Paceño Plate – Peace
The origin of the La Paz dish dates back to the siege that the city suffered in 1781 for the indigenous movement, led by Túpac Katari and Bartolina Sisa. The siege lasted more than three months and when there was a lack of food, the then captain Sebastián Segurola…
PACEÑO PLATE – LA PAZ
[ap_dropcaps style=”ap-square”]E[/ap_dropcaps]he origin of the La Paz dish dates back to the siege that the city suffered in 1781 for the indigenous movement, led by Túpac Katari and Bartolina Sisa.
The siege lasted more than three months and when there was a lack of food, the then captain Sebastián Segurola, He sent for all the owners of nearby farms to collect all possible products.. For that action, corns were rescued, wanton, potatoes and sheep cheese. This is how the traditional La Paz dish comes about..
Ballivián asserted that at that time, each portion was purely vegetarian, but, already for the year 1800 when the cattle arrive in La Paz, meat is integrated as a complement to the dish. The cheese was also changing, Before, it was prepared with sheep's cheese, then with the cow, but its aesthetics and flavor did not change over time.
Preparation method (suggestion)
– Ingredients
4 big corn (depends on the number of people)
8 papas
1 lb. shelled beans
1 medium cheese
1 sugar spoon
1 teaspoon of anise
salt to taste
oil
– Preparation of the Llajua
1 tomato
5 crazy
5 quilts of quilts
1 pinch of salt
Preparation
- Wash the corn and cook in water, add sugar and anise.
- Wash the beans well, cook with shell.
- Cook in plenty of hot water with salt., potatoes with peel, carefully washed.
- Cut slices of cheese, sprinkle with flour, the flour helps the cheese stay in one piece without falling apart and fry in plenty of hot oil on both sides.
- Preparation of the llajua: wash the ingredients, remove seeds from the crazy ones, In a fulling mill or blender, grind everything together with the quirquiña (The llajua may have the same flavor, however, there is a difference in the consistency of the llajua. The recommendation that many people make is that the llajua has a better flavor when it is ground in a fulling mill.). At the end season with salt.
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