food

Plato Paceño – La Paz

The origin of the La Paz dish dates back to the fence that the city suffered in 1781 by the indigenous movement, led by Túpac Katari and Bartolina Sisa. The siege lasted longer for three months and in the absence of Captain Sebastián Segurola foods…

Description

DISH LA PAZ - LA PAZ

The origin of the La Paz dish dates back to the fence that the city suffered in 1781 by the indigenous movement, led by Túpac Katari and Bartolina Sisa.

The siege lasted longer for three months and in the absence of Captain Sebastián Segurola foods, He commanded to call all the owners of nearby farms so that they collect all possible products. By this action, It managed to rescue sweet corn, beans, potatoes and sheep cheese. It is as well as the traditional dish of La Paz.

BALLIVIAN said that by then, each portion was purely vegetarian, but, already for the year 1800 When the cattle reaching La Paz, integrates as a complement to the dish meat. The cheese was also changing, before you prepared it with pecorino cheese, then with the cow, but its aesthetics and its taste did not change over time.

Form of preparation (suggestion)

– Ingredients
4 large corn (depends on the number of people)
8 Potatos
1 lb. beans with shell
1 medium cheese
1 sugar spoon
1 teaspoon of anise
salt to taste
oil

– Preparation of the Llajua
1 tomato
5 Peppers
5 sprigs of prawns or huacataya
1 pinch of salt

Preparation

  1. Wash the corn and make Cook in water, Add sugar and anise.
  2. Wash beans thoroughly, make cook with Peel.
  3. Do Cook in plenty of hot water with salt, potatoes with Peel, carefully washed.
  4. Cut slices of cheese, Sprinkle with flour, the flour helps the cheese stays in one piece without RID and FRY in plenty of oil hot on both sides.
  5. Preparation of the llajua: wash ingredients, Remove seeds to the peppers, in batan or blender to grind everything together with the prawns (may the llajua have the same flavor but there is difference in the consistency of the llajua recommendation that many people make is that the llajua tastes best when it is ground in batan). At the end season with salt.

+Places

Typical dishes

  • Roasted face – Oruro
    The roasted face is an heritage culinary Oruro rescues a tradition, inherited from generation to generation, unavailable …
  • Chuquisaca sausages – SucreChuquisaca sausages – Sucre
    Chuquisaca sausages – Sucre chorizos criollos are typical food served before noon, which usually …
  • Silpancho Cochabamba – CochabambaSilpancho Cochabamba – Cochabamba
      Silpancho Cochabamba – Cochabamba is a dry plate of breaded beef, skillet-fried, accompanied by egg …
  • Rice pies – PandoRice pies – Pando
    Recommendations … Rice pies – Pando this pie is prepared with rice flour and has various fillings. A …
  • Casserole – PotosiCasserole – Potosi
    Casserole – Potosi suggestion of preparation: INGREDIENTS 6 lamb shoulder knots 6 cabbage leaves 1/4 Cup of …
  • Cuñape – Santa CruzCuñape – Santa Cruz
    Cuñape made with cheese or white cheese, starch or cassava flour, egg, salt and milk. The origin of the name …
  • Sonso Yucca – Santa CruzSonso Yucca – Santa Cruz
    Sonso of cassava this dish is prepared based on cassava and cheese or shredded jerky. This dish is prepared …
  • Baked catfish – Beni
    This dish called surubí oven was created thanks to the legend of the catfish that has the surubí appeared …
  • Kalapurka – Potosi
    The Kalapurka is made with wheat flour retostada and cooked with hot stone. the preparation of food with stones …
  • Pecktu beans – PotosiPecktu beans – Potosi
    Pecktu beans is very traditional in Potosi and has as a main ingredient to revolt bean with different ingredients… Recommendations …

+Info PDF


Tourism companies


OUTSTANDING COMPANIES


Do you want to advertise your tourist services free of charge?

Tourist agency

Travel agency

Radio taxi service

Hotels

Tourist guides

Interdepartmental transportation – rural

other…

 

Top