What is Pique Macho?

Pique Macho is a spicy and abundant Bolivian food. It is produced by mixing beef, sausage and vegetables. The mixture is then collected at the top of the bed of the fries. It is assumed that this meal came from Cochabamba, a city that lies in the Cochabamba valley in the mountain mountains.

There are two types of meat in Pique Macho. First there is a steak that is generally cut into strips. Some recipes require the steak to marinate at least two hours before preparation. Others only instruct the meat spices before they cook. Individuals who spend a small amount of time by comparing recipes will find that there are a number of aspects about this dish that may vary, although most are consistent. Outside Bolivia, people commonly use Frankfurters as a replacement for this component, because the diversity of sausage, which is traditionally used, is comparable to Hot Dog. It is common to find that sausages are cut diagonally. For the most authentic aroma, the type of peppers that are recommended, Scottish bonnets that are SRFixed with habeneros . It is strongly recommended that all these ingredients are fresh.

Four items are generally included for flavoring. These include salt, ground black pepper and ground caraway seeds. Crushed garlic is also generally considered an essential component. It should be noted that if one tries to replicate food for traditional preparation as much as possible, you get garlic cloves and crush them alone.

The mixture is served at the top of the bed of the fries. It can be a fresh cut or can be frozen. Some people also eat rice with food, which is then used to produce half the background. However, this is not considered a traditional way. The mixture of meat and vegetables is then accumulated at the top of the chosen starch.

Despite the recipe or variation, Pique Macho is usually served in very generous parts. Sometimes food is decorated with sliced ​​boiled eggs or green olives. ForEven the evaluation of the difficulty of food preparation is usually considered easy. One of the often recorded challenges, however, is to ensure that the finished Macho Pique is not too wet or too dry.