Very little is known of the Bolivian typical food, a South American nation that has a lot to offer regarding its gastronomy; In this article, we will give you information about dishes that you should not miss.
The typical food represents the customs of a nation to promote tourism.
History about the typical foods of Bolivia
Bolivian cuisine is very popular, primarily because of its diversity of menus that varies from area to area, with native and Spanish descent, converted by miscegenation and the changes in the historical periods that the nation has experienced.
This gastronomy has added a wide range of recipes and dishes, which shows it to be very varied, differentiated and rich. In the same way, drinks such as chicha, singani and Bolivian wine are added.
Their agricultural methods were very advanced and oriented towards the preservation and care of life, therefore, they expanded a sustainable agri-food environment; Along with the arrival of the colonialists to the power of the Spanish crown, in the same way, the components that were transfigured in the seat of the new Creole food arrived.
Among the goods that these colonialists moved are sheep, chickens, wheat, cattle and pigs. These base elements were combined with indigenous ingredients and, precisely, provided the most typical dishes of Bolivia.
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Some typical Bolivian foods
In this article you can see and taste the diversity of dishes that are going to be presented for the taste of those interested in Bolivian typical food:
Pork sandwich or chola as typical food of Bolivia
This typical Bolivian food dish comes from the city of La Paz, where there is a very famous park called Las Cholas, where they prepare it deliciously and it is for sale to the general public.
Ingredients
- 1 pork thigh, small
- 2 lemons
- 6 cloves of garlic
- 4 red chili pods, hot
- 1 pinch of baking soda,
- 3 small onions
- 15 loaves
- onions and carrots in vinegar (escabeche),
- Pepper, cumin and tomato.
Preparation mode
Before preparing the sandwich, at night, the thigh should be soaked in water and salt to be able to be washed for the next day; gather the chili with garlic, cumin, onion and pepper and cumin, and then season the pork with the composition.
The next day the thigh should be squeezed very well with the lemon and baking soda to leave it crispy, then place the seasoned pig in the sun for ten minutes. As the minutes pass, it should be put in the oven for 1 hour, at medium temperature; when it is ready, it should be sliced into fine pieces.
Accompany the dish with a mixture of tomatoes and onions; cut the bread and include the pork, the marinade, the salad and a great juice of Llajwa sauce, a spicy sauce from Bolivia.
male Pique
Pique Macho is a Cochabamba dish among the Bolivian typical food which has become well known throughout the Bolivian region for its exquisite spicy flavor.
Ingredients
- Half a K of sausages
- 1 kilo of loin
- 8 small to medium potatoes
- 2 medium tomatoes
- 4 large onions
- 8 Crazy
- Soy sauce
- Ketchup and mayonnaise sauce
- Olive oil
- Ground pepper, Ground cumin, Ground garlic, Salt to taste
Music
The meat should be cut into small pieces, season with ground pepper, ground cumin, ground garlic, salt to taste; after ten minutes add it, you can add the grated papaya so that the meat softens.
Then, the locoto should be cut into small squares, sauté with the olive oil, the onions were added after having cut them into feathers and in the same way the tomato but in squares and salt.
Cut the sausages into squares, fry and add them to the meat mixture; the same process with the potato. To serve, garnish with egg wheels, locoto, onion and tomato; accompany with Ketchup sauce and mayonnaise.
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Chambergos
Chambergos are typical Bolivian food dishes from the tradition of the city of Potosí; It is an exquisite dessert that is prepared during religious celebrations.
Ingredients (20 servings)
- 25 eggs
- Flour (XNUMXg)
- Half glass of pisco
- a kind of brandy
Music
Place the eggs in a wide container, combine with the flour until a sufficiently balanced concentration is achieved, thin but slightly diluted. Remove the dough to place it on the table or on a flat area, quickly rub little by little with liquor. In this way the Cameroonians are created, alternating that everything is of equal size.
Separately, the water should be placed in a large container, fill almost all of them, immediately put the shell scattered in the area and let it boil. Then the roses are placed and the candle is lowered. Elaborated rosettes should not be cooked to a hard consistency, but equally should not be removed when soft.
Production of cane honey
For this typical Bolivian food, the recommendation is to use honey as an advantageous dressing to bathe Chambergos; to accommodate the cane honey, it is placed at a boil until it takes on the form of caramel; upon reaching that point, the chambergos are immersed and allowed to cool.
meat brochette
This dish refers to a heart skewer with potato, grill type; This dish has been prepared for many years and has been called Bolivian because of its characteristic touch of hot sauce. The dish is native to Peru.
Ingredients
- a beef heart
- ½ cup of ground panca chili
- Two tablespoons of red vinegar
- Two tablespoons of minced garlic
- ½ cup of oil
- Salt, pepper and cumin (to taste)
- Twelve potatoes, cut in two
- corn
- Yellow pepper
- cane sticks
Music
To start its preparation, the first thing to do is wash the heart very well, cut the veins and the fat; Next, it should be cut into three-centimeter pieces and left in a bold container. Season with the panca chili, salt, cumin, pepper, chili, garlic and vinegar; mix all the ingredients and cover to let macerate for a full day in the fridge.
After macerating, it should be drained and reserved in a large cup. Pierce 4 heart pieces on each cane stick and let stand until grill is hot.
Next, place the sticks with the heart on the grill to mix with the dressing and oil; When well mixed, the anticuchos should be varnished and allowed to brown. This dish can be accompanied with potatoes, corn and any type of sauce.
silpancho
This typical Bolivian food dish, comes from Cochabamba, a huge milanesa de res soaking.
Ingredients for four people
- ½ kilo of pulp
- four eggs
- A cup of rice
- Four medium beets f
- ½ onion
- four carrots
- four potatoes
- Two tbsp finely chopped parsley
- ground bread
- Two teaspoons of freshly ground pepper
- Two freshly ground garlic
- One garlic clove
- Salt and oil
Music
To start, you must wash and cut the pulp into thin fillets, for four dishes, then season with pepper, parsley, salt and freshly ground garlic. Then soak the mallet with the ground bread, put the meat on top, cover with a layer of ground bread and beat enough on the meat, managing both sides until it is finite.
Then the roasts should be fried on both sides, in a frying pan; at the same time the potatoes are left to cook with salt, when they are ready they are cut into wheels, they are left to brown in hot oil; in the same way, let the beets cook without salt with a pinch of sugar, on the other hand the carrots with salt. After everything is cooked, chop julienne, mix everything with a splash of oil.
Spicy beef tongue
The tongue is a very rich dish of typical Bolivian foods, which can be served both hot and cold, and can always be enjoyed with an excellent hot sauce.
Ingredients
- A beef tongue
- a cup of carrots
- three stalks of celery
- Six anchovy fillets
- Fifty grams of black olives
- A tablespoon of chopped parsley
- One garlic clove
- Twenty grams of breadcrumbs
- A lemon
- Oil, vinegar, salt to taste
- Lettuce leaves
- Boiled eggs to decorate
Music
To start, the tongue is passed through the candle, then it is heated in water with salt and certain vegetables.; when they are removed from the candle, the skin is removed and it must be allowed to cool. In a pan, sauté the carrot and celery with the salt.
On the other hand, the anchovies, garlic clove, breadcrumbs soaked in vinegar, parsley, and the paila mincemeat are crushed. Add a little more oil, to form a sauce, add lemon juice, pepper and another touch of salt and add the tongue already cut into thin wheels, decorate the edge with lettuce and the wheels of boiled egg.
