Silpancho Cochabambino – Cochabamba

[tabby title=”Description” open=”yes”]

Silpancho Cochabambino – Cochabamba

It is a dry dish with breaded beef, pan fried, accompanied by fried egg and raw onion salad, tomato and locoto (cursed). Served with rice and fried potatoes.

This dish is relatively contemporary as it has no more than 60 years since it was first prepared. It is made up of rice, papas, a circular slice of breaded and fried processed beef that covers most of the plate, and one or two eggs. It usually comes with boiled then fried potatoes and, a salad basically composed of onion and tomato in small cubes on top, other variants also have carrots, optionally if the diner suggests it, It is usually served with diced locoto either in the same salad or in another small container separately..

The dish originally did not have rice and egg since the creator, Celia la Fuente Peredo (1928-2008), She was the first to add all the ingredients as sillp'ancho is now known..

In Cochabamba it is common to find places dedicated exclusively to the sale of this dish..

[tabby title=”+Typical dishes”]
[do_widget id=arpw-widget-7]

[tabby title=”Recommended restaurants”]
[do_widget id=arpw-widget-6]

Do you want to advertise your tourist services free?

Tourist agency

Travel agency

radio taxi service

Hotels

Tour guides

Interdepartmental transportation – rural

others…

[tabby end]