Ingredient appreciation — what makes Pique Macho special

What sets Pique Macho apart is the handling of ají amarillo. In lesser versions this is treated as a background note. Here it's central and the simple and honest result shows it. I've started buying it to cook with at home after this experience.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. The a market lunch counter atmosphere was right for this kind of food. I had chicha de maíz as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Pique Macho is the place to start.