South America · South America
30 件のレシピ
Cuellitos de Cerdo en Chancaca (pork neck in chancaca sauce) is a rich and flavorful dish where tender pork neck is braised in a sweet and savory sauce made from chancaca (unrefined cane sugar), spices, and often a touch of vinegar or citrus for balance. It's a comforting and traditional meal.
Bolivian baked empanadas filled with a savory, slightly sweet, and spicy chicken stew. The dough is rich and slightly sweet, while the filling is a gelatinous, flavorful mixture that makes salteñas a beloved snack and breakfast item.
Masaco de Plátano is a traditional Bolivian dish made from mashed ripe plantains, often combined with cheese, and sometimes shredded meat (like beef or pork). It can be served as a side dish or a light meal, and its sweet and savory profile makes it a versatile and popular choice.
Trucha Frita, or Fried Trout, is a popular dish in Bolivia, especially in regions with abundant freshwater sources. The trout is typically coated in a seasoned flour mixture and pan-fried until golden brown and crispy, resulting in a tender and flavorful fish. It's often served with simple sides like boiled potatoes and a fresh salad.
A traditional Bolivian roasted suckling pig, marinated and slow-cooked to achieve incredibly tender and flavorful meat with crispy skin. It's a celebratory dish often prepared for special occasions and holidays.
Marinated and grilled skewers of beef heart, a popular street food in Bolivia. The marinade, often featuring vinegar, garlic, cumin, and aji panca, tenderizes the heart and imparts a smoky, savory flavor.
A unique and visually striking dish from Bolivia, 'Pique de Cebra' translates to 'Zebra Stripes' and refers to the alternating layers of white rice and a dark, flavorful meat sauce, often made with beef or pork, creating a striped effect when served. It's a comforting and savory meal.
A traditional and hearty dish from the eastern regions of Bolivia (Beni and Santa Cruz), Majadito de Charque is a flavorful rice dish mixed with shredded, salted dried beef (charque). It's often prepared with achiote for color and served with fried plantains and fried eggs, creating a complete and satisfying meal.
Sopa de Maní, or Bolivian Peanut Soup, is a rich and comforting dish. It features a creamy peanut broth base, often made with beef or chicken, and includes vegetables like potatoes, carrots, and peas. It's typically served with a side of llajua (spicy salsa) and sometimes garnished with fried potatoes or fresh herbs.
Pique Macho is a monumental Bolivian dish originating from Cochabamba, known for its hearty and spicy nature. It's a generous platter piled high with a mix of fried beef, sausages, and french fries, topped with a vibrant medley of sautéed onions, tomatoes, bell peppers, and locoto peppers, often finished with hard-boiled eggs.
Api Api is a traditional Bolivian drink, particularly popular in the eastern regions like Santa Cruz. It's a sweet, thick, and often slightly tart beverage made from a base of corn (usually purple corn, but white corn can also be used), flavored with spices, and sometimes served with a side of 'buñuelos' (fried dough fritters).
Cuentitas are small, fried dough balls, often served as a sweet treat or snack. They are typically made from a simple flour and water dough, seasoned with anise, and then deep-fried until golden brown. They can be enjoyed plain or dusted with sugar.
Sajta de Pollo is a traditional Bolivian chicken stew, particularly popular in the La Paz region. It features tender pieces of chicken simmered with potatoes, onions, tomatoes, and peas in a flavorful sauce, often seasoned with ají amarillo (yellow chili pepper), cumin, and garlic. It's a comforting and aromatic dish, traditionally prepared for festive occasions.
A hearty and flavorful dish from the Cochabamba region, Pique Locha is a variation of the popular Pique Macho, often featuring thinly sliced beef, sausages, potatoes, and a spicy sauce, but typically served in a more manageable portion.
A flavorful and slightly spicy stew from the Santa Cruz region of Bolivia, featuring tender chunks of beef, bell peppers, onions, tomatoes, and a hint of chili.
Silpancho is a hearty and iconic Bolivian dish, characterized by its layers of thinly pounded, breaded, and fried beef cutlets served over rice, topped with fried eggs and a fresh tomato and onion salsa. It's a complete meal that offers a delightful combination of textures and flavors, from the crispy meat to the runny yolk and the bright salsa.
A hearty and flavorful dish from La Paz, Bolivia, featuring shredded dried beef (charque) simmered with onions, tomatoes, and spices, often served with mote (hominy), fried eggs, and llajua (a spicy salsa).
A popular dish from the lowlands of Bolivia, particularly Santa Cruz, featuring tender, slow-cooked beef (often flank steak) marinated in a flavorful mixture and grilled or roasted to perfection. It's known for its smoky aroma and succulent texture.
A hearty and nutritious soup made with quinoa, a staple Andean grain, often combined with meat (beef or lamb), vegetables, and flavorful spices. It's a comforting and filling dish, perfect for colder days.
A hearty and flavorful pork stew originating from the highlands of Bolivia, particularly La Paz. Fricase Paceño is characterized by its rich, spicy broth, tender pork, and is traditionally served with chuño (freeze-dried potatoes) and mote (hominy). It's often enjoyed as a late-night or early-morning meal, especially during celebrations.
A delightful dish featuring pan-seared trout, coated in a seasoned mixture, and served with a rich, creamy peanut sauce. This recipe highlights the use of local ingredients, with trout often sourced from Bolivia's high-altitude lakes and the peanut sauce adding a distinctive nutty flavor.
A hearty and flavorful Bolivian dish originating from Cochabamba, typically featuring a generous mix of grilled meats, sausages, french fries, onions, tomatoes, and a spicy rocoto pepper sauce.
A sweet variation of the traditional Bolivian cuñape (cheese bread), this version incorporates a touch of sweetness, often served as a dessert or a sweet snack, perfect with a cup of coffee or tea.
Lawa de Choclo is a creamy and hearty corn soup, a staple in the Cochabamba region of Bolivia. Made with fresh corn kernels, potatoes, and often a savory broth (sometimes with lamb or beef), it's a comforting dish perfect for cooler weather. Its thick consistency gives it a substantial feel, making it a satisfying soup.
A hearty and flavorful dish from Cochabamba, Bolivia, featuring a generous portion of thinly sliced beef, chorizo, fried potatoes, and a spicy llajua (salsa). It's a popular and satisfying meal.
Pacumutu is a popular Bolivian dish consisting of marinated meat (beef and/or chicken) and vegetables threaded onto skewers and grilled or pan-fried. It's often seasoned with a flavorful blend of soy sauce, garlic, and spices, making it a delicious and versatile option.
A delightful Bolivian take on the classic Peruvian dish, featuring boiled yellow potatoes smothered in a creamy, slightly spicy cheese sauce, often garnished with hard-boiled eggs and olives. This version incorporates local Bolivian flavors and ingredients.
A hearty and flavorful tripe stew, considered a delicacy in La Paz, Bolivia. It's slow-cooked with a rich blend of spices, vegetables, and often served with rice and chuño (Andean potato).
Pajitas de Queso are crispy, savory cheese straws, a popular snack or appetizer in Bolivia. They are made with a simple dough of flour, cheese, butter, and sometimes a touch of ají amarillo for a subtle kick.
A traditional and rich pork stew from the Sucre region of Bolivia. It features tender pork, hominy, and a flavorful broth seasoned with spices and achiote for color.
