~1261 cal · 63g protein · 178g carbs · 30g fat (estimated, per serving)
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Plate of rice, potato, breaded beef, and a fried egg
🇧🇴 La Paz
Silpancho is the hearty pride of Cochabamba, an assembled plate layering rice and sliced potato under a pounded, breaded beef cutlet fried thin and wide, topped with a fried egg and a bright chopped tomato-onion salad. It is generous, layered eating meant to fuel a Bolivian afternoon.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.25 lb thin beef cutlets, pounded flat
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1.5 cups breadcrumbs (to coat)
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4 eggs, fried
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3 cups cooked rice
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3 boiled potatoes
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2 tomato
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1 onion
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a handful parsley (salad)
Instructions
1
Press the pounded beef (or portobello) into the breadcrumbs and fry thin and crisp.
2
Fry slices of boiled potato until golden.
3
Fry the eggs (or make the tofu scramble).
4
Make a chopped tomato-onion salad with parsley.
5
Plate rice and potato, lay on the cutlet and egg, and top with the salad.
La Paz / Cochabamba tradition.
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🌏 While it simmers — know your destination
📍
La Paz. The world’s highest capital, warmed by peanut soup.
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Bolivia. High-altitude kitchens of the altiplano.
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South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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