Bolivian food and its roots
Bolivian food is a very diverse cuisine. It has many influences, but its core is indigenous with some additions from the Spaniard colonization, that came from the Peruvian side (remember that Bolivia used to be part of Peru), but there are also some dishes like Tucumanas and Salteñas that are a big influence of the north of Argentina, precisely from Salta and Tucumán.
Ajíes which are soups based on pepper with different meats or pasta. Ají is the name in Peru and Bolivia to name peppers, and the soups got their name after them.
After Once I arrived in Cochabamba, I got introduced to Waldo Soria, a passionate of the Bolivian food. He and his wife, Melany, took me to the local markets to explore them. I have to say that I was overwhelmed with all this richness that I saw and smelled in those markets.
Back at their home, we cooked Ají de Fideo and Falso Conejo.
Falso Conejo is a very thin steak, breaded and smashed with a rock to make it lighter. Then, slightly fried. Finally, cooked in ají sauce for a couple of minutes, then served with rice, potatoes, and tomato and onion salad.
Ají de Fideo is a soup based on peppers with no-egg-noodles and a piece of meat, in the video, we added fried ribs. We also garnished with green beans and peas.
Thanks to Waldo and Melany; without their help, this video couldn’t have been possible.
Cameraman: Coco Guzmán.