Today on Halfwayfoods, we bring you rare footage of a Milanesa, the delicious breaded flank steak that is a staple in South America. It is brief, but so delicious you can practically smell it!
Some Goose eggs we encountered in Bolivia. They are slightly larger than a tennis ball and word has it they taste a bit on the “feo” side:
Una fotos de la Ceviche en el mercado Villaroel en Cochabamba un lindo dia del agosto.
For the unitiated, Ceviche is dish loaded with raw fish doused in lemon juice. The wikipedia does not do the dish in Villaroel justice, but we hope these photos will.
For those who are unaware, the dish that is our namesake here at halfwayfoods is one of the most delicious and well rounded in all of Bolivian cuisine. The Silpancho is a steak that is flattened with a stone until it is round, breaded, fried and placed on a be of rice and potatoes. The masterpiece is complete when it is topped with a fried egg and a salad which best resembles pico de gallo for those of us in the northern hemisphere.
Like a hamburger up north, one needs to know where to find a good Silpancho. When searching for such a place, we pass along a strikingly simple way to assure that you will be served a fresh Silpancho, passed along to us by our father-in-law, a Bolivian food connaisseur: Eat at a busy restaurant.
Such a place in Cochabamba, where arguably the best Silpanchos on the planet are served, is called the “Palacio del Silpancho, which is located just off the plaza 25 de mayo. On Avenida America rests another worthy Silpancheria, “La Casa del Sillpancho.” One will note their use of the double LL, which in this case is a throwback to the Quechua origins of the dish (the Quechua spelling is Sillp’anchu).
Next time you find yourself in Cochabamba, don’t miss this culinary treat, along with the choco burger and anitcuchos from the vendors on Villaroel.
Pique a lo Macho is, as it sounds, one of the more manly dishes on the planet, and is one of the many dishes that endeared us to our better half. Essentially, it is a meat and potatoes plate that is fried and has a fuerte kick. Its kick is owed to the onion and peppers added. Doused in beer and far superior to hot wings, it is a great we to take in your meat and sausages. Ingredients needed:
1 pound of beef
1 Red pepper
1 Green pepper
1 Chile locoto (a Bolivian chile, just find the hottest fresh jalepeño if locoto is not readily available)
1 Bottle of beer
Then, grab your cutting board and frying pan and go to work!
The dish is rumored to have originated in the Restaurante Miraflores on Calle Tarija of Cochabamba, Bolivia. Such claims, as they are many, are impossible to substantiate. All we can say is that they cook up a mean Pique. Enjoy!
The Salteña is a staple of Bolivian street food. Its closest food cousin is the Empanada, for which it would never be confused.
While the Salteña is small and has a simple appearance, there is a definate art to making it. There is also an art to eating one. The Salteña has the power to turn the elevensies into something spectacular.
The following is a report of the Salteña fair in Cochabamba, Bolivia in 2010. Enjoy and eat well!
Today we continue following Andrew Zimmern in La Paz, where he tries one of our brother-in-law’s favorites, anticuchos (cows heart).
A great thanks to Andrew for bringing Bolivian food to life!
Andrew Zimmern takes his stomach of steel to Bolivia and in the process does an excellent job of bringing Bolivia to life for the westerner. He takes a gastronomical tour of La Paz, Altiplano, El Alto, Santa Cruz, and Lake Titicaca. He even takes us by Mercado Batallas and tries chanfaina. Enjoy part I of his tour and eat well!
Today we bring you a medley of Bolivian dishes. For the tourist, it will help you to understand what in the world you are asking for as you scan the menus in the country’s various regions. For the Bolivian native, it will simply make your mouth water for “la comida de la patria.”
You can see many of these recipes in the My Mother’s Bolivian Kitchen cookbook, available on Amazon.
Cuñapé is a simple Bolivian cheese roll, for lack of a better description that, when done correctly, will blow you away. It is the perfect combination of cheese in a roll. Moist, with a salty flavor, the cuñapé is Camba food at its best:
1 cup of yucca starch
3 cups of fresh cheese
A desire to cook and a lot a love!
First, shred the cheese, then mix in the egg by hand. Next, add the yucca starch little by little, mixing it into the bowl by hand, making sure to maintain the proper level of moistness of the dough. If you overdo the starch and it becomes dry, add a bit of water to bring it back into balance.
Bake in the oven (350 to 400 F) until slightly brown on top and serve with tea.
We have attempted to make them here in Portland with mixed results. We call it the Tillaloaf, hailing to the best cheese around these parts, made in Tillamook. Unfortunately, as good as Tillamook cheese is, it is hard to get fresh cheese like the original version in Santa Cruz. But that hasn’t stopped us from trying!
Give it a try and let us know how it goes, we have yet to taste the perfect cuñapé north of the equator!