Podcast Episode 97: Bolivian Cuisine with Chef Cesin Curi
Chef Cesin Curi of Los Andes in Providence, Rhode Island talks to us about Bolivian cuisine.
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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%
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)