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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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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%

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)

 

Published August 28th, 2014