Vegetable Cutter Plastic Lettuce Knife

Bolivian cuisine has many elements in common with the cuisine of neighboring countries, especially the consumption of typical regional products. However, due to the variety of climatic zones, the Bolivian cuisine is rich and differentiated according to the culinary traditions of each region.
In the highland cuisine abounds starches and carbohydrates, eg potatoes, ingredient that may accompany almost all dishes, particularly potatoes or dehydrated chun calls ch’unu. In the valleys of Cochabamba, Chuquisaca and Tarija, are a great variety and fruits and vegetables, grains and legumes. However, the most important product is maize, of which there are many varieties, such as the Kulli and purple corn, the ch’uspillu or willkaparu. In the lowlands or plains, Pando, Beni and Santa Cruz, cassava and potatoes replace is more frequent use of vegetables. Producte are sugar, bananas, almonds, fruits, soy and beef.
The main dish of the plains is the locro, a soup with rice jerky (ch’arki) or chicken. In this part of the country, preserving the extremely wet pastry in a very ingenious: Leave in the oven at low heat until it dehydrates and hardens. Michael Jackson together with singing on YouTube For consumption, is soaked in coffee or hot beverage with which they are unaccompanied.
Among the most typical foods of the Bolivian gastronomy, Excel chairo, a stew of lamb or lamb with potatoes, vegetables and chun The Sajta chicken served in a spicy sauce of peppers, the pacumutu, filet of beef, the sillp ‘ anchu, macerated meat with egg on top, the male founder, minced meat with onions, the meat pies and dishes based on corn, as locro white corn, tamales made with a base filled with a corn soaked fat onion, peppers, spicy beef and paprika and HUMINT in chala conducted with corn (sweet corn) crumbs, sugar and cinnamon, with a sauce of tomatoes, sweet peppers and paprika, also wrapped in shawls (corn leaf) and boiled like tamales.
Mate de coca
Among the desserts are the sweet cakes, goat cheese and sweet lacayote. Beverages are the chicha, the terere, mate, API and mate de coca, alcoholic beverages as well as Singani the country’s national liquor, wine, chicha and so on. various beverages.
Bolivian gastronomy has a profound ethnic, European and Arab, and processed through the mixing and the different historical moment that the country has experienced, the Bolivian gastronomy did nothing more to add dishes, mixes and prepared a long list covering all varieties. In the eastern Bolivian tujure consuming the milk, made from corn, bleach and milk is consumed hot or cold.
Chipilo the traditional department of Beni. It is green banana cut into very thin sheets and fried in oil. Its flavor is similar to a cookie salty.
Salte a
The Dish grazing has the peculiarity of having no meat, consisting of a portion of cooked beans, a slice of cheese creole fried, baked potato shell with a baked corn and plenty of spicy Creole sauce is called llajwa.
The traditional dish of Tarija SAICA is the same meat that is prepared with beef molidad, floury potatoes, peas and is served with rice, noodles and Chun rebosado with cheese and egg, it also serves salad with tomato, lettuce and onion.
Among the so-called food of the East I would stress is that the soup covered a dish beniano which basically consists of three layers: a rice and meat preparation of an egg and banana with some olives, more or less like a noodle cake .
Asadito colorado is a typical dish of the province of Vallegrande consists of: is made of pork, prepared with spices, especially red dye which bears the name, it is cooked in butter drained of meat. Accompanied with boiled potatoes, peppers, sometimes bread, if desired.
The Qaras on the grill is a dish typical of the region of the valleys in an area next to the departments of Chuquisaca and Santa Cruz, more properly the province of Vallegrande

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