      New Winter Menu Class
Picante de Pollo from Bolivia & Flan Dessert ClassPrice: u$s 45 per person includes all fresh and finest local ingredients. Enjoy the fruits of your labor! Eat what you just created accompanied by the appropriate wine
What you will learn at the class: Picante de Pollo
The cuisine of Bolivia is suited to the high, cold climate in the altiplano: lots of peppers, aji, and food served picante (spicy hot). Picante de Pollo is chicken in a (special) spicy sauce and there are many variations of this traditional Bolivian dish. In the class we will cover a special technique for cooking the Picante de Pollo keeping the authenticity of this ancient cooking tradition and we will explore and compare the different spices and vegetables involved. Papas a la Huancaina
Potatoes a la Huancaina is a typical side dish from Bolivia and Peru. It can be served as a starter or as a small dish. The Potatoes are cooked in a spicy sauce using as the main ingredient: the aji (hot spice). Other ingredients to explore with the recipe are lettuce, hardboiled eggs, evaporated milk and peanuts. Dessert recipe: Flan
Teresita covers her famous Flan recipe for dessert. Flan is a custard made with egg, milk and sugar, it is similar to a French creme brulee.
This famous Latin American dessert its found in almost every restaurant menu in Argentina and there are many versions of Flan. At Cooking With Teresita you will learn a traditional recipe that has been passed down through the generations. You will find this dessert easy to make and oh so flavorful! Paring wine
We will pair the dishes from Bolivia with a Torrontes wine as its unique taste of citrus and aromatic floral scent is an ideal complement to poultry. We will try a Torrontes wine from Argentina. Argentina is one of the few countries that produce this type of wine.
Read about Cuisine from Bolivia | 
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