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Morir Soñando (To Die While Dreaming)
An unexpected drink made of

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Elote
https://www.thisisinsider.com/best-food-in-cuba-2016-12#elote-2

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AREPAS SIN GLUTEN
https://arepasdelgringo.com/gluten-free-arepas-vegetarian-vegan/

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Bizcocho Dominicano (Dominican Cake)
A light- fluffy cake traditionally filled with Pineapple Jam Filling.

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https://www.internationalcuisine.com/honduran-platanos-fritos/

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{costa rica]  https://www.allrecipes.com/recipe/232062/chef-johns-creme-caramel/

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Guinea pig dish www.google.com/search?q=ecuador+food&tbm=isch&source=iu&ictx=1&fir=5_BNzOcAgEzMcM

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tres leches cake - https://www.pinterest.com/pin/AZ3n_1wGWDyYnIubf3BFus1A3FHJQc_-qyCdNl8VZdoNMc50MiMFXII/

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Three times the milk means three times the fun.

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Empanada

How to make:
https://www.curiouscuisiniere.com/empanadas-de-pino/

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Alfajores / caramel cookies

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Kodi-España (paella) the national dish of Spain.

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Kodi-España (paella) the national dish of Spain.

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https://www.estaentumundo.com/europa/espana-europa/gastronomia-espanola-15-platos-tipicos-que-debes-probar.html

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Picarones// Peruvian Doughnuts
http://perudelights.com/picarones-peruvian-doughnuts-bunuelos-or-beignets-are-one-of-a-kind/

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Tostones - Twice Fried Plantains (Cooking Bananas)

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cooked bananas

https://www.google.com/search?q=cooked+bananas&rlz=1C5CHFA_enUS813US813&oq=cooked+b&aqs=chrome.1.69i57j0l5.6130j0j7&sourceid=chrome&ie=UTF-8

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Coquito (coconut drink)
https://thenoshery.com/coquito-puerto-rican-coconut-nog/

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stuffed chiles
(Chiles Rellenos)

chiles with meat, veggies, eggs and cheese.  cooked in  a batter

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Dumplings
https://www.washingtonpost.com/graphics/lifestyle/guide-to-dc-dumplings/?noredirect=on

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Cuñapé
https://boliviancookbook.wordpress.com/recipes/cunape/

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Cuñapé is a Bolivian bread with lots of cheese and it's gluten-free. With a firm crust and a chewy crumb, you're going to love it!

Oh! afternoon tea! Growing up in Bolivia we had a custom of having tea/coffee at around 3 or 4 in the afternoon. If you are a guest, your hostess would have a table full of horneau (fresh baked pastries and bread). Although in Spanish these pastries are called caseros (homemade), they are not always baked at home but are easily available in any market and they taste just like the ones your grandma made.

The main ingredients for baked cuñapé are cassava or yuca starch and cheese. Lots of cheese. Although Bolivian cheese is very salty and dry, you can substitute it for mozzarella without any problems. Just avoid fresh cheese like queso fresco.

Your oven needs to be very hot, 500°F/250-275°C. If it's not hot enough, they won't rise as nicely as the pictures here. Or they'll rise while baking, but once out of the oven, they'll collapse. Very yummy nevertheless, but flat.

The dough is very simple and easy to work with. If you have a stand mixer, you can use it to mix/knead the dough. Little hands are great for helping form the little balls 🙂

I hope you give this recipe a try and enjoy this Bolivian delicacy.

Note: This recipe was published for the first time on 2,012, on my old blog. As we celebrate Bolivia's independence in the month of August, I thought it was a good time to update my Bolivian recipes.

If you liked the recipe above, please consider rating the recipe and leaving a comment below! and share your picture on Instagram with the hashtag #chipabythedozen

I´m sharing this recipe at Fiesta Friday hosted by Angie, and the co-hosts this week are Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook

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Cuñapé is a Bolivian bread with lots of cheese and it's gluten-free. With a firm crust and a chewy crumb, you're going to love it! Oh! afternoon tea! Growing up in Bolivia we had a custom of having tea/coffee at around 3 or 4 in the afternoon.