Salteñas for a dinner party — went down extremely well

I made Salteñas for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The subtly spiced profile was the main talking point — no one had quite experienced quinoa used that way before.

Bolivia preserves some of the most ancient Andean food traditions including chuño freeze-drying which dates to pre-Inca times. I explained the an indigenous community festival feast context as I served it which helped people appreciate it fully. singani grape spirit was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.