Andean Flavor Printed in 2004, is one of the best cooking books that represent the ethnicity of the native Bolivians.
Bolivia Misk’i Mikuhna (Tasty Bolivian food in Quechua). Where the magic flavor of their spicy food, the color of the pictures, the history behind its recipes will transport you back to incas imperium.
This cookbook was written by one of the most famous Bolivian Chefs Magaly Sarmiento De Dupleich.
If you ever get to visit Bolivia your will find that every region has its own type of food, as the climate ranges with the altitud the food changes with altitude as well. In the region with the Andes mountains you will find food to comfort “the cold” lots of carbs, different types of potatoes, rice, and noodles; the people there are more conservative and serious, They love spicy food so a easoning called “llajwa” is a must!
It is a whole different story if you go to the tropical area you will taste amazing dishes that are mostly made with fresh fruits and vegetables. Fresh fish, beef are always part of their dishes. People there are outgoing love music, they like dishes that feel refreshing.
What both areas have in common is a pasty like food called “Saltena”. This delicious food could be filled with chicken, beef, pork, potatoes, pees; they come different levels of heat (spicy).
Bolivia is a great place to go but if you really want to taste the differences of food in each region you will need to stay there at least a month.