Updated: Apr 18
We're heading down to South America to eat a beautiful combination of fresh and fried food. Bolivia!
I was excited to try these recipes. I found what I should make from https://www.rainforestcruises.com/guides/bolivian-food. I ended up making Silpancho from Bolivia - The Foreign Fork (rice, fried potatoes, fried eggs, tomato salsa, and fried beef) and Cocadas Recipe | Ingrid Hoffmann | Food Network (coconut cookies). Both of these recipes are classic Bolivia yet are familiar to my palate.
I'm still not sure what the difference between a Jewish coconut macaroon and a Bolivian cocada is - just imagine you're making a coconut macaroon and BOOM you've made a cocada - lol.
While the cookies baked, I got everything out for the silpancho.
Boiled some potatoes before frying them; cut up all my veggies and made them into a salsa; and mixed my ground beef and spices for the beef patties.
In this slide show below, I show you a basic breading procedure. This ground beef was treated like chicken fried steak - but I think it was cool that it was a beef patty as opposed to a cube steak.
The silpancho was assembled with rice on the bottom, then the fried beef patty on top; then a fried egg; and this is all surrounded by fried potatoes and salsa.
I ate the silpancho with two sisters and a brother - and we really enjoyed it. The fried beef was crispy and salty. The salsa was fresh, though too red-onion-forward. The yolk of the fried egg became the sauce, though it could use more. The fried potato paired well with every component.
The cocadas taste like a good old fashioned coconut macaroon, y'all - and I am a SUCKER for a coconut macaroon. Chewy, coconut-forward, sweet and caramel-y - I ate too many of these. XD
Day made: 2/6/22, Sunday
Day post made: 2/22/22, Tuesday
Would I make this again? 8/10 - I think I will LOL. Little less red onion and introduce a sauce - a chimichurri would be KILLER on this