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From the Editor “Writing, eating, tasting and proving that the culinary art it´s not bounded to high prices or exquisite palates”

This project it’s the exhibit of local foodies who are in the quest for new flavors, tendencies, fragrances and also the knowledge of their own culinary history. Bolivia has more secret ingredients that any other magic potion and we taste them every day but the sad story it´s that most of us don’t give them the appropriated importance and don’t use them well. That’s why this project its brought to all those inquisitive persons, to show them what are they missing, what we are not using well and what we could do or try with them. Hopping to all our readers like this and enjoy it let’s start with this jour- The other Half of the crew ney. Meet Flavia Nogueira Rui, a Young gastronomy student who accepted the challenge of writing a magazine, that its different of others just for one reason. “It´s not about the price tag, its about feeling happy after you receive the check” 3

Bolivia in the top of the “Bar” Hanging out, going to pub´s, clubs or just getting a soft drink with friends it’s the first choice that we made when we have some free time. But the big question it´s. Do we know the right place to go? How many choices we have?

Well let me tell you that we have one hero without a cape, a hero with a crazy moustache and unique combinations. Someone who has study the art of the “Mixology” and made the menu who has the colors and flavors of his motherland. Award winning mixologist, JP Caceres is from Cochabamba, Bolivia. He moved to Washington, DC at 19 years old, his impressive work ethic, and commitment to perfecting a cocktail, ultimately led him to where he is today. His refined palate was much more suited to a career in the culinary arts. He had his Notable achievements include first taste of Singani, a Bolivian spirit, on a • Washington Post Top 5 New Mixologists, 2010 trip to the Amazon with his father. Thus • Current President of United Stabegan the journey of tes Bartender’s Guild, DC Chapter JP’s illustrious career. • Former Mixologist at Washington DC’s only 4 star, 4 Diamond Now he is the ambassador of this Bolivian hotel (Bourbon Steak at Four liquor. Seasons, a Michael Mina establishment)


Your new Food Advisors We all know that the power of social networks its huge, lives can be destroyed just for spreading on blackmail, family or our loved ones can be found if they are missed but hopefully this is not the case, we would like to introduce you a web site from a group of friends who decided to make some reviews from different restaurants, snacks and type of foods marking the difference by telling how it was, how much did they pay for & how was the service. This website will be out in one week and they will have six reviews per week, five of them will be from each one and they will make one as a group. This project started when two of them created a Facebook group called “What to it on Santa Cruz” asking to the Facebook local community to share their experiences and results when they tried new restaurants or meals. As an independent project they expect a good feedback form their audience who goes form the teenagers until adults. It will be free for the audience and they could see a sing that will say “Approved by Foodies” it the restaurant accomplished all their requirements.

But the big question its. Why they do this? Who they are? A group of young people who has spend a lot of time and money eating outside in restaurants and have been through a lot of disgusting services and also great experiences, just want to share, advise and tell to: their friends, families and neighbors what options they have today for eating, also what they would like to avoid or maybe prove something new. 5

The best or nothing.

The best choice for the special moments. You wont regret it! 6

The Tour Gastronomy of Bolivia Gastronomy in Bolivia it’s known for its variety of dishes that may change from zone to zone. With deep Spanish and indigenous roots, transformed by miscegenation and the different historical moments that this country has experienced, Bolivian cuisine has added a wide range of dishes and recipes, which makes varied, rich and differentiated. To this is added the drinks as the Bolivian wine and the Chicha. Kitchens by regions The following is just a sampling of Bolivian dishes of regional cuisine, as an initial contribution to the knowledge of the rich variety of regional cuisine in Latin America and the areas where the consumption of products and pre-Hispanic dishes is still daily.



LA PAZ Api: purple corn porridge with orange peel. Chairo: broth chopped potato flour, corn and wheat nickname and chalona. Charkecán: Aji de llama jerky or beef with potato flour and potatoes. La Paz fricassee: pork broth with yellow pepper, corn and potato starch nickname. Huatía: llama meat and cooked underground tubers. La Paz Dish: Corn, Bean nickname, sheep melted cheese, potatoes cooked in the shell. P'uti chuño or tunta Ranga Ranga: Book chili beef with white potato and onion sauce julienne, tomato and locoto. Sajta chicken: Spicy chicken with cornstarch p'uti, white potato and onion sauce julienne.


Oruro: Brazuelo: Palette of lamb Oruro Charque: Charque flame to the pan with hominy corn, egg and potato peel. Mayor: offal of grilled lamb. Larded Lamb: lamb meat loaf with onions, garlic and spices. Fill Pejerrey: Lake Poopo, filling jigote and flour and egg batter. Roast face: Head of lamb with baked skin or underground. It is the emblematic dish of Oruro. K’alapurka: Lagua corn or other grain stays warm inside throwing stones heated red-hot. VALEY´S

COCHABAMBA: Lambreado rabbit: Cuy coated with ground and fried bread, sprinkled with chorrillana and fittings p'uti cornstarch and white potatoes. Chajchu: Strands of beef, green onions, broad beans, chopped potato flour, chopped hard-boiled egg, onion sauce julienne, and Locoto tomato, red pepper and drowned. Chanka rabbit: Cuy tender cooked and spiced with mint, green onion, bean tender, white potatoes and llajua of Locoto. It also prepares chicken. Pork rinds: Baked basin in its own fat, with mote of white maize and llajua of Locoto.


Chuquisaca: Wormwood: It is the only region where the drink is still made for Carnival. Popcorn pepper: Aji wheat and corn popped with potatoes and meat. Beer Chanchito: Traditional Stout beer for local consumption. Chanfaina: lamb stew with chopped blood of the same animal guts and white potatoes. Fritanga: Pork ribs cooked in pepper and green onion with white potato. Jolke: Kidney beef cooked in thick sauce of red pepper and white potatoes.

Tarija: Karas pepper: Aji hides pork with hominy corn and white potatoes. Crayfish: fried in oil with corn mote. Cuchi asao: Roast pork with baked corn. Chirriadas: Pancakes cooked on hot stone slab. Winding: pork sausage with spices. Misquinchos: fried fishes in corn oil. Misquinchos it’s the name of the river. Saice: Pepper of ground beef with potatoes and sprinkled with fresh lettuce.


Tropic & Amazon Santa Cruz de la Sierra Cuajadilla: curdled milk dessert with honey. Cuñapé: starch bread with cheese (it is the almojábana of Colombia). Jello knee: Desserd made with beef leg. rt Locro: chicken broth with banana and rice. Majau: jerky beef filament rice and fried banana with a fried egg Masaco: Green banana on Tacú ground with jerky or pork rinds.

Pando: Peta broth: broth turtle Locro: duck or goose. Fried pomfret: Piranha River to the pan-fried. Tamales in banana leaf


BENI: Coto filling: Skin chicken neck stuffed with offal from the same animal. Cheruje: lagua species of banana flour with cassava. Jochi pintao: Game meat cooked with side dishes like pork rinds. TaitetĂş: bush meat in rinds. Castor: Grilled beef.


Why we choose “Don't Follow The Recipeâ€? as our name? In the article before this we mentioned ingredients and some dishes that may look attractive for anyone. But on this one we want to open the path to all of our audience. Mixing, tasting, proving, eating and failure are the first steps to crĂŠate something. Some ingredients will be a great combination also others will be end in a great disgusting dish. They are 5 simple rules to follow when we are trying to cook something, please read them and use them, they might be helpful to you in a future.


1.- Oil and Water dont hang around, its basic and we mean that if you are trying to prepare something and these two ingredients are present well, remember that they might join in some point but their relationship will end son. 2.- Salt makes the things sweeter, it might sound ridiculous but its true, when you are making a chocolate brownie you might try to put some salt maybe a just a dash and you will feel the difference in your mouth how that salty touch make more alive the sugar, so that way you are going to use less sugar on your recipes

3.- Clean it up when you end, we know cooking and eating are the best parts, but its also a methodic system and you must have a clean kitchen and utensils this is a great way to have a great hygiene to. 4. Taste, after you add something taste it, you might get surprised by the results, we don know the perfect combinations and you might discover some great ones and some awful ones. Be prepared you might get a horrible meals and you might want to throw them away but failure its the first step to succeed so given them a chance maybe a lot of them for that perfect dish that you want.


5.- Take notes, your notes and remember them. This is important for every single foodie, if we don't know what we did before and it’s getting good we might ruin all the progress mixing something that we were supposed to not sometime not everything get a long. This way you will be aware of the results you might get and avoid the failure and you´ll obtain some great meal for the day.

Another thing that we can recommend to you it´s K.I.S “Keep It Simple” its part of the human being the ambitious for great results, great rewards and a huge succeed but sometimes we forget that simple things are great and they are not going to end in a mistake because we know them and we can control the results of “what we are cooking”



Must Go for the Weekend! La Rinconada

Hidden Paradise, La Rinconada it´s a beautiful recreational complex and restaurant located on the west bank of the Pirai river , giving you the opportunity to be in contact with nature and relax while enjoying the stunning gardens full of life and color, entertaining games for adults and children, and above all the delicious meals that make this place a paradise of flavors and a landscape. A natural lagoon containing colorful fishes and several species of aquatic plants among which the monumental Victoria Regia, the largest water lily of the original world of the Amazon, are part of this beautiful recreational park.


The restaurant has a variety of typical food and also serve international dishes.

Contact: Street address: Buen Retiro, Km. 7 Porongo Road, Santa Cruz, Bolivia Phone :+ 591-70899708 Email :Lar inconadar estau r ante Web page:


BIOCENTRO GUEMBE The creation of nature with man

Enjoy a first class service in the Biocentro Guembe Hotel and Resort. The Biocentro Guembe Hotel and Resort is surrounded by a garden with a pool and has a butterfly, an exhibition of orchids and a bird observatory. It offers independent bungalows to 20 -minute drive from downtown Santa Cruz.

The bungalows at Guembe Biocenter Hotel and Resort are bright. All have large windows overlooking the garden, private bathroom, microwave and refrigerator. Guests can enjoy a daily American breakfast and a buffet breakfast on weekends. Las Palmas restaurant offers a wide range of regional and international food. The restaurant its in charge of Di´Santa Maria Chef also the Executive chef from Pasionaria. 19

Contact: Phone Number: (+591) 3-3700700 Location: K m . 5 Highw ay to Por ongo Contact Email: info@biocentr oguem


Tendencies, Fashion & Salt If we ask, to any regular citizen in the street. What´s new on the menu? They will simple say go to the newest mall, or the new location of this restaurant. But, do they really know about tendencies? About styles? Well here are just 3 places that they are kind of hidden, but you´ll love this experience.

Dossier, it’s the best hidden restaurant on the city of Santa Cruz. Where is it? It’s simple, in the second floor of an old barbershop in 21 of may street between Ballivan and Ayacucho, it’s a small place where the molecular gastronomy it’s their option for each person who wants to try something new.


Passionaria by Chef Santos isn ’t so hidden but you must notice that it’s not a regular restaurant with a big sing who says “Decomposed recipes better flavors in here” they are located in Ricardo James Freire street near Yotau Hotel. The mix between old fashion récipes and molecular tendency has grow in Santa Cruz so this is a new option for each one of those who think that ahve and exquisite palate.


Reineke Fuchs a German style restaurant that may offer to the client a great variety of meals with the finest German culinary touch, the prices are a lil bit high for some of the clients but the experience of all the scents and flavors will be the greatest souvenir of the day. Away from the city but in a main highway also known as the old highway to Cochabamba, easy to find but hard to get a table we recommended to all of our food pals to go early because you may be glad to get a good attention with all their dishes at your call so you can try them, because we know that going somewhere asking for something and receiving the “we run out of that” it’s sad because we will not try that special desire and maybe we are not coming back in a while.



The Fight Between Educators As we know they are more senior highschooler who want to be chefs, they love the art of the kitchen and want to be “Great chefs as Gordon Ramsey , Jamie Oliver or Wolfgang Puck. But what path are going to take thsi students? Who´s going to chose as their educational institute for their future? Well this is not a problem about if theya re or not many choices because they are alot and the biggest three options for our future chef´s are: UDI: Also know as the pioneer on the university's who offered the carrier of “International Gastronomy” being the first one means having a lot of problems on the structuring for the subjects, getting all the material and making a difference between them and the other institutes who may be not so big in size as UDI but have their own experience. This year the first group of professionals chefs will graduate at the end of December. Hoping for them the best of lucks.


IBTA: The newest institute in the city who offer gastronomy to the audience, much of it we dont know because they don't have a regular number of students, they are always offering workshops at low prices but the students must pay for the ingredients. Their strategy location in the city makes them in a great place but maybe they are not using this as and advantage. With a title of “professional Chef� as their main proposal they have received the attention of a lot of potential students but one thing its secure, they must improve their education level if they want to compete against to big academy's that are IGA and UDI


IGA: International Gastronomy Academy thats what the letters stand for, with presence in seven diferent country´s in south america its a mediun size academy who give their students the oportunity of do a international Exchange with another country who has the presence of this institute. One of their most popular offers are the short workshop´s for those who are interested in things that may be not call for a long term workshop. As far we know they just opened a new facility in one of the best comertial zones in the city


A resto- bar located in the city center. Formerly, a rustic house the time of yesteryear, today thanks to the creativity and the entrepreneurial power of a Young, became a very modern and rustic bar at the same time. OGA offers a varied menu of dishes to share with friends and a variety of drinks. Surely OGA is the meeting point for many young people of our city.

Address: Street 24 de Septiembre 242, Santa Cruz de la Sierra 28



Dont Follow the Recepie  

This magazine was created for the ESP II exam.