Starting at the front of the plate, there are 2 Masacos de Platanos, or banana mixtures. Here in Bolivia the bananas are sweeter and richer than anywhere else, thus they are used as a principal ingredient in many dishes, or as a refreshing snack. (I eat them right off the tree at my abuela’s house). The Masaco on the right (Masaco de Platano Verde con Queso) is mixed with cheese and is more savory whereas the darker one on the left (Masaco de Platano Maduro con Carne) is mixed with meat and has a sweeter taste.
Behind the Masacos de Platanos is a Masaco de Yuca (mixture of yuca). Yuca is a specific type of potato grown here with a unique texture. It is also a principle ingredient in many traditional Bolivian dishes. Tonight’s Masaca de Yuca was a mixture of yuca and pork.
In the back left is a traditional, and very popular, Empenada de Queso. Empenadas are pastries/breads with different combinations of cheese, meat and vegetables baked inside of them. Tonight’s empenadas were classic ones consisting of only cheese inside of a sweet, croissant-like pastry.
Finally on the far right is a Sonso. In order to make a Sonso, one must cook the yucca until it is soft and then with her hands mix in the butter, cheese and a pinch of salt. This usually takes lots of upper-body strength. Once it is mixed, she divides the dough in half, puts the first half on the plate, then tops it with a layer of grated cheese and the second half of the dough.
I enjoyed each one of these treats thoroughly, especially when accompanied by a cup of hot tea, and many laughs. Tonight was a great learning experience and memory for me; I can't wait until next time!
