With Camille and Ryan we made reservations for restaurant Gustu in La Paz on the 30th of August just two days before my birthday. Also we just really like hanging out, so we took the teleférico towards El Alto to witness Cholita wrestling.
Cholita wrestling is inspired by America’s WWF and Mexico’s famous “lucha libre”, featuring Bolivian women battling it out in the ring. Over the recent years, Cholita wrestling has become popular with both locals and tourist alike. The women really captivate the crowds with their colorful costumes and enthusiastic antics.
The stage was set with focus entertainment rather than skills, but we were still amazed, how they went at each other – even the referee got into the fight
The word “cholita” (comes from the indigenous language “Aumara”) has come to have a positive connotations as a name for the empowered, fashion-conscious, resourceful and proud women of Bolivia. We were not disappointed, and we had a great time. As the sun went down it was hard to keep warm, but we did the best we could.
It was time for our visit to restaurant Gustu, La Paz
Gustu is not just a restuarant, it is a restaurant opened by Noma’s Claus Meyer (Noma is located in Copenhagen, Denmark and is a three-time winner of the World’s 50 Best Restaurants). Bolivia is known to have a large diversity of products and unknown to foodies, which is the foundation for the full-tasting menu, that we had.
Dish 1: Oca and coffee butter accompanied by a celery drink (coffee butter is the best). Dish 2: Larva stuffed with sesames seed (this was not my favorite, tasted too burned).
Dish 3: Achiote chip with filling
Dish 4: milk chip with mint and chili flavor (the flavors was just exploding in my mouth, AMAZING). Dish 5: roasted palm heart with banana vinegar (love palm hearts).
Dish 6: baby carrot with lemon mayonnaise and granola.
Dish 7: coconut with sauce (that coconut was so tasty). Dish 8: manioc cracker with bean pure and 3 different kinds of quinoa (this dish was dry).
Dish 9: local potato with smoked butter (smoked butter is a winner)
Dish 10: local flowers and veggies accompanied by white vine. Dish 11: tartar meat with salsa and wine (just feel in love with the raw meat).
Dish 12: four different kinds of eating corn
Dish 13: trout with fermented spicy garlic sauce and fried algae accompanied by Vischoquena wine (amazing flavor in the sauce). Dish 14: small potatoes and potato pure with chicken sauce.
Dish 15: “Flæskesteg” accompanied by red wine (like getting the taste from home, Denmark)
Dish 16: Ostrich with potato pure and chips (super delicious). Dish 17: Fermented pineapple and ginger to clean the mouth before the desserts
The desserts – Dish 18: potato ice cream with potato chips accompanied by a shot of singani soymilk and ginger foam.
Dish 19: Strawberry vodka and chocolate/fruit dessert (this was my favorite dessert!).
Dish 20: Maka root ice cream with chocolate.
The tasting experience was amazing. My two least favored dishes was dish 2 and 20, all the others where absolutely amazing. Thank you so much for making this night special – Camille and Ryan. From La Paz we will go in different directions, but hopefully we will meat up again in Peru. Camille and Ryan would drive towards Peru, with a stop in Copacabana at lake Titikaka, and we would drive south in Bolivia towards Salar de Uyuni (the biggest salt flat in the world). See you in Uyuni in the next post