Bolivian recipes with flavors and colors

Bolivian recipes with flavors and colors

Spicy assortment - Pito pasta - Pato Patoño - Cheese Humacha - Rananga Ranga - Trout

The Gastronomy of Bolivia is known mainly for its variety of dishes that differ from zone to zone. In Bolivian Recipes With Flavors and Colors you will find with deep Spanish and indigenous roots, transformed by the mestizaje and the different historical moments that the country has experienced, the Bolivian gastronomy has added a wide range of dishes and recipes, which makes it varied, rich And differentiated. Spicy assortment - Pito pasta - Pato Patoño - Cheese Humacha - Rananga Ranga - Trout

In this application Bolivian Recipes With Flavors and Colors to this are added drinks like Bolivian wine, Chicha and Cocoroco. The Creole cuisine is one that has simultaneously Spanish and Hispanic American origin. Spicy assortment - Pito pasta - La Paz dish - Humane sauce - Ranga ranga - Trout

Bolivian Recipes With Flavors and Colors, the influence of both gastronomy is evident in the case of Cuban, Puerto Rican, Dominican, Central American, Colombian, Ecuadorian, Venezuelan, Peruvian, Mexican and Bolivian cuisine. Spicy assortment - Pito pasta - Pato Patoño - Cheese Humacha - Rananga Ranga - Trout

The Creole food that you will find in Bolivian Recipes With Flavors and Colors is one that is prepared with local primary ingredients such as potato, tomato or corn, planted and harvested in their place of origin. There are varieties of creole foods like roast or empanadas. Spicy assortment - Pito pasta - La Paz dish - Humane sauce - Ranga ranga - Trout

The Sillp'anchu (Quechua voice means flattened and thin) that you will find in Recipes Bolivianas With Flavors and Colors is a typical dish of Bolivia, more exactly of the department of Cochabamba. Spicy assortment - Pito pasta - Pato Patoño - Cheese Humacha - Rananga Ranga - Trout