In the high altitudes of Bolivia's La Paz, some of South America's top chefs are paying homage to regional Amazonian culinary ingredients including gusanillo, or worm chili, tree bark that tastes like garlic, and honey from stingless bees.The new collaboration between Bolivian chef Marsia Taha and Peruvia
In the high altitudes of Bolivia's La Paz, some of South America's top chefs are paying homage to regional Amazonian culinary ingredients including gusanillo, or worm chili, tree bark that tastes like garlic, and honey from stingless bees.
At Taha's restaurant Gustu in La Paz, a feast of colors and flavors was carefully spread out on wooden tables decorated with large leaves to celebrate the gastronomic diversity of the Peruvian and Bolivian Amazon. Indigenous communities in the countries' huge areas of tropical rainforest capture feet-long fish, use bows and arrows to hunt, and harvest green and yellow peppers, and maize, transporting the products often hundreds of miles to big cities."Over the last five years, we have seen a strong Latin American culture that wants to preserve its identity, that wants to preserve its ancestral culture," he told Reuters.
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