"LA HIGUERA" - Promote Gastronomic Tourism in La Higuera By Gastronomics Tourist Route.

L A H I G U E R A A MAGAZINE ABOUT GASTRONOMIC TOURISM

´´PROMOTE GASTRONOMIC TOURISM IN LA HIGUERA

BY GASTRONOMICS TOURIST ROUTE´´

JUNE 2021- VOLUME 1

SANTA CRUZ-BOLIVIA

I N D E X GASTRONOMIC TOPICS •ITINERARY •PRODUCTS •TYPICAL FOOD •COOKING TECHNIQUES •SHOPS

MEMBERS

GROUP 6

Yesenia Nathaly Arteaga Hurtado Verónica Barrientos Cuellar Wara Alejandra Lopez Luna Martha Cecilia Paredes

2021 SANTA CRUZ-BOLIVIA

I T I N E R A R Y A MAGNIFICENT TOUR

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THE CHE GUEVARA ROUTE OR CHE ROUTE WILL TAKE YOU TO RELIVE THE LAST STEPS OF THE LEGENDARY GUERRILLA CHE GUEVARA. THE FAMOUS COMMUNIST REVOLUTIONARY WAS CAPTURED IN LA HIGUERA, A SMALL TOWN NEAR VALLEGRANDE, IN BOLIVIA.

DAY 1 Santa Cruz-la higuera We will leave Santa Cruz at 7:00 a.m. On the bus heading to La Higuera which is 60km from Vallegrande which is a tourist place. We will arrive at this picturesque and old city of colonial architecture after approximately 2 ½ hours.

First we will arrive in the morning at the market the Vallegrande where we will be able to taste the typical chama bread. After breakfast we will continue with our tour of Vallegrande. After lunch, we will visit the "places of Che" We will visit the hospital laundry where Che's body was exposed to the press and the general public, the Che Museum and the mausoleum that was erected on the site where they were recently found. its remains years of mystery. after visiting the places in Vallegrande we will continue the trip to Pucara a picturesque town, typical of the Bolivian valleys region. Here we will have a photographic tour of around 1.5 hours, then we will have a short lunch after lunch we will go to stay at the hotel in Pucara.

DAY 2 We will go to La Higuera at 6:00 am we will have breakfast at the bar ¨Los Amigos´´ after breakfast we will settle in the same place that works as accommodation run by a French couple in the same way they sell Che Guevara handicrafts We will visit the small school where he was held captive until his execution, and we will take a walk (optional) to the Quebrada del Churo, place of Che's last resistance.

We will go down the Quebrada del Churo until we reach the caves where he was hiding and where Mr. Cesar Arteaga found him.

In the afternoon we will go to the viewpoint to observe the town as well as we will go to see the tombstone of the three soldiers who accompanied him.

After the visit we will return to the accommodation where the owners will explain a little about their establishment and a little history by visiting the museum.

DAY 3 On the way back to the city of Santa Cruz we will return to the square to be able to taste the typical Vallegrandino chicharrón. We will return to Santa Cruz around 6:00 pm for the transfer to your house.

I M A G E S O F T H E P L A C E S T O V I S I T O N T H E I T I N E R A R Y

P R O D U C T S

La Higuera produces cereals (maize, wheat and barley), fruits (Apple, peach, plum, grapes, blackberry), and legumes.

There are a lot of valueadded craft products such as fruit liqueurs, artisanal wine, empanadas, chamas, baked goods, wool fabrics, carpets with natural dyes, shala crafts and others.

Many of La Higuera’s products are marketed in the Vallegrande where the Vallegrandinos are one of the largest and most influential communities.

TYPICAL FOOD LINE

Pork, offers: red roast, chicharró, kjaras, marinade, sandwich, chorizo and blood sausage.

Bakery, offers: Chamas, empanadas, salteñas, donuts, biscuits and bread.

Breakfast, offers: Tujuré, Phjire, Jichasca, humintas and tanned corn tamales.

Corn, offers: Unpeeled corn mote and tanned corn mote.

Charque de res, offers: Charque with eggs and its tanned corn.

T Y P I C A L

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F O O D

HUATIA DE LACAYOTE

Introduction: Huatia de Lacayote is one of the typical foods of La Higuera in Vallegrande. In this image you can see how the lackeys are cooked among the ashes.

General aspect / cooking / ingredients: It is a very tasty preparation and concentrated in flavor, to this preparation sugar is usually added and it is eaten directly, another way is to eat it with freshly milked milk. It is baked at a high temperature, traditionally in a hole in the ground covered with firewood.

Taste: It tastes savoury and fresh. It´s absolutely not bland.

Texture: The preparation can be done very tender steamed.

Conclusion: La Huatia de Lacayote is essential to try during breakfast if you visit La Higuera. You have to eat it!

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CHARQUE

Introduction: It is one of the most outstanding dishes of Vallegrandina gastronomy. In this image we can see that it is accompanied by dehydrated meat, egg, nickname, boiled potatoes and cheese General aspect / cooking / ingredients: It is a Vallegrandina Delight thanks to its dehydrated preparation of the meat in full sun, until it is precooked by the natural temperature. Its cooking is based on deep oil and its companions are essential for this exquisite dish.

Taste: it has a salty taste of pepper and dried chili peppers and other hands use layers of honey and propolis to preserve the jerky. its preparation technique is called salting Texture: has a dry and crispy texture Conclusion: jerky is one of the essential holiday dishes to try.

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TAMAL DE MAÍZ CURTIDO

Introduction: The Tamal Curtido is one of the typical masses of La Higuera in Vallegrande. They are consumed together with coffee, usually in the afternoons General aspect / cooking / ingredients: It is very traditional when it comes to its preparation. It will be prepared from tanned corn, with a filling of sofrito, pork (especially the cheek of the pig)With a steam cooking, it is orange in color due to the urucu that is used and is round in appearance, lined with corn husk.

Taste: The Tamale has a pleasant salty flavor and a little fatty due to the type of meat and the oil used to obtain the color of the urucu.

Texture: It has a compact and slightly damp texture.

Conclusion: It has a compact and slightly damp texture.Conclusion: The Tamale is one of the typical masses that are consumed in La Higuera, you can´t miss this incredible experience.

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CHICHA

Introduction: Is the name given to various varieties of beverages derived mainly from the undistilled fermentation of corn and other cereals General aspect / cooking / ingredients: The techniques used to make it are boiled roasting and the ingredients are cornmeal, wheat, cinnamon, cloves, sugar, water.

Taste: It has a dense shell and good foam, purple in color and slightly sweet flavor.

Texture: That is felt in the texture, it should not be so liquid, but have some thickness.

Conclusion: Chicha is a drink widely consumed in South America and Central America. In general, it is a drink made by hand, with a slight to medium alcohol content.

C O O K I N G T E C H N I Q U E S

ALL COOKING TECHNIQUES USED

BOILING Boiling consists of cooking a food by immersing it in a boiling liquid (generally in water or broth) for a certain time, this depends on the food to be cooked.

Methods All boiled foods are very soft and can be cooked In a pot with water.

Also in a pot with meat or vegetable broth.

C O O K I N G T E C H N I Q U E S

ALL COOKING TECHNIQUES USED

GRILLING Cooking method in which dry heat (charcoal) is used, it can be applied in the preparation of meat, fish and vegetables.

The cuts of both meats and vegetables must be thick, so they remain juicy when cooking, concentrating the liquids in the center of the food.

Methods All foods on the grill are very juicy you can cook On a grill directly with charcoal.

Also on an electric grill.

C O O K I N G T E C H N I Q U E S

ALL COOKING TECHNIQUES USED

DEEP FRYING

Deep frying is the cooking of a preparation with plenty of oil or fat. Said preparation must float or swim inside the frying pan or stir fry, this process must be carried out at a temperature between 180 ° C and 199 ° C. Methods all foods made by deep frying are very crispy can be cooked In a pan with a lot of oil.

Also in a pot with lard.

C O O K I N G T E C H N I Q U E S

ALL COOKING TECHNIQUES USED

BURIED KITCHEN OR BURYING

It consists, basically, of a hole dug in the ground that allows baking, smoking or steaming, depending on whether hot stones are thrown inside, or a fire is lit with wood, or with green vegetation and some water, ending up covered with earth. . Although we associate this technique with primitive kitchens, it is still used today as a popular preparation.

Methods all buried foods are very soft and mushy can be cooked In sheets wrapped and covered in a pot.

Even food alone such as lacayote.

SHOPS

PEASANT MARKET The peasant market of this town has a unique flavor The taste of the authentic, of the peasants who come to sell their products, grown by hand and with great effort.

Tasty fruits, vegetables of all kinds and especially many varieties of potato. A place to go for a walk, do some shopping (prices are very cheap) and enjoy the authentic.

CELSO CAMACHO MARKET A picturesque market, stocked in groceries and popular for its famous breakfasts, coffee, juices, salteñas, cheese patties and finger lickin 'jigote.

The landladies are very friendly and due to its location a mandatory stop for visitors to the city.

It does not have parking, since the municipality and the transport unions have practically parked the street, if you are in a vehicle I advise you to park in front of the small square by the peasant market.

Otherwise, the mayor's office can fine you and hold the vehicle until you pay the fine.

L A H I G U E R A