DISCOVERINGBOLIVIA MAGAZINE AUGUST 2015
INTERVIEWS:
MR. PEDRO HINOJOSA
FRANKLIN GUSHI MADE IN BOLIVIA
GASTRONOMIC ROUTE
CHARAGUA-COPACABANA VALLEGRANDE WINE LOVERS GROUP
BOLIVIA IS MAGIC
Contents INTERVIEWS 5 CHEF FRANKLIN GUSHI CHEF JAVIER LIBERA SAUSINI VINEYARD 6 WINE LOVERS ESCAPE TO: 10 CHARAGUA TITICACA LAKE 14 REPRESA DE SAN JACINTO SAMAIPATA 18 LAGUNA VOLCAN VALLEGRANDE 22 RESCUING RECIPES
32 EXOTIC PRODUCTS
EDITORIAL PARTNERS: mariana lijeron rosa diaz Giovanna vARGAS PHOTOGRAPHies by: jose Luis diaz evelyn diaz mariana lijeron rosa diaz GIOVANNA VARGAS Franklin Gushi rocio lijeron Javier Libero Carla Hinojosa
interviews, gastronomy of bolivia and experiences lived in our country. publicity BY: DOSSIER EL ALJIBE SAUSINI UNIVERSIDAD PARA EL DESARROLLO E INNOVACION MINISTERY OF TOURISM BOLIVIA TE ESPERA EL PUEBLITO RESORT laguna volcan
TRAVELING IS AN IMMERSIVE ACT OF LEARING AND DISCOVERING, BECAUSE WHEN WE TRAVEL WE OFTEN HAVE TO LEARN SOMETING NEW TO ACCOMPLISH IN OUR CULTURE AND HISTORY. OUR MISSION, IT IS SHOW BOLIVIA AS A PLACE TO DISCOVERY THE AMAZING AND UNFORGETTABLE VIEWS, DELICIOUS GASTRONOMY AND THE COURTESY OF THE PEOPLE, AND TRANSMIT EXPERIENCES THAT YOU CAN LIVE IT. the differences between the others magazines are implemented more tourism to Bolivia, and show places that usually doesn`t visit by travelers. WE INVITED YOU TO VISIT BOLIVIA A LIVE AN ADVENTURE THAT YOU EXPECT WITH YOUR FRIENDS OR FAMILY. DISCOVERING BOLIVIA MAGAZINE IS GOING TO GIVE YOU ALL THE INFORMATIONS THAT YOU ALREADY HAVE NEED FROM HOTELS, RESTAURANTS,TOURIST SITES, TRANSPORTATION AND IF YOU LOVE THE ADRENALINE THERE ARE DIFFERENT TYPES OF EXTREME SPORTS. THANK YOU ROSA DIAZ, giovanna vargas AND MARIANA LIJERON Pagina 2
"The different dimensions that are perceived in eACH menu show the journey of Franklin Gushi AROUND the world". PHOTO BY: FRANKLIN GUSHI
INTERVIEW WITH: FRANKLIN GUSHI, CHEF OF DOSSIER
Dossier Gastronomique is an elegant, confortable restaurant with a romantic atmosphere. `The aim is use french techiques in the bolivian products`,said chef Franklin Gushi. Franklin Baeny Gushi was born in Beni thirty four years ago, he traveled to Japan to became a chef at the age of 16 yeras old, he worked with famous chefs around the world. He came back to our country to showed to differents exotic and natural products that Bolivia had, and transform them in unique dishes. The restaurant offers degustation menu for only bs 145 with a perfect marriage of bolivian wines. Interview with chef somelier Franklin Gushi:
What is the most importart contribution that you give to Bolivia Gastronomy? It is apply tecniques to heighten the flavors of each products and looking for a exotic that the people in the villages used to cook. my job is copile and to fuse ingredients from Oriente and Occidente sides, and create unique dishes. What is the name of the restaurant, that you worked for the first time? I worked in Narisawa restaurant in Japan 6 years ago. Where did you travel during your stay outside of the country? I was in Italy, France, Venecie, London, United States, Japan and others countries.
FRANKLIN GUSHI IS A TALENT CHEF AND SOMMELIER FROM BENI.
Pagina 4
Franklin Gushi came back to Bolivia for the first time, and he needs to impress to his clients. 1.- Photo the top.- It is an entry based of quinoa, purple potato, grapes, acerola, eatable flowers with wine sauce. 2.-Photo to left side.- It is a principal plat based bean mash, grill trout and salted vegetables. The menu doesn`t repeat, and he usually uses products of the season, the restaurant opens from tuesday until saturday in the lunch and dinner. And the most important satisfaction is to offer a good service using products of Bolivia making combination and discovering agreedable flavors to the retainer`s palate.
Pagina 5
INTERVIEW
TRADICIONAL CUISINE Chef Javier Libera from the restaurant "EL ALJIBE" What did you call EL ALJIBE? It a big deposit, generally underground to gather and to preserve the water, specially of rain. Here in Santa Cruz our parents used to use it because there wasn`t drinkable water. What products, do you usually use? I use products that in Santa cruz is capable to produce, because my mission is rescue the native
SANTA CRUZ OLD His mission , it is recopilate traditonal recipes of Santa Cruz old, like the way of how was cooked before, that ingredients was use, it was an investigation very deeply but it couldn`t make it without the help of Ms. Paola Pe単a, directof of meseum of history in Santa cruz she was the key to make this restaurant can undertake where now also keeps very important pieces of our forbears and famous people as Gladys Moreno
Pagina 6
TRADITION STILL ALIVE
ATTRACTVE " EL ALJIBE"RESTAURANT, SERVED TRADICIONAL FOOD OF SANTA CRUZ, VISITED EVERY DAY FOR THE TOURISTS "Our culture is important to support it", said chef Javier Libera. They restored one of the classic constructions, to turned into a restaurant with tradicional flavors. We find this restaurant between Ă‘uflo de Chavez and Potosi street.
Pagina 7
SAUSINI VINEYARD
WINES THE FIRST QUALITY Sausini is a winery situated in Tarija. This boutique winery one feels the passion and dedication in the produccion of wines.
Pagina 8
ACTIVITY: “WINE LOVERS GROUP�
Once a month, they meet to Restaurant DOSSIER to taste delicious menu with wines the first quality, in this case they chose "SAUSINI WINE". Chef Franklin Gushi had the work to keep the armony between food and wine. Wine lovers club is a group of more 30 people, headed by Ms. Gloria Humerz and Mr. Pedro Suarez, their job is present different types of wine not only bolivians, but also Argentine, chillean, french, americans, japanise,italian wines, complemented with variedities products of Bolivia using french techiques applied in the chef`s recipes.
"Food and wine always go together", are the words of Jorge Calvo. "A good wine leaves you in your mouth taste of glory", said Franklin Gushi chef sommelier Food is the material part of the food, but the wine is the spiritual part of our food " ( Alexandre Dumas ), said Mr. Pedro Suarez
"Sausini is a familiar wineyard, where We dont see only wine, also We see the wine as life water that complemented our life", Carla Hinojosa,one of the owners of Sausini wineyard.
One of the dishes that presents in the menu. Egg poached salad, wine sauce and caramelized bacon
Pagina 9
CHARAGUA: A PLACE WITH HISTORY EDITED BY: ROSA DIAZ
Named as benemerite city of the mother land
C
HARAGUA IS LOCATED IN THE PROVINCE OF CORDILLERA IN THE DEPARTAMENT OF SANTA CRUZ DE LA SIERRA. IT IS PART OF THE BOLIVIAN CHACO.
LOYAL EFFORT IN THE DEFENSE OF BOLIVIA TERRITORY DURING THE WAR OF THE CHACO
The municipality of Charagua is composed by straight valleys, mountains, however present an extensive plains in the Oriental side with a little vegetation. The principal productive activity is the agriculture being the culture of cotton, corn and sorghum, using also as feedings to their animals. If you want to visit Charagua take the bus from Ramada market, there are couple of transportations you can take their servicies they are Trans Charagua- 21 de abril- San Pablo- Virgen de Charagua. the ticket costs 30 bolivianos. the journey takes around 4 hours from Santa Cruz. There are a lot of options to choose hotels, one of them is San Miguel of Charagua hotel is situated front principal square, Saturnino Saucedo street #2455. The hotel offers food services, additional services are tours to mennonity comunities, Bocatoma, Parapeti river, thermal waters,Itahuazurenda, not incluyed food services, pay extra the transport. Residents of Charagua keep the traditions alive, one of tradition is still using is the clay oven to elaborate Charag端e単o bread, make gelatina de plata in woodburning stove, and their houses are colonial styles.
Pagina 12
Ms. Rosita Bilbao is a habitant of Charagua. She lives 79 years ago. She said that the traditions don`t dissapear, still alive. She told us, Charagua was the first producer of wines in Bolivia in years 50`s, 60`s by Mr. Kiviscowky, he was from Germany when he came to Bolivia he was 60 years old, before to came to our country, he escaped from his country during the second world war, he came to Bolivia to forgot the bad memories that he lived it in Germany then He married with Ms. Guadalupe a resident of Charagua. He learned to produced wine by his father, because his family was a producers of wine in Germany. He died at the age of 80 years old, so his passion couldn`t go on. His propietaries had been sold them.
Pagina 13
CHARAGUA
WHAT TO DO? Tradicion still on The Trapiche is a tradicional milling to extract the juice of sugar cane. Owner is Mr. Jesus Coronado
You can enjoy tourist places that Charagua offers: The Bocatoma is a small waterfall, with cristalline waters. The Quebrada, is a creek, that you can enjoy, the sun and the views.
Making Tablillas People of Charagua do manually the tradicional the tablillas, and they send for only 5 bolivianos, you can look in the market or in the square.
Enjoys and drink deliciuos Ambrosia in the morning. Sometimes you can go to the Chiquero a propery of Doña Rosita Bilbao and drinks a delicious ambrosia to happy your day.
Pagina 14
LA PAZ IS ONE OF THE CITIES, ATTRACTIVES BY THE TOURISTS OF AROUND THE WORLD. IT IS CONSEDERED BETWEEN 7 WONDERS OF THE WORLD. ONE WONDER OF NATURE IS TITICACA LAKE:
Pagina 16
“BEAUTY OF TITICACA LAKE.�
One of the places that impress for the amazing views and beliefs since the Inca culture: How do I get? More than 3841 meters above sea level. It is considered most highest of the world. This lake belong to Bolivia and Peru. To come to the Titicaca Lake, there are transportation services in the general cementery zone, the journey takes 2 hours, it comes near to the Tiquina stretch, it is necessary to go down the bus, go to the wharf and take a boat that will take it up to another shore, where you will have to take again your bus when this one arrives in bounce apart, then it is another journey will take 45 minutes.
Tourists points.Copacabana.- it is a mysticic place with traditions. copacabana was a ceremony place in the prehispanic era, today it is pilgrimage place during the easter week. Suriki Island.- It is a fishers Island and builders of Totora boats. Sampaya.- It is pre-columbian town The town is full of constructions in stone, strange thing in Bolivia where one handles more the adobe or the industrial bricks. Isla del Sol.- This island has an archaeological pre-Columbian important site, where one finds Pilcocaina's palace, a labyrinth, the steps Incas, the fountain of youth of natural water of the island.
Pagina 17
TITICACA LAKE
ACTIVITIES: CRAFTS The residents of town make a lot of types of crafts with totora. like this boat
GASTRONOMY In the floating islands you can degustated a delicious fried trout, with rice, fried potatos and tomatoes salad. for only 30 bolivianos.
FRESH PRODUCTS You can choose your favorite fish in the same time it wil cooked immediately. Types of fish you can choose are trout, ispi and pejerrey.
FLOATING ISLAND ďťżWith the totora floor and the blue environment that confuses water with sky, the floating islands are constituted in one of the tourist favorite destinations of the foreigners.
Pagina 18
REPRESA DE SAN JACINTO- TARIJA Pagina 19
NEW ADVENTURE
Represa de San Jacinto situated south the our country in the departament of Tarija. It is a lake that has a lot of variedity of fish as: tilapia, pejerrey, eel, llaucha, misquincho, doradito, mojarrito and carpa. The Represa de San Jacinto has become in an obligatory stop that every tourists who visits should be try different dishes. Represa San Jacinto is a large dam built along the river that runs through Tarija, Bolivia which has created a navegable lake. It's a very pretty area about 15 minutes from the city center and worth a morning or afternoon visit.
There you can enjoy a fresh fish lunch throughout the day, beginning at about 9 am until the sun goes down. There are numerous local vendors along the shore. Some are just small huts and two or three actually have set up a roofed area with tables and chairs as "restaurants" right on the lakeshore overlooking the surrounding mountains and valleys. It's actually quite a good place to sample fresh grilled fish and tiny red crabs. About 15 different species of fish are served including Tarija's well-known dorado, along with other typical dishes such as chicharron. Be prepared to eat mostly grilled or deep fried foods along with sodas, cold beer, and delicious Tarije単o wine.
Tiny red crabs, corn and lemon. one of the delicious plats of the menu, only costs 30 bolivianos.
Pagina 20
ACTIVITIES TO DO: You can fishing, you can also navegate in the river, it costs 5 bs per person.
Pagina 21
Beautiful views of the Samaipata Forte, and the most amazing dawn that you can be observed. See the pictures
I
f you like to relax and to get a breath of fresh air or, enjoy a crazy aventure with your friends come to Samaipata.
Samaipata is located to 120 km of the Santa Cruz city.It is placed in a cozy plain surrounded of mountains. We can see restaurants of all kinds also in the town there are hotels, housings for the visitors count with tv and confortables rooms. Pagina 22
The Principal Square It is the place where the people clear up themselves and relax, this square is rustic and showy for the visitors diversity of flora has and great construction very handcrafted the town. The Church of Samaipata It is a temple of faith and belief, which the people are very devouted, They celebrate to venerate to Virgen of Candelaria where thousands of peoples, they accompa単y to the Holy mother
WHERE TO STAY? WHERE TO VISIT? Center Ecotourist Cuevas It is a meeting with the nature is one of the paradisiac tourist attractions of most visited in this region.
There are a lot of options fot the visitors are: Quinta Piray Pueblito Resort Los aventurero de Samaipata housing La Posada del Sol
Samaipata Forte
The costs are betwwen 170bs until 400 bs per day.
It is consireded by UNESCO cultural patromony. It is archaeological site, its works as ceremony centre in the Inca`s times.
Another place you can go, If you are a wine lovers is:
1750 Uvarienda wineyard It is small boutique wineyard, ubicated in the Samaipata valley. The winery is doomed to produce high quality wines and it grants to the visitors an entry to incomparable world of the Cruce単os Valleys offering a vitivinicola route, and knowthe production of wine, to rescue the essence of samaipate単o native land.
WHERE TO EAT? The delicious gastronomy offers traditional, international food. The offer to lunch is suitable for any pocket of the tourist.We find from Creole and traditional food on the markets and pensions up to international food in restaurants where the owners are foreign that fell in love with the diversity of products.
Pagina 23
L
Aguna Volcan ubicated in the Florida province, in Santa Cruz. behind Amboro Park.
It is a lake of sweet water and swampy. It situated in a small town of Bermejo. the trip is 45 minutes or 1 hour of the city. It is paradisiac which you can see beautifull views, a warm and calm enviroment.
Pagina 24
If you decided to come to Laguna Volcan. They have the best services that you can have a good time. Laguna offer: Zone Wi-Fi Swimming pool Field of tennis Beach Volley's field Lounge of games with Board games, Billiards, Ping Pong, Table football Golf course Driving Range (with floating balls towards the lagoon) Playpark Gym National and International gastronomy Karaoke You can make reservation by web site to: www.ecolagunavolcan.com Pagina 25
“VALLEGRANDE”
It is known throughout the world by the" route of Che", with an important tourist places as also La Higuera and Pukara, riches places with tradition and history. The route of Che The international repercussion of the guerrilla directed by Ernesto Ché Guevara generates great world interest to know the places of the battles. La Higuera Picturesque community with a cozy landscape, famous because in this place there died Ernesto "Che" Guevara. Located to 64 km from Vallegrande's municipality
Carnaval of Vallegrande It is one of the most traditional carnavals of Bolivia. Every person who comes to Vallegrande has the happiness of saying I will come back. it is very interesting and enterteining, the people of the village always is hospitable nice with the tourists and visitors of our country. There are a lot of options to pick hotels, for example: La Posada del Sol, Hotel Paola are the most confortable hotel of Vallegrande. We find anothers hotels more cheaper, they are: hostal Vallegrande, Hostal Juanita.
Enjoying spectacular landspace from the viewing- point
Pagina 26
VALLEGRANDE
Liquors and macereted The differents kind of flavors are: Rimpolio a tipic beberage a based of milk and egg. Membrillo, it is macered liquor, a based of the fruit. Quirusilla, It is the distilled elaborated based the stems of the plant calls quirusilla.
Viewing- point We can see all the town, also you can take pictures with your friends, and enjoy the incredible landspaces that Vallegrande offers to you.
Vallegrande`s breads ďťżIf you go to Vallegrande, you musn`t forget to buy delicious breads that you can find in the markets or shops. there are a variaties of breads as: Chama bread Empanadas of Lacayote Humintas Moyete Diferents kind of masitas
Pagina 27
RESCUING RECIPES Pagina 29
LOCRO DE SEMILLA INGREDIENTS: Beef ribs 1 KG Medium onion 0,300 KG Garlic 0,010 KG Carrot 0,100 KG White corn seed 0,500KG salt 0,010 KG Pepper 0,005 KG Oil 0,010 KG Urucu 0,005 KG Yucca 0,500 KG PREPARATION Wash the vegetables cut in brunoise. the seeds must be washed at least 3 times. In a pot add the ingredients plus the ribs without impurities, to boil at least between 2 at 3 hours, to check if the water doesn`t evaporate. Apart in a frying pan chooped onions in juliana with oil of urucu after check the soup if it needs more salt or pepper, then put fried onions in the soup, it is going to give a delicious flavor. accompany with yucca
Pagina 30
TAMALITOS OF MAMA JUANI Cooked corn 2 kg Green Onions 0,500 kg Beef meat 0,500kg sugar 0,100 kg salt 0,100kg Palillo 0,020kg Oil 0,200kg Eggs 6 units Raisins 0,125 kg Preparation To grind the cooked corn, to cook meat until this is tender, to grind it in the tacu then to crumble. Fried the green onion with little oil, then add the meat and to rectify flavor. When the corn are grinded rectify flavor with salt and sugar. until to form a homogenous mass. To form the tamales: Form a ball with the mass and put stuffed of meat, repeat all the procedures until finish the preparation. Beat 3 eggs, then shower the tamales and fried them. After sprinkle with icing sugar.
Pagina 31
Gastronomic route
"CHOCOLATE ROUTE" Bolivia is a beautiful and unique country. the forests and montains are refuge of the peoples that lives in armony with enviroment. In the deep of the amazon lives and works small farmers that produces the best organic bolivian cacao. It situated to 250 km of Alto Beni, La Paz. it is a rich region, has ideal weather for the cacao production.
Dangerous way. CEIBO chocolate uses the best cacao beans of Alto Beni, after to ferment and to dry, chocolate goes to the factory of ceibo, where it crosses for some of the routes more dangerous of the world
Pagina 32
TITRE "EL CEIBO", history behind the name
El Ceibo It is a small enterprise that produces ecological products. Elaborated on the based of the finest organic cocoa in Bolivia, brought from the Bolivian amazonĂa across high mountains up to La Paz, to 3600 msnm, where they turn into the best chocolates, under strict measures of quality.
EL CEIBO Scientific name of CEIBO (erythrina cristaballi) is tree never death, this tree comes back its beaty after
Pagina 33
PRODUCTS OF BOLIVIA Pagina 34
PRODUCTS
DO YOU KNOW? TEMBE Its is an aphordisiac fruit, in the altiplane call them chima, in Beni call them chonta. they can consumed fresh or cooked in hot water around 30 minutes or then you can fried, it is optional
CAMU CAMU camu camu is exotic fruit, belong of guapuru family, you can make jams, juices
AMBAIBA it is a fruit that it doesn`t consume anymore, but its flavor is sweat as fig.
PACAY It is a sweet and beefy fruit in shape of pod. With pacay, we can prepered desserts as ice cream, cheesecake.
Pagina 35
123456