Silpancho

I ate Silpancho at three different restaurants in the same week to compare. The results were illuminating. The use of charque dried llama meat varied significantly — only one got it right. The earthy from Andean ingredients profile should be consistent but interpretation differs widely. salteñas ar…

Silpancho at this place was fine. The hearty and filling flavour was there but not distinguished. quinoa was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Bolivia preserves some of the most ancient Andean foo…

Silpancho here was solidly made — earthy from Andean ingredients without anything to complain about. ají amarillo was present and handled reasonably. But something was missing from the depth that this dish should have. salteñas are distinct from Argentinian empanadas with a juicy broth filling. The…

Having eaten Silpancho at several restaurants over the past year, I can say this version is the best. The earthy from Andean ingredients quality is more pronounced here than anywhere else I've tried. chuño freeze-dried potato is handled with real knowledge — you can taste the difference. This is pr…