<strong>Gusto: </strong>A pickled Amazon queen ant tops gusanito chile, banana vinegar, avocado emulsion, beet microgreens and pickled harlequin beets in tacos de hormiga, or ant tacos.
Gusto: A pickled Amazon queen ant tops gusanito chile, banana vinegar, avocado emulsion, beet microgreens and pickled harlequin beets in tacos de hormiga, or ant tacos.
Courtesy Patricio Crooker/Gustu Gastronomy
<strong>Popular Cocina Boliviana:</strong> Locoto, a locally grown pepper, is stuffed with shredded beef in red ají, another Bolivian chili. Traditional cuisine in Bolivia makes use of a wide variety of chilis that range from mild to fiery.
Popular Cocina Boliviana: Locoto, a locally grown pepper, is stuffed with shredded beef in red ají, another Bolivian chili. Traditional cuisine in Bolivia makes use of a wide variety of chilis that range from mild to fiery.
Courtesy Alexandra Meleán/Popular Cocina Boliviana
<strong>Gustu: </strong>A celebration of South America's native quinoa, this dish features a quinoa cream, three varieties of cooked quinoa grains and house-made quinoa miso.
Gustu: A celebration of South America's native quinoa, this dish features a quinoa cream, three varieties of cooked quinoa grains and house-made quinoa miso.
Courtesy Patricio Crooker/Gustu Gastronomy
<strong>Popular Cocina Boliviana. </strong>Trout from the high-altitude Lake Titicaca, on the border between Bolivia and Peru, is served with yuca and potato purée in a beet emulsion.
Popular Cocina Boliviana. Trout from the high-altitude Lake Titicaca, on the border between Bolivia and Peru, is served with yuca and potato purée in a beet emulsion.
Courtesy Alexandra Meleán/Popular Cocina Boliviana
<strong>Gustu: </strong>Raw llama is seasoned with lemon zest, chive oil, pickled green peaches and crispy corn. Lean and flavorful, llama has long been an important part of traditional diets in many parts of the Andes.
Gustu: Raw llama is seasoned with lemon zest, chive oil, pickled green peaches and crispy corn. Lean and flavorful, llama has long been an important part of traditional diets in many parts of the Andes.
Courtesy Patricio Crooker/Gustu Gastronomy
<strong>Popular Cocina Boliviana:</strong> Cow tongue in a red ají-chocolate sauce is served alongside potato-cheese croquettes, willkaparu flour and chuño purée. Chuño, or traditional freeze-dried potatoes, are made by exposing freshly harvested potatoes to high-altitude sun and cold.
Popular Cocina Boliviana: Cow tongue in a red ají-chocolate sauce is served alongside potato-cheese croquettes, willkaparu flour and chuño purée. Chuño, or traditional freeze-dried potatoes, are made by exposing freshly harvested potatoes to high-altitude sun and cold.
Courtesy Alexandra Meleán/Popular Cocina Boliviana