"Kintu" — La Cumbre La Paz Bolivia

A "Kintu" is a trilogy of coca leaves that lifts one's prayers into the wind for Pachamama (mother earth) to transform into reality... El “k’intu” forma parte en las diversas ofrendas a las deidades ancestrales... Jallalla! 

Copyright © Mick Huerta 2013. All Rights Reserved. 
 mickhuerta@gmail.com 
All Accordin' - Travel, Culture, Food, Wine!

Beatrice Fresh Pastas, La Paz Bolivia

When trekking anywhere on the planet there are challenges. Using a guidebook helps to meet many, however, there are sweet spots that even fastidious research will miss. I find for best information, no matter where you are, ask a local.

In this case, I'll serve as your local guide brimming with tasty insider information directly applicable to lunchtime satisfaction... After many years of living and eating in La Paz, a few spots really shine and a constant favorite for lunch is Beatrice Fresh Pastas. Chef Marco Schiapparoli from Milano, Italia spends his mornings making a variety of artisanal pastas and fresh sauces for a daily crowd of appreciative neighbours. The menu is short (13 pastas - 13 Sauces). The focus is on quality. Even with a classic list of renown pastas (Lasagna, Agnolotti, Ravioli, Cannelloni, Cappalletti, Tagliatelle) there are still surprises. One that I order often is the Coca Pasta. Powdered coca leaves are added to wheat flour when making the dough; served with a flavorful from scratch Pomodoro (Tomato) Sauce or a Llama Bolognesa and the result is like no other. The restaurant is easy to find located facing the Sopocachi Market just outside of the downtown area. Not to be missed! And the prices will not dent even a trekker's budget.

Beatrice Fresh Pasta - Open Lunch & Dinner. Closed Only Tuesdays.
The Wine list is well thought out and priced fairly.
Calle Guachalla, Edificio Nicol, Sopocachi, La Paz Boliva


Copyright © Mick Huerta.
All Rights Reserved.
mickhuerta@gmail.com

COCA SOUR Cocktails - Elixir of the Andes!

The Pisco Sour: http://en.wikipedia.org/wiki/Pisco_Sour, is an iconic cocktail claimed vehemently by both Peru and Chile. Pisco is simply a clear brandy distilled from white muscat grapes which were first grown by the Spanish in the 16th century. While both countries claim the liquor as their own, I have heard very few claim to be the point of origin of the cocktail. The one that stands out is the Hotel Maury in Lima, Peru. However, as the battle ensues I imbibe Pisco Sour in all locations without ever choosing sides. Truly safer this way, and of course, there's no danger of offending my South American hosts.

For my Coca Leaf version of this Andean classic, fill a litre jar with fresh Coca Leaves: http://en.wikipedia.org/wiki/Coca, then fill to brim with Pisco or Singani: http://en.wikipedia.org/wiki/Singani, the clear brandy of Bolivia. Let sit for four weeks, shake the jar anytime it occurs to you. The liquor will change color and the leaves will lose their lustre. Once liquor is green, you are ready to follow this Pisco Sour recipe with a twist.

3 parts Coca Singani or Pisco (from recipe above)
1 1/2 parts Key Lime Juice: http://en.wikipedia.org/wiki/Key_Lime
1 - 2 tbsp Sugar (or Bar Syrup)
1 Egg White (optional, produces froth)
A few drops of Aromatic Bitters

* Some will sugar the rim of the glass, I find this more affectation then tradition. And in this, I smell shades of Mexico's Margarita.

If you have no access to Coca Leaves, I suggest you visit... In the meantime, SALUD!