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.
After a restless night, Jürgen and I were back in the main plaza at 7am of Saturday, July 16th, watching cholitas in glittering dresses and politely declining offers of cerveza from marching band members who clearly hadn’t stopped imbibing all night. The party had never paused — of this, I’m sure. I had laid in bed, eyes wide open, listening to it rage the entire night.