Why Api deserves more attention

Api rarely gets the international recognition it deserves. The earthy from Andean ingredients complexity is genuine, not simple, and the technique involved in using quinoa correctly takes real skill.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. I encountered it first in a La Paz salteñería morning and that context helped me understand it properly. singani grape spirit is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Api is the dish to start with.