Plato Paceño
Ingredients
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- 1 each tomato – cored, roughly chopped
- 1 each locoto pepper – stemmed, seeded, roughly chopped
- 1 each scallion – roughly chopped
- 1/4 cup quirquiña (papalo) leaves – chopped
- 2 teaspoons salt
- 2 pounds potatoes – scrubbed (~6 medium potatos)
- 4 ears corn on the cob – halved crosswise
- 12 ounces fava bean – shelled
- 2 tablespoons vegetable oil
- 12 ounces fresh frying cheese – cut into 4 slices (0.5-inch thick)
Instructions
1. For the llajua, combine tomato, locoto pepper, scallion, quirquiña (papalo) leaves, and 0.5 teaspoon of the salt in a mortar or blender; grind or pulse to a coarse, pourable sauce. If very thick, add 1–2 tablespoons cold water. Set aside.
2. Prep the components: scrub the potatoes and leave skins on; halve the corn on the cob; rinse the fava beans if needed; pat the fresh frying cheese dry and cut it into 4 even slices; measure the vegetable oil.
3. Place the cobs in a pot, cover with water by 1 inch, bring to a boil, then reduce to a lively simmer until the kernels are tender and juicy, 20–30 minutes. Keep warm in the hot water off heat.
4. In a second pot, cover the tubers with cold water and add the remaining 1.5 teaspoons. Bring to a boil, then simmer until a knife slides in easily, 20–25 minutes. Drain and keep warm.
5. Bring a small pot of water to a boil and add the legumes. Cook until bright green and just tender, 3–5 minutes. Drain; if the outer skins are tough, pinch and slip them off while warm.
6. Heat the measured oil in a large skillet over medium heat until shimmering. Add the sliced dairy and fry until golden on the first side, 2–3 minutes; flip and brown the second side, 1–2 minutes, until the center softens.
7. Divide the boiled tubers, cobs, and legumes among 4 plates. Top each with a fried slice.
8. Spoon some of the sauce over the plate or serve it alongside. Serve immediately while hot.
Plato Paceño is a beloved market-plate from La Paz built on Andean staples: mealy potatoes cooked in their skins, sweet and starchy corn, tender broad beans, and a slab of freshly fried white cheese. The flavors are straightforward and clean, letting each element speak—earthy tubers, milky-salty cheese, and the vegetal snap of beans and corn. A fresh llajua, Bolivia’s bright, peppery table salsa, brings heat and herbal aroma that ties the whole plate together.
Rooted in the high-altitude cuisine of the Altiplano, this dish reflects both geography and history. Many accounts trace its meatless composition to periods of shortage in the early 20th century, especially around the Chaco War, when cooks leaned on reliable local crops and dairy. Over time it became a point of regional pride in La Paz, served in mercados, fondas, and home kitchens as a nourishing, affordable everyday meal. Its simplicity and balance make it a quiet emblem of Bolivian culinary identity.