A slightly-alcoholic drink made from fermented corn, chicha is a sickly-yellow beverage hugely popular in Bolivia, especially in and around Cochabamba. It’s always homemade, prepared in huge earthenware vats, where the corn mixture is left to ferment for several days.
Living in Bolivia was an experience in healthy eating. I don’t think I’ve ever consumed as many fresh fruits and vegetables as during our time there. And it’s all so affordable. You can buy a papaya the size of a toddler for less than a dollar. Of course, not every Bolivian specialty is healthy. Here are some of the more hearty dishes we enjoyed
One of the most popular Bolivian drinks is api morado, usually referred to as just “api”. Made from purple maize, cinnamon, water and sugar, the beverage is colorful, heavy and delicious. And it makes for a hearty breakfast, especially when accompanied with fritters (buñuelos).
Henry, the guide for our 3-day hike around Sucre, was originally from Potosí. We told him that we had plans to visit his hometown, and he enthusiastically rattled off a number of recommendations. Churches, neighborhoods, shops… “But no matter what”, he said, suddenly turning serious, “make sure to get a bowl of k’alaphurka”.
We were speaking Spanish, and I’d had a few beers. I could have sworn he said Cara Puta. “Really, Henry? You want me to go into a restaurant and order a steaming hot bowl of “Whore’s Face”?!”