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Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards , Germans , Italians , French , and Arabs due to the arrival of conquistadors and immigrants from those countries.
Copacabana is located in the Triangle Building at Pike Place Market.The restaurant serves Bolivian cuisine [6] and has a patio lined with red chairs. [7] The menu has included paella, [8] pescado a la Espanola, aji de cordero (lamb in spicy peanut sauce), shrimp soup and corn pie, [9] empanadas, pisco sours, [10] wine, [11] a Bolivian Andean beer called Paceña, and a guarana berry soda from ...
Pique macho is a Bolivian dish consisting of beef, red onion, green pepper, tomato, french fries, mustard, mayonnaise, and ketchup. Depending on the region it is cooked, boiled egg may also be included. Smaller portions are simply called pique; pique macho is a huge portion, and traditionally spicy because of the pimenton.
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Chairo is a traditional dish of the Aymara people, consumed mainly in Bolivia and other countries in the Andes. [1]It is a soup made of vegetables and beef. [2] It is made of chuño (dehydrated potatoes), onions, carrots, potatoes, white corn, peas, fava beans, a small piece of châlona (dehydrated lamb or llama meat,) beef, and wheat kernels and sometimes a small piece of pork rind that goes ...
The Bolivian anticucho is a dish based on thin beef heart fillets marinated in spices, oil, and vinegar, cooked on skewers and over charcoal, and then served hot, mainly accompanied by roast potatoes and spicy sauce or peanut llajua. The anticucho is widely known as one of the favorite night delicacies dishes in innumerable parts of Bolivia.
Bolivian Americans or Bolivia-Americans (Spanish: boliviano-americano, norteamericanos de origen boliviano or estadounidenses de origen boliviano) are Americans of at least partial Bolivian descent. Bolivian Americans are usually those of Indigenous, Mestizo, or Spanish background but also occasionally having African, German, Croatian, Lebanese ...
The restaurant's motto and founding philosophy is: "We believe we can change the world through food." [28] This is something Claus Meyer implemented when he introduced the "Manifesto of the New Bolivian Cuisine". [29] Most of the students at Gustu are underprivileged Bolivian youngsters. [2] [30]