Surubi Sweat – Pando
Surubí sweat - Pando Made with surubí fillets, butter, tomatoes, garlic cloves, parsley, thyme, lemon verbena, chives...
Year: 2016
Tripe – Sucre
The etymology of the word tripe seems to derive from mondejo and this from banduu which refers to a compound sausage..
Fritanga – Sucre
Fritanga is a very original dish in that region., Pork is the main ingredient of....
Chuquisaqueño Chorizos – Sucre
Chuquisaqueño Chorizos - Sucre Creole chorizos are the typical food served before noon and are usually....
Donuts – Taria
The rosquetes have been prepared since the arrival of the Spanish who left their culinary legacy in the aboriginal lands., between...
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....
