Tucumanas for a dinner party — went down extremely well

I made Tucumanas for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The earthy from Andean ingredients 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 a La Paz salteñería morning context as I served it which helped people appreciate it fully. cola morada was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.