Bolivian Recipes: Plato Paceño

The so-called Plato Paceño is traditionally prepared during the festivals in honor of the city of La Paz on July 16 and October 20. Originally, it was a vegetarian dish, but nowadays many chefs add a piece of fried beef to it.

• Choclos (or corn cobs, uncooked)
  
• Field bean with skin
• Potatoes (waxy)
  
• fresh cow cheese
  
• Llajwa
  

• Oil
  
• a pinch of salt
  
• a pinch Anise
  
• if needed: a piece of beef (thinly sliced)

• 1. Zunächst Choclo oder Maiskolben und die Ackerbohnen mit Schale ins Wasser geben und mit etwas Zucker & Anis kochen.  The cooking time is approximately 20-25 minutes.
  
• 2. In parallel, boil the waxy potatoes with skin in salted water
  
• 3. Den Käse in Scheiben schneiden & in der Pfanne anbraten
  
• 4. Arrange choclo or corn on the cob, grilled cheese, a potato, fava beans, and a spoonful of Llajwa on a plate.
  

• 5. If desired, fry a thin piece of beef in the pan and add it.
• 6. Serving
  
• 7. A delicious Llajwa should not be missing from any Bolivian dish. You can make it yourself with fresh tomatoes, herbs, and for example, a pack of Locoto en Polvo in a blender. You can also buy Locoto en Polvo in small quantities in our shop.