Introduction: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. Cultural Background: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. This simple, fresh salad is a common accompaniment to grilled and roasted meats at family lunches […]
Introduction: Tucumanas are fried cousins of the baked salteña, sold hot from street carts, particularly popular as a mid-morning snack in La Paz and El Alto. Cultural Background: Tucumanas are fried cousins of the baked salteña, sold hot from street carts, particularly popular as a mid-morning snack in La Paz and El Alto. Their crisp, […]
Introduction: Picante de pollo is a festive, spicy chicken stew served at family celebrations, town fiestas and Sunday gatherings across highland Bolivia. Cultural Background: Picante de pollo is a festive, spicy chicken stew served at family celebrations, town fiestas and Sunday gatherings across highland Bolivia. Its name simply means 'spicy chicken', and it is typically […]
Introduction: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Cultural Background: Pique macho was created in Cochabamba in the 1970s and quickly became a symbol of hearty, shareable Bolivian food. Piled onto a single large platter for the table to share, it combines fried […]
Introduction: Chuño, freeze-dried potato produced by exposing Andean potatoes to repeated night frosts and daytime sun at high altitude, is one of humanity's oldest food preservation techniques, dating back over a thousand years. Cultural Background: Chuño, freeze-dried potato produced by exposing Andean potatoes to repeated night frosts and daytime sun at high altitude, is one […]
Introduction: Shamu Datshi swaps the potatoes of Kewa Datshi for wild or cultivated mushrooms, taking advantage of Bhutan’s forested valleys where mushroom foraging is a seasonal tradition, especially during the monsoon months. Cultural Background: Shamu Datshi swaps the potatoes of Kewa Datshi for wild or cultivated mushrooms, taking advantage of Bhutan’s forested valleys where mushroom […]
Introduction: Ezay is Bhutan’s essential chili relish, a fresh, fiery condiment served with nearly every meal. Cultural Background: Ezay is Bhutan’s essential chili relish, a fresh, fiery condiment served with nearly every meal. Made fresh daily in most households, it embodies Bhutan’s love of heat and is considered incomplete on the table without it — […]
Introduction: Thukpa is a hearty hand-pulled noodle soup shared across the Himalayan belt, adapted into Bhutanese kitchens through Tibetan influence. Cultural Background: Thukpa is a hearty hand-pulled noodle soup shared across the Himalayan belt, adapted into Bhutanese kitchens through Tibetan influence. In Bhutan it is often made with vegetables, egg or meat, and is especially […]
Introduction: Momos are steamed dumplings shared across the Himalayan region, adopted into Bhutanese cuisine through close cultural ties with Tibet. Cultural Background: Momos are steamed dumplings shared across the Himalayan region, adopted into Bhutanese cuisine through close cultural ties with Tibet. In Bhutan they are filled with minced meat, cheese or vegetables and are a […]
Introduction: Kewa Datshi, potatoes simmered in melted datshi (Bhutanese farmer’s cheese) with chilies, is one of the most widely eaten lunch dishes in Bhutan. Cultural Background: Kewa Datshi, potatoes simmered in melted datshi (Bhutanese farmer’s cheese) with chilies, is one of the most widely eaten lunch dishes in Bhutan. It reflects the central role of […]