The roots of the gastronomy of Bolivia have a marked seat in the Spanish and indigenous cultures. Get to know here the delicacies of typical dishes that are made in the Latin American country.
Roots of the flavor of Bolivian gastronomy
One of the most relevant or important data when we talk about the gastronomy of Bolivia It is the arrival of the Spanish in the XNUMXth century. It is they who add the use of products such as wheat, lamb, chicken, bovine or the pig. There was a great mix between those ingredients and the local products. There he made his way to the birth of Creole gastronomy, noted for its European influence in almost all Latin America.
When we refer to the exquisiteness of the food and everything that the gastronomy of Bolivia, we highlight that rich mix of indigenous, European and Arab roots. We also ran into influence from the Argentine gastronomy.
Today Bolivian cuisine It is one of the most diverse in the world and with the greatest potential for expansion. For the gastronomic variety that it offers from Andean dishes or tropical dishes. All of them stand out for their aroma of species and flavor, with colors that evokes its tradition. A classification that can also be established in neighboring countries that share similar geography and topography.
Cochabamba, the culinary capital of the country
If you want to live the flavor, and know the root and tradition behind each meal in Bolivia, you cannot miss visiting Cochabamba. It is definitely a must see when you go to this beautiful country. Cochabamba It is known as the capital of the gastronomy of Bolivia for the diversity of ingredients in its traditional dishes. It is the third most important city in the country, it has a large population of indigenous people from Aymara origin.
Creoles, mestizos, indigenous Quechua and Aymara and whites inhabit this region. All this contributes a rich cultural exchange and expands the range of gastronomic options. Two of its most characteristic dishes are male Pique and silpancho.
The male pique it's a plate of fried sausage that unites udder and tripe of beef, fried chicken and fried beef tenderloin in its juice. It is accompanied by fried potatoes and tomato salad, onion, locoto and sliced hard-boiled egg.
The silpancho It turns out to be a relatively modern dish. It was first prepared about 60 years ago, it is iconic and worthy representative of identity in the Cochabamba cuisine. This dish is prepared with flattened and fried beef, which is breaded. It is served alongside a salad consisting of beets and carrots topped with one or two fried eggs and potatoes.
Visit Bolivia and walking around this city is a prize for the palate. Also an experience that you will never forget, if you travel thinking of enjoying the gastronomy.
