The food here is as exotic as the name of the restaurant, which I do not dare try to pronounce without medical personnel nearby.
We all marveled at the stupendous concoctions brought before us. Even though I've been to quite a few Bolivian places, the platters still amaze me. And confound me. Really, is this food or a construction project?
We ordered far more than we needed to in name of research, and started up with soup de mani: a peanut based broth with oxtail, chicken on the bone, pasta, and some french fries floating on top.
A kind of empanada (I didn't note the name on the menu) with spicy cheese: this was served room temp, and is soft, slightly sweet, and dry.
Conejo (rabbit) in a tomato wine 'breading'
Pickled pork Roll - a kind of head cheese, on steroids.
All platters were dressed differently, which made for much excitement and color, but plenty of starches added for heft. Rice, hominy, two kinds of potato, medium boiled eggs (peel and eat!), chopped vegetable salad, pickled vegetables, fresh soft cheese.
To drink, we hit the bargain spiced peach juice for a buck each. This is always a great order in Bolivian places. Free peach pit in the bottom of each glass!
This is by far the most exotic Bolivian place around because they cater only to Bolivians. Though, I much prefer the weekend platters I have had elsewhere, notably El Pike. (Unfortunately, El Pike has added a rather disgusting AYCE buffet on weekends, so you just have to make sure you avoid that.)
Finally, when jaded NYers want to have something they can't get there, have I got a place for you...