The Plato Paceño is a traditional dish from Bolivian cuisine, originating in the city of La Paz. It is a staple during celebrations honoring the city and is typically served after the traditional Chairo soup. Initially a vegetarian dish, it evolved to include roasted beef. This recipe combines fresh corn, fava beans, potatoes, fresh cheese, and roasted beef for a hearty and flavorful meal.
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In a large pot, place the cleaned corn cobs along with the fava beans (with their skins), sugar, and ground anise. Cook until tender, about 25 minutes.
In another pot, cook the thoroughly washed potatoes (with their skins) in salted water.
Slice the fresh cheese into medium-sized pieces, coat them lightly in flour, and fry them in oil. Once golden, remove and place them on absorbent paper to drain excess oil.
Use fresh and high-quality ingredients for the best flavor.
Ensure the potatoes are cooked through but not overcooked to maintain their texture.
For a vegetarian version, simply omit the roasted beef.
Can I use frozen fava beans instead of fresh ones?
Yes, you can use frozen fava beans, but fresh ones are recommended for the most authentic flavor.
What type of cheese works best for this recipe?
Fresh cheese, such as queso fresco, is ideal for this dish. It should be firm enough to hold its shape when fried.
Can I prepare the components in advance?
Yes, you can cook the corn, fava beans, and potatoes in advance. Fry the cheese and assemble the dish just before serving for the best results.
What can I serve alongside Plato Paceño?
This dish is typically served on its own, but you can pair it with a light salad or a traditional Bolivian soup like Chairo.
Is there a vegetarian version of this dish?
Yes, the original version of Plato Paceño was vegetarian. Simply omit the roasted beef to enjoy a vegetarian version.
