Silpancho
Silpancho is a traditional Bolivian dish that is made with thinly pounded beef,
fried potatoes, rice, and various toppings. The dish originates from the depart-
ment of Potosi, located in the southwestern region of Bolivia.
The main component of the dish is the beef, which is pounded thinly and then
breaded with a mixture of flour, breadcrumbs, and spices, such as cumin and pa-
prika. The beef is then fried until golden brown and crispy.

38
Ingredients:
• 1 lb beef sirloin or flank steak
• 1/2 cup all-purpose flour
• 1/2 cup breadcrumbs
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 4 cups cooked white rice
• 4 large potatoes, peeled and sliced
• Vegetable oil, for frying
• 2 tomatoes, diced
• 1 onion, sliced
• 1/4 cup chopped fresh parsley
• 4 hard-boiled eggs, sliced
• Spicy sauce (such as aji or llajwa), for serving

Instructions:
1. Place the beef between two sheets of plastic wrap and pound it with a meat
mallet until it is thin and even. Cut the beef into 4 portions.
2. In a shallow dish, mix together the flour, breadcrumbs, cumin, paprika, salt,
and pepper. Dredge each piece of beef in the flour mixture, shaking off any
excess.
3. Heat a large skillet over medium-high heat and add enough vegetable oil to
cover the bottom of the pan. Once the oil is hot, add the breaded beef and
cook until golden brown and crispy, about 2-3 minutes per side. Remove the
beef from the pan and place it on a paper towel-lined plate to drain.
4. In the same skillet, fry the sliced potatoes until golden brown and crispy,
about 5-7 minutes. Remove the potatoes from the pan and place them on a
paper towel-lined plate to drain.
5. To assemble the Silpancho, place a scoop of cooked white rice on each plate,
and then top with a piece of the fried beef. Add a layer of sliced potatoes on
top of the beef.
6. Garnish the Silpancho with diced tomatoes, sliced onions, chopped parsley,
and sliced hard-boiled eggs.
7. Serve the Silpancho hot, with a side of spicy sauce.
.

39
 Fanesca
Fanesca is a traditional Bolivian an Ecuadorian soup that is typically prepared
during the Easter season. The soup is rich and hearty, and is made with a variety
of grains, legumes, and vegetables.
The main ingredient in Fanesca is the grains, which are usually a mixture of corn,
beans, and lentils. These grains are cooked until tender, and are then blended to-
gether to create a thick and creamy base for the soup.
To the grain mixture, a variety of vegetables are added, such as squash, pumpkin,
sweet potato, and onions. These vegetables are cooked until soft, and are then
blended with the grain mixture to create a smooth and flavorful soup base.

40
Ingredients:
• 1 cup dried corn kernels
• 1 cup dried fava beans
• 1 cup dried green peas
• 1/2 cup rice
• 1/2 lb butternut squash, peeled and chopped
• 1/2 lb sweet potato, peeled and chopped
• 1/2 lb pumpkin, peeled and chopped
• 1/2 cup chopped onion
• 1/2 cup milk
• 1/2 cup heavy cream
• 1/2 cup grated cheese (queso fresco or feta)
• 4 empanadas, for serving (optional)
• 2 tablespoons vegetable oil
• 4 cups water
• Salt and pepper, to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon minced garlic

Instructions:
1. In a large pot, combine the dried corn kernels, fava beans, and green peas with 4
cups of water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or
until the grains are tender.
2. In a separate pot, cook the rice according to package instructions.
3. In another pot, sauté the chopped onion in 2 tablespoons of vegetable oil over
medium heat until it is soft and translucent.
4. Add the chopped butternut squash, sweet potato, and pumpkin to the pot with
the onions. Add enough water to cover the vegetables and bring to a boil. Reduce
heat to low and simmer until the vegetables are soft, about 20-25 minutes.
5. Using a blender or immersion blender, puree the cooked grains with their cook
ing liquid until smooth and creamy.
6. Add the pureed grain mixture to the pot with the cooked vegetables. Add the
cooked rice, milk, cream, and spices. Stir to combine and simmer for another 10-
15 minutes, until the flavors have melded together.
7. Season with salt and pepper to taste.
8. To serve, ladle the soup into bowls and top each bowl with a sprinkle of grated
cheese. Serve with a side of fried empanadas, if desired.

41
 Humintas
Humintas are a traditional food from the Andean region of South America, par-
ticularly in Peru, Ecuador, and Bolivia. They are essentially a type of tamale made
with fresh ground corn and a variety of seasonings.
To make Humintas, fresh corn kernels are ground into a coarse paste and mixed
with ingredients such as butter, cheese, sugar, and salt. Some recipes may also
include diced onions, garlic, or peppers. The mixture is then spooned into corn
husks, which are tied into small packages and boiled or steamed until the filling is
cooked and the husk is firm.

42
Ingredients:
• 4 cups fresh corn kernels (from about 6-7 ears of corn)
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup grated queso fresco or feta cheese
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 4-8 corn husks, soaked in water for 1 hour

Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine the fresh corn kernels, butter, cheese, sugar, and salt.
Mix well until everything is evenly distributed.
3. Take a corn husk and place about 1/2 cup of the corn mixture in the center.
Fold the husk up around the mixture, forming a small package. Tie the top of
the husk with a piece of kitchen twine to secure it. Repeat with the remaining
husks and filling.
4. Place the Humintas on a baking sheet and bake in the preheated oven for 45-50
minutes, until they are cooked through and slightly browned.
5. Remove the Humintas from the oven and let them cool slightly before serving.
Serve them hot with a side of fresh cheese or hot sauce, if desired.

43
 Caldillo de Pejerrey
Caldillo de Pejerrey is a traditional seafood soup from Bolivia, Peru and Chile.
The dish is named after the main ingredient, which is Pejerrey, a type of small,
silvery fish that is commonly found in the Pacific Ocean.
To make Caldillo de Pejerrey, the fish is first cleaned and filleted, and then mari-
nated in a mixture of lime juice, garlic, and spices for several hours. The marinat-
ed fish is then sautéed with onions, tomatoes, peppers, and other vegetables in a
large pot with water or fish broth. The soup is simmered for about 30 minutes to
allow the flavors to meld together.

44
Ingredients:
• 1 pound fresh Pejerrey fillets, cleaned and deboned
• 4 garlic cloves, minced
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups fish broth or water
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro, chopped

Instructions:
1. In a bowl, combine the Pejerrey fillets, garlic, lime juice, cumin, paprika, salt, and
pepper. Mix well and let it marinate for at least 30 minutes.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped
onions and cook until soft and translucent, about 5 minutes.
3. Add the chopped tomatoes, red and green bell peppers, and fish broth or water to the
pot. Bring to a boil and then reduce the heat to low. Simmer for about 10 minutes.
4. Add the marinated Pejerrey fillets to the pot and simmer for an additional 10-15
minutes until the fish is cooked through.
5. Serve hot, garnished with fresh cilantro and accompanied by boiled potatoes, white
rice, or bread.

45
 Sopa de Cardán
Sopa de Cardán is a traditional soup from the Potosi region of Bolivia, and it is
typically made with beef, potatoes, vegetables, and toasted barley. However, it is
called “Sopa de Cardán” because it is cooked with the cardan shaft of the vehi-
cle as a cooking tool, which is a metal part that connects the transmission to the
wheels.

46
Ingredients:
• 1 pound beef chuck, cut into bite-size pieces
• 4 cups water
• 4 medium potatoes, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 cup toasted barley
• 1 tablespoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped, for garnish

Instructions:
1. In a large pot or Dutch oven, add the beef, water, onion, garlic, carrot, celery,
cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer
for about 1 hour, or until the beef is tender.
2. Remove the beef from the pot and set it aside. Add the chopped potatoes and
toasted barley to the pot and continue simmering for another 30 minutes, or un
til the potatoes are cooked through and the barley is tender.
3. Return the beef to the pot and heat through. Adjust the seasoning with salt and
pepper to taste.
4. Ladle the soup into bowls and garnish with fresh cilantro or parsley.

47
 Escabeche de Pollo
Escabeche de Pollo is a traditional dish from the Spanish and Latin American
cuisines that consists of marinated and cooked chicken in a flavorful sauce made
with vinegar, spices, and vegetables.
To prepare Escabeche de Pollo, chicken pieces are first marinated in a mixture of
vinegar, salt, pepper, and other spices such as garlic, bay leaves, and cumin. The
chicken is then sautéed until browned and cooked through. Meanwhile, onions,
bell peppers, carrots, and sometimes tomatoes are sautéed separately and added to
the vinegar mixture. Once the chicken is cooked, it is added to the vinegar mix-
ture and simmered for a few more minutes to allow the flavors to meld together.

48
Ingredients:
• 4 chicken thighs or 2 chicken breasts, cut into bite-sized pieces
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 carrot, sliced
• 1/2 cup vinegar
• 1/2 cup water
• 1/2 cup brown sugar
• 2 bay leaves
• 1 tsp whole peppercorns

Instructions:
1. Season the chicken pieces with salt and pepper, then coat with flour.
2. Heat the vegetable oil in a large pan over medium heat. Once hot, add the
chicken pieces and cook until browned on all sides. Remove from the pan
and set aside.
3. In the same pan, sauté the onions and garlic until fragrant.
4. Add the sliced bell peppers and carrot to the pan and cook for 2-3 minutes
until slightly softened.
5. Pour in the vinegar, water, and brown sugar, and stir to combine.
6. Add the bay leaves and whole peppercorns to the pan.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7
minutes until the sauce has thickened slightly.
8. Return the chicken pieces to the pan and stir to coat them in the sauce.
9. Cover the pan and continue to simmer for another 10-15 minutes, or until
the chicken is fully cooked and tender.
10. Remove the bay leaves and peppercorns before serving. Enjoy your Escabe
che de Pollo with steamed rice and garnish with sliced green onions, if de
sired.

49
 Cordero al Horno
Cordero al Horno is a Bolivian dish that translates to “oven-baked lamb”. It is a
delicious and hearty dish that is often served during special occasions and cel-
ebrations. The dish is typically made with a whole leg of lamb or lamb shoulder
that is marinated with a variety of herbs and spices, then roasted in the oven until
tender and juicy.
The exact recipe for Cordero al Horno may vary depending on the region or per-
sonal preference of the cook, but the dish generally involves marinating the lamb
in a mixture of olive oil, garlic, lemon juice, paprika, and other spices, such as
cumin or oregano. The lamb is then roasted in the oven for several hours until it is
fully cooked and the skin is crispy and golden brown.
50
Ingredients:
• 1.5 kg lamb leg or shoulder
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 medium potatoes, peeled and cut into chunks
• 2 red onions, cut into wedges

Instructions:
1. Preheat the oven to 180°C (350°F).
2. In a small bowl, whisk together the minced garlic, olive oil, lemon juice, pa
prika, cumin, oregano, salt, and pepper.
3. Place the lamb leg or shoulder in a roasting pan and rub the garlic and spice
mixture all over the lamb.
4. Add the potato chunks and red onion wedges to the roasting pan, arranging
them around the lamb.
5. Cover the roasting pan with foil and bake for 2-2.5 hours, or until the lamb
is fully cooked and tender.
6. Remove the foil from the roasting pan and increase the oven temperature to
220°C (425°F).
7. Return the roasting pan to the oven and continue baking for an additional
15-20 minutes, or until the potatoes are crispy and golden brown.
8. Remove the lamb from the oven and let it rest for 10 minutes before carving.
9. Serve the Cordero al Horno with the roasted potatoes and onions on the
side. You can also add a simple salad or vegetables to complete the meal.
Enjoy!

51
 Asado de Ternera
Asado de Ternera is a traditional Bolivian dish that is typically made with slow-
cooked veal or beef, and is often served during special occasions and holidays.
The dish is known for its tender and flavorful meat, which is cooked in a rich and
aromatic sauce made with a variety of herbs, spices, and vegetables.
To prepare Asado de Ternera, the meat is first seared in a pan to create a brown
crust on the outside. Then, it is placed in a large pot or Dutch oven with a mixture
of onions, garlic, tomatoes, and a variety of herbs and spices, such as bay leaves,
thyme, and paprika. The meat is then slow-cooked in the pot for several hours,
allowing the flavors to meld together and the meat to become tender and juicy.
52
Ingredients:
• 1 kg veal or beef roast
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large tomato, chopped
• 1 tablespoon tomato paste
• 1 and 1/2 cups beef broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:
1. Preheat the oven to 160°C (325°F).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high
heat.
3. Season the veal or beef roast with salt and pepper, then sear it in the pot un
til browned on all sides.
4. Remove the meat from the pot and set it aside on a plate.
5. Add the chopped onion and garlic to the pot and sauté until softened.
6. Add the chopped tomato and tomato paste, and cook for 2-3 minutes, stir
ring occasionally.
7. Add the beef broth, bay leaf, thyme, smoked paprika, salt, and pepper, and
stir well to combine.
8. Return the meat to the pot, making sure it is fully submerged in the sauce.
9. Cover the pot with a tight-fitting lid and bake in the preheated oven for
2-2.5 hours, or until the meat is tender and falls apart easily with a fork.
10. Once the meat is fully cooked, remove it from the pot and let it rest for 10
minutes before slicing.
11. Use a blender or immersion blender to puree the sauce until smooth.
12. Return the sliced meat to the pot with the sauce and reheat until hot.
13. Serve the Asado de Ternera with your choice of side dishes, such as roasted
vegetables or potatoes. Enjoy!
53
 Pollo a la Parrilla
Pollo a la Parrilla is a popular Bolivian dish that features grilled chicken. It is a
simple and delicious dish that is easy to prepare and perfect for a summer barbe-
cue or outdoor meal.
To prepare Pollo a la Parrilla, chicken pieces such as thighs, breasts, or drumsticks
are marinated in a mixture of olive oil, garlic, herbs, and spices such as paprika,
cumin, and oregano. The chicken is then grilled over an open flame or on a grill
pan until it is cooked through and has a golden-brown color on the outside.

54
Ingredients:
• 4 boneless chicken breasts or 8 chicken thighs
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:
1. In a bowl, whisk together the minced garlic, olive oil, paprika, cumin, oregano,
salt, and pepper.
2. Add the chicken to the bowl and coat well with the marinade. Cover and let it
marinate in the refrigerator for at least 1 hour or overnight.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and shake off any excess. Discard the
leftover marinade.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature
reaches 165°F (75°C) and the chicken is no longer pink.
6. Remove the chicken from the grill and let it rest for a few minutes before serving.
7. Serve the Pollo a la Parrilla with your choice of side dishes, such as rice, grilled
vegetables, or salad. Enjoy!

55
 Plato Paceño
Plato Paceño is a traditional dish from La Paz, Bolivia. It is a hearty and filling
meal that consists of a variety of ingredients, including meat, potatoes, corn,
cheese, and peppers. The dish is typically served on a large platter, with each in-
gredient arranged in a separate section.
The meat used in Plato Paceño is usually beef or llama, which is cooked until ten-
der and flavorful. The potatoes are boiled and then sliced into rounds, while the
corn is boiled and then removed from the cob. The cheese used in the dish is typi-
cally a soft and crumbly cheese, such as queso fresco.
The peppers used in Plato Paceño are aji amarillo, which is a yellow chili pepper
that is commonly used in Bolivian cuisine. The pepper is cooked and then mixed
with onions and tomatoes to create a flavorful sauce.
56
Ingredients:
• 1 lb beef stew meat, cut into bite-sized pieces
• 4 large potatoes, peeled and sliced into rounds
• 2 ears of corn, shucked and kernels removed
• 4 oz queso fresco or feta cheese, crumbled
• 2 aji amarillo peppers, seeded and chopped
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef stew meat and cook until browned on all sides, about 5-7 min
utes.
2. Add the chopped onion and garlic to the pot and cook until the onion is
translucent, about 3-4 minutes.
3. Add the chopped tomatoes and aji amarillo peppers to the pot and stir to
combine. Season with salt and pepper to taste.
4. Add enough water to the pot to cover the beef and vegetables. Bring the
mixture to a boil, then reduce the heat to low and let it simmer for about 45-
60 minutes, or until the beef is tender.
5. In a separate pot, boil the sliced potatoes until they are tender, about 15-20
minutes. Drain and set aside.
6. In another pot, boil the corn kernels until they are tender, about 5-7 min
utes. Drain and set aside.
7. To assemble the Plato Paceño, arrange the cooked beef and sauce in the cen
ter of a large platter. Arrange the boiled potatoes, corn, and crumbled cheese
in separate sections around the beef.
8. Garnish the dish with fresh parsley or cilantro and serve hot.

57
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