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.
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Sample Cesin’s food at the 2014 Food and Travel Expo
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Quinoa and potatoes are staples of cuisine in the Andes Mountains
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Chuno is an ancient South American method of preserving potatoes
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Los Andes Restaurant features a 475 gallon coral reef fish tank
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Come see the replica of Tihuanaco when it opens on the restaurant’s second floor
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“Chifa” is the blending of Chinese and Peruvian food traditions
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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%
Podcast Episode 86: Chef José Duarte of Taranta on the Food in Peru
How to Make Ceviche
Out of the Frying Pan Picks
- Best time of year to go to Bolivia: April or May
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Dish to use a basis for comparing restaurants in Bolivia: Salteña
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Drinks to try: Chuflay or Yungueno
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What’s wine like in Bolivia: Excellent quality, but made in very small batches
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Dessert to try: Gelatin de Pata, flan, or tres leches
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Food Festivals to visit: Copacabana in La Paz, second Saturday in August
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Restaurant customs that may surprise an American tourist: Many dishes are meant to be eaten with your hands
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Must try dish(es) at Los Andes : Ceviche, beef heart (anticuchos)
