Gastronomy in Santa Cruz - Bolivia

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Gastronomy in Santa Cruz - Bolivia On this page you can discover the most delicious traditional dishes of Santa Cruz, Bolivia. Accompanied by brief reviews and recipes.

Arepas are a tradition of Bolivian Santa Cruz gastronomy, they are served hot and accompanied with coffee.•1 kilo of coo...
17/04/2022

Arepas are a tradition of Bolivian Santa Cruz gastronomy, they are served hot and accompanied with coffee.
•1 kilo of cooked cornmeal
•2 kilos of Creole cheese
•Milk to soften the dough, as needed
•Salt and sugar to taste.
•Butter to fry the arepas.
PREPARATION
Grate the cheese and mix with the cornmeal, then add the milk to form a consistent dough, add the salt and sugar to taste.
Later, make the arepas in a circular shape or the size you want and place in the arepero pot or pan for cooking until golden brown.
KNOW HOW TO MIX.
"There are different ways to prepare arepas, but the easiest and most traditional from Santa Cruz is Cotoca's own recipe," says Celita Vaca, a teacher at the El Maná school.
Milk is a key ingredient in the preparation process, since it must be applied sufficiently so that the dough comes out soft, "you must also add sugar and salt little by little, it is preferable to taste the taste so that comes out perfect”, adds Vaca.
Now, regarding the cheese, instead of grating it, you can cut it into small pieces so that when it's time to cook it melts and comes out more delicious.

EASY AT THE TIME OF COOKING.
To better cook the arepa, add a little butter to the pot or pan, just to brown it, a large amount is not necessary.
Then, with a spoon, scoop out a bit of dough in the form of a medium ball, put it in the pot or pan and wait for it to brown before turning, once you notice that it is already golden in color, turn it over and crush it with the spoon until Let them see that it has already been cooked and all that remains is to taste it.
MORE ADVISABLE.
Once you have the arepas cooked, it is more delicious to taste them hot, because the flavor of the cheese and its other ingredients are intermingled to give the taste of this recipe, the same one that can be accompanied with a cup of coffee or chocolate, either in breakfast or nap.

Patasca is a food from Santa Cruz resulting from cultural exchange with the Andean region, it is the equivalent of frica...
17/04/2022

Patasca is a food from Santa Cruz resulting from cultural exchange with the Andean region, it is the equivalent of fricassee, a typical dish from the department of La Paz.
Ingredients:

•1 Medium Pork Head.
•1 kilo of beef
•1 kilo of peeled corn
•4 large onions
•8 cloves of garlic
•1 cup of Urucu
•2 spoons of cumin
•Salt to taste
Preparation

1. Leave the well-washed corn soaking in water overnight.
2. Wash the pig's head and cook it together with the beef, the corn, the onion and the garlic for eight hours, taking care not to stick it, and add the boiling water to maintain the initial level.
3. When the corn bursts and dissolves completely, remove the bones and add the dissolved coloring and cook for another three hours.
4. Place the Urucú in hot oil until the color is obtained, add the mixture to the soup
5. Add the cumin and continue to cook over low heat until it is time to serve.

This typical recipe from eastern Bolivia consists of a dough made from ground yucca (in tacú) with cheese, which, as sim...
17/04/2022

This typical recipe from eastern Bolivia consists of a dough made from ground yucca (in tacú) with cheese, which, as simple as it may seem, the result is simply spectacular. Best of all, you can prepare it in the oven, on the grill or even in the pan. Do not forget to choose a good cheese to achieve a quality sonso.

Ingredients:
•1kg of cassava
•1kg of cheese (better if it is already grated, do not use cheese)
•1 tablespoon of oil (or equivalent in butter)
•1 cup of milk for the mixture (when the cassava has to be kneaded)
•Salt to taste (the cheese will add its flavor)
•1 or 2 Eggs (depending on how much you will need at the time of kneading
• Cook the cassava in water with a little salt.
• Grate the cheese.
• Once the cassava is cooked, remove the stems and roots from the middle of the cassava and begin to puree to mix with the grated cheese, at the same time add oil so that it does not stick to your hand.
• Add a pinch of salt to taste and continue mixing everything if you want to add milk and egg, it is already optional. Take the puree or dough and make spheres the size of a fist approximately.
How to prepare the Sonso on the grill?
1. Take the balls of prepared cassava dough, insert them into wooden sticks until they look like sticks, leaving the uncovered stick aside.
2. Place on the grill so that it begins to heat up and pre-burn or brown the outline of the yucca dough on the sticks.
3. Once golden, take it to a container to cool, although many like to serve it hot and others lukewarm.
How to prepare Sonso in the oven?
1. In a tray or container place a little oil so that it does not stick, then place the cassava dough that we have available to cover everything
2. place in the clay oven and be aware that the top part is going to brown in the home oven for about 25 minutes at approximately 100 degrees, pay attention every moment, the idea of baking we only want to brown the top part of the dough yucca.
3. remove from the oven and cool before serving, split as if it were a cake.

Locro is one of the most representative dishes of eastern Bolivian cuisine. It is the food that was served by the member...
17/04/2022

Locro is one of the most representative dishes of eastern Bolivian cuisine. It is the food that was served by the members of the caravans that moved in carts from one town to another in the extensive plains of the departments of Santa Cruz, Beni and Pando, from the seventeenth century to the middle of the last century.
Ingredients:
• 1 kilo of beef jerky
• 1 kilo of beef bone
• 1 cup of rice
• 4 onions, julienned
• ½ bell pepper, julienned
• 2 green bananas
• 4 bananas to fry
• 1 pound of yucca
• Salt and pepper to taste
Preparation:
• 2 hours before preparation, soak the charque in water.
• wash the jerky and chop medium pieces.
• Sauté the charque along with the onion and chopped paprika.
• Heat a pot with 3 liters of water.
• At the first boil, add the contents of the pan together with the bone and boil for approximately 1 hour.
• Add the previously washed rice to the soup, the chopped green plantain and salt to taste, be careful with the amount of salt, because the charque already contains salt.
• boil until the rice is cooked.
• Peel the cassava and cut into medium pieces, cook in boiled water
• cut the bananas into slices to fry in hot oil.
• In a deep plate distribute the portions of charque, rice and cooked plantain.
• Accompany with plenty of soup on top, put portions of yucca and fried plantain.

In Bolivia, "majao" means beaten or mashed, which is done with the meat before making the majao in a tacú or wooden mort...
17/04/2022

In Bolivia, "majao" means beaten or mashed, which is done with the meat before making the majao in a tacú or wooden mortar. It is a traditional dish from the Bolivian East, dating from the time of the Spanish conquest in the current territory of Bolivia.

Ingredients
• 1 kilo of rice to grain
• 600 grams of charque
• chopped onion
• 2 cloves of minced garlic
• 1 small chopped paprika
• 5 cups of water
• 1 cup of charque broth
• Condiments to taste
• Cumin and pepper
• 4 tablespoons of oil
• 2 tablespoons of urucu oil
• 5 ripe bananas
• 5 eggs
Preparation:
Wash the charque and boil it in a pot with two liters of water, for approximately 60 minutes, until it is soft. Then mash it or hit it on a kitchen board and then fray it. Reserve the charque broth.
Make a drowned with oil, onion, garlic, paprika and reserve. Toast the rice with oil for five minutes, taking care not to burn it. Add the charque and drowned meat and continue roasting for three more minutes. Add the urucú, the seasoning and add five more cups of water and one cup of charque broth. Try if the salt was good and leave it on the fire until the rice dries.
Fry bananas, eggs. Serve the charque majadito on each plate, place the egg and banana on top.
It can also accompany with boiled or fried yucca. And to enjoy!

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