MALLIY by Ronald Quezada

FO OD MAGAZINE

MONTHLY

ISSUE 1 $5

Aug 25, 2015

MALLIY THE SPICY AND DELICIOUS SIDE OF BOLIVIA

BOLIVIA’S FAVORITE : ANATOMY OF A

Salteña

MIXOLOGY: INTERVIEW WITH

JP CACERES

Gustu Restaurant ALL EYES IN BOLIVIA’S CUISINE

Editor’s Letter

MALLIY FOOD MAGAZINE SHOWING OUR CULINARY PROUDNESS TO THE WORLD

We want to Welcome you to our first edition, MALLIY, our signature name means “Taste” in Quechua language from Bolivia’s etnhic groups. Our reason for creating this magazine is to show the world bolivian culinary potential from the view of a chef for chefs, sybarites, food lovers, adventurers, tourists or just curious people that want to get to know our beautiful country. Bolivia is very rich in product variety because of the diversity of landscapes and climates we have starting from valleys to high mountains and amazon.

Arani Canedo 3

You will find everything you need to know about what is happening in Bolivia in the culinary way, some of our traditional dishes, ingredients, trendy iconic restaurants and much more! Our food is spicy, sweet and salty at the same time with lots of exotic ingredients that most of them only are produced here such as fruits, vegetables and herbs. We are very lucky because we are able to have fresh and flavorful ingredients without any kind of chemicals or pesticides, is like having a country size kitchen cabinet.

Aracely Morant

Alessandra Vittoria

MALLIY Chefs

• Alessandra Vittoria • Arani Canedo • Aracely Morant Graphic design Arani Canedo

Contents

Cheers! Tipsy interview with Bartender Jp Caceres

Wow! Gustu Restaurant review

“MIXOLOGY FOUND ME”

Yummm!! Anatomy of tasty Salteña and Quinoa Peske

EXCLUSIVE INTERVIEW WITH JP CACERES

Guess what.. Nutritional facts about quinoa and more.

What’s inside?

! !

Hidden chefs Chef Roberto Gironá’s life and Restaurant in little Oruro.

YUMMY SIDE OF EXOTIC FOOD WITH HISTORY

VINEYARDS

MALLIY FOOD MAGAZINE

08 16 25

ALL EYES IN GUSTU FIRST BOLIVIAN RESTAURANT TO BE IN THE MOST DESIRED RESTAURANT LIST

DID YOU KNOW… GOLDEN GRAIN QUINOA & COCA TEA

ANATOMY OF A SALTENA EVERYTHING YOU NEED TO KNOW TO MAKE THEM

INTERVIEWS

20 6

ROBERTO GIRONA: “EVERY DAY I THANK GOD FOR SUNRISES” LOW PROFILE CELEBRITY CHEF EXCLUSIVE

JP CACERES: “MIXOLOGY FOUND ME” EXCLUSIVE INTERVIEW WITH PROFESIONAL BARTENDER

RESTAURANT REVIEW

ALL EYES IN :

GUSTU A project of successful Noma’s Co Funder : Claus Meyer Bolivia why? What made it so interesting for him was the biodiversity of raw ingredients this amazing country has. Started as a project to promote awareness national’s cuisine and ingredientsto locals and bolivian chefs and culinary students to work with them transforming it to beautifully and delicious dishes keeping their original flavors and preparations. Also is a culinary school for people who doesn't have the resources to access to culinary arts be able to study and work there at the same time, all of the people working there are young culinary students being trained by the best teachers and chefs, the best students are able to go to an exchange program in Europe’s Restaurant that have the agreement with Gustu. Last year, Gustu put Bolivia in the map by standing in 35th place of 50 Latinamerica’s Best Restaurants List by S. Pellegrino&Aqua Panna Gustu, which opened in April, of 2014 is located in the zona sur, the southern part of town where its wealthiest residents live, some of 1,110m below the heights of El Alto, La Paz's satellite town in the north, 4,100m above sea-level.

The restaurant's interior feels every inch the international diner: minimalist décor, grey walls, large windows with impressive views of the Andes and low-wattage exposed light bulbs. Like the food, everything is sourced from within the country, overseen by local designer Joyce Martín. There are flashes of local colour, too, in the Andean-inspired striped cushions dotted around the space.

Pleasing Taste Buds Sampling Gustu’s Menu I had the Cancho y Sauteed Zucchini dish, i thought it was amazing the pork’s skin was super crispy and the meat really tender, juicy and flavorful, the curly zucchini was simply delicious sautéed with butter and a pinch of pepper perfect balanced dish. As a dessert had Mountain Milk icecream with Wild Red coulis, the balance between sweetness and

JP CACERES: “MIXOLOGY FOUND ME” EXCLUSIVE INTERVIEW WITH PROFESSIONAL BOLIVIAN BARTENDER AND MIXOLOGYST WHO BECAME SINGANI’S AMBASSADOR • In your work experience, what are your most cherished anecdotes? Wow, that’s a good one! My work takes me to different places to mix cocktails all the time. One of my favorite things to do is traveling across country, no Internet, no communication, just me, multiple bottles of booze, a writing pad, several books and me. I ones travel almost 6000 miles across country in the States in 12 days and visit over 4 TIKI cocktail bars; the whole idea was just to develop a Tiki cocktail menu for a client of mine. So I did, a few months later we build one of the first RIKI bars in Washington, DC and later begin getting notice by the local newspapers. How did you stared working with Singani Casa • Real and became the singani’s ambassador? I arrived to Bolivia in June of 2014, my manager Roberto Espinoza and I we create a tour called MIX & SHAKE, the intentions were to show my bartending skills by teaching seminars in Mixology and one of our sponsors was Singani Casa Real, it didn’t take long for them to appreciate my style and love for this industry and the saw the need of investing in forming the new generation of bartenders as well as to find a person that love that eaude-vie as well as a third generation did since 1925. That was just the first love we both had, I felt for that aromatic spirit made in Santa Ana, Tarija and them for a Bon Vivant that it’s been waiting to spend his life talking about his first love back in the Bolivian Amazon at the age of 14. Today I have the pleasure to travel around this gorgeous country discovering flavors, people and learning histories, molding them into a recipe and sharing them with the consumer, the bartender and the soon to be Bon Vivant.

•How old were you when you discovered that mixology was your thing? This business found me at the age of 20, I recently moved to the Nations Capitol of the United States of America and at that time I was dating an Italian gorgeous women that had a lot more experience than me in the industry and she thought me tons of this industry, that was when I found out the meaning of the word Bon Vivant, I sincerely spend most of my money in fine dinning, expensive wine and sipping fine spirits. So I guess I can say Mixology found me, not the other way around. I’m a lucky cat to be part of this business.

Award winning mixologist, JP Caceres is from Cochabamba, Bolivia. He moved to Washington, DC at 19 years old, and began his career in the restaurant industry. He worked as a barback at Jose Andres’ Jaleo, and quickly advanced through the ranks and became one of the city’s most well known and loved mixologists. Before coming to the states, he studied as a lawyer at the prestigious Catholic University in Bolivia, but soon realized that was not his calling. His refined palate was much more suited to a career in the culinary arts. He had

his first taste of Singani, a Bolivian spirit, on a trip to the Amazon with his father. This began the journey of JP’s illustrious career JP has so much passion for his craft he continues to learn and develop his skills. As such, he is a top graduate of Bar Smart, and continues to support the academy in training sessions. He has also taught seminars at the distinguished Museum of the American Cocktail. Nowadays he is back home turning our tipsy taste buddies upside down.

! • Why did you decide to come back to Bolivia? It was life that brought me back to Bolivia, not he other way around. I came back to a country that I left at the age of 18 and soon I found out that I was born again in this marvelous country.

“TODAY, MY GOAL IS TO PUT BOLIVIA IN THE MAP IN

• How many events have you attended so far here since your return? I ran out of fingers and toes, my job as a Brand Ambassador of Casa Real Singani takes me at least to 3-5 events every month, I also belong to a group of small business owners that we volunteer our craft to expose Bolivia as a culinary destination, we call ourselves Pandilla Mocochinchi and we been together for a year now, we travel from Mistura in Lima to Samaipata in Santa Cruz. On top of that I own a Cocktail Catering company in Bolivia called COCKTAILS by JP Caceres, in this company of mine we currently do 2-3 events a month from catering high end weddings to corporate events.!

MIXOLOGY” !

• How does it feel to be one of the first contributors to bolivian mixology and gastronomy? Incredible! I read ones in a book a quote that has literally mark my life in the past few years and it goes: “A men decides to be the head of the mouse, or the tale of the lion”. When I moved to Bolivia and notice this incredible BOOM factor that is happening I decide to stay in for a little bit longer to see if my work can influence other peoples. Not too long ago I did the same in Washington, DC when I found as the Founding Father and President of the United States Basrtender’s Guild in 2013, we took 24 bartenders and grew the community to over 160 members with the idea of molding their careers and teaching them not only techniques but business so we could build a new generation of bartenders. Today, my goal is to put Bolivia in the map in Mixology, create a culture of bartenders that no longer feel like this is a job, instead to feel like it’s a way of living, ones we achieve that goal I can retire and smile.

! ! ! ! ! ! ! !

• Tell us about how was your experience working in different restaurants, bars and events in Bolivia? I found a lot of restaurants that don’t have a clue of hospitality, product handling, recipes or just a basic of restaurant management of P&L, the same happened in the States a long time ago but I ran into other restaurants and hotels that invest in the next level equipment, training their staff as well as planning their sales and expenses, that makes me feel like are in a great place as well as we have some more room to growth. We can only achieve to that goal by working hard, leaning constantly and never giving up.!

• Where did you learned this interesting culinary art? • As most of us when we begin in this industry we do this job to pay for rent, the day you wake up and know that this is no longer a job and it’s a style of living, you know for sure that the culinary arts is part of your life. Mine happened at Oyamel Cocina Mexicana, we recently opened an authentic Mexican Restaurant in Arlington, Virginia, where ground beef tacos and pico de gallo were consider MEXICAN food. We literally change the way people eats, and we introduce them Tinga Tacos, Chocolate Mole and Grasshopper tacos, NOT Chimichangas. That was the moment I volunteer my mornings working in the kitchen, while at nights I ran as a beverage manager, we first star making Mojitos with Epazote instead of Spring Mint and using Soy Lecithin to make salty foam. That year was the moment I truly learn the culinary arts.

Experience Wild

Amazonic Chocolate

nic a rg O re Pu COA d 0% CO tee 10 n a ar u G 13

Discover our Mystical beautyâ&#x20AC;Ś..

ORURO Where the FANTASTIC becomes REAL

Health and Nutrition

Did you know…. Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Originated in the Andean region of Perú,Bolivia, Ecuador and Colombia. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets. In other words, it is basically a “seed” which is prepared and eaten similarly to a grain.Quinoa was an important crop for the Inca Empire back in the day. They referred to it as the “mother of all grains” and believed it to be sacred. Nutritional Facts for 1 cup of cooked quinoa, or 185 grams : • Protein: 8 grams. • Fiber: 5 grams. • Magnesium: 30% of the RDA. • Iron: 15% of the RDA. • Zinc: 13% of the RDA. • Potassium: 9% of the RDA. • Over 10% of the RDA for Vitamins B1, B2 and B6. • Small amounts of Calcium, B3 (Niacin) and Vitamin E.

Herbal doctor : Coca Tea Originated only in Bolivia, Perú and Ecuador, this magical leave has the power of healing almost all common home diseases. Having analgesic, soothing , astringent , antiflatulentes , is a blood agent , digestive cleaning , diuretic and respiratory stimulator properties endorsed by the OMS’s published book.

! Description: !

Smell: characteristic of this leave, pleasant Color: between green and yellow Taste: characteristic a little bitter but pleasant.

So do not doubt its powers, any pain you have fix it with a nice cup of this magical tea. 24

Golden grain: Quinoa

more than a thousand of varieties of potato

1000+

#proudtobebolivian #boliviatieneproducto 25

Hidden Chefs

ROBERTO GIRONA: “EVERY DAY I THANK GOD FOR

SUNRISES” EVERYTHING YOU NEED TO KNOW ABOUT THIS BOLIVIAN SECRET CELEBRITY KITCHEN MASTER MIND Roberto Gironas is from Oruro,Bolivia. This Bolivian culinary master mind has delighted with his fine cuisine dozens of celebrities from the film, music and entertainment industry as well as politicians in the United States. He gained international fame after attending a banquet for the State Secretary for President Barak Obama during his visit to Bolivia while attending the OAS Assembly in Cochabamba. Gironas has opened a small cozy restaurant surrounded by nature called "Villa Nayjama" located in the municipality of Tiquipaya, Cochabamba. The flavors of Oruro prevail in the wide variety of dishes he prepares which are enjoyed by foreign and Bolivia diners who visit Villa Nayjama. Among the variety of dishes served you can find Nayjama brazuelo (pork shoulder), tail, mecheado as well as a vast variety of Mexican, French, Russian, Chinese and Spanish cuisine. Chef Roberto Gironas has worked in famous mansions in Los Angeles, preparing banquets for famous personalities and celebrities such as Barbi Benton, former wife of Playboy’s Hugh Hefner.

For the past eight years the talented chef has been living in Cochabamba, Bolivia. Currently he is managing "Villa Nayjama" in Tiquipaya, that was named after the famous Nayjama Restaurant in Oruro, run by his mother and where he learned everything a good chef should know: humbleness and hard work. Like a good teacher, he emphasizes that new chefs should focus more on hands-on experience rather than theoretical knowledge. Gironas prepares a dark chocolate cake made without flour, which is so rich that it was described by a satisfied diner as “mindblowing". The chef makes his own liquors, collects key chains, knives and menus and is a a genuine “bon vivant”.

! • How did you discover your passion for the culinary arts?

tell my assistants in the kitchen is "cooking without love, it is a day without sunshine."

My first job was in Europe as a kitchen helper peeling potatoes, this lasted for three months and then one day I simply decided to quit, because I no longer wanted just to peel potatoes, I aspired for more so at that particular time I was offered a job by the chef of the Ritz Hotel in Paris who proposed promoting me as head cook for the Ritz. From that moment on I decided my passion was cooking and that I would perfect myself to be a head chef. • What impressed you the most when you first entered the kitchen of the Ritz? What struck me the most was the chef, because when I met him I thought he was the hotel owner because he had his own secretary and an office! I was fascinated and right then and there I decided to follow in his footsteps becoming a the chef because cooking is not only a profession or a way of life but rather a passion for those of us who actually live feel and breath for the art of creating new and different flavors. • How did you become a chef? Years ago in Bolivia the word “chef ”was not well known, chefs were rather referred to simply as cooks and my parents and their friends criticized them because their son was studying to be a cook, but my parents knew chefs had a bright future in Europe and the United States. Now those same people have children or grandchildren who are studying to be chefs. I have been able to succeed with a lot of effort, dedication and above all by loving what I do and the food I prepare, I think you can taste this in my dishes which is probably what my former bosses saw and liked as well as my clientele in Nayjama. • What is the most important ingredient in your kitchen? The most important ingredient either for an industrial kitchen, a hotel or even a housewife is undoubtedly love it is the main touch, and something that I always 24

! ! ! ! • What is your speciality? I thought my speciality was French food, then after traveling to 70 countries and having tasted and learned to eat different foods from all the places I've visited such as Thailand, Russia, Germany, Lebanon, Portugal and other countries I can’t really say. I have friends who are Chefs in Santa Cruz who call me and ask me for advice and sometimes by adding simple touches they obtain great gourmet dishes. • What is your favorite dish? That is hard to say because I firmly believe that not even the best gourmet dish comes close to a dish prepared with love, no matter how simple, even if it is simply a home made noodle stew, a dish made with love will definitely always be the best.

Recipes

ANATOMY OF THE SALTEÑA BOLIVIA’S ICONIC EMPANADA NOW EXCLUSIVE FOR YOUR TASTE BUDS. INGREDIENTS

YIELD: 20 EMPANADAS DOUGH 500 Gr PASTRY FLOUR 225 Gr SHORTENING 125 Gr SUGAR 125 Gr Achiote 200 Cc WATER 10 Gr SALT FILLING 500 Gr TENDER STEAK 500 Cc DARK STOCK 200 Gr ONION 200 Gr POTATO 60 Gr SUGAR 70 Gr SHORTENING 2 EGGS 30 Gr RED AJI POWDER 30 Gr GREEN PEAS 30 Gr OLIVES (OPTIONAL) 30 Gr UNFLAVORED GELATIN 20GR SALT 15 Gr PEPPER 15 Gr CUMMIN

•The Story

Everything started with the migration of an Argentinian lady called Juana Gorriti that married a man from Potosí, Bolivia. They moved there and had a family, her husband was a miner that went everyday to the mine and she used to make him a meat,potatoes and olives stew and wrapped it in a sweet dough making an empanada, because Potosí is too cold this is how the food was kept warm for him to have for lunch. The empanada was so good that everyone in town started asking her to sell her empanadas thus she became very popular, her nickname was the Salteña because she was from Salta, Argentina and thats how her preparation got baptized with her name.

Recipes Dough

Mix together shortening, flour, sugar, powdered achiote, water and salt until you have a soft and uniform dough make sure that there is no shortening bults left.

Filling

Mince the onion in very small pieces and set aside; cut the meat in small cubes better if the meat is frozen so it will be easier to cut and have a perfect meat brunoise. Chop potatoes in small cubes as well then take it to boil until the center part is cooked you can use that same water for green peas do the same until is cooked. Hydrate the gelatin with a little bit of water and set aside.In a medium sauce pan heat up with oil until gets temperature then throw the onions until it not white anymore then add the meat and sautĂŠed them together add salt and pepper then cumin and red ahi powder, leave it to cook for 1 minute then add the dark stock and leave it to boil. Once is even, add the gelatin and keep whisking with the wooden spoon with medium low fire and add the rest of ingredients.

Leave it overnight in the fridge so the flavor concentrates and the gelatin coagulates. The next day make little balls with the dough and stretch it until it gets thin, add approximately a 1 1/2 spoons of filling per empanada then close it. Remember the filling has to be cold so the dough doesn't break in the oven and the stew gets out of the empanada. Cook for 10 minutes at 180ÂşC.

Recipes

QUINOA PESKE BOLIVIAâ&#x20AC;&#x2122;S QUINOA RISSOTTO RECIPE Yield: 4

Calories: 180kcal per 1 cup

Ingredients: 200gr Quinoa 200cc Milk 100gr Creole cheese C/n Salt C/n Black pepper Preparation: Place the quinoa in a tray, remove the stones. Wash the quinoa about three times. Cook after boiling water for 8 minutes on low heat (not burst) . Drain and set aside. Cut the cheese into brunoise or scratching. In a saucepan place the quinoa, milk, cheese, season and add a touch of warmth. Serve as a side dish

Miscellanea

SPICY: BENEFITS OF EATING LOCO TO

The principal component of pepper is capsaicin ( the compound that makes it spicy) and all vanguard food includes this ingredient which enhances all the flavors and intensifies the different tastes. However, to a lesser extent, it also contains vitamin C and beta carotene , beneficial for the skin and the immune system , as reported by Dr. Marilyn Frightening , nutritionist at the San Felipe Clinic. 25