Silpancho (original Quechua word: Sillp'anchu) is a popular

Bolivia , image_flag = Bandera de Bolivia (Estado).svg , flag_alt = Horizontal tricolor (red, yellow, and green from top to bottom) with the coat of arms of Bolivia in the center , flag_alt2 = 7 × 7 square p ...

n food from the city of

Cochabamba Cochabamba ( ay, Quchapampa; qu, Quchapampa) is a city and municipality in central Bolivia in a valley in the Andes mountain range. It is the capital of the Cochabamba Department and the fourth largest city in Bolivia, with a population of 6 ...

. When prepared properly, this tends to be a large and fulfilling meal with a diversity of carbohydrates and fats. It consists of a base layer of

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and ''Porteresia'', both wild and domestica ...

, usually white, followed by a layer of boiled and sliced

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Un ...

es. Next, a thin layer of pounded meat is followed by a layer of chopped

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...

. In addition,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the oni ...

beet The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet ...

and

parsley Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

are mixed together and topped with either one or two fried

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

. Variants including dicing and cooking the meat over the rice cooked instead of remaining in steak form. Another variant is to place

pico de gallo ''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, oni ...

on top of the eggs instead of parsley, onion and beets. Another variant marinates the meat using ingredients including soy sauce. Silpancho can be found in a type of

sandwich A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...

called "

Trancapecho Trancapecho is a sandwich served in Cochabamba, Bolivia. It comes from a dish called "silpancho", which differs from the traditional silpancho. All ingredients, including the rice, join to a bread tortilla, also the typical preparation in this ...

", containing all the ingredients (even

References

External links

* * Bolivian cuisine Cochabamba {{Bolivia-cuisine-stub

See also

References

External links