Picana boliviana

After the last post about cuy, here’s a traditional dish I enjoyed much more.

Picana is a slow-cooked soup eaten at midnight on Christmas eve in Bolivia. It is made with various types of meat, beer, wine, potato, corn and other vegetables (recipe here). We ate this one in Sucre last year and it was the perfect meal for a cold evening. The broth was rich and spicy and with all that corn and potato it was certainly filling. I barely had space for the buñuelos that came after for dessert.

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