Festival Anata Andina - Oruro, Bolivia

Surubi - The Delicious Amazon Catfish! La Paz, Bolivia

Surubi is an Amazon Catfish or as some would say, a "River Monster." Of two species the spotted is the BIGGEST! Five feet long and one hundred pounds is said to be average, even though in the markets of Manaus, Brazil I saw larger. Surubi makes for good eating as the flesh is a bit like Swordfish and rather delicious, much muscle and little bone. I look for thick cuts and sear them at high heat after an overnight marinade (soy sauce, olive oil, lime juice, garlic, fresh ginger, salt & pepper). Once seared I add the marinade to the pan and cover finishing the fish with a steam/saute technique... Serve with Wasabi, Pickled Ginger and Soy Sauce as condiments for a playful Japanese approach. To complete the offering, salads are perfect (i.e. daikon, cucumber & seaweed). And if you like, sushi rice is awfully nice.

The recipe works well with large cuts of any firm fleshed fish. A sprinkle of sesame seeds and cup of Sake top it off. Kampai!

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wine!

3rd photo courtesy - www.Taxidermy.net

Restaurant Paladar - Cozinha Brasileira - La Paz, Bolivia

In La Paz, there are three locations for "Restaurant Paladar - Cozinha Brasileira." The closest to me is a mere block 1/2 away. It is housed in an old residence now converted into two large dining rooms, one with green walls - the other biege, and both with dramatically high ceilings... I consider this restaurant a secret pleasure because I lunch there alone and sip a Caipirinha (Brazil's National Cocktail) while making my way through the menu a plate at a time. I'm in no rush really; I'll get there as long as the Caipirinhas continue to be this good. And the big, Brazilian flavours keep coming fresh and dynamic.

Recently, I sat down to a delicious Septinho de Pollo, thin chicken breast breaded, skewered and cooked perfectly. The plate was completed by Feijao Brasileiro (Brazilian style beans) to be mixed with rice, a hunk of savory cornbread and salad dressed with a Brazilian vinaigrette. This simple vinaigrette is nothing more than slivered scallion and a fine dice of onion, bell pepper & tomato with white wine vinagre to cover. No oil, no garlic, salt or pepper. I put it on everything as it's a sparkling acidic element that elevates the flavours.

At Restaurant Paladar, the lunch (USD$4.00 - 28 Bs.) is always accompanied by dessert of the day and a cafezinho (a small, intense, sweet shot of black, black coffee). A perfect finish to a perfect lunch alone with a Caipirinha dreaming of the beaches of Brasil! Valeo cara!

Restaurant Paladar -
Cozinha Brasileira
Guachalla 359, Sopocachi
La Paz, Bolivia
tel: 2.244.4929

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wine!

I Believe in Miracles (USD$1.15) - Los Yungas, Bolivia

In the Bolivian tropical zone there are many delights, one of which is the Fried Chicken Dinner available as the sun goes down and the day begins to cool off. In the small pueblo of Coroico, there is a long string of small green kiosks just off the plaza in which women feverishly labor to feed strolling families and ravenous workers recently liberated after a long sultry day of toll. My friend, Marta, is all smiles and cheerfully calls out to neighbours, long time customers and colorful travelers arriving from far flung corners of the world. Oh, does she have the spark! She admits readily she'd like to speak el ingles as even "los chinos" speak English, pues. Conjoling and sweet, she's a natural cook and a bit of a "Master of Ceremonies" all rolled into one.

She explains matter of factly that she uses only corn starch (no salt or pepper) to crisp the chicken which is cut in a way to increase surface area. This results in a quicker cooking time and more crunch in every bite. In addition she's instinctively hit upon a recipe for Pommes Frites (Twice Fried - Belgian Style Fries). She fries peeled, cut & towel dried potatoes 'til barely golden and sets them aside to drain. As the orders come in she drops the cooked potatoes into oil at an even higher temperature to achieve a perfectly crispy chip.

Try this classic Pommes Frites recipe at home; it's dead easy if you attend to detail - Heat a copious amount of oil to 160° C (325° F). Deep fry the potatoes in batches 'til the fries are slightly golden. Drain and allow to cool. For the second round heat oil to 190° C (375° F). Fry the potatoes once again until crispyyyy and golden. Drain, salt and serve immediately. Get ready for the CRUNCH!

Marta!

To the above add Fried Plantain and Llajua (Bolivia's Fiery Sauce). And now you have a Jungle Chicken Dinner which I consider a small miracle for 8 Bolivianos (USD$1.15)!

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wine!

An Apple a Day?

An Apple a Day? No way!

No, not when a Red Delicious is more red than delicious! Not when the flesh has no more flavor than the card board box the apples were shipped in. Not when commercially grown is synonymous with chemically grown!

No to the fungicides and pesticides and yes to the banana... a simple, perfect fruit you peel and eat - Mother Nature's little gem.

You might have gathered I stand by the banana. Thought to have been first domesticated in Papua New Guinea; today, they are cultivated all throughout the tropics. And they are now grown in at least 107 countries. I just happen to live in one of those banana republics. Though Bolivia does not rank anywhere near the top ten banana producing nations however she does produce a variety that has a wonderful full flavour, a custardy texture and a perfume that enlivens any snack. That is why whenever I have a chance I buy them by the large hanging cluster, comprised of tiers (called hands). I wait for the sugar spots to develop to maximize enjoyment... and if a few go black? No worries, the kitchen is then graced with the aroma of Banana-Nut Bread baking away on the weekend! So as mentioned - "An Apple a Day? No way!" So very sorry, Ben Franklin.

Eating a banana or two a day helps avoid strokes, can help control high blood pressure, reduce the chances of suffering a blood clot, prevents recurring minor depression. It is also a huge source of anti-oxidants. So bang it out in a smoothie... there you go, DONE! Now isn't that better!

Copyright © Mick Huerta 2012. All Rights Reserved.
mickhuerta@gmail.com
All Accordin' - Travel, Culture, Food & Wine!