August 2015 - San nta Cruz, Bolivia
GASTROBOLIVIA Bolivian Gastro onomic Magazine
Gustu “We We believe we can change the world through food.”
Abasto & Ramada Largest Supplier
Oga Y Your second home
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EDITORIAL “Customs and traditions construct the cultural patrimony of nations; respect for nature and
STAFF
the diverse products of every region are the foundation for identities of different peoples”
Director Mariela Justiniano
In this gastronomic edition it shows the change with new culinary trends, cultural
Editor Yoseline Palacios
diversity and richness of our local products offered by our beloved Bolivia, generating a
Writting &Investigation
great gastronomic movement for the benefit
Fabiola Téllez
of the population, offering cooking styles based
on
native
techniques
and
local
ingredients, which also take into account global trends.
Phone 3-685930
Address Banzer Av. # 3456
Revaluing regional culinary knowledge of the folk tradition and safeguard as national cultural
heritage.
documentation
Promoting
and
research,
dissemination
of
gastronomy.
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Contents 6 Is junk food really cheaper?
8 What is Raw Juice Therapy?
11 Oga wants to O become your second econd home
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14 Jardín de Asia History & Philosophy Environment & arquitectura Chef
16 Gustu “We We believe we can change the world through food.”
19 Abasto & Ramada Largest Supplier
20 The arrival of
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international franchises to Bolivia
Cupuaçu Mousse & Linaza Juice
21 Charquekan 22 Quinoa Risotto
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One of the reason that many people who are overweight and obese , and who carry chronic diseases related to diet, such as type 2 diabetes or heart disease, are because they simply cannot afford to eat healthy.
But Are Healthy Foods Really More Expensive Than Their Junk Food Counterparts? Nowadays,, most families have a very tight schedule in their work as well as a low salary
and
when
dinner
arrives,
an
economic burger menu fast food may seem like a good choice. You have to thank the government for this economic hamburger, as food subsidies governments are distorted, distorted creating a diet rich in grains, sugar and factory-farmed meats. So there is some truth in the idea that junk food can be cheap. But if you're basing your family's diet on fast-food fast food menus, you are feeding diseases that will present in a future, this will require considerable cost to your family physically, emotionally and economically in a future. Perhaps you already know that fast-food fast food is not the healthiest option, but you're thinking, "I have 50 bolivianos to feed my family of four, and I get off work late at night, night, what else can I do?" The truth is that there is another option besides junk food, because the reality is that any money spent on junk food is a total loss.
How to Eat Real Food on a Budget! Budget
1. Become
resourceful:
This
is
an
area
where
your
grandmother can be a wealth of information, as how to use up every morsel of food and stretch out a good meal was common knowledge to generations past. What I mean is getting g back to the basics of cooking.
2. Plan
your meals: You ou will need to be prepared for
mealtimes in advance to be successful. You can generally plan a week of meals at a time; make sure you have all ingredients necessary on hand. hand 6
IF YOU KEEP GOOD FOOD IN YOUR FRIDGE, YOU WILL EAT GOOD FOOD
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What is Raw Juice Therapy? Raw juice therapy is a method for the treatment of disease through an exclusive diet of juices of fruits and vegetables. It is also known as juice fasting. It is the most effective way to restore health, rejuvenate and detoxify the body. To truly benefit from fruits and vegetables it is wise to purchase a minimum 900 watt electric juicer, juice them all and drink immediately ensuring no loss of nutrients. All vegetables and fruits begin to deteriorate as soon as you cut through the protective outer skin. During raw juice therapy, the cleansing capacity of the organs of elimination, namely lungs, liver, kidneys and the skin is greatly increased and masses of accumulated metabolic waste and toxins are quickly removed. It also allows the digestive and associated organs to take a rest. After the juice fasting or raw juice therapy, the digestion of food and the utilization of nutrients is vastly improved. Specific juices are beneficial for specific conditions but overall, raw fruit and vegetable juices have an extraordinary revitalising and rejuvenating effect on all the organs, glands and functions of the body. Juicing may be done as a raw juice only diet but can also be done alongside a normal healthy diet to provide all the vitamins and nutrients needed to recover and be protected from many diseases and infections. 8
Raw Juice Benefits 1. Raw juices of fruits and vegetables are extremely rich in vitamins, minerals, trace elements, enzymes and natural sugars.
2. They exercise beneficial effect in normalising all the body functions.
3.
They supply needed elements for the body’s own healing activity and cell regeneration, thereby speeding the recovery.
4.
The juices extracted from raw fruits and vegetables require no digestion and almost all their vital nutrients are assimilated directly in the bloodstream.
Diabetes Recipe: Bitter Melon 3oz + Celery 2 oz + Lettuce 3 oz Explanation: Bitter melon is a vegetable widely used in Chinese cooking and medicine. It has a very bitter and spicy flavor. But provides a lot of energy and gives the feeling of wellbeing after testing. .
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OGA WANTS TO BECOME YOUR SECOND HOME The white lights, can be seen from the entrance, entrance we anticipate that Oga is not any ny nightclub. nightclub Standing in an adobe house, of that ones that have two yards and high ceilings, the new bar wants to make you feel at home with colorful, relaxed and full of detail environments.Eliana entrepreneurship and Viviana Suarez, Jose Parada and Andrea and Romina Miserendino is divided into four rooms and an outdoor space in which you will find hammocks, seats made with pallets and another 'gem' as an old butter dish or heavy plates, the kind that ran on coal. Oga offers very characteristics typical drinks using ingredients like mocochinchi, achachairú, achachairú among others. Among the specialties of the house, the most prominent are the passions Canaveral, Canaveral served in ¨tinaja¨, or strawberry drink, placed on ¨tutuma¨. Oga, which it means home in Guarani, summarizes the concept of the place, in which each room is inspired by a house. It offers 10 cocktails served in tutumas, glasses and jars of different different shapes and sizes. It opens from Wednesday to Saturday, from 19:00: Friday indie rock music is heard, sound Saturdays successes in different rhythms and Wednesdays are for wine tasting. Oga is ubicated in the the street 24 de Septiembre # 242, 242 between Arenales and Charcas.
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Jardin De Asia And Oga Stand Out In Bolivia "The following article was published in the newspaper La Razon". The restaurant Jardin de Asia and the restobar Oga were stand out at the The Como Sur Best of 2014 awards of Como Sur, prestigious culinary portal in South America today. "We talked with experts from throughout South America for their votes. We look tastemakers, bright stars, new restaurants that are in the mouth of all and more of the best that the continent continues to create "cites a note of Como Sur. In Bolivia, Jardin de Asia and chef Jaime Barbas were chosen as the best restaurant and best chef, and OGA as the biggest revelation for the category. With restaurants in La Paz and Santa Cruz, JardĂn de Asia offers to the clients, rooms with exquisite decoration and Asian cuisine with Amazon and Andean influence.
OGA, meanwhile, it is a Santa Cruz Restobar completely decorated like a home and offers its customers multiple spaces to hang out (kitchen, terrace, garden, living room, desk and bedroom). The house specialties are the "passions Canaveral", that it is served in tinaja, and the "Swallow strawberry" offered in tutuma, among others.
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JARDIN DE ASIA History and Philosophy They opened October 14, 2008 under the premise of combining food, service and atmosphere uniquely and full of personality in order to transport their customers Mysticism and Experience Jardin de Asia. They chose to trust their first menu to the legendary Chef Toshiro Konishi Peruvian of Japanese descent and residence. Since then, and with the seal of our Executive Chef Jaime Barbas, they evolved, rethinking our culinary identity to discover and propose in a unique way, like everything that exists in Jardín de Asia. This is how it was born what we call Asian cuisine with Amazon and Andean influence,, which reevaluate our Bolivian products of the Andes and the jungle.
Environment and Architecture Four separate microenvironments formed what they call the Universe Garden of Asia which was conceived with the creativity of the brilliant architect JuanCarlos Menacho. Feature
4
distinct
spaces:
Fusion,
Ajakai
(Private),
Teppanyaki and Lounge Area.
Chef Jaime Enrique Barbas Garcia is the Executive Chef of Jardín de Asia. At 29 years old,, he takes a very big challenge, to be ahead of the best restaurant of Bolivia. A Peruvian national, Jaime has been able to achieve enhanced professional development in countries like Chile, Peru, Trinidad and Tobago and now Bolivia. To create the menu Asia Garden, seeks inspiration from native ingredients and techniques from different regions of the country. "It is the product of touch with local producers and constant visits to the origin of our supplies including the west and the Amazon jungle region" said Barbas. Thereby seeks to vindicate indigenous ingredients such as oca, potatoes ¨pinta boca¨, huacataya, huacataya the urucú, ají camba, aba, among others. 14
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ustu �Customs and traditions construct the cultural patrimony of nations; respect for
nature and the diverse products of every region are the foundation for identities of different peoples�
Claus Meyer and Melting Pot, his foundation dedicated to the development of culinary education programs, joined forces with the Danish NGO, IBIS to impel a Bolivian gastronomic movement, based on the Nordic Model. Thus was born Melting Pot Bolivia, a non-profit organization whose main objective is to revalue and harness the wealth and potential of the Bolivian culinary culture and position Bolivia as a leading tourist gastronomic destination. The first and largest project in Melting Pot Bolivia has been the opening of GUSTU, a fine dining restaurant that works exclusively with Bolivian products from all its regions to demonstrate to the world its diversity and richness. GUSTU works to be an international showcase of Bolivia’s true potential food culture. At the same time, GUSTU is a culinary school dedicated to giving young Bolivians the opportunity to receive professional training in a well-equipped facility. Our goal is to train the very hands that cultivate and display the boundlessness of nature, awakening in them a dream to create, redefine, and discover the immense possibilities of Bolivian agricultural products and through this achieve the revalorization of Bolivian cuisine as a source of unity, equality, and pride. 16
The Bolivian Gastronomic Movement “We believe we can change the world through food.�
We are convinced that the rich cultural and natural resources of Bolivia can be harnessed to benefit all sectors of its society. Developing the already strong national pride in its cuisine, Bolivia can generate a culinary movement that will benefit future generations. Therefore, Melting Pot Bolivia promotes the inclusion of all sectors that may be involved in this process, and forms part of The Movement for Bolivian Gastronomic Integration (MIGA), lead by the Royal Danish Embassy. MIGA involves everyone, from the producer who tends to his small plot to the consumer enjoying the product of that hard work on their table, and all activities related to gastronomy. Our main annual forum is the gastronomic encounter called TAMBO, which is dedicated to the recognition and promotion of the key players in this movement. THE MANIFESTO OF THE NEW BOLIVIAN CUISINE This manifesto has the following bases: 1. Be inclusive and become a source and symbol of pride among Bolivians. 2. Enhance the diversity of native and local products, cultural and productive practices and encourage sustainability by linking with the Bolivian cuisine. 3. Combining search of great taste with the importance of human health and the environment. 4. Revalue regional gastronomic knowledge of popular tradition and safeguard as a national cultural heritage. 5. Bolivian Gastronomy must reflect the diversity of products by ecological levels, seasonality and modes of preparation, individual of our country. 17
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ABASTO & RAMADA Largest Supplier They are those who sell goods wholesale and in large quantities. There usually come intermediaries and distributors to buy quantity of products to be resold later to other traders, at higher prices. Santa Cruz has the wholesale market "Abasto" where arrives and sells all vegetables, tubers, tubers fruits, meats. The market has an infrastructure that no longer caters to the amount of products coming,, around "El Abasto" you can find farming produce. Another place where also sold wholesale is in the market "La Ramada" in this area, we find national and imported farming produce.
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The Arrival of International
Franchises to Bolivia
The opening of giant shopping malls,, such as Mall Ventura in Santa Cruz, the Mega center in La Paz and the upturn in economic activity, facilitated the arrival in Bolivia recognized international franchises, both food and clothing and services. Especially international brands came to the cities of La Paz, Cochabamba and Santa Cruz. Santa Cruz is the region that has achieved the highest number of franchises. franchises
International Franchise and Its Adaptation to the Bolivian Culture The Hard Rock Cafe in Santa Cruz has a design inspired in features of the city. Each of the elements has been extracted from the sites identified eastern Bolivia, as the neighborhoods of the city, the Jesuit missions trees, textiles and Amazon. It was missions, built in the new Ventura Mall complex. KFC came to Ventura Mall Santa Cruz with its specialty of chicken, its adaptation to the Santa Cruz food culture was through the incorporation
of
rice
on
their
menu.
The coffee chain Starbucks opened in Santa Cruz. Both branches were decorated with colors and textures inspired by the east. In their menu, they introduced some local’s recipes to meet the national palate. Burger King is one of the franchises that is many years in Bolivia and has 12 branches so far. Their adaptation in the country was through the incorporation of llajua to their menu.
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Charquekan (8 servings)
INGREDIENTS:
PREPARATION:
Charque 800gr
Boil the dry charque for about 1/2 hour. This will allow it to lose some
Cheese
500gr
of its salt. Rinse in cold water and, using a meat softener/tenderizer,
Egg
8units
Mote
1500gr
Boil the potatoes with their skins on
Potatoes
3units
While the potatoes are being cooked, we can cook the dry corn. This
punch really hard until meat is soft enough that white strips appear.
corn is big and has the skin on it. You need to soak them the night before and cook them for about an hour. Cook the meat in a pan with vegetable oil. The oil needs to be hot; the meat cooks really fast, so you only need a few seconds per side. Place the plate with the potato and corn on the bottom and the meat on top with a piece of cheese on the side. This goes really well with Llajua. 21
QUINOA RISOTTO (Servings 4) INGREDIENTS:
PREPARATION:
Mushrooms
200 gr
Olive oil
15 ml
Water
300 ml
Unsalted butter
30 gr
Chopped onions
25 gr
Cloves garlic, minced
3units
Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes. Meanwhile, heat oil in large pan at medium-high heat. Add onion and sautĂŠ until onion begins to brown, 5 minutes. Add garlic, stir 30 seconds. Add mushrooms. SautĂŠ until mushrooms are tender, 6 minutes. Add wine and heavy cream, stir until reduced, 2 minutes.
Quinoa, rinsed and dried 150 gr Grated parmesan cheese
80 gr
Heavy cream
80 ml
White wine
100 ml
Mix quinoa into mushrooms mixture, season with salt and pepper. Pass cheese separately.
Salt and pepper 22
CUPUAร U MOUSSE INGREDIENTS:
Condense milk 395 ml Cream 200 ml Cupuaรงu pulp 2 packets Gelatin 1 tbsp
PREPARATION: Dissolve the gelatin in a little water. Beat in a blender condensed milk, cream, the pulp of cupuaรงu and the dissolved gelatin. Take the refrigerator and leave for at least 2 hours to stand firm. Serve chilled.
LINAZA JUICE INGREDIENTS: Water
2,000 ml
Linaza 70 gr Lemon
1
Sugar
30 gr
PREPARATION: Add the water with linaza and sugar into the jar, mix and squeeze the lemon. Enjoy!
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