Donuts – Taria
The rosquetes have been prepared since the arrival of the Spanish who left their culinary legacy in the aboriginal lands., between...
Month: January 2016
Huminates the Stone – Taria
Made with ground corn, sal, wheat flour fried on hot stone, It basically consists of a paste or dough of....
Ranga Ranga
Ranga Ranga This dish is made from minced beef belly or book, papa, onion, condiments and chili....
Sauce Chapaco – Taria
Saice chapaco is the most representative dish of Tarija cuisine.. Made from minced meat, papa, pea,...
Pecktu Beans – Potosi
Pecktu beans are very traditional from Potosí and have as their main ingredient the broad bean stirred with different ingredients.. Recommendations...
Chop the macho – Cochabamba
The macho pique was born 50 years, in a Cochabamba restaurant, dish originated unexpectedly when they were....
Silpancho Cochabambino – Cochabamba
Silpancho Cochabambino - Cochabamba It is a dry dish with breaded beef, pan fried, accompanied by egg....
Potosino stew – Potosi
Potosino stew recommendations - Potosi It is a delicious dish that is full of spices and spiciness. It is traditional of Carnival,...
Kalapurka – Potosi
Kalapurka - Potosi Made with toasted wheat flour and cooked with a hot stone. preparing food with stones...
Casserole – Potosi
Casserole - Potosi Preparation Suggestion: INGREDIENTS 6 lamb back knots 6 cabbage leaves 1/4 cup of...
