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Bolivian alcoholic drinks (1 C, 2 P) Pages in category "Bolivian drinks" The following 4 pages are in this category, out of 4 total. This list may not reflect recent ...
Mocochinchi – Dehydrated peach cider; Api (Morado) – A maize drink, generally using purple maize but often mixed with white maize, one of them being hot. [3]Somó – Made from maize called “frangollo”.
Agwa bomb at a bar in Itaewon, Seoul Agwa de Bolivia, often shortened to AGWA, is a herbal liqueur made with Bolivian coca leaves and 37 other natural herbs and botanicals including green tea, ginseng, and guarana, [1] distilled and produced in Amsterdam by BABCO Europe Limited.
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards , Germans , Italians , French , and Arabs due to the arrival of conquistadors and immigrants from those countries.
The country boasts more than 3,100 varieties of quinoa, which contrary to popular opinion is actually the seed of a flowering pseudocereal plant rather than a true grain.
Cranberry Apple Quinoa Salad. We don’t believe in boring salads, and crunchy apples and tart cranberries bring a lot of life to this one. The slightly sweet and lemony dressing is easy to make ...
Long lunches are traditional throughout the country, so businesses and shops often close between the hours of 12 and 2 pm, so that the workers have time to return home for lunch. A typical Bolivian lunch would consist of several courses, including a soup, a main course of meat, rice, and potatoes, then a dessert and coffee. [23]
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