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Cheers ! - Coffee The Quinua, the future

6-7 8-9

Gustu_________________________________________________10-11 Food on the streets 12-13

Interview « Provecho »__________________________________ 14-18

My experiences in Samaipata

20-21

Back in the days

22-23

Let`s get smarter

24-25

Les`t taste…Sandwich of lamb Let`s challenge you…Llama Lazaña

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EDITORIAL NOTE ABOUT US… As gastronomy students we know how hard is to find complete information about Bolivian food, about their history of their dishes or some simples originals recipes known as typical food in our cities and country. Is hard to know if the information we get from Internet is real because the majority of the information is from gossips or theories and there isn’t information register in a book, interviews or any kind of documents about the gastronomy in Bolivia. Most of our value information comes from our grandparents and the people who lived those days, their memories about what they used to eat, how to cooked, what utensil used and how their customs were. We want you to join us in this adventure to discover about the gastronomic history of Bolivia. We’ll write about lost recipes, unknown or no-so-common customs and share this experiences and knowledge with you. Bolivia is such a unique country and we desire to make you grow with proud of your country Let’s dare to walk through this experience and let us take you to the pleasures that this country offer us to taste…

Web: www.facebook.tasteme.com Email: www.tasteme@gmail.com Phone: 70050629- 77085165

22 years International gastronomy student UDI university Professional Barist

Writters Claudia P. Vera Ángela Rada Camila Vargas Photographers Claudia Vera Camiila Vargas Ángela Rada

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Did you know that Bolivia produces coffee and it's among the top 10 in the world?

The largest coffee plantations of the country are in the municipality of Caranavi located to the north of the city of La Paz and all the production is to export. Are you wondering who buys it? Let me tell you that the largest buyer is US followed by Germany, Belgium, France and Peru.

The Yungas coffee has gained a very important prize called THE PERFECT CUP which made its value increase, its price rises and be much appreciated by different coffee tasters around the world. Since this product is completely organic and hand-picked can increase more and more its price and yet its demand will be high and experts in the field say that their qualities are worthy of being well remunerated and valued by all. A pound of the Yungas coffee (500 grams) can cost 100$ and varies according to the NY coffee stock exchange.

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When the coffee is produced in higher areas it obtains a unique touch and it encrease its value because the organoleptic characteristics are amazing. The warm climate gives strong attributes to the bean and its roasting highlights the flavor. This kind of coffee is appreciated by many tasters around the world and it is called like a presidential drink.

FUN FACT: How can you taste a good coffee? To taste a good coffee you should take into account the following aspects : the fragrance or aroma, acidity, body , sweetness , aftertaste. Speaking in simple terms , if it has a (floral, chocolaty , sweet, etc.) pleasant smell , if it is spicy , mild or balanced , creamy or light , if it has a floral sweetness or chocolaty , and how long is the time that the flavor remains in your mouth.

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Do you eat Quinoa? Is this a good food? Is this one of your first options? Can you find it on the streets or on restaurants?

In the last years we have been listening a lot of the Quinoa which is a native cereal that nowadays is very popular and consumed around the world. That´s why in this article I will tell you about how many countries realized of the importance and the nutritional benefits that this cereal bring to the human body. Also about the situation of this product in our country and around the world. The quinoa is one of the few cereals that have gotten a really well welcome to the gourmet world. In only 2 years had being consider now as one of the most exotic and nutritional food in the world, is that much that in our country – specially in Santa Cruz and La Paz- chef are creating new dishes with the quinoa (that is native) combine with new technics. For example you can try this kind of dishes in restaurants like Dosier, Pasionaria, Buganvillas Hotel, Los Tajibos and Camino real Hotels (In Santa Cruz) Gustu (In La Paz). Also this cereal is required by many other countries around the world to create new dishes mixing their gastronomy with this kind of native products. This is the case of U.S.A. that is the one which imports the main percentage of this product from Bolivia, Ecuador and Perú. Also countries like Australia, Canada, China, Holanda, Argentina import this cereal. Also chefs are using this kind of products because they are trying to created healthy and exotic dishes including 8


When I started to read about this cereal I was curious about why it is called “the supergrain of the future” and after my reading I could realized that many of the countries that are participating in the import of this cereal beside their significant commercial reasons they are planning their future trying to provide food security for their next generations. It is because of all the benefits that it has that are very important to the development of the human body. IIn our country there are restaurants in different cities that make the use of this ingredient in their recipes, successful dishes. For example in the restaurant Gustu in La Paz you can enjoy the main dish of Surubí, Spinach Purée, Chives, and Crunchy Quinoa. In Santa Cruz you have another option in the “Pasionaria rante”

restau-

where

you

should try a delicious

dish

called

“Quinua de colores” that is a mix of tree kind

of

quinoa

(black, white and red), it has different condiments with a special aliño that made it exquisite with a fried shrimp and a cream cheese. Also there other restaurants like

Important benefits: · It develop the memory and the reasoning skills · It helps to the physical and mental growth · It prevents the osteoporosis · It helps for treatment of abscesses, bleeding, dislocations. · It helps to treat anxiety, diabetes and migraine.

Dossier, El aljibe. Between others. 9


Gustu is one of the best restaurants of Bolivia, they are known worldwide for being a part of the list San pellegrino of 50 better restaurants of the world. Being the only Bolivian restaurant in this recognized magazine, they has made Bolivia food known through their plates and through the movement that they have begun "MIGA" (gastronomic Bolivian movement of integration). How they started‌ The restaurant was inaugurated 3 years ago in the city of La Paz by three chef carried away about the Bolivian food, Claus Meyer, Michelangelo Cestari y Kamilla Seidler. Claus Meyer, Danish chef founding and creator of the restaurant, contributes to his new restaurant with his vast experience acquired with his previous two Michelin stars restau“I have an infinite confidence rant in which we can improve the world across the food. My dream is that we could inspire a generation of young Bolivian persons to create prosperity and hope, working together to use the basic Bolivian products ",Meyer stands out in the portal www.clausmeyer.dk/en/

Who are they?.... The social project that Gustu has begun in 2013 to qualify the hidden Bolivian talent, so they can become the revolutionaries that take higher the bolivian gastronomy. The chef Claus, his partners and their first team of 23 persons are qualified. To be capable of being employed at a professional kitchen and overcoat to feel passion and respect to their culture and the preparation of their plates. Gustu offered to their students not only the opportunity of a privileged education, also they’ve given the big chance to make their professionals practice in Peru. Once finished their experience, they were ready to make 10


Their philosophy…. Yanapakuna! (Let’s help each other!), that’s what the homepage of Gustu says, they left very clear what their visions are. Gustu is a restaurant with a noble and ambitious cause, works to become into source and symbol of pride among the Bolivians. They’re expecting that people value more the native and local products, promoting their sustainability on having linked them with the Bolivian gastronomy. They present with respect the products developed by the nature, seek to re-define and to discover the immense possibilities of the generous land and to revalue the Bolivian cuisine, giving them the image of unit, equality and pride. Their food… They are characterized for having a contemporary menu, mixing technologies and modern presentations but using local dishes of Bolivia. They serve a great variety of plates with national ingredients (native potato, variety of chilies). The most recognized plate of their menu is the Surubí cooked in Japaina's leaves, with platanitos caramelized with butter coffee called also butter of hazelnuts for his particular flavor, accompanied of crushed peanut and crunch of banana. The chef kamila describes her menu as “everything what Bolivia knows but prepared in a different way that they have never savoured ". This is a great restaurant!

Tusday – Saturday 12:00 PM – 15:00 PM 18:30 PM – 11:00 PM Booking: booking@restaurantgustu.com Telephone: 591(2) 2117491 Phone attention hours: Thursday - Saturday / 10:30AM – 16:00 PM Price range: 60Bs – 180 Bs Location: Calacoto, 10 street N° 300 almost Costanera 11


There is delicious food around the hole city, you can find it in good restaurants, good coffee shops or in food court, but nothing compares with the street food! Street food can change according the place or country you are. Let’s take as example USA, you can find diversity of cultures in there, so the food you find in the street can be from many place. In Bolivia, even if we have a diversity of cultures too, we see on the street very typical food. In Santa Cruz the street food is something very common to see, everybody eat it no matter what status quo they have. Most of the food that is serve are customs that our ancestors used to prepare, such like the cuñape or the Humitas or Humintas (a sweet type of tamal).

The places you can find a lot of type of typical pastry is in the market, places like the mutualista market and abasto market, even in the small market you have around the corner, but I recommend you and I can assure you’ll find the best and most delicious market. pastry in the Most of the pastry they make is cooked the same day, is cheap, looks good and taste good. Just looking the baskets with bread on it is delicious. The humble girls with strong character, who will respect you if you treat them right, can offer you some breadcrumbs for you to tell if it good or not. The sweets, , They’re made of sweet milk made on bar…..

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In the same place (and many other markets or street) you can find a lot of typical drinks like the mocochinchi. Is a drink made of dry peaches, which is boiled with sugar and cinnamon and server cold and it’s usually serve and drink in a glass with the small dry peaches. Another drink is the Somo, this one is made of corn and wheat, a delicious white and cold drink very known to be sell in this yellow round car.

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to main Square- the 24 of September square- you can find some small cars rounding in the streets. One of them serve is the famous , it is scraped ice flavored with diferent types of glace, very common to see in summer. Is traditional and very colored, it’s a fun food! Makes me remember my childhood and happy times with friends. In summer is common to find drinks trolleys, especially of fresh orange, they peel and squeeze it in the exact moment you order a glass of juice, nothing more refreshing that F YOU GO

All this place and all the food are found in the morning, between the 7 am to 17 pm you’ll find all we mention before. In the night is commonly to find snack foods as skewers of meat, jiba and chicken’s heart. The hot coal are ignited in all the corners, right out of the markets and between streets. It is the food that every “camba”, every Bolivian looks forward to eat when the sun goes down. Is a perfect place to share with your friends and to enjoy good food. They’re just unique! 13


Provecho is a Bolivian gastronomic game created by Fernanda Quiroz who is a student from the UPSA university. It was created for her University degree.

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I I heard you created a game named PROVECHO. Can you tell us what is it about and it’s propose? Well PROVECHO it’s a game about the gastronomy of Bolivia, it’s a game created for all ages, mostly kids and its propose is the classification of our food by cities, what this means is that players by the end of the game should be able to identify which dishes are from which country, for example “Trancapecho” players should be able to say that this dish is from Cochabamba and also try, whatever I was going to do it had to be about Bolivia. should recognize the way it looks. So It was getting closer to be named by my teacher and I thought about the How the idea came up? The idea of making a board game book I read, the one that didn’t said the about Bolivian Gastronomy was the last country where the cake was from and I thing I thought in making actually, I said to myself, if this book doesn’t have mean I studied Graphic Design and I this information imagine Bolivia, I said had to find a subject to make my thesis, I bet there is not even a book about Bolivian desserts, but then I thought I had no idea what to make. I love bakery and pastry, I like sweet again that it would be really hard to things, baking cakes,cookies,etc has find information about it, I said to been a hobby for me since I was a kid myself it is already hard to know about and one day I was reading a book Bolivian food, imagine desserts, and about baking cakes and notice that the that was it, food. All my life I have been book just had recipes, it didn’t said an ignorant about our country’s food, were the cakes are from, and I wanted and it is because nobody had ever to know at that moment to search for teach me about it, and people that had those recipes on internet and try to see ever told to try Bolivian food, could not if there was a different way of making be sure it was from the city they thought it was, them, I just wanted the information. So next day I had to tell my teacher a so just like that subject I had picked for my thesis teacher called project, she was calling my classmates my name and I names and asking what they were go- said that I wanting to do, I was so nervous I had ed to make a nothing on my mind just the thought game about Boof making something about our coun- livian Gastronomy. 15


Why you decided to make a gastronomy game? Because it was hard to know were the dishes where from, people can say they ate something in Beni for example, but that does not assure that it is from that city, and nobody can say anything for sure, because nobody has made a material that says where the dishes are from, the only thing people have and specially children are those sheets with printed images about the main dishes of each country, but that’s it, only one. When I traveled to La Paz I ate Trancapecho and Silpancho there, I had no idea that those dishes were from Cochabamba, I felt very ignorant, but then I put myself in a tourist shoes and realize that they might feel the same, if they had this material indicating at least 5 or 7 of a city most known dishes it would make things easier, they would go straight ahead to try that food, same with kids, and all people ages.

It’s hard to find information about Bolivian recipes for any gastronomy students. Where did you get all the information from? When I said: “I`m going to make a Bolivian gastronomy Board Game” I didn’t know how hard it was to find this information, I thought I only needed a list with all the dishes from each city but when I started to write my thesis I realized that I needed the gastronomy history of each city or geographic zone to confirm those dishes were from that place, and that’s when everything got complicated. After searching and searching on Internet without any answers, I called my friend Camila who`s studying gastronomy at the UDI university and she told me it was the worst thing I could have ever picked up as a subject because of the lack of material, but finally she and her friends got me some books that are now the basis of all my thesis.

Can everybody play this game? Yes, everybody can play it; it was originally created as didactic material, for schools and children. This because when I was in school I did not have this information, teachers would not give the necessary importance to Bolivian Gastronomy because of the lack of information, there are no books, no information on the internet, and no classification about it. For instance children grow up not knowing this important piece of culture of our country, they get to eat hamburgers, pizza and hot dogs, so why not eat a Pique Macho, Mondongo or Pacumuto instead. I think it’s something that should be included in a kids learning specially if it is culture and the solution I gave to it was a board game, kids don’t like books in general, most of them don’t pay attention when the teacher is explaining something, but they love games, they want to win to feel superior to other children, same things with people of all ages, a game makes you competitive, you want to be the best, so what better way of be the best in knowing all the dishes of our country. 16


It was hard to set the idea of the game? Yes, I had created a different mechanic for it, there was a Bolivian Map at first, then I started reading books about creating board games and about school teaching, and didactics, which were really hard to find, and developed this mechanic, the less the players have to do, the more quick and fun is the game, that’s the concept I used, took as an example the game UNO, I didn’t have to make a complicated mechanic for the game specially if my goal was to teach kids. At the end I tested the game with kids and adults and it worked perfectly. Which were the barriers you had to cross to get the final product? Like a said before the most difficult thing was to find the information, books would only give me recipes, how to make the dish but not where it was from. Another barrier I had was the fact that I had to make all this drawings about food, adapt original pictures to the style I had chosen for the project then make illustrations, paint all of the ingredients. I have 45 dishes in the game I had to make each ingredient alone, and then mixed it with the rest of the ingredients, I had to design the box were it would go, the cards, pick colors, I actually did a research of how and what color affect in a kids learning, so It was not easy Do you think you can sell your game? Yes, actually it was designed to be sold, I think the first target are obviously schools, teachers can use this material to teach about gastronomy in class. Schools about gastronomy could use this material as well, it does not give the history of the food, does not give you nutritional values but it does solve the problem of classification of the gastronomy by cities. Tell us about the experience during the whole process creating this game. It was a really good experience, I learned what patience is, to defend my ideas, because it was not just make something out of my mind, I had to convince my teacher that what I wanted to do was going to work, I learned that you need to research and read to make a project like this, I thought I just needed a list but it turned out I had to read books about the country, not only about dishes but also about the ingredients, how it got to the country, how the potatoes grow, where they come from, what kinds of potatoes exists, etc 17

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How did you felt watching your friends playing your game for the first time?

I was really scared that it would not work, one thing is to make it and another is that it actually works, the first time I tried it it a testing prototype which means it was not finished, did not have the colors, the illustration it was just paper to see if the mechanic worked, and it did. The second time I tried it, it was the final game I was really nervous and scared it might not work, this time they were using the final cards with the final illustrations or drawings on it, but in the end it felt like a made a good decision by making this, the players were repeating the names of the dishes and trying to know where they were from. Are you happy with the result of your effort? Yes i am very happy with the result of my work, it turned out better than I imagine, and seeing my brothers and cousins repeat the name of the dishes and trying to find what the ingredients are on the cards makes me feel like I did create something big that one day might be used as a official material in schools. What advice would you give people who want to innovate but find various barriers and think giving up. I would say they need to focus on the purpose of whatever it is they want to do, visualize how it would be in the end, what good it is going to do, is it going to be helpful, just don’t give up, they might have a few sources to make they’re idea came true, but there is not something impossible, just have to be patient and persevere because in the end it would all be worth it. I would recommend to find something that you like to create or innovate over something, it has to be something that you like, otherwise barriers will grow up more and more and since you didn’t like it from the star you will have more problems, so pick something you like and keep doing it until the end, because it will be worth it.

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Samaipata is the place that

you can’t miss if you are living or visiting Santa Cruz. If you’re looking for beautiful nature, cultural native history, Good wine and some delicious homemade food, then you must visit samaipata! Here are some of the place I got the chance to visit‌

If you are a lover of the wines, then definitively you must visit the vineyard 1750, one of the wines of height with more reputation in the city. The wines of height is refer to those wines who have their cultures in highland, which does that the vine-stock of the wines burns and in that way the wine gets his characteristic flavor, 1750 receives this name because it is the height where is located their cultures. IIn this vineyard it is possible to tour in the facilities of production of wines and also for the cultures of the vine-stocks that are in use for preparing the wines. The vineyard offers a degustation of the different classes of wines that they prepare (red wine, white wine and young wine) where also they explain the elaboration of the wine and they teach to taste a wine and to recognize different kinds of smells that you can find in the wine. If it is a season of crop, it is possible to help the vinicultures to gathering the vine-stocks of the wines. At the end of the tour it is possible to buy the wines to an accessible price and in addition other products elaborated by them as their homemade jam, it was a very delicious experience 20


The fort of samaipata is considered to be a heritage of the humanity. This is a beautiful place that I visit with my family, we spent around 2 hours in the fort tour where they talked about the history and a lot of mystics stories about Aymara people. We could see how this people live, how they cooked. We saw their houses and the ceremonial area, this last one is the highlight of the fort, thanks to it we are able to know more about the philosophy and style of life of the aymaras. Is a really relaxing place, so quiet and green. The tour is by walk so you can enjoy the nature and the soft and

1900 COFFEE After all that touring through the highlights of samaipata you sure would like to eat something really delicious. Even though is not in the internet or it’s not specific in the touring agency, there are many place to go to eat and most of them are small houses or corner in the main square. One of the best coffee shop in samaipata is the 1900 coffee, where you can eat some delightful homemade food, cooked with natural ingredients cultivated in their own yard. This coffee is found in front of the main square of the town. 21


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we’re going to talk about some dishes that are very traditional of Bolivia but much unknown by the majority of the people that live in Bolivia. This dishes are omit from recipes books or their not mention as often as they should when they’re part of the oldest tradition we have. We’ll tell you part of their history, what they have and photos made by us. We present you – what we thought to be – the best two forgotten dishes of our country!!!! N THIS SECTION

This dish is originally from the Beni, mainly prepare for their anniversary on November 18th. It receives his name because in this place they used to transport patients in stretchers of sheet. The meat wrap with leaf and in a skewer it looks like a sick man being transport, so it was call camba muerto. It’s an easy dish, quick to prepare.

-Onions -Garlic -Vinegar -Salt -Ground meat -Bananas leaves -Cumin -Pepper 22


If you try to search about the origin of the name of Bolivian dishes or the history behind them, you’ll realized is hard to find in books and almost impossible to find it in internet, but our people, the oldest one still have their memories and experience, they live all this stuff. We should record their wisdom and write it down so we could preserve our backgrounds. This are the dishes we investigated, cooked and share, do you know another traditional forgotten dish? Tell us!!!

- Quinoa -Water -Onion -Yellow pepper pods -Cumin -Oil -Salt -Trout

The Peske is a traditional from La Paz and is a dish of quinoa. The quinoa has always been considered as a very nutritional food, also called "mother grain". Peske is more common use as the homemade meals, daily meals. You can eat with meat, fried egg and is even use for filling pies. This dish is more common serve with trout, as the one we present in our photo here.

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Have you ever been curious about who invent the Cuñape? Or from where is the delicious and very popular Majadito? They’re all brilliant dishes! But who or since when we’ve been eating this traditional food? Or is it really a 100% native from Bolivia? Those are question that people are asking nowadays thanks for the new trends of the rescue of the gastronomic history. Here we present you a project and the result of it about gastronomy history books.

This Project came alive thanks to 4 girls, 4 gastronomy students of the UDI University. The students were supposed to present a monography which have to give a solution to a problem, as they are preparing to be chefs the subject had to be related with gastronomy. They worked under the advising of the licentiate Blancanieves Ugarteche Herrera, teacher of the university who approved the project. The first propose for the project was to look for gastronomy customs, but as it was hard to find that information, they change it to . They realized as they were looking for information or books about it, that most of the existing books were recipes books, and most of them talked about Bolivian food in general and there were not separate by departments, there are more recipe books about Cochabamba and La paz than Santa Cruz or Tarija. With this they set their goal…”find all the books we can about

the history of national food, especially about Santa Cruz” The research started with the bookshops of the city, as they were expecting, most of the books were about recipes and with repetitive content. They extend their research to the library and the national museum, and they found a little more variety of books like binnacles of Germans who made journeys through Santa Cruz, they describe in some parts of this books the food and customs of the IXX century. There are books about specifics fruits or vegetables such as the book of Javier Coimbra and his book “Guide of wild fruits of the chiquitania”. What you’ll find in this article is part of the list of books recollect by this students, offering to you help at the moment of finding information, whether it be to just read and learn about it or to use it as a research guide. We hope to help you with this information delivered by these girls, good job!!!

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Sample the varieties of wild fruits that exist, his properties, scientific names and his corresponding use. Of

Small book about the culture and customs only about Santa Cruz. This is the only book that talks about gastronomy customs, give recipes and tips, and all the information is only refers to the department of Santa Cruz.

This is a binnacle from a German who wrote down all his experience through Bolivia, including Santa Cruz and their diet.

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What you have here are original recipes made by our staff, they have gathered and cooked these dishes and now share it them with you. And you? Do you have any recipe you want to share?

For the marinade 2 kg quality leg of lamb 5gr of garlic peeled and crushed, 15 gr of fresh rosemary 10 gr of thyme Juice of 3 lemon 2 pinches black pepper 2 pinches salt 15gr of butter

For the sandwich 6 unit Bread 60 kg Lettuce 120 kg Dried Tomatoes 60 kg Mayonnaise 140 kg Mozzarella cheese

For the meat First mix all the ingredients necessary to marinate the lamb. The meat should be in the freezer with his on seasoning approximately for 30 minutes. Then cook it in the oven for 40 minutes. Shredding the meat and set aside. For the sandwich This is a piece of cake!! You just need to follow the next steps: 1. Wash lettuce 2. Buy dehydrate tomatoes or make your own! 3. Cut the bread by the half and put the ingredients in the next order: -Bread -Mayonnaise -Lettuce -Tomato -Lamb meat -Cheese -Bread

Use around: -5 unid tomatoes -100 ml of olive oil. 1. Chopped tomatoes in 4 parts, peeled and seeded. 2. Condiment the tomato with dash of olive oil, dash of salt. 3. Cooked in the oven under fire for 15 to 20 minutes.

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Time of cook: 60 min Pax: 4

Ingredients 1 box of Pasta Lasagna 800gr Meat of llama 100ml Singani 20gr of Toothpick 30gr Cumin 20gr Black Pepper 2 pinches of Salt 300gr Tomato extract 300gr Mennonite cheese How to make it Season the meat cook in a pan, add singani to deglaze . Reduce the tjuice, then add the tomato extract. Add the Creole cheese over meat and mix it. Besides make a bechamel sauce preparing a roux. How to armed In a baking dish , place a layer of dough , then meat, dough, batter and finely grated cheese on top

1 lt Milk 10 gr Salt 5 gr Pepper 250 gr Butter 280 gr Flour

1. Get the butter and the flour into the fire, let the butter melt and then mixed it with the flour. 2. Used the milk to finish the bÊchamel. 3. You have to move every every while so it doesn’t burn. 4. At last add salt and pepper. 5. Enjoy it in your lasagna! 27


Wet roof Dirección Línea 1, Dirección Línea 2 Dirección Línea 3, Dirección Línea 4

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