Silpancho

Silpancho is a traditional Bolivian dish originating from Cochabamba. It is a layered dish consisting of a thin layer of rice, a generous layer of thinly sliced, breaded, and fried beef, and topped with a fresh salad of chopped tomatoes, onions, and parsley. A fried egg is typically placed on top of the salad, and often a drizzle of a spicy ají (chili pepper) sauce is added.

The name "silpancho" is believed to come from the Quechua word "silp'anchu," meaning "thinly sliced." The dish is a staple in Bolivian cuisine and is widely enjoyed throughout the country, particularly in Cochabamba, where it is considered a culinary icon. It is commonly served as a hearty lunch or dinner.

The preparation involves several steps. First, the rice is cooked. Then, thin cuts of beef are pounded even thinner, breaded, and fried until crispy. The salad is prepared by finely dicing tomatoes, onions, and parsley, and is seasoned with salt and sometimes a touch of vinegar. Finally, the components are assembled in layers on a plate. The fried egg is cooked separately and placed on top.

Silpancho is known for its substantial portion sizes and is a flavorful and filling meal. Variations can exist, with some regions or families adding peas or other vegetables to the rice or salad, but the core elements remain consistent. It is a popular dish in homes, restaurants, and street food stalls across Bolivia.