Podcast Episode 97: Bolivian Cuisine with Chef Cesin Curi


An interview with Cesin Curi


facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

 Want to bookmark this episode for later? Sign up or log in.

Play

 
Cesin Curi

Chef Cesin Curi

In this episode of the Find Dining podcast, we talk to Chef Cesin Curi of Los Andes in Providence, Rhode Island about Bolivian cuisine.   We discuss opening a restaurant with his brother, the differences between Bolivian and Peruvian food, and what makes a great ceviche.
 

  • Sample Cesin’s food at the 2014 Food and Travel Expo
  • Quinoa and potatoes are staples of cuisine in the Andes Mountains
  • Chuno is an ancient South American method of preserving potatoes
  • Los Andes Restaurant features a 475 gallon coral reef fish tank
  • Come see the replica of Tihuanaco when it opens on the restaurant’s second floor
  • “Chifa” is the blending of Chinese and Peruvian food traditions
  • Gaston Acurio has been instrumental in bringing Peruvian food to the rest of the world

 
 

Food for Thought

  • Q: How many different varieties of potatoes exist in the world and of those, how many come from the Andes?
  • A: Approximately 5000; about 80%

 

RELATED: Explore the Jungles of Peru with Chef Jose Duarte

 
 

How to Make Ceviche

 
 

Out of the Frying Pan Picks:

  • Best time of year to go to Bolivia: April or May
  • Dish to use a basis for comparing restaurants in Bolivia: Salteña
  • Drinks to try: Chuflay or Yungueno
  • What’s wine like in Bolivia: Excellent quality, but made in very small batches
  • Dessert to try:  Gelatin de Pata, flan, or tres leches
  • Food Festivals to visit: Copacabana in La Paz, second Saturday in August
  • Restaurant customs that may surprise an American tourist: Many dishes are meant to be eaten with your hands
  • Must try dish(es) at Los Andes: Ceviche, beef heart (anticuchos)

 



 Want to bookmark this for later? Sign up or log in.



facebooktwittergoogle_plusredditpinterestlinkedintumblrmail



Take a Food Tour


Join Master Chef and Historian Walter Potenza in the discovery of great foods and history of Federal Hill in Providence. Our Premiere Food Tour will take you to different locations where you will be sampling Cheeses, Charcuterie, Olive Oils, Balsamic Vinegars and many more ingredients present in the repertoire of Italian Cookery. You will also learn food terminology, products information, how to shop, how to store and anything that may be of interest in expanding your culinary horizon. Throughout the walking event you will meet the people who make it possible for Federal Hill to be recognized as a food and historical destination in the USA. Your walking tour will end at Chef Walters Cooking School where Chef Walter will present the “Pasta or risotto of the day”, paired with the “Wine of the day“. Of course samples are offered. After the tasting you will visit the Federal Hill Heritage Center Photo Exhibit of early Italian Immigration in Rhode Island located on 286 Atwells Avenue. Only collection in Rhode Island

In-depth details here!










Get Our Best Articles Every Month

Sign up for our email list and we'll send you our best food and travel articles once a month.

Speak Your Mind

*

Don't miss our best stuff!

Once a month, we'll send you our most popular food and travel articles.

Get our best food and travel articles!

Once a month, we'll send you our most popular food and travel articles.