When I arrived in La Paz, I had heard very little about Bolivian food. People that come to this country, usually look for two main touristic destinations, Uyuni Salt Flats and Titicaca Lake.
Few travelers are interested in the food of Bolivia, which is a mix of influences.
We need to remember that Bolivia used to be part of Peru. Therefore, it shares some dishes from the south of this country, like ajíes which are soups based on pepper with different meats or pasta. You can also find empanadas because of the influence of the north of Argentina, they call them Tucumanas and Salteñas.
Bolivia has a significant indigenous population and a strong identity that you can see reflected in their cuisine. There’s also a lot of poverty, but a lot of natural resources. They use a lot of potatoes, local peppers and seeds.
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 2 traditional dishes from Bolivia; Ají de Fideo and Falso Conejo.
Falso Conejo is a very thin steak, breaded and smashed with a rock to make it thinner. Then, slightly fried. Finally, cooked in ají sauce for a couple of minutes, then served with rice, potatoes, and tomato and onion salad.
Thanks to Waldo and Melany; without their help, this video couldn't been possible.
Cameraman: Coco Guzmán