Pedido

Regional Food
Calapurca: very spicy soup that cooks hot stones introduced into the vessel that contains it.

Chalona: mutton jerky. Room and were allowed to dry and in this way is maintained for long time.

Chancao: Spicy food that is prepared with ground corn, peppers and fat sheep.

Guaschalocro: locro is named at which lacks some of its ingredients, mostly beans and meat.

Humita:striped corn dough served wrapped in the husk thereof; boiled in water or milk adding spices.

Spicy: May be chicken leg or belly and is prepared with small pieces of these, corn and lots of pepper, much appreciated.

Quinoa Soup: Very nutritious. It is prepared with this name cereal, chili, onions and garlic, considered very tasty.

Tulpo: Soup yellow cornmeal too thick, "to stop the spoon.Also empanadas, corn, tamales carde beef and pork, corn tamales alone, locro, tamales, with abundant spices like pepper, cumin, paprika, among others. Quesillo and honey, caramel flan. Goat cheese.

Regional Beverages

Chicha: chicha is made from corn, was considered the elixir of the Incas in the Cochabamba Valley. One of the most popular beverage consumed in most of the country. Asspecialists produce corn are yellow, purple and another variety that is roasted, giving different flavors and aromas. As refreshing drink is offered "chamba chicha" made with peanut or corn without alcohol.
Host: From Coluccio written hosts that beer is a white carob according Lafone and Quevedo, is prepared by grinding whole pods and fermenting with pouring water into a Noque (lagarcillo leather) orbilqui (large jar cut by half). To shorten the operation is usually put like a little yeast concho, Lee hosts made. A few hours is a cool drink and enjoyable. Prepare molle also houses and corn.
API: the API is a typical drink of the Andean highlands. In Bolivia, is consumed in the Andean region of the departments of La Paz, Oruro, Potosí, Chuquisaca and Cochabamba. In Peru Puno.La consumed inmaking this drink is based on purple corn kernels and it owes its color burgundy. The preparation of this drink is made through purple corn meal, sugar, plus some sprigs of cinnamon. Served warm enough to keep your taste. A companion to the API donut or cake. Also served mixed with tojorí.
Ulpada: drink made with water and sweetened cornmeal.
Chilcan: cornmeal drink, toasted sugar and hot water ormilk.
Anchi: sweet food made with semolina, sugar and sour orange juice or lemon juice, as ultimately it is presented with a thin layer of syrup. Sweet food made with semolina, sugar and orange juice or lemon sour, as it presents dessert with a thin layer of syrup.
Curd: milk thickened with rennet.
Kickstand: drink that is prepared with alcohol, spirits, liquor or wine boiled to which you addsugar, orange peel and cinnamon.


Comida Regional
Calapurca: Sopa muy picante que se cuece introduciéndose piedras calientes en la vasija que la contiene.

Chalona: Charqui de carne ovina. Se la sala y se la deja secar; de esta manera se mantiene durante largo tiempo.

Chancao: Comida picante que se prepara con maíz molido, ají y grasa ovina.

Guaschalocro: Se llama así al locro que lefaltan algunos de sus ingredientes, la mayoría de las veces porotos y carnes.

Humita: Pasta de choclo rayado que se sirve envuelto en la chala de éste; se hierve en agua o leche agregándose especias.

Picante: Puede ser de gallina o de panza y pata, se prepara con pequeños trozos de estos, maíz y gran cantidad de ají, muy apreciado.

Sopa de quinua: Muy nutritiva. Se prepara con el cereal deeste nombre, ají, cebollas y ajos, considerada muy sabrosa.

Tulpo: Sopa de harina de maíz amarillo muy espesa, «de parar la cuchara.

Empanadas, choclos, tamales de carde de vaca y cerdo, tamales solo de maíz, locro, humitas, con condimentos abundantes como el ají, comino, pimentón, entre otros. Quesillo y miel, flan con dulce de leche. Queso de cabra.

Bebidas regionales

Chicha: La...