Plato Paceño

Name: Plato Paceño
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Bolivia
Ingredients: Whole corn cobs, cut into thick rounds — 4; Fresh or dried fava beans, cooked — 300 g (2 cups); Medium potatoes, boiled whole with skin on — 4; Queso fresco, sliced — 200 g (7 oz); Ripe plantain, sliced and fried — 1; Llajwa, to serve

The Quirky Foodster Team

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20 min

Prep

25 min

Cook

Servings

Ingredients

Whole corn cobs, cut into thick rounds — 4
Fresh or dried fava beans, cooked — 300 g (2 cups)
Medium potatoes, boiled whole with skin on — 4
Queso fresco, sliced — 200 g (7 oz)
Ripe plantain, sliced and fried — 1
Llajwa, to serve

Method

Boil the corn rounds in salted water for 20-25 minutes until tender.
In a separate pot, boil the potatoes with their skins on until tender, about 20-25 minutes; boil or steam the fava beans until soft, about 15-20 minutes if fresh, longer if dried.
Fry the plantain slices in a little oil until golden on both sides.
Arrange the corn, potato, fava beans, cheese slices and fried plantain together on a large plate.
Serve warm with llajwa on the side.

Introduction: Plato paceño is a traditional combination platter from La Paz, bringing together corn, fava beans, potato and cheese with a slice of fried plantain — ingredients spanning the highlands and the lowlands in one plate.

Cultural Background: Plato paceño is a traditional combination platter from La Paz, bringing together corn, fava beans, potato and cheese with a slice of fried plantain — ingredients spanning the highlands and the lowlands in one plate. It is traditionally served on Corpus Christi and other special civic and religious occasions, and remains a point of local pride.

Tips: Boiling the potatoes with the skin on keeps them from becoming waterlogged.

Variations: Some versions add a piece of fresh cheese grilled briefly for a light char. Vegetarian / Vegan Note Naturally vegetarian as written.

Storage: Refrigerate components separately for up to 2 days.

Reheating: Reheat the corn, beans and potato by steaming briefly; refry the plantain fresh for best texture.

Nutrition: Per serving (approx.): 430 kcal, 16g protein, 12g fat, 68g carbohydrate.

FAQs:

Q: Why is this dish associated with a specific festival?
A: It is traditionally prepared for Corpus Christi and other civic celebrations in La Paz, where its combination of highland staples represents regional abundance.