Street food Silpancho — the authentic version

The best Silpancho I've ever had came from a street stall, not a restaurant. The simple and honest intensity was completely different — more direct and uncompromised. charque dried llama meat was used without hesitation, the way it should be.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. The a La Paz salteñería morning setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. singani grape spirit was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.