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/bolivia [intro : politics : comida : libros]
most of these have a mix of bolivian food and also peruvian, argentinian, mexican, and other cuisine types thrown in ~ bolivian food just isn’t well known, which is a shame, because it is delicious.
~ Rincon Latino Restaurant
1734 S.Euclid St. Anaheim, CA 92802
(714) 563-1556
rinconlatinoca@yahoo.com
~ Norah’s Place
5667 Lankershim Boulevard
North Hollywood, CA
(818) 980-6900
~ La Kantuta
10863 Magnolia Blvd
North Hollywood, CA 91601
(818) 506-5527
~ Pena Pacha Mama
1630 Powell Street
San Francisco, CA
(415) 646-0018
penapachamama.com
~ Bolivian Restaurant
1040 Chalkstone Avenue
Providence, RI
(401) 521-0000
(review from providence phoenix)
~ Tutto Bene Italian Restaurant & Grill
501 N. Randolph St.
Arlington, VA
(703) 522-1005
(has a bolivian brunch on the weekends according to this review)
~ Los Troncos
730 E 6th Ave
Denver, CO 80203
(303) 778-8533
~ Pike Pizza
4111 Columbia Pike
Arlington, VA
(703) 521-3010
(review from washingtonian)
~ Rinconcito Boliviano
4824 Boiling Brook Pkwy
Rockville, MD
(301) 881-0332
(review from washingtonian)
~ Luzmila’s Cuisine
809 W. Broad St
Falls Church, VA
~ El Pike
6138 Arlington Blvd
Falls Church, VA
(703)237-1682
~ Copacabana
1520 First Ave
Seattle, WA
(206) 622-6359
~ Inca Garden
San Jose, CA
comment [2]
posted 25 September 04 & filed under comida
ingredients
dough:
filling:
preparation
dough:
» dissolve yeast in lukewarm water
» add rest of ingredients in order given
» mix and knead together lightly
» cut into 1 1/2 inch chunks and let rest on floured board
filling:
» mix 3 cups water, salt, shortening and ají
» dissolve flour in 1 cup water and add to ingredients in pan
» cook until thick while stirring constantly
» boil 2 minutes, remove from heat and cool
» add cheese and mix
putting it all together:
» to form the llauchas, roll out each piece of dough into 3 to 4 inch round
» drop a spoonful of filling onto each
» fold over and press together edges to give it a rope-like finish
» put on floured baking sheet and brush with left over filling
» bake at 375° for 30 to 40 minutes
posted 18 September 04 & filed under recetas
achojcha : a fat green pod. split lengthwise, remove seeds and boil until just tender. can be prepared as a green pepper, especially in stuffed pepper recipes.
chuño : dark, freeze-dried potato. soak overnight, peel, wash well & cut into pieces. boil, drain, rehead, add some oil, one or two eggs, and some cheese
oca : small, yellow or purple root vegetable. leave in the sun for several days to sweeten, then boil or roast. serve with butter.
papalisa : small, round, orange-yellow, root vegetable. wash well, boil, and serve mashed with butter.
racacha : brown, root vegetable rather like coarse parsnip. peel and boil.
tunta : small, white, freeze-dried potato. soak overnight, wash well, cut into pieces and steam until tender.
yucca : long, thick, brown, root vegetable. peel, boil, cut in pieces and fry or roast. may be ground and mixed with cheese.
quinoa : a grain peculiar to the Andes and very rich in nutrients. wash well, boil until soft. add to soup or bake as a casserole, adding milk, cheese and butter.
– from epicuro andino, 6th editionposted 9 September 04 & filed under comida
the best places for bolivian news:
specific news
posted 9 September 04 & filed under general
humintas are delicious! they look like tamales but they’re better. i’ll try to remember to take pictures the next time i make them.
Ingredients
4 cups fresh ground corn
1/4 teaspoon ground cayenne pepper, if desired
1 cup butter
1 cup boiling water
1 spoonful salt
2 spoonfuls sugar
5 fresh cheese (fresh mozzarella will work ok, but a soft farmer’s cheese works best)
1 teaspoon anise in grain
enough corn husks to make 8 large humintas or 16 small ones
Preparation
» Heat a large casserole over high heat. Add ground cayenne pepper with the water cup. Let it cook until the water has evaporated. Add the butter and let it cook for five minutes. As soon as the mixture boils, remove from heat and add it to the four cups of ground corn. Mix quickly and add sugar, salt, always stirring.
» Add anise and cinnamon (if wanted, which you do).
» Take two husks, join them by the wide parts. In the middle place one or two spoonfuls of the corn mixture with a slice of cheese. Close them by doubling first the husk on top and later the one at the bottom and finally the sides. Tie them using a string made of husks. Do the same with all.
» In a large casserole put two rows of corn cobs covered with some husks. Add boiling water until covering the first row of cobs. Place the humintas on top and cover them again with husks. Let them cook over medium heat for forty-five minutes.
» To know for sure when humintas are ready, cook a potato with them. When the potato is cooked, humintas also will be ready. Serve them hot.
(Serves 8)
from www.boliviaweb.com
posted 9 September 04 & filed under recetas
mmmm, some of my favorite bolivian food. here’s some recipes i’ve collected, mostly from the cookbook ‘epicuro andino’..
also, here’s a list of some local bolivian vegetables
some other decent links on bolivian food (not that there’s much out there..):
posted 9 September 04 & filed under comida
posted 9 September 04 & filed under general
Ingredients
Preparation
~ Fry the aji in oil. Add the milk, peanuts and the huacataya. Simmer until the sauce thickens about 15 minutes. Sauce recipe for about 6 persons.
~ To serve, cover potatoes with the sauce. Garnish with hard boiled quartered eggs, black olives, tomato slices, and slices of fresh white cheese. Seve with a small dish of hot peanut sauce.
posted 31 August 04 & filed under recetas
bolivia is a gorgeous country. the land is one of extremes—you can experience the cold dry air of the altiplano, the snowy windy heights of the andes, and the steamy sticky air of the amazon all in one day of traveling. the people are incredible, speaking many languages filled with gutturals, pops, clicks, and beauty. the music is irresistible and distinctive, with the panpipes supplying the central atmosphere of every song. the fauna and flora is amazing and largely still unknown. the food is delicious and is the one place where i (mainly) throw my vegetarianism out the window. the poverty is equally striking, as is the inequalities and racism i see whenever i go there. largely ignored and forgotten by most of the world, bolivia is in my heart and my blood.
with a population slightly smaller than the population of los angeles, bolivia has about 20 people per square mile. the majority (over 60%) of bolivians are indigenous and native speakers of either quechua (language of the altiplano), aymara (spoken in the subtropical valleys), or guaraní (amazonian language). 40% of bolivians are under the age of 18 and the life expectancy for women is 68 and for men is 62 years old.
i’m very proud of bolivia, and all the more since i realized its uniqueness and strength in its politics. during the spring of 2000, bolivians fought the bechtel corporation for their right to water. they won. for years now, many bolivians have been fighting for their right to plant and harvest coca, the leaves of which are an integral part of the traditional quechua and aymara cultures. thanks to imperialist bullies like the u.s., there has been much conflict in bolivia over this struggle. [i’ll put up more info/links in a few days.] there has also been a major fight over the exportation of natural gas, with many believing that this would be just another in a long line of natural resources leaving the country with little to no benefit to the majority of bolivians. [more info on that soon, too.] as a result of this gasline fight, in addition to all the others, especially the rising up of the indigenous, the president, a corrupt very pro-u.s. heavily-accented gonzalo sanchez de lozada, was ousted in late 2003. bolivia is definitely on the move, and where it will end up no one knows.
i love bolivia so much. i only go there maybe every three or four years, with my family, but as soon as i step off the plane i remember what i so often forget—that i feel comfortable in bolivia in a way i don’t anywhere else. that i feel a loosening in me of what i don’t really know, but i know i feel thrilled and excited and home, however clichéd that sounds. my hope is to one day go and live there for a year or so and just dig in some roots that will last and last (and hopefully/must pass on to my future children and their children…)
{ check out coca in bolivia, a project done for my ‘intro to archives’ class }
posted 30 August 04 & filed under general